IN THE MAGICAL LAND BETWEEN THE MAJESTIC APENNINE

RECIPESSTORIES

LIFESTYLEWILDLIFEHISTORY

ARTCULTURE

TRAVEL

WINTER 2013

IN THE MAGICAL LAND BETWEEN THE MAJESTIC APENNINE MOUNTAINS AND THE BEAUTIFUL ADRIATIC SEA

N THIS ISSUE:IThanks to Pascucci for our cover picture “la dunina dla pida” (the lady with the Piadina) by Tonino Guerra

Mountaintop republic reaches for the stars, US TV Chef gets award, Girls day out Romagnole style, The Millers’ Tale, Art gallery with rooms and great food,

& Young Romagnoli making a difference

...a very special travel offer

Plus…

http://www.totemtourism.com


http://www.destination-europe.nl

http://linearosa.it/

http://www.discover.ltd.uk/

WWW.BESTOFROMAGNA.COMSubscribe now to Best Of Romagna and enjoy this new magazine FREE

Enjoy sublime Brisighella Olive Oil:

And delicious Bertinoro Wines:

Great food experience at Casa Artusi:

Wonderful country-style hospitality Relais Villa

Roncuzzi:

De Luxe 4 and 5 star accommodation in Milano Marittima

In this second issue of the Best of Romagna, I hope that you will discover some of the unique vibrancy of the territory and the people.

All over this lovely area there are people pursuing their dreams – and because they are Romagnoli, they are often fascinating dreams – and more than often, those dreams contain art and culture and food and wine.

We have tried to give as many of these dreams a showcase, but there are many, many more to come – if you visit Romagna, we hope that you will discover some of these dreams for yourself – perhaps even, you will find your own and put it into practice..

From grand designs like our millers and their passion for breeding the best pigs in luxury conditions, through our trio of famous Romagnoli creating a real centre of excellence for Romagna food and wine… to small hotels and B&B’s who really are exceptional in their determination to magic up their unique take on hospitality … to the lovely lady starting a library cum coffee shop – they are all here and passionate about their dreams!

Also in this issue, we have focused on home cook recipes – often they are the very best, not untried ideas but created by ordinary Romagnoli with their own special passion for food.

Everywhere in Romagna, you will find

passion and commitment. For art and architecture, books and poetry, conversation and theatre going, music from folk singing to opera. But above all for tradition and great food and wine. There are very few small towns and villages in the world that have their own theatres – in Romagna they abound!

There are very few young people in today’s world that can direct you to their town’s best restaurant, or suggest a vineyard, a wine, or a local dish – in Romagna they abound – just try it, ask and you’ll see!

And the perennial question– why is it that a tiny territory with so many natural assets – a great seaside, soaring castellated hilltop villages and towns, extraordinary food and wine, great cities of art, an amazingly hospitable people – why are there so few tourists?

The answer – discover Romagna now – it won’t be like this forever!

Try the sensational food, the superb wines, stroll in the lovely and uncrowded hill villages, relax without hassle in a great restaurant or corner caffe, stay in superb and unusual accommodation, and remember what it was like when tourism and hospitality was always like this.

www.BestofRomagna.com is constantly updated with new offers - why not visit the site?

[email protected]

...to this second winter edition of the Best of Romagna.ELCOME...W

Valere Tjolle

Romagna’s signature restaurant La Sangiovesa

And lovely Cesena

Visit incredible Romagna mountaintop republic San Marino

Use great Spadoni flours

1

http://www.bestofromagna.com/

http://www.totemtourism.com/our-clients.html


http://www.bestofromagna.com




mailto:[email protected]



http://www.brisighello.net/


http://www.bertinorowines.it/


http://www.casartusi.it/

http://www.casartusi.it/

http://www.villaroncuzzi.it/


http://www.premierhotels.it/

http://www.premierhotels.it/

http://turismo.comune.cesena.fc.it/default_en.asp

http://www.molinospadoni.it/azienda-en.php

http://www.visitsanmarino.com

http://www.sangiovesa.it/


Wonderful Winter 2013HIS ISSUET

3

4

6

7

9

10

11

12

13

14

17

18

19

22

23

24

25

26

27

29

34

Contributors: Meet our great team of local Romagna contributors

Land of Giant Characters: Great food and wine and big hearted hospitality

A Trio of Romagnoli: Big hearted, passionate Romagnoli nurturing the love of art in all its forms

The Miller’s tale: Posh pigs and a grand design for fabulous Romagnolo food... and more

Reaching for the stars: San Marino wants to create a tourism heaven for visitors to enjoy great local food, wonderful sights, incredible performances and ... all without barriers.

Premio Artusi award: US TV chef presented with Italian food award

International Food Festival breaks records: 150,000 people celebrated wonderful food at FestArtusiana this year

Girls day out: An interesting, unusual and fun day out in Romagna

Italian Garden City by the Sea: Century old tourist destination in Romagna brings in wellness for locals and tourists alike.

La Sangiovesa: The big and beautiful heart, soul, memory and taste of Romagna – a meal in La San-giovesa is much, much more than a culinary experience.

Revitalise the idyllic: Centre of local food excellence broadens Romagna’s great food, wine and hospitality virtuous circle.

The B&B with Crystal Stairs: A real palace, with furniture, decoration art and style to match

Romagna Total Immersion: An amazing tour – cookery, sensational meals, wonderful visits – everything you could desire in just 7 days

Learn to Cook in the Veneto: A once-in-a lifetime experience with the wonderful Contessa Maria on her country estate

Bagnacavallo’s Unique Little Piazza: Having a stroll around sleepy, beautiful Bagnacavallo, you make a real discovery

Hilltop Hospitality Haven: Almost the first thing you notice in Bertinoro is the column of the ring

Brisighella Special Place, Special Climate: the key to its foodie success is its Gesso!

Art Gallery with a Superb Restaurant and Rooms: what happens when a hotel meets a gallerist!

Recipes from Romagna: Great home cooks spill the beans and tell their secrets

Young Romagnoli: The new generation of Romagnoli that are setting the pace in food and art and commerce and hospitality

Top Travel agents say Romagna we adore:Travel professionals get taste of Romagna - check out the scenery, history, food, wine and hospitality

2








DANIELA CASTELLUCCI

has a bachelor of art degree in history and preservation of cultural heritage and is the main contributor to this issue…She truly loves Art, listening to music, and “Dancing like crazy to it” she says, vintage clothes and design, food and travelling and discovering fascinating things everywhere.

Daniela believes that everybody should smile more often, even if sometimes it is just not so easy!

She met Best of Romagna by chance, while she was working as a tour guide in Cesena and felt that an adventure was calling her once more.

She loves challenges, and clearly this is a big one - to help people discover how artistically, culturally and heart melting is her country Romagna. She hopes you will discover it too and very soon!

CHIARA SACCHETTI

“Ciao, I am Chiara and I am 100% Romagnola since generations. I’ve always been keen on languages and foreign cultures and this is why I like to know as much as I can about the story and traditions of my own land, but also travelling and discovering different ways of living.

I think that Best of Romagna is a cultural bridge and, because I teach Italian for foreigners who chose Romagna as a second home, I turned my passion into a job: everytime I step in my multicultural class I have a new journey. Why don’t you come and have yours?”

ONTRIBUTORS

ROBERTA MENGHI

“Hello, I was born in Cesenatico and have a degree in history and preservation of cultural heritages.

Since I was a child, I realized thatfood to me was not only something for eating, but also joy and culture. I live in Romagna, a land with a huge gastronomic heritage that is intertwined with the same great cultural and artistic wealth.

Growing up, I learned how to exploit the great little gems within Romagna, desiring to present and promote them abroad. From here and from my passion for travel - the collaboration with Best of Romagna.

Enjoy!”

C

3








When the young stonemasons, Marinus and Leo arrived in Romagna’s Ariminium in search of work some 1700 years ago, they found a bustling, wealthy, sophisticated, powerful Roman society on the brink of massive changes.

A little to the north on the Adriatic coast, Ravenna, then the powerful base of the 500 vessel strong Roman warship fleet, after many ups and downs was to become the capital of the western Roman empire within just a century.

In Ariminium itself, later to be called Rimini, a massive building programme was in course. In the whole, vastly

wealthy territory of Romagna great change was now taking place.

All this change provided an opportunity for many - Marinus was to create the world’s longest-lived republic on the top of Mount Titan – an extraordinary cone-shaped peak 2,500 feet above sea level and Leo was to create his own community too , on a 1,900 foot peak close by. Both men were to become saints and their mountain-top communities, now San Marino and San Leo, were to remain, extraordinary works, beautiful and vibrant, dominating their surroundings to this day.

On these mountain slopes, great wine was produced, In the vastly fertile plains around them, extraordinarily good food was grown and wonderful herds of animals reared, whilst the Adriatic coast produced an abundant harvest of seafood.

And, of course, in Romagna there are many mountain tops to build on, many sun-soaked hillsides and valleys to grow succulent grapes, many vast plains to produce fine crops of fruits, vegetables and extraordinary cereals and to rear superb animals – and a fabulous coastline from which to net an abundant harvest.

WHEN THE YOUNG STONEMASONS, MARINUS AND LEO ARRIVED IN ROMAGNA’S ARIMINIUM IN SEARCH OF WORK SOME 1700 YEARS AGO, THEY FOUND A BUSTLING, WEALTHY, SOPHISTICATED, POWERFUL ROMAN SOCIETY ON THE BRINK OF MASSIVE CHANGES.

L AND OF GIANT CHARACTERS, GREAT FOOD AND WINE AND BIG HEARTED HOSPITALITY

4








The beautifully-situated mountaintop communities of San Marino and San Leo were followed by Brisighella, Verrucchio, Bertinoro, Longiano, Mondiano, Pennabilli, Montecodruzzo, Roncofreddo, Sarsina, and many, many more … and the cities of Cesena, Forli, Santarcangelo, Lugo, Faenza and seaside Cervia and glorious Raavenna began their progress into being the elegant and serene art-cities they are today.

Over the centuries, all these natural riches came to the attention of powerful families who all wanted a share of this substantial natural wealth. The Malatesta family of warriors, from their base in the hill town of Verucchio came to dominate the southern area, creating citadels and hill forts on the hills and great buildings in the cities such as the Malatesta Library (the world’s first public library) in Cesena and the Malatesta Temple in Rimini.

