Bagnacavallo: DOLCE DI SAN MICHELE
Since the Middle Age, the celebration of Bagnacavallo's patron saint, the Archangel Michael, was an occasion on which have some special dishes. At the time, cakes consisted of sweet buns made of honey and dried season fruit. Carrying on with the same old tradition and style, but of course with the emprovements that the baking techniques have developed in recent times, local bakers make this cake whose name comes from the patron saint, and they just make it during the week of the feast. Cream with burnt sugar, eggs, sugar, walnut, almonds and pine nut, wisely mixed together, make this cake a delicious dessert, great if served chilled with a glass of raisin wine.
Since the Middle Age, the celebration of Bagnacavallo's patron saint, the Archangel Michael, was an occasion on which have some special dishes. At the time, cakes consisted of sweet buns made of honey and dried season fruit. Carrying on with the same old tradition and style, but of course with the emprovements that the baking techniques have developed in recent times, local bakers make this cake whose name comes from the patron saint, and they just make it during the week of the feast. Cream with burnt sugar, eggs, sugar, walnut, almonds and pine nut, wisely mixed together, make this cake a delicious dessert, great if served chilled with a glass of raisin wine.
Russi: I CAPLET
Russi's specialities named "cappelletti", which is actually a kind of pasta typical of all the area of Ravenna's territory, used to be and still are stuffed with soft cheese (but not the type named "tomino") and "parmigiano reggiano" (the original parmesan cheese), eggs if needed and nutmeg to give flavour; the dough is made with the best wheat flour (the kind 00 made out of soft wheat). "Cappelletti" used to be prepared during the main celebrations along the year, usually in the morning (seldom the night before the meal), soon after women had been to the early Mass of the day.
Russi's specialities named "cappelletti", which is actually a kind of pasta typical of all the area of Ravenna's territory, used to be and still are stuffed with soft cheese (but not the type named "tomino") and "parmigiano reggiano" (the original parmesan cheese), eggs if needed and nutmeg to give flavour; the dough is made with the best wheat flour (the kind 00 made out of soft wheat). "Cappelletti" used to be prepared during the main celebrations along the year, usually in the morning (seldom the night before the meal), soon after women had been to the early Mass of the day.
Massa Lombarda: I PASSATELLI IN BRODO
The 'passatelli in brodo' is a soup of the tradition of Romagna. In the past, 'passatelli' used to be eaten mainly on Sunday meals or during festive occasions.
The 'passatelli in brodo' is a soup of the tradition of Romagna. In the past, 'passatelli' used to be eaten mainly on Sunday meals or during festive occasions.
Massa Lombarda: I SABADONI
The 'sabadoni' are the typical cakes of Massa Lombarda and they are celebrated with a yearly fair. Their name comes from 'saba', which is their main ingredient; 'saba' is a dark liquid which is obtained by boiling must of grapes.
The 'sabadoni' are the typical cakes of Massa Lombarda and they are celebrated with a yearly fair. Their name comes from 'saba', which is their main ingredient; 'saba' is a dark liquid which is obtained by boiling must of grapes.
Massa Lombarda: IGP PEACH AND NECTARINE OF ROMAGNA
The peach and the nectarine of Romagna have been awarded the qualification of 'Indicazione Geografica Protetta' by the European Union (according to the Reg. UE 2081/92). The qualification protects the typicality and uniqueness of these species, which are particularly relevant within the history of Italian fruit farming.
The peach and the nectarine of Romagna have been awarded the qualification of 'Indicazione Geografica Protetta' by the European Union (according to the Reg. UE 2081/92). The qualification protects the typicality and uniqueness of these species, which are particularly relevant within the history of Italian fruit farming.
Russi: IL BEL E COT
The so called "bél e còt" or "bél a còt" looks like the pork speciality known as "cotechino" but it's a different dish. It's a kind of pork sausage made with muscular meat and pigskin; it is mainly eaten during the traditional celebration called "Festa della Madonna dei Sette Dolori" (which is the main feast in Russi and it is celebrated during the third Sunday of every September).
The so called "bél e còt" or "bél a còt" looks like the pork speciality known as "cotechino" but it's a different dish. It's a kind of pork sausage made with muscular meat and pigskin; it is mainly eaten during the traditional celebration called "Festa della Madonna dei Sette Dolori" (which is the main feast in Russi and it is celebrated during the third Sunday of every September).
Bagnacavallo: IL BIANCO DI SAN MICHELE
"Il Bianco di San Michele" is made with Chardonnay grapes and other early vines; it is processed through cold alcoholic fermentation with selected leavens. It's a young wine ready to drink already at the end of September, since grapes have been picked during the month of August, just on the celebration of Saint Michael, Patron of Bagnacavallo (September the 29th).
"Il Bianco di San Michele" is made with Chardonnay grapes and other early vines; it is processed through cold alcoholic fermentation with selected leavens. It's a young wine ready to drink already at the end of September, since grapes have been picked during the month of August, just on the celebration of Saint Michael, Patron of Bagnacavallo (September the 29th).
Bagnacavallo: IL BURSON
Burson is an ancient species of vine, it is original and autochthonal. The name comes from the nickname of the family Longanesi that, during the 50's believed in the qualities of this wine and saved it from extinction. The wine-making of Burson follows particular traditions and an accurate refining in barriques.
Burson is an ancient species of vine, it is original and autochthonal. The name comes from the nickname of the family Longanesi that, during the 50's believed in the qualities of this wine and saved it from extinction. The wine-making of Burson follows particular traditions and an accurate refining in barriques.
Russi: LA CANENA NOVA
There are two ways of thinking about what "canena nova" is: some say it's a kind of wine, and some just consider it a kind of must. Anyway, what is sure is that, during the traditional feast in Russi called "Fira di Sett Dulur", it can't be absolutely missed. To make this drink it's necessary to use grapes coming from the following traditional vine species: "canena dal raspo rosso", "barzemino", "ciliegiolo", "ancellotta", but also, when it's possible, "negretto" and "curnacia" which make wine become clear pretty soon.
There are two ways of thinking about what "canena nova" is: some say it's a kind of wine, and some just consider it a kind of must. Anyway, what is sure is that, during the traditional feast in Russi called "Fira di Sett Dulur", it can't be absolutely missed. To make this drink it's necessary to use grapes coming from the following traditional vine species: "canena dal raspo rosso", "barzemino", "ciliegiolo", "ancellotta", but also, when it's possible, "negretto" and "curnacia" which make wine become clear pretty soon.
Bagnacavallo: LA PIADINA ROMAGNOLA D.O.C.
Recipe of the traditional bread named "piadina romagnola".
Recipe of the traditional bread named "piadina romagnola".