The Montefeltro family, based in the citadel-city of Urbino – over the border in Marche made many encroachments into the area, whilst the colourful Estes from Ferrara dominated the northern coastal plain and time after time the Tuscans – including the Borgia family – invaded the area and changed the boundaries. Many popes took control of cities including Ravenna, Cesena and Cervia.

So the Malatestas, the Montefeltros, the Estes, the Borgias, and all the popes play a part of our historic Romagna story building (and conquering) communities, palaces and castles on hill and mountaintops , reaping the abundant harvests – and, naturally, having great feasts and festas! We are left with an abundant peacetime legacy - a wealth of history, beauty, food, wine and culture for all to enjoy – in Romagna.

So now the little land of Romagna (less than 100km square!) is choc a bloc full of splendid hill towns, exquisite cities, delightful villages, a lovely coast – and, above all fabulous, extraordinary food, wine and warm hospitality.

Here in Romagna there are literally hundreds of delicious foods that are indigenous to the area including the slow growing Mora Romagnola pork, the fresh Squacquerone di Romagna and tasty Formaggio di Fossa cheeses, sweet juicy Romagna peaches nectarines and shallots, the little Volpina pears and the delicious Persimmons, Pomegranates and Quinces. Local wines include the amazing DOC Sangiovese di Romagna, DOCG Albana di Romagna and DOC Trebbiano di Romagna – not to mention a host of other local wines and musts. And all the

amazing olive oils like the DOP Brisighella oils grown in their special Gypsum mountainside microclimate.

Plus… they say that the sun-soaked ultra-fertile Romagna plains grow the best wheat in Italy – and some of the most inventive millers create the best flour for the best pasta! So even a humble spaghetti or local speciality Cappelletti, in Romagna, can be a superb culinary treat in itself.

It’s no wonder that the Romagnoli are fiercely proud of their history their crops and their cuisine – and enthusiastically share it with visitors.

So it is quite amazing that Romagna is relatively undiscovered by mass tourism. Of course if you visit the coastal resorts in the high season you will find lots of Italian tourists. But, in the beautiful cities and the countryside, the Romagna you will find has changed little – it is as natural and authentic as ever, the pace of life is as relaxed and friendly as ever. On any visit you make you will find that local people really have time for you, are keen to make your visit as interesting and comfortable as possible – and extremely keen to introduce you to their delicious local specialties and lovely sights!

Why not find out more – beauty, culture, history, food, wine and really authentic warm hospitality is a combination that may lead you to make a relaxing relationship with Romagna that will treat you to an experience of a life full of good things, with less care and much more consideration and great food and wine too!

IT’S NO WONDER THAT THE ROMAGNOLI ARE FIERCELY PROUD OF THEIR HISTORY THEIR CROPS AND THEIR CUISINE – AND ENTHUSIASTICALLY SHARE IT WITH VISITORS.

5








RIO OF ROMAGNOLI

TBig hearted, passionate Romagnoli nurturing the love of art in all its forms

The one thing that you can say about all Romagnoli is that they are passionate! Passionate about food and wine and love and art. Basically they are passionate about simply everything.

If you live in Romagna and you are in the least sensitive, how can you avoid catching Passion? After all great art is around you every day – fabulous scenery, extraordinary buildings, a fascinating culture, a cuisine that has been turned into great art in itself – and talk! Everywhere you go you see people talking, well, not just talking – communicating with their voices, their hands, their eyes – anything that is available. A discussion in Romagna is frequently an art form in itself.

Often this passion turns into world acclaimed art, more often it turns into locally acclaimed art, but the fact is that whether you are in a village, a town or a city – you are exposed to passion and art every single day.

So it’s no wonder that of three of Romagna’s great recent artists one came from a village, one came from a town and one came from a city.

We all know Rimini’s Fellini, after all, his films such as the Dolce Vita, 8 and a half, Satyricon and Fellini’s Casanova won him global fame. But his most famous film by far in his hometown is Amarcord. Simply everyone in Romagna can whistle the theme tune or give you a scene. The title means “I remember” and they say that if you want to know Romagna, just watch it!

On the other hand Tonino Guerra is not world famous, but in Romagna he is just as famous as Fellini – in fact his hometown – Santarcangelo di Romagna – his paintings, and his poetry are everywhere and, to say that he is much-loved is an understatement.Tonino Guerra worked as a screenwriter on many films – including Blow Up, Catch as Catch Can,, Lucky Luciano, Ginger and Fred, and another 30 films including Amarcord. He started writing poetry when he was arrested as an anti-fascist and taken to a German prison camp.

In Santarcangelo – there is no way to escape Tonino’s words and pictures – colourful, bright and life-enhancing , his presence is everywhere. In later life he moved to Pennabile, a little mountain-top village and made his mark there too – inaugurating the massive local festival of street theatre, creating beautiful and tranquil public gardens and even playing host to his friend the Dalai Lama.

The village lad, poet Tito Balestra, was born is the delightful little hilltop settlement of Longiano. His poetry brought him many friends, but he still found time to operate as an anti-fascist partisan in the Second World War.

The stunning Malatesta castle in Longiano is now home to his foundation, which houses remarkable works of modern art and, of course his poetry. Here you will find works by both Tito Balestra and gifts from a few of his loyal friends including Rouaults, Matisses:, Kokoschkas, Legers, Chagalls, Goyas and Maccaris.

With paintings, sculpture and poetry beautifully displayed, the castle is a must-visit pilgrimage for many Italians, and views from the castle ramparts are unbelievable. From here, you can not only see the Adriatic coast, but also well into neighbouring Tuscany, and many other castle-bedecked hill towns.

Of course, the gallery has done much more than just offer lovely views and stimulating art – it is part of a cultural regeneration in this beautiful village breathing life into its delightful 18th century theatre, the local museum of sacred arts, the fascinating museum of wrought-iron works, and the local theatre mask museum not forgetting the extraordinary folk museum with its massive personal collection of village artefacts.

Art and culture in Romagna, of course, is not just to do with galleries and conventional artworks. Hence Tonino Guerra and Tito Balestra were both instrumental in the creation of another Romagnolo institution. The Sangiovesa, housed in an historic urban palace in Santarcangelo, is Romagna’s showcase for its great food, wine and culture. When you dine or shop in this beautiful environment you will enjoy a real wall-to-wall experience of Romagna history, culture, food and wine!

So in the city, the town and the village, the legacy of in depth culture and love of art in all its forms is inspired and constantly invigorated by big-hearted passionate Romagnoli – every one an artist!

6








Posh pigs and a grand design for fabulous Romagnolo food… and more

Let’s say that you are lucky enough to own a couple of flour mills in Romagna where the wheat is the best in Italy, what’s the next step – sit back and enjoy?

Not if you’re passionate about food!

At least that’s what Leonardo Spadoni and Emilio Antonellini thought. Why not create your own ‘Best of Romagna’ food products from birth to the table?

And, of course, like most people who live and breathe “Romagna” only the best will do. So Leonardo, after perfecting his milling process in a very scientific way, and Emilio, who had created new processes for storing grain, thought what about pigs?

Not just pigs, but Mora Romagnola an ancient breed of native Italian pig with almond eyes, a long pointed snout and forward-pointing ears. They take much longer to grow than other pigs – but they taste extraordinary.

So the pair set about finding a pig farm for their posh pigs – well, not just a pig farm actually a state-of-the-art pig palace, in fact a highly desirable property.

The Fattoria Palazzo di Zattaglia is set on 64 hectares of wonderful countryside on the gypsum hills close to Brisighella which provide an idyllic microclimate – naturally with views of the Adriatic too! And there are many hectares of woods (the pigs like to spend their days wandering in them). When the weather starts getting colder of course they come inside.

So, to a large extent food outside is natural and plentiful. When the pampered pigs come

inside nothing but the best and the most perfect food and drink is available – after all you are what you eat! So each and every pig’s diet is computer-controlled and the computer is able to recognize each pig according to its microchip. The effect is that each individual animal is given the perfect diet for its weight and other characteristics. Not too much, not too little – precisely the right amount.

And so as to manage the pigs romantic

HE MILLERS’ TALET

SO THE PAIR SET ABOUT FINDING A PIG FARM FOR THEIR POSH PIGS – WELL, NOT JUST A PIG FARM ACTUALLY A STATE-OF-THE-ART PIG PALACE, IN FACT A HIGHLY DESIRABLE PROPERTY.

7








endeavors and therefore the breeding of ever better piglets, these are monitored too – naturally the computer is aware of each and every pig’s best interests!

As the estate’s gypsum hills are like many in the area – ideal for growing wine – naturally some hectares are devoted to vineyards – but there are no plans (yet!) to offer the pigs any of the fine Sangiovese as part of their diet!

The estate is just one part of the miller’s plan to make Romagnolo food even better and more available than it already is. In nearby Russi, the pair have been at work to create another centre of culinary excellence – this time for human gourmets rather than the porcine variety.

The sleepy agricultural town with a Roman heritage is right in the centre of a vastly fertile plain. So why not, thought the millers, bring people to where the great food is grown so they can eat the glorious harvests as fresh as fresh as fresh – a new spin on 0kilometre food and wine.

More importantly, Russi is the centre for a number of food festivals (there are a lot in Romagna!) and the town has a very long food culture (naturally) – a fundamental commitment to local organic food (naturally) and a great local speciality (naturally). The local speciality is a pork product (naturally!) called Bel e Cot in the local dialect – “Good and Cooked” which is a very moreish pork sausage boiled to perfection and traditionally eaten with mashed potatoes and a glass of Cagnina. If you’ve never heard of Cagnina before it is another local speciality - a delicious red wine/grape juice made from a variety

of local grapes including “Barzemino”, “Ciliegiolo”, “Ancellotta”, and also, when it’s possible, “Negretto” and “Curnacia” Anyway – it’s delicious.

Here in Russi our millers weighed in again with a whole programme, helping to perfect, support and promote traditional local foods (naturally including Bel e Cot) and assisting in the opening of local restaurants among much else.

What about flour? You may ask? While Emilio has developed a fascinating high-tech way of storing grain – His mill has a current capacity of 30,000 tons - Leonardo has been at the cutting edge of speciality flour production and, in particular organic flours.

So, just at the moment there is an ever-increasing number of perfect Spadoni flours exactly right for their specific purpose, whether it is creating different sorts of pastas, different sorts of breads, or cakes, or pastries or biscuits or whatever!

There are literally hundreds of Spadoni specialist flours – now on sale all over the world.

And the millers themselves? How does their perfectionism, commitment and passion translate into the rest of their lives? Like many people who live in Romagna they both love art in all its forms.

Emilio’s focus is on modern art – so naturally he found an ancient local castle to restore. The purpose? To create a home for his family where they could be inspired simply every day, living

in the midst of art.

Dozens of pictures, lots of sculptures, and installations by Italian modern artists such as Giosetta Fioroni, Alberto Biagetti, MaurizioCattelan, Mattia Moreni, Gaetano Pesce – and as you may imagine pig depictions lurk everywhere!

On the other hand, Leonardo loves classical art – so his ancient palace in downtown Ravenna (it serves as HQ for his business too) is stuffed full of classical artworks, sculptures and old books – yes… the kitchens, bathrooms, bedrooms, sitting rooms, everywhere. The collection is enormous.

The glass walled, temperature-controlled garage in the garden houses Leonardo’s other classic collection – cars! Here there are Ferraris and Alfa Romeo’s (naturally) but Jaguars and Aston Martins too – all of the 1950s and 1960’s and lovingly preserved.

See the video:

http://www.youtube.com/watch?v=4wPQzuFHapQ

THERE ARE LITERALLY HUNDREDS OF SPADONI SPECIALIST FLOURS – NOW ON SALE ALL OVER THE WORLD.

8












San Marino wants to create a tourism heaven for visitors to enjoy great local food, won-derful sights, incredible per-formances and … all without barriers.

In an exclusive interview on World Tourism Day, San Marino’s dynamic young minister of tourism set out his plan to make the most of the world’s oldest republic’s tourism.

Newly appointed Secretary of State for Tourism, lawyer Teodoro Lonfernini, is looking to maximize the value that each tourist brings to San Marino and the value that each gets. He told us “This is not just an economic ambition – we wish also to maximize the sustainable environmental, social and cultural benefits for everybody too”

Part of his plan is to train an elite group of San Marino resident tourist guides – the university is currently working on the curriculum – so that from next year visitors to San Marino will get a high-grade truly local experience. Tour guiding will only be allowed in San Marino by locals by law – who will not even be able to recommend specific local shops or restaurants. This should have the effect of delivering a professional local experience and providing more training and employment for young locals who can star in their guiding role.

San Marino’s biggest challenge is the fact that although the republic welcomes around two million visitors to its World Heritage City annually – the vast majority only stay for a day – and don’t get the most out of their visit.

The plan is to extend stays by increasing the value of the offer and both maximize current occupancy rates, create more accommodation and give visitors a better and longer experience.

And the destination is also creating and marketing big international events to maximize tourism value.

Emphasizing the quality of these events is the Renata Tebaldi International Voice Competition for young singing stars held on the day after World Tourism Day.

At the gala finale, the packed audience at San Marino’s Teatro Nuovo. witnessed stunning performances from the final 10 great world-class young singers. Swiss-French mezzosoprano Eve-Maud Hubeaux was awarded the first prize with her performance of Cruda sorte, amor tiranno from L’Italiana in Algeri by Rossini –with the Orchestra Sinfonica di San Marino conducted by Edoardo Müller. Besides a 10.000 euros prize, the young singer is to perform at the Opéra de Lyon.

Runners up in this truly international event included South Korean baritone Kyu Bong Lee, 30, Marina Nachkebiya, 26 years old soprano from Georgia, and bubbly US soprano Jeannette Vecchione-Donatti.

Other scheduled events include the world-renowned San Marino Jazz Festival and the amazing mountaintop Christmas of Wonders which add to the historical events such as the medieval days and markets San Marino has hosted for generations.

Under the title “Freedom without Barriers” San Marino will make a bid for accessible

tourism when the UNWTO conference takes place in the mountaintop republic next springtime.

The tiny state with its challenging hills and narrow cobbled streets is an unlikely place for such a project. Nonetheless the world’s oldest republic, which is proud of its reputation for freedom feels that simply everyone, whatever their disabilities should have the right to explore its fabulous UNESCO World Heritage sights.

And nothing could be beyond a community, which, with a tiny population of just 13,000 during the Second World War, gave shelter to, and fed some 100,000 refugees.

The government has taken a stake in nearby Rimini airport (now Rimini San Marino) and has partnered in various projects to market the beautiful hillsides and mountaintop towns of the region. An example of this involves its co-created citadel San Leo (another 1500-year old mountaintop creation but not a republic) in an initiative to promote the beautiful and historic Montefeltro region.

A key component of San Marino’s tourist offer, of which they are very proud, is food – really sustainable kilometer 0 food. A new booklet has been produced to highlight locally-produced specialities ranging from cheese to wine, meat and honey amongst other delicacies.

So is a sustainable tourism star-filled future on the cards for San Marino? The little republic has surmounted many challenges to preserve its reputation for freedom, surely a little task like becoming a centre of excellence for green tourism is not beyond it?

OUNTAINTOP REPUBLIC REACHES FOR THE STARS

M

9








US TV chef presented with Italian food awardPremio Artusi Award given to Mary Ann Esposito

US Celebrity chef Mary Ann Esposito has received the prestigious Premio Artusi Award, presented yearly to the individual who best exemplifies the art of preserving the traditions of regional cooking.

Esposito accepted the award at Casa Artusi, the foundation created in Forlimpopoli, Romagna with a legacy from Pellegrino Artusi, as a centre of excellence and learning for regional Italian cookery and local sourcing of food.

The foundation operates as a cookery school, library, conference centre, has two restaurants and manages a yearly food festival - the Festartusiana amongst other events, helping to create the Forlimpopoli area as one of Italy’s great food and wine destinations..

Forlimpopoli was home to the Italian cookery writer for whom the award is named. Artusi wrote the definitive work, “The Science of Cooking and the Art of Eating well”, which became the benchmark cookbook for all Italians. Written just before Italian unification, the book was a significant force in coalescing Italian traditions and the Italian language.It is an encyclopedia of regional Italian home cooking and has a global reach.

“I am excited and honored to receive the Premio Artusi award,” said Esposito. “I am extremely proud of my Italian heritage, and I’m thankful I’ve been able to make it my life’s work to share Italian recipes and traditions that were passed down from my parents and grandparents. I strive to preserve the authenticity of Italian regional cooking, and I am humbled by this prestigious recognition.”

Esposito was selected to receive the award for her “extraordinary work in spreading the story of Italian cuisine in the United States through her television series, numerous books and articles aimed at preserving the best of Italian cooking,” according to Casa Artusi.

In the past the Artusi award has been given to: Wendell Berry (2008), Serge Latouche (2009), Don Luigi Ciotti (2010), Oscar Farinetti (2011), Andrea Segrè (2012), Gino Angelini (2007 ), Moshe Bassoon (2006), Vandana Shiva (2003), Muhammad Yunus (2001), Alice Waters (2000), Gualtiero Marchesi (1998), and Ermanno Olmi (1997).

Mary Ann Esposito is one of America’s most loved television chefs. Her series, Ciao Italia http://www.ciaoitalia.com. with Mary Ann Esposito is the longest-running cooking show in America, now in its milestone twenty-fifth season.

Through Ciao Italia and appearances on other television programs like The Today Show, Regis and Kelly, QVC, the Food Network, Discovery Channel, and FOX, Mary Ann has been able to share the cooking lessons she learned as a child with audiences around the world. She also founded the Mary Ann Esposito Foundation, with the mission to preserve authentic Italian and Italian-American experience by providing educational information for students who want to become the next generation of great Italian chefs.

REMIO ARTUSI AWARDP

“I AM EXCITED AND HONORED TO RECEIVE THE PREMIO ARTUSI AWARD,” SAID ESPOSITO. “I AM EXTREMELY PROUD OF MY ITALIAN HERITAGE, AND I’M THANKFUL I’VE BEEN ABLE TO MAKE IT MY LIFE’S WORK TO SHARE ITALIAN RECIPES AND TRADITIONS THAT WERE PASSED DOWN FROM MY PARENTS AND GRANDPARENTS.

10







http://www.ciaoitalia.com


ARTUSI

150,000 people celebrated wonderful food at FestArtusiana this year

Since 1997, Forlimpopoli, Romagna has held an annual gastronomic event dedicated to Pellegrino Artusi “Father of Italian Cookery”

For over a week every night between 7pm and midnight, Casa Artusi and the historical center of this small town come alive as a “city of taste.” For the Festa Artusiana.

Streets, alleys, courtyards and squares become stages for food stands featuring Artusi’s dishes, exhibitions, performances, multi-media productions, tastings and gastronomic tours, concerts, children’s events, cultural events, art displays, and more.

And, in June, foodies from all over the world swarmed to Forlimpopoli to eat, drink, buy,learn and be merry! And with free entrance for everybody, unlike many food festivals.

Music was a melodious background around the town’s citadel where more than 150 stalls opened up for business together with 40 open-air restaurants, which together with the 11 local ones, served massive portions of amazing food and wine every evening for 9 warm edible nights.

The theme of the 2013 festival was ‘Italian cuisine in the world’ and certainly the world was drawn to it. Stalls came from Escoffier’s birthplace in France, from Spain, Austria, Croatia, – even the Phillipines. You could even buy and eat Escoffier’s famous Peach Melba – so clearly Artusi is not afraid of competition.

The key to the celebration was, of course, Pellegrino Artusi’s cookbook which has done so much to popularize Italian food since the 19th century – and it STILL isn’t out of print.So, everywhere you were able to buy and consume delicious specialities from the Artusi cookbook – listed by recipe number AND at extraordinarily low prices.

There were, of course, conferences about food where experts on Italian food such as Massimo Montanari, Simone Cinotto, Emanuela Scarpellini presented – but above all the festival was about enjoying Pellegrino Artusi’s legacy to the full.

And pride of place was given to really local seasonal foods and great wines such as the Mora Romagnola pork, the Squacquerone di Romagna cheese, Romagna peach and nectarine, the Romagna shallot, Volpina pears and the amazing DOC Sangiovese di Romagna, Albana di Romagna and DOC Trebbianodi Romagna.

With such a local culinary treasure-chest, It’s no wonder that Pellegrino Artusi hailed from here.

Great jazz performances, the great wines, the superb weather, the range of wonderful foods and the extraordinarily friendly atmosphere made it a Festartisiana to be remembered.

NTERNATIONAL FOOD FESTIVAL BREAKS RECORDS

I

STREETS, ALLEYS, COURTYARDS AND SQUARES BECOME STAGES FOR FOOD STANDS FEATURING ARTUSI’S DISHES, CULTURAL EVENTS, ART DISPLAYS, AND MORE.

11








Banish hot air, visit exorcist village, ancient Roman literature festival, the source of the Tiber, eat great ice cream and delicious raw beef at km0

High above the city of Cesena - at the Malatesta citadel, Blech de Sabat Romagnolic music was belting out on one stage whilst poetry was being recited on another - all in the local Romagnolo language by the way!

And because this was a Romagnolo event - food was high on the agenda - in particular the ubiquitous Piadina (a delicious local flatbread stuffed with more local delicacies!) All washed down with wonderful local Sangiovese wine.The music was great but it was getting too hot so my friend Chiara and I decided to take a day out in search of more refreshing places around the area.

We enjoy travelling so we quickly made our trip plan: taking the scenic E45, driving across the Tuscan- Romagnolo Apennine trail arriving in Sarsina, the itinerary would then take us to Verghereto and up again to the Tiber source.Our first destination was Sarsina, the city of Plauto…

Sarsina is a little town 35 km far from Cesena well known as Tito Maccio Plauto’s hometown the famous Latin playwright - (thousands arrive to celebrate a fabulous festival in his honour every year), and the year-long attractions are the archeological museum and the Romanesque Cathedral.

After having a very good home-made ice cream (almond, pistachio and chocolate!) at Draco’s, a café into the main square, we visited the Cathedral. The thousand-year-old church has a longitudinal plan with three naked naves, in

perfect Romanesque style and as we entered as always, we had a mystic and timeless sensation.

On the right stands the statue that contains the bones of San Vicinio, the first bishop of Sarsina. He lived in IV century and according to tradition he was a famous miracle worker and performed exorcisms so that nowadays the Cathedral is famous as a redemption and exorcism holy place - where people were exorcised even today. The faithful people make a pilgrimage to wear the holy San Vicinio’s collar, that frees the soul from evil spirits or adversities.

The collar is an iron yoke that the saint used to wear around his neck to do a penance. We wore the collar too that day and had a very moving experience.

Then off we went on in the direction of Verghereto and had a quick stop in Alfero where there are refreshing waterfalls reachable in a 15 minutes walk and well known for delicious Porcini mushrooms during the autumn.

The air was clearer and colder, far from the city’s muggy weather so we drove for other 20 km and arrived to our goal: the source of the world-famous Tiber river.

The Tiber river buds from Monte Fumaiolo and it is considered a “holy place” for the origin of Italian culture because of the history of Rome, but also because little villages grew just along his way.

Before Mussolini this territory was Tuscany: and as he was a strong supporter of the Roman civilization (and a native of Romagna!) he obtained this patch of the Apennines because he really wanted that the most important river of

Italy gushed in his motherland.

This is the reason why the source monument has a big Mussolini eagle statue on its top and why the inhabitants of the place talk in a Tuscan accent.

The air at 1268 metres above sea level was incredibly light and fresh, the forest keeps the source safe from the noises of civilization. We made a short walk, into a silent atmosphere, where we felt really connected to nature.

After a long and interesting day hunger was setting in. Where better to eat than in a Kilometer 0 restaurant on top of another stunningly-beautiful hill with amazing views.

Osteria di Montecodruzzo is set right at the top of the hill with views that stretch hundreds of kilometers both to the sea on one side and Tuscany on the other! The restaurant was set up by Massimo Monti to make the most of his family’s local farm. After working for 18 years in various restaurants on the Romagnola coast he took the leap to the top of this hill and restaurant with such beautiful views to create great fresh very local food.

Our simple dinner was a plate of delicious dried meats (including of course Massimo’s Romagnolo beef and the Mora Romagnola pork - naturally with Piadine!) followed by a wonderful Strozzapreti pasta with hare sauce and a sensational tartare of the raw beef.

Finally an amazing yoghurt created in the kitchen just for us (local milk of course!). All the food is organic and made with care. And the local wine list is superb.

What a fitting end to a wonderful day.Daniela Castellucci

IRLS DAY OUT - ROMAGNOLE STYLE!

G BY DANIELA CASTELLUCCI

12








Century old tourist destination in Romagna brings in wellness for locals and tourists alike.

In 1907, an agreement was reached between the Municipality of Cervia and the Maffei Family from Milan who got a large piece of land north of Cervia upon which, in exchange, they had to build some villas, parks and gardens so as transform the area into a new holiday resort to be called Milano Marittima which was to border the historic old salt-port port of Cervia.

The family opened up the opportunity to a group of 10 Milanese citizens who formed a limited company in 1911 to develop the area and the man chosen to lead the development was painter Guiseppe Palanti.

Now, Mr Palanti had been very influenced by Ebenezer Howard who believed that Garden Cities were the perfect blend of city and nature. The towns would be largely independent, managed by the citizens who had an economic interest in them, and financed by ground rents. The land on which they were to be built was to be owned by a group of trustees and leased to the citizens.

Anyway Palanti went ahead with the Garden City concept - ideal for Milano Marittima with its pine forests and beaches. In1913 the Society built the first three cottages and the following year four more including Giuseppe Palanti’s villa. All these cottages were in the heart of the pinewoods and in Liberty style (Italian Art Deco). In few years Milano Marittima became a

new middle-class beach resort.

Following the trend for healthy holidays in 1927 Cervia, which borders Milano Marittima became “ A resort for health and tourism”, villa and hotel building in between the resorts famous pines continued apace.

As Mussolini came to power mass tourism was developed and Milano Marittima, became a big time destination. Part of the mass tourism trend was Mussolini’s idea that kids should have holidays and political and physical education at the same time - so a number of dormitory holiday buildings known as Colonia were created by the regime - the biggest with places for 800 and one specifically for young girls.

The beneficial effects of Cervia’s health spa has been known for centuries and the centre has been visited by many people over the years. “Selva e mare”--’forests and sea’ was the first theme used to publicize the spa at the start of the century and today is still considered the winning formula of the city.

And Milano Marittima has gone from strength to strength thanks to its big selling points: the environment, spa and wellness, its fascinating architecture and, of course, its tourism entrepreneurs.

It’s now a really prosperous up market resort bringing in nearly a million tourists a year - from Italy and particularly from new prosperous markets such as Russia. One of the locals who have both contributed to and shared its tourism success is Andrea Astolfi.

Born in Santarcangelo di Romagna.

Andrea is a local Romagnolo boy made tourism good. He started off working with his father in 1973 when he was 14 on their small camping site in Lido di Classe (just a few km fro Milano Marittima), At 21 he got bored with studying medicine at Bologna university and bought a small 3 star hotel in Lido di Savio (a few less km from Milano Marittima) and ran the hotel with his girlfriend before buying the 4 star Smile Hotel, then the 3 star Carillon Hotel then the four star Metropolitan Hotel - all right slap-bang in the middle of up market Milano Marittima.

Since then he has gradually upgraded and expanded, his business Premier Hotels and Suites now includes - the five star Premier & suites, the 4 star Le Palme, and his pride and joy, a new-build hotel which houses his collection of artist, poet and film director Tonino Guerra artworks and memorabilia - the 5 star Wardorf.

All of Andrea’s hotels in Milano Marittima form a small and very stylish resort catering for all tastes – enabling Andrea and his team keep constant watch to ensure the highest of standards for all guests.

This results in astonishingly good service and the highest standards of comfort and cuisine from an astounding breakfast buffet through a delightful lunch on the beach to a superb a la carte dinner with great live outdoor concert.

http://www.premierhotels.it

TALIAN GARDEN CITY BY THE SEA

I

13







http://www.premierhotels.it


THE CITY IS A ‘SLOW CITY’ BUT VISITORS WON’T FIND ANYTHING EXCEPT THE WONDERFUL FOOD AND WINE SLOW AT ALL!

SANTARCANGELO DI ROMAGNA

The big and beautiful heart, soul, memory and taste of Romagna – a meal in La San-giovesa is much, much more than a culinary experience.

You could describe Santarcangelo di Romagna is the undiluted essence of Romagna. Not only is it a thriving and historic hilltop town with its share of cobbled streets, hilltop walks and castles. Not only does it have great restaurants and larger than life characters but also it has the biggest and most colourful and least politically correct of festivals!

The city is a ‘Slow City’ but visitors won’t find anything except the wonderful food and wine slow at all!

In July the ‘Festival Internazionale del Teatro in Piazza’ takes over the historic town a wild and very upmarket festival of theatre and dance. But not just in July – there are related theatrical events all through the year.

And as a result of the town’s historic Fiera di San Michele in July – popularly known as the Fiera degli Uccelli (Birdfair)– lots and lots of tweeting birds singing (plus hundreds of local farmers and producers arrive in town displaying and selling fantastic food and wine) – of course – it’s Romagna.

And the big one – Known locally as the “Fiera dei Becchi” (Fair of the Cuckolds) the traditional ‘Fiera di San Martino’ takes over Santarcangelo mid-November and features massive horns under the triumphal arch (if they wobble when you are under it – you are a cuckold!). Naturally, too, at harvest time the fair features hundreds and hundreds of stalls selling every kind of fabulous foodstuff possible. Plus a storytelling section (learning for the long winter nights?) and a massive and well-supported competition to create the best Piadina (typical Romagna flatbread).

Against this background of festivals, food and culture, some extraordinary characters have grown up. One, in particular – a real

A SANGIOVESAL

14








‘Renaissance Man’ had a sense of a Romagna as exemplified in great food and culture. And he shared this vision with a group of friends.

The idea – to create a place where the very best of all that was Romagnolo would be enjoyed, understood and extolled. Naturally as Romagnolo culture is based in the land – this place would be a restaurant.

So thought Tonino Guerra, wartime resistance hero, poet, artist and obviously bon viveur (he was Romagnolo after all!)

So where would this temple to Romagna taste be? Luckily Tonino’s friend the publisher Maggioli had recently purchased the eighteenth-century Palazzo of Count Nadiani, right in the historic centre of Santarcangelo.

Now reconstructed and renovated, the centuries-old cellars and deep caves used to store the wine and food of the Nadiani family.

The massive palace was ideal and here you will now find the best of Romagna food and wine, culture and art.

Even to the extent that Tonino Guerra, an admirer of historic Austrian ceramic stoves, brought the concept to the restaurant, redesigned them and covered them in mosaics – so works of art even in the restaurant’s heating.

In this warm exemplar of Romagna what else can you do other to eat, drink and talk with joy!

And we did on a recent visit to a restaurant.

Our antipasta was sublime – after an amuse-bouche, we shared a starter which included a massive platter of cold meats (including Mora Romagnola) and salamis cured in the slaughterhouse of the restaurant’s own Tenuta Saiano estate http://www.tenutasaiano.it/en with delicious cheeses created there too – naturally with confit figs and ‘Savor’ - a typical sweet local condiment. With, of course totally perfect piadine.

As a perfect accompaniment to the piadine, we were served delicious Squacquerone cheese,

NOW RECONSTRUCTED AND RENOVATED, THE CENTURIES-OLD CELLARS AND DEEP CAVES USED TO STORE THE WINE AND FOOD OF THE NADIANI FAMILY.

15







http://www.tenutasaiano.it/en


plus a cheese made in the Taleggio style with goat’s milk and cow’s milk, which were delicious with the seasoned sausages and coppa di testa (perfect slices of cured pig’s head)

Naturally a glass or two of Sangiovese started the conversation!

Moving on to more local specialities – two pastas – a very local Capeletti in a capon broth was perfect, rich, warm and scented of the countryside. This came with a portion of traditional Romagnolo Strozzapreti (‘Strangled Priest’ pasta) with a little cinnamon in the

making and a rather unusual but delicious sauce of rabbit and artichoke.Our main courses were of Guancia di Vitello (veal cheek) on a bed of spinach and other strong aromatic greens – a rich and comely mixture of the sweet succulent meat and the slightly bitter vegetables. And a speciality of chef Massimiliano Mussoni – his legendary Trippa di Vitello (veal tripe), perfect, rich, subtly tender and spiced to perfection.

Finally the selection of desserts included a ricotta cheesecake, two superb fruit tarts and a whole bowl of gelato from the Sangiovesa’s

artisan gelato range, naturally with perfect ‘Langues de chat’.Service was informed, warm and friendly and typically Romagnola, but from a warm local Sardinian!

What more can you say? The best of Romagna food on a plate, the best of Romagna wine in a glass and the best of Romagna ambiance, art and culture all around. A vision of total Romagna come true in a very special restaurant.


FINALLY THE SELECTION OF DESSERTS INCLUDED A RICOTTA CHEESECAKE, TWO SUPERB FRUIT TARTS AND A WHOLE BOWL OF GELATO FROM THE SANGIOVESA’S ARTISAN GELATO RANGE, NATURALLY WITH PERFECT ‘LANGUES DE CHAT’.

16









Twenty-odd years ago, a local poet and screenwriter and a businessman and publisher were discussing their dream - they hoped to establish a restaurant that was much more than just a great place to eat and drink, but a social, artistic and cultural centre too. The idea was to show off the best of Romagna’s food and wine, poetry, art and culture.

And, eventually the trio’s dream came true - the businessman Maggioli, and the screenwriter Tonino Gerrra saw the restaurant and more established in an exceptionally beautiful but disused palace in Santarcangelo - the heart of Romagna.

In the historic centre of Santarcangelo di Romagna , at the foot of the staircase leading to the Clock Tower in the old Palace Nadiani - stunningly refurbished and full of art and poetry - is Osteria La Sangiovesa where the culture and culinary traditions of Romagna are extolled deliciously and enthusiastically..

Naturally, the food comes from a careful selection of raw materials and a short supply chain that brings extraordinarily fresh and tasty food to the table.

And a lot of this wonderful produce comes from the restaurant’s own 64 hectare Saiano Estate in the green hills of Montebello , where amidst the endless expanses of woods and meadows of Val Marecchia , the animals are fed following a healthy and rigorous organic diet.

Once the hilltop estate, with rolling, vineyard strewn hills and its stunning views towards the mountains and valleys, was a pretty little village. But no more, as the population drifted into towns, the village died.

So why not rejuvenate it - create holiday accommodation, and make the supply-chain even shorter for some lucky visitors to Romagna?

“What a good idea” thought the team, now led by renowned chef Massimiliano Mussoni who has worked at the restaurant for almost all his working like. Now the idea is to include luxury B&B accommodation in Romagna’s fabulous countryside into the package, with its beauty, warm hospitality and deep comfort.

After a stylish refurbishment, the agriturismo at Saiano plans to open next April and here guests will get a real taste of Romagna and be able to experience its amazing countryside at close quarters.

Yet another link in the truly local and incredibly fresh food chain opens for the benefit of all.

http://www.tenutasaiano.it/en/la-tenuta/

A SANGIOVESALREVITALISE THE IDYLLICCentre of local food excellence broadens Romagna’s great food, wine and hospitality virtuous circle.

NATURALLY, THE FOOD COMES FROM A CAREFUL SELECTION OF RAW MATERIALS AND A SHORT SUPPLY CHAIN THAT BRINGS EXTRAORDINARILY FRESH AND TASTY FOOD TO THE TABLE.

17







http://www.tenutasaiano.it/en/la


Cesena is a bustling university city, full of cultural and musical activities due to the presence of the Corelli centennial musical Institute, the famous Teatro Bonci , and the splendid world heritage Malatesta library. But what is most striking in this provincial capital city are the treasures hiding behind its beautiful facades .

And Via Chiaramonti must have some of the most beautiful facades in Cesena.

Walking along it, you can see the many palaces that line the route. They are the palaces of Cesena’s powerful past like the Palace Chiaramonti Ghini , where Cesena’s Pope lived in the 19th century until the end of his days. In this street there is also the building that houses B&B Al Re which I visited recently.

Flower-filled balconies, and an impressively sober nameplate tell me that I have come to the right bell. I ring and Alberto, the co-owner welcomes me heartily.

Entering the palace you immediately spot the splendid seventeenth-century frescoes on the ceiling and while climbing the stairs, Alberto explains that, during the palace’s restoration, it came to their notice that the building was designed in such a way as to get the sun at any time of the day, giving a profuse luminosity in every room.

Climbing up the top floor I find the B&Ban expert balance between the tastes of the two owners Alberto and Renato (partners of 25 years), a treasure trove of seventeenth-century sacred art objects , nineteenth century portraits and period furniture all arranged with a

refinement blending uniqueness and elegance.

All designed to give the house the effect of union , love, culture , freedom of thought and sensibility.

Some of the furniture came from their families and more comes from their substantial private collections indicating their personal tastes.What is amazing in the palace is the care in the selection of materials : from tents, lampas silks of Naples and San Lucio Brocades.

Moving into the kitchen, Alberto shows me the selection of ceramic tiles from Vietri, purchased by a collector.

We take off our shoes to climb the crystal stairs and Alberto tells me that they wanted to make the environment even more intimate and in fact the climb reveals a small and extremely welcoming gallery perfect for a delightful and restful reading time.

I am amazed at every corner, feeling like I had entered into some kind of wonderland of art and design!

However, if you think that the B&B is a museum or exhibition you are wrong. The atmosphere is extremely warm, friendly and objects of art are never intrusive, but always well prepared and designed to welcome and soothe. Albert and Renato’s joint idea was to create a place that does not put anyone in awe, but rather, makes the guest feel at home .

This sensitivity and warmness is emphasized by Molly, the pretty little house dog, who with her piercing dark eyes and her smart and sweet

calmness disarms guests completely. Obviously, like the rest of the palace contents, even Molly had not been chosen at random. She belongs to a pre-Christian race of dogs - the Cirneco of Etna , which also appears on the hieroglyphs next to the ancient Egyptian pharaohs. Molly is so highly-esteemed that she is arguably the true owner of the B & B!

As Renato and Albert bid me goodbye, and I walked out into the busy street and back into today’s world, I realized just how lucky I was to find a real treasure behind the elegant walls of my city.

www.alrebb.com

HE B&B WITH CRYSTAL STAIRSBY DANIELA CASTELLUCCI

T

18







http://www.alrebb.com


OMAGNA TOTAL IMMERSION COOKERY FOOD, WINE AND MUCH MORE

RA SMALL GROUP 8 DAY TOUR OF DISCOVERY TASTE IT, DRINK IT, LEARN IT, UNDERSTAND IT – ABOVE ALL EXPERIENCE AND ENJOY THE FOOD, THE WINE, AND THE AMAZING HOSPITALITY OF ROMAGNA

ITINERARY:DAY1: SATURDAY:

Airport pick-up transfer to Relais Villa Roncuzzi. Wel-come dinner, orientation, wine-tasting and overnight.

We’ll arrive at Bologna airport and make the short (approximately 90 minutes) journey to be welcomed by our host, Patrizia Poggi at the delightful 4 star Relais Villa Roncuzzi in the Romagna countryside

Time to settle in before enjoying a brief welcome meeting and tasting of local wines – followed by a longer dinner created with local seasonal ingredients.

DAY2: SUNDAY

Morning cooking at San Pancrazio folk museum. Afternoon excursion to Ravenna. Late afternoon visit to vineyard. Dinner at Osteria Piazza Nuovo BagnaCavallo overnight at Villa Roncuzzi

This morning we will visit the fascinating local folk museum at San Pancrazio. Here we will have our first opportunity to create and cook local produce in the traditional way tutored by local people. After lunch we will take a guided tour to Ravenna to see the world-famous mosaics and the 8 world heritage sites in this sensational city that was capital of Italy three times.

Leaving Ravenna, we will take the short journey to the Burson vineyard close to the historic city of Bagnacavallo and taste the local wine and the interesting beer brewed on the estate.

Dinner will be at the ‘Osteria Piazza Nuova’ in the beautiful small elliptical 17th century piazza. The restaurant is known for its commitment to the Slow Food movement and its sublime cuisine.

DAY3: MONDAY

Morning Brisighella, olive oil & wine tasting. Lunch at Trattoria La Casetta & afternoon tour & visit to Faenza – dinner & overnight Relais Villa Roncuzzi

This morning we will visit the ancient and beautiful hilltop town of Brisighella famous for its unique olive oil and local wines. The town, its olive groves and vineyards are all set on the gypsum hills of the area giving an ideal microclimate and growing conditions. The olive oil was the first DOP olive oil in Italy and has a fabulous taste. Our visit will take in a specially-arranged olive oil and wine tasting and a guided visit to the fascinating town.

This will be followed by lunch at ‘Trattoria La Casetta’ – a superb local restaurant. For those gourmets who have a taste for gelato – the ‘Gelateria Carletto’ next door has a regional reputation for fabulous gelati!

The afternoon will be spent visiting the serene local art-city of Faenza world-famous for its Faenza ceramics. A visit to the massive collection at the museum will be included.Time to relax by the pool before dinner at the Relais Villa Roncuzzi.

NB if there is time we will visit the Fattoria Palazzo di Zattaglia where over 500 Mora Romagnola pigs roam free in the woods and are kept under ideal state of the art conditions in a joint venture between Spadoni and Boschi milling gastronomic and milling companies.

YOUR CHANCE TO EXPERIENCE

THE BEST OF ROMAGNA

19








DAY5: WEDNESDAY

Farm day Cesena/Forli hills lunch on farm & transfer to Cervia dinner & overnight at Le Palme Hotel Milano Marittima

Today we will leave Relais Villa Roncuzzi to make the short journey to the ancient seaside town of Cervia and our 4 star accommodation at the Milano Marittima part of the town.En route we will visit ‘Tenuta Pennita’, a beautiful estate in the hills of Castrocaro, overlooking the beautiful ‘Terra del Sole” where fine quality fruit trees, olives and vines are cultivated in a special microclimate. Here we will taste the wine and the olive oil.

Lunch will be taken and another wonderful estate – the fabulous Cantina Conde. In the hills close to Predappio, this 90 hectare estate was set up with one purpose in mind – to create the perfect Sangiovese. And to combine it with extraordinarily good food – here we will have the opportunity to experience both.

Later in the afternoon we will travel to the ancient seaside town of Cervia and the garden city of Milano Marittima for dinner and overnight.

DAY4: TUESDAY

Cookery lesson at Casa Artusi, visit to Bertinoro, winetasting and dinner, overnight at Relais Villa Roncuzzi

This morning we will take our first visit to the ‘Cathedral of Romagnolo cookery’ a foundation set up for the cookery publisher Pellegrino Artusi who singlehandedly caused a revolution in Italian cookery in 1891 by publishing a cookbook including recipes from all over Italy – in Italian the language of the new republic.

The cookery school is a state of the art facility combining the traditional with the modern. Our hands-on cookery lesson will be taught by a house chef and a number of personal assistants! At the end of the morning, we will have cooked, and will be enjoying, our delicious Italian lunch!

In the afternoon we will visit the pretty hilltop winegrowing village of Bertinoro (it is said that the Empress Galla Placidia said of the local wine – “This is so good it must be drunk in gold” from which the village took its name “Bert in Oro’.

A winetasting of the famous DOC Sangiovese and Albana (DOCG) wine will be followed by a short tour and a dinner at the ‘Ca de Be’ which doubles as the best restaurant with the best view and the collection of local wines.

20








DAY6 THURSDAY:

Morning tour of Cervia and the salines. Afternoon learn to cook with salt at Casa Artusi dinner Casa Artusi. Overnight at Le Palme Hotel Milano Marittima

Today we will have an unique experience – we will take a tour of the ancient salines at Cervia where salt has been harvested for thousands of years. The city is famous for its sweet salt which is much used in high-level cookery. It is also a delightful city – the architecture is almost all 17th century as the city was moved to its present site in that century.

After our tour we will revisit Casa Artusi for another cookery course – to create our dinner partly using the Cervia salt as part of some great cookery processes.Dinner at Casa Artusi

DAY 7: FRIDAY

Morning visit to San Marino, afternoon at Tenuta Saiano, dinner at La Sangiovesa, night at Le Palme Hotel Milano Marittima

This morning we will visit the mountaintop republic of San Marino and take a tour around the unique UNESCO World heritage site. We will also enjoy some local specialities for our light lunch.

In the afternoon we will travel down the mountain to visit Tenuta Saiano which is owned by the group behind the Sangiovesa restaurant and contributes to their seamless Romagnolo eating, drinking and cultural experience.

Twenty-odd years ago, a local poet, and screenwriter and a businessman and publisher were discussing their dream – they hoped to establish a restaurant that was much more than just a great place to eat and drink, but a social, artistic and cultural centre too. The idea was to show off the best of Romagna’s food and wine, poetry, art and culture.

And here it is – our final dinner in Romagna in possibly its finest restaurant – the Sangiovesa in the atmospheric town of Santarcangelo.

DAY 8 SATURDAY

Depart for Bologna airport for our journey home (or perhaps take a little Venetian cookery extension?)

Enjoy the Best of unspoilt Romagna in 2014SPECIAL SMALL GROUP TOURS MAXIMUM 20 PARTICIPANTS

Departure dates: April 26; May 3, 10, 17, 24, 31; June 7, 14, 21, 28; July 5, 12; September 6, 13, 20, 27; October 4, 11, 18, 25; November 1, 8, 15, 22.

Price includes:Transportation throughout from Bologna and return to Bologna in luxury minibus/coach, full board accommodation throughout in 4 star luxury accommodation as specified – all breakfasts, lunches and dinners on tour are included, all tours and excursions as specified, courses and tuition as specified, the services of a qualified tour manager throughout.

Cost per person: €2150, £1799, $2967 Single room supplement: €550, £460, $750 Places are limited. For further information email [email protected]

WANT SOMETHING DIFFERENT?

JUST ASK

21









TAKE AN EXTENSION TO THE VENETO AND ANOTHER GREAT FOOD AND WINE EXPERIENCE

DAY 1 SATURDAY Travel to Veneto for accommodation at the Tenuta Castel Venezze – greeted by the Contessa

We’ll leave Romagna and travel via the beautiful Venetian style ports of Chioggia (one of the most beautiful canal-strewn cities on the Adriatic). Arrival at Castel Venezze where we’ll be greeted by the Contessa Maria Giustiani – and enjoy a welcome drink followed by a seasonal local dinner (ingredients mainly from the estate).

DAY 2 SUNDAY Venetian cooking and eating overnight at the Tenuta

Today is all about cooking Venetian! After gathering required herbs and vegetables on the estate, we will repair to the estate’s kitchens where, under the instruction of Contessa

Maria, we will prepare a seasonal lunch, usually consisting of a risotto, a typical meat or fish dish (depending on the best ingredients) and a dessert. Our own created hopefully superb lunch will be eaten with local wines. Naturally, during the day we will learn about the Veneto’s fabulous history of cuisine.

After lunch there will be time for a walk on the estate before an aperitif and an excellent dinner.

DAY 3 MONDAY Full day excursion to Venice and market visits overnight at the Tenuta

Today we’ll visit Venice and apart from enjoying the many astonishing sights, we will learn about and experience at close hand Venice’s culinary traditions. Lunch will be taken at a typical Venetian hostelry We will return in the evening for a dinner at the TenutaVenezze.

DAY 4 TUESDAY Return to Bologna via the Po Delta for accommodation/flight home

We will leave in the morning to travel back to Romagna via the miniature Venice-like eel fishing port of Comacchio. Perfect for a delightful lunch. We will also visit the eelmuseum before taking a transfer to our arrival airport.

Departure dates: May 3, 10, 17, 24, 31; June 7, 14, 21, 28; July 5, 12; September 6, 13, 20, 27; October 4, 11, 18, 25; November 1, 8, 15, 22.

Price includes:Transportation throughout from Bologna/Cervia and return to Bologna/Cervia in luxury minibus/coach, full board accommodation throughout in 4 star luxury accommodation as specified – all breakfasts, lunches and dinners on tour are included, all tours and excursions as specified, courses and tuition as specified, the services of a qualified tour manager throughout.

Cost per person: €1100, £915, $1500 Single room supplement: €225, £190, $310

Places are limited. For further information email [email protected]

THE VENETO WITH ITS WONDERFUL CULINARY HERITAGE AND EXTRAORDINARY WINES IS ANOTHER SUPERB CULINARY EXPERIENCE.

WANT SOMETHING DIFFERENT?

JUST ASKCook and relax in style in the Veneto in 2014SPECIAL SMALL GROUP TOURS MAXIMUM 20 PARTICIPANTS

22









BYou’re having a nice stroll around the elegant little town of Bagnacavallo, taking in the delightfully bijou little 19th century Goldoni theatre, walking along the local version of Lovers Lane and visiting the exquisite ‘Simple Garden’ (actually a very complicated and fascinating garden) – also known as the ‘Garden of Aphorisms’ for its saying-full wrought-iron benches. The ‘Simple Garden’ with its fruit tree full Pomarium, the vegetable-full Horteus Holoreum, and the medicinal plant-full Hortus Sanitatis) puts you in the mood for something really special.

Then you discover the 18th century Piazza Nuova. Possibly one of the most beautiful piazzas in Italy has become a romantic and delightful entertainment centre!

AGNACAVALLO’S UNIQUE LITTLE PIAZZA

Built as a state-of-the-art trading centre in 1758 with a multitude of shops including a butcher, an oil seller and a fishmonger – this forerunner of the modern shopping centre is now not only a delightfully oval square, but a fabulous little very atmospheric and totally romantic place to relax and enjoy.

Nowadays the Piazza Nuova is proving the ideal setting for all kinds of events. Recently it has hosted summer film festivals , theatre festivals , exhibitions , and many, many musical performances . And as a relaxed, romantic dinner with entertainment it has no peers.

On one side of the piazza is the Cantina di Piazza Nuova a truly relaxed establishment. Not only is the cantina a delicatessen, wine bar and a superb informal restaurant totally focused on local food and wine – but it also masterminds the piazza entertainment in particular ‘Tuesday Live’ weekly live performances in the piazza from rock to jazz to classics!

And it has innovative ideas about the food and entertainment mix – other weekly events are ‘Crostini Monday’ – eat marvelous crostini with drink included for just €10; ‘Thursday Gourmet’ a journey through Italian regional cuisine and ‘Sunday Aperitif with a DJ’. Clearly the piazza is full of warm hearted life.

On the other side of the piazza there is the fabulous, sophisticated ‘Osteria di Piazza Nuova’ an acclaimed slow food restaurant with a sublime kitchen and great food and wine – interests in a local vineyard and now a great line in local beer. Here you can sit outside and enjoy the view of the great piazza and its romance.

Maurizio Bragonzoni is the owner of both the Cantina and the Osteria and if you eat at the latter, you will quickly come to realize that he is very, very passionate about food – and all the other good things of life.

Maurizio’s career has spanned top restaurants all over Europe, including the famous Orient Express, but his real love is the wealth of good things to eat and drink in Romagna – and great cooking.

And, of course the Slow Food movement with its concentration on locally-sourced food – the Osteria has been a member for over 15 years. So, at the right time of year the seafood at Osteria di Piazzo Nuova is totally superb and you will find

it in the most unusual of settings – the Seafood Passatelli is a total delight as is the Tagliolini al ragu di mare, but ALL the dishes are sumptuous, whatever you try, you’ll be in heaven in the Piazza Nuova all enhanced by the wonderful surroundings.

So for a fabulous taste of Romagna in the most delightful and romantic of settings, Piazza Nuova makes for a very memorable visit!

23








Albana is the glorious white wine grownin Bertinoro. It was the first white wine to obtain the Italian Denomination of Controlled and Guaranteed Origin (DOCG). Albana has been grown in Romagna since the Romans, therefore some believe it was named after Colli Albani (Albani hills), near Rome where the conquerors of Romagna came from. Albana is mainly grown in the inland parts of Romagna, and especially in Bertinoro, a place that has inextricably linked its name to this grape. Romagna Albana is produced in the traditional varieties: Romagna Albana Dry, Romagna Albana Sweet, Romagna Albana ‘Passito’. You will see many Romagnoli drinking the sweet variety and soaking a little Ciambella cake in it! Delicious!

One of the most typical wines in this land is Romagna DOC Pagadebit. The grape variety of Pagadebit originated from Bertinoro and its main characteristics are strength and vigour. Its name, that can be translated as ‘pay dues’, is drawn from its grape features, that being resistant also against bad weather and granting a good harvest year after year, allow farmers to pay their dues.

Pagadebit has a light straw yellow colour with green hints or sometimes golden shades. Fruity and floral bouquet, intense and pleasantly persistent. Dry in taste, extremely fresh but not aggressive, harmonic and balanced, it has aromas of herbs and flowers. It can be paired with delicate starters of ham or Culatello, first courses or soup. Excellent with fish starters or first courses, especially with prawns or shellfish It makes a really good match also with soft fresh cheese –Squacquerone in particular!

With a truly understanding and lavish welcome, great food and wine, sensational views – ancient Bertinoro warms the most jaded heart!


ILLTOP HAVEN DEDICATED TO HOSPITALITY AND UNDERSTANDING AND WINE

H

Almost the first thing you notice in Bertinoro’s main square (after you have dragged yourself away from the stunning views over the plain!) is the Colonna delle Anelle (“Column of the Ring” or “Column of hospitality”). This is an unique white stone column in with 12 rings. It was erected in 1300 by the noble families of the town to show their hospitality to visitors.

Each of the column’s rings corresponded to one family; when foreigners arrived in the town they tied the horse bridle to a ring and in this way, they selected their hosts.

And the column is still in use to this day! Every year in Bertinoro there is a weekend-long hospitality festival held on the first weekend in September – nights of singing, music and dancing – and naturally feasting and wine drinking. With one very special time-honoured ceremony. In this ceremony anyone can be hosted for meal by a family in the town simply taking one of the envelopes tied to the rings of the Hospitality column. Inside the envelope, the visitor will find revealed the name of the family who will host them for a dinner!

This little hilltop town now has another claim to world religious fame - possibly

the world’s only museum to the three major Abrahamic religions. The Museum, which is located in the dungeons of the Fortress, was conceived to promote the dialogue between different cultures and faiths, to spread the knowledge of the traditions, the history and the identities of the religions. The collection shows the different artistic traditions of Hebraism, Christianity and Islam from the 15th to the 20th century http://www.museointerreligioso.it/italiano/

But, of course, Bertinoro’s main activity is the production of wine!

Legend has it that the empress Galla Placidia, while passing through the region, having tried a wine served in a humble terracotta cup, declared: “you should be drunk in gold” (“berti in oro” means drunk in gold, in Italian), Fabulous wines grown here include the delicious red Romagna DOC Sangiovese - the most representative wine of Romagna. This wine portrays the main features of our land. The Sangiovese grape variety is one of the oldest in Italy and with such grapes very famous wines like Brunello di Montalcino, Chianti and many others are produced.

The beautiful golden Romagna DOCG

24








http://www.museointerreligioso.it/italiano/


and on the surrounding slopes, and in the stunning walks available in the community – to visit the Via degli Asini (“Donkeys’ Road”), an elevated road unique in the world, the stunning Rocca (castle), a Manfrediana Fortress, a Venetian example of Medieval military art and the Clock Tower, the defence rampart built in 1290.And there are many superb hillside walks to build up an appetite for more wonderful local food – and great olive oil!

TRULY GREAT OLIVES:Emerald green with golden reflections, Brisighella oil has a distinctive taste, it is spicy and slightly bitter and it’s especially good for flavouring vegetables and fish and as an ingredient for sauces.

The trademark “Brisighello” is only given to olives grown in the very local area - different from the surrounding areas, and mainly from an unique variety of olive fruit, the “Nostrana of Brisighella”.

Fruits are harvested by hand between the 5th of November and the 20th of December, washed with water below 27 degrees centigrade and pressed within four days of picking.


RISIGHELLA – A VERY SPECIAL PLACE, A VERY SPECIAL CLIMATE

Bgeographical area – a freak of nature that produces a sublime harvest.

It’s no wonder that the 800 farmers that are part of the local co-operative are proud of the fact that they produce some of Italy’s most delicious and distinctive olive oil.The best of the production is later selected and gets the trademark of ‘Brisighello’, an intense extra virgin olive oil, cold pressed drop by drop.

Another exquisite Brisighella product is the “Nobil Drupa”, an oil extracted in a very limited quantity from the cold pressing of the “Ghiacciola” olives, a rare tree that can be found only in a few groves around Brisighella.. With the Ghiacciola we’re down to drops in the bucket!

There are only 3,500 half-litre bottles of Ghiacciola, which is sold under the name “Nobil Drupa,” produced each year.http://www.brisighello.net/

And no wonder that a constant stream of connoisseurs come to Brisighella to taste this amazing oil, and that it is well known all over Italy.

Their needs are more than amply catered for by the superb restaurants in the town

The key to Brisighella’s success is its microclimate – and the key to Brisighella’s microclimate is its “Gesso”. Gesso (or gypsum) is the main constituent of alabaster and various forms of plaster of Paris, it is also a sought-after natural fertilizer, and it’s great for retaining heat.

Brisighella is built on a mountain of it! Part of Faenza’s range of Gypsum hills, the beautiful village is set right atop of one of the biggest.

So, Brisighella’s olive trees not only got their own source of powerful Okm natural fertilizer – they also have the best possible natural microclimate for growing sensational olives and wine.

They grow amazing olives which are pressed locally into some of the very, very best olive oil in Italy. The oil is so good that it was the very first DOP olive oil in Italy. ‘Denominazione di Origine Protetta’ is to olive oil what AOC or DOCG is to wine, a guarantee that the oil has been produced according to strict quality standards, and that the olives come from a delimited geographic area.

And Brisighella is a very delimited

25








oil.The

oil.The

http://www.brisighello.net

wine.They

wine.They

wine.They


Cookery classes at the museum, events to popularize the Ocarina (the local vessel-flute musical instrument), and great soirees around the pool at the Relais Villa Roncuzzi – they are all part of Patrizia’s strategy to create a wall to wall relationship for her guests with fine and practical art without losing the local connection.

It is, after all, natural that in an area known for its wonderful religious art, architecture and world renowned mosaics – art should become a truly holistic experience – and Patrizia Poggi is making it so at the Relais Villa Roncuzzi in the heart of Romagna.


RT GALLERY WITH A SUPERB RESTAURANT – AND ROOMS

Patrizia Poggi is a gallerista, a Romagnola – so you may believe that not only is she passionate about art but also that she sees art as the wallpaper of life, not just an occasional experience.

After 20 years working as an art academic, she decided to open a gallery – the Patrizia Poggi Gallery – in Ravenna. Quickly her gallery became known as one of the very best in the whole province and attracted great artists from all over.

And Patrizia has now embarked on another venture - a hotel as a vibrant modern art gallery.

So, at the four star boutique hotel Relais Villa Roncuzzi, set in the heart of the Romagna countryside, you will find quality art everywhere, in the entrance hall, in the public rooms, in the restaurant, in the bathrooms, in reception, in each and every guest room. You will find sculptures, pictures, photographs and, of course mosaics (this is Ravenna after all!) absolutely everywhere.

And of course, art for Patrizia does not stop at the concrete form – after all she is a Romagnola.

So, guests will find that Patrizia’s major aim is to find the very best of food and wine in the local area to offer to her guests – the delicious Sangiovese wine she offers comes from a vineyard just four kilometers away, the prize capons that her kitchen uses to make the broth for her capeletti are grown by her 84 year old friend on his local farm – almost everything is sourced locally and is the very best that can be found.

And when this local food, cooked to perfection, arrives on the plate and delights the guest – isn’t this true art?

In the Villa Roncuzzi you will also find kind and warm hospitality – even this is elevated to an art form!

Added to all this, the Relais Villa Roncuzzi is at the very heart of its community and Patrizia feels that it is very important to be involved fully. This is why the hotel is fundamentally involved in the local folk museum, helping to promote traditional life in any way it can.

Naturally the raw materials she purchases for the hotel’s restaurant are given as much consideration as an artist’s purchases of paint. After all the palette has a fundamental relationship with the palate – in this case the creation of magnificent food for guests to delight in.

A

26









Boil the potatoes until the skins are cracked, then peel and mash withmasher. Put everything in a bowl.

Arrange on platter 500 gm flour in the shape of the volcano, with a hole in the middle. Pour into the hole spoonful of salt and mashed potatoes. Mix all the ingredients and knead well, from time to time, pour the warm water to soften the dough and make it more uniform, until you get a soft ball.

Take a rolling pin and start to work the ball up to a thickness of about 2 cm.

Divide the dough into long cylinders as thick as a finger and cut into pieces about 2 cm long.

Sprinkle over the flour to prevent sticking to the plan and do work together. Boil a large pot of water and when it boils, pour in the gnocchi. Lower the gas flame to medium and cook for 5 minutes.

Drain thoroughly and serve at the table with tomato sauce and parmesan cheese or with butter and sage.

A delicious , typically Romagnolo cake! Ingredients:3 eggs3 cups of sugar,3 cups of sifted flour,a pound of butter,grated lemon rind,a packet of dried yeast

Beat in egg yolks with sugar but add little by little, stirring constantly, then add the flour, then the egg whites lightly beaten, barely melted butter, lemon zest and a glass of warm milk in which you have dissolved the yeast.

Take a cake tin with a hole and, after having well greased, pour in the dough. Put the dish in the oven at medium heat (170-180 degrees) and leave until a toothpick inserted into the cake, does not remain dry.

Ingredients for 6 people2 courgettes chopped lengthways in 4-5cm pieces1 onion, chopped fine2/4 finely chopped garlic clovesGood olive oil2 tablespoons pine nuts2 tablespoons raisins, soaked 5 minutes1 tablespoon ground cinnamon1 cup farro (wheat grains)Pepper1/2 cup of parsley1/4 mint

Saute garlic, onion, pine nuts. Add raisins, cinnamon and chopped zucchini with mint. Sauté everything for 5 minutes, then add the farro and 1/2 cup of water. Stuff the zucchini, previously cut in half and cook over low heat for about 30/40 minutes. Serve with a sprinkle of parsley.

By Elena, 28, photographer and cook with passion and profession

STUFFED ZUCCHINI SPELT AND HERB

ECIPES BY LOCAL HOME-COOKSRGNOCCHI DI PATATE

By Roberto, 59 & Grandfather Anthony, 98

Ingredients for 4 people500g of wheat flour type 0 a tablespoon of salt1/2 L of warm water1 kg of yellow potatoes

CIAMBELLA DELLA NONNA

by Sergio, 75 years old, retired and greedy! Sergio is an expert in ‘the forgotten fruits of Romagna’

27








By Anna, proud grandmother of 4 grandchildren

Ingredients:• One rabbit,• 100gm lard,• Handful of salt• Pinch of pepper,• A head of garlic,• Wild fennel,• 100 gm bacon

First you get your wild fennel!The rabbit is stuffed inside with chopped bacon, salt and pepper, garlic and beards of wild fennel. With fragrant twigs of the same plant picketing rabbit meat before putting it in the oven for baking. At the end of the roast rabbit will have to be very “crisp”, and amber in color on the outside, at the same time expresses his tender tastiness inside. There are some who, on the basic recipe, intervene to diversify through the use of wine during cooking. Finally, those who use a boned rabbit. The constant of any rabbit in porchetta, worthy of the name, it should be stressed, and the use of fennel, unfailingly fresh and fragrant.

Romagna Apple pieBy Nicoletta, The artist in the kitchen

Ingredients for 6 people• 300 g flour • 150g sugar • 80g butter • 3 eggs• 3 apples• 1 tablespoon baking powder • brown sugarRemove the butter from the refrigerator and let it soften at room temperature. In a bowl, worked along with the eggs with the sugar until they become white and frothy. At this point stir in the softened butter flapping vigorously because it dissolves completely.

Add to the mix the flour and baking powder sifted and finally apples, peeled and cut into small pieces rather regular.

Mix well to combine ingredients.

Grease and flour a mold by removing the excess flour, pour in the mixture, Sprinkle a little brown sugar and bake in a preheated oven at 180 degrees for 30-40 minutes.Withdrawn, let cool and eat it!

Like pasta but better!By Maria, poet failure.

Ingredients for 4 people• 1 Litre of good stock• 100 grams of breadcrumbs• 3 eggs• 120 grams of grated parmesan• A pinch of grated nutmeg.

Mix all well together to make a ball knead until smooth and firm.Take a potato ricer and there you place the ball in the middle When the broth boils, squeeze the mixture directly into it Wait just thirty seconds of cooking, serve hot.And for the good stock:• 150 gr. beef• 100 gr. capon or chicken • 1 onion• 1 carrot• 1 rib celery• 1 tomatoIn a pot of cold water add a tablespoon of salt, meat and vegetables, boil the broth for about three hours on low heat. Move it all with a sieve when it’s foam.

TORTA DI MELE

Clean the mushrooms, wash and slice quickly, but if you choose canned ones drain the fluid retention. Melt a knob of butter along with the garlic clove, peeled and crushed, throw all fungi. Add salt and pepper, cook mushrooms for about ten minutes, making sure that in the end are dry. Remove the garlic clove.Cook al dente squares of pasta in plenty of salted warm water in a large saucepan and low (to prevent the dough from sticking, add a little ‘oil.) Drain and pass them under cold water, then roll it on a tray or a clean cloth.Pour a little ‘oil or melted butter on the bottom of a baking dish with a few tablespoons of sauce . roll out a square of dough on the wtorktop.Spread half of the mushrooms and ham half on the pastry, then sprinkle with

grated Parmesan cheese.Roll the dough gently trying to keep the filling evenly distributed.Cut the roll into 8 slices using a sharp knife, then lay down your slices in the pan. Proceed in the same way with the second sheet spread the sauce inside the nests , and finally sprinkle with the remaining Parmesan.Cook the bird’s nest in the oven at 180 degrees for 20 /25 minutes . Remove from the oven , let stand 5 minutes and serve…

Ingredients (serves 6)• 2 squares of egg pasta with a 40 cm in length , which you can buy in a store or prepare fresh pasta with a recipe for homemade pasta .• 200 grams of sliced cooked ham• 1/2 kg of mushrooms or other types of mushrooms • A clove of garlic• A knob of butter• 150 grams of grated Parmesan cheese• Bechamel sauce using 1/2 L Milk• A little oil or butter for the pan• Salt and pepper.

ROMAGNOLI SWALLOW’S NESTS By Sara Ronci 33, Tourist Guide.

RABBIT IN PORCHETTA

PASSATELLI IN BRODO

2828








BIRRIFICIO LA MATA creates biological and local beers. The idea was born from a Tamba Family passion for a beer where all raw materials are produced on site and electricity is derived from a photovoltaic system.After years of experiments with a self-built plant for the production of beer in 2009, the young Marco Tamba decided to renovate an old barn typical of Romagna and transform it into a brewery.The beer produced is the result of a chain that starts and ends on the holding itself , as part of the barley and hops are grown on site and the electricity used comes from the photovoltaic system located on the roof of the brewery.Marco is very proud of his beer brewery “La Mata” and he invites you to visit the online shop of this local Romagnolo product.http://www.birrificiolamata.it

Started its activity in 1968, when Felice Malpassi brought all his childhood teaching about agriculture and farm activities into a place where people could eat genuine and traditional food. As you step in you’ll be welcomed by a very rich salumi and cheese selection showcase, where you can directly choose what will become your meal. They have a good selection of wine also. What you’ll eat is prepared with all the fresh ingredients you see in the showcase and you can also buy it, because it’s both restaurant and shop.The owners Roberto and Giordana are a sweet couple and their smile and feeling is contagious. The staff are very friendly also and if your passion is great high quality good food you’re in the right place!http://www.anticabottegadifelice.com

Sandro likes fresh flowers, nice clothing and colors. He runs Antica Osteria and dedicates all of himself working on it. The place looks like an old fashioned wooden tavern and the secret is that itʼs real: every piece of furniture is the same as it was 100 years ago. The food is typical of Romagna traditions and itʼs delicious: tasty and rich.Pasta is fresh every day, thank to the rolling-pin lady who makes it on the last corner table of the restaurant.

Antica Osteria is in Sarsina, the pretty mountain town of Plauto, Latin playwriter and of the exorcist San Vicinio, it is very close to the stunning archeological museum.https://www.facebook.com/antica.osteria.9?fref=ts

CAFFE LETTERARIO invites its guests to have a relaxing moment between daily chores. Of course you could have a cup of great coffee but what makes this cosy place special is the warm feeling of good reading. You can take a bookmark, writing your name and let it into the book you’ve chosen in order to keep your reading update every time you visit. Cristiana, the owner, dreamt about a place like this for years and finally she succeeded: a space surrounded by books, writers portraits, wonderfull patisserie and style. Children give her energy, she proudly says. A tasting must are cupcakes and little desserts on the window desk. Her wish is to let people come here and just forget for few minutes or more their ordinary routine.http://www.caffeletterarioravenna.com

OUNG ROMAGNOLI MAKING THINGS HAPPEN IN ROMAGNA

Y

ANTICA BOTTEGA DI FELICE,

IN RAVENNA

ANTICA OSTERIA, IN SARSINA

BIRRIFICIO LA MATA,

IN RAVENNA

CAFFE LETTERARIO, IN RAVENNA

2929







http://www.birrificiolamata.it

http://www.anticabottegadifelice.com

https://www.facebook.com/antica.osteria

https://www.facebook.com/antica.osteria

http://www.caffeletterarioravenna.com


“Fattoria Cà Rossa has on the Bertinoro hills for three generations. In1935 Massimo’s grandfather Ugo started planting olive trees and vineyards. In 1960 Ubaldo, his father, build up the cellar and in the same year in september Cà Rossa was inaugurated during the grape harvest. The fields spread out 17 hectars on Bertinoro hills. Fromʻ90s Cà Rossa has been run by Massimo and his wife Liliana,.Together they improved their farm production moved by Passion and Love.Here you can find typical wines of this area, keeping their original characteristic thanks to old and new technologies in order to enhance their authentic smells and tastes.Massimo and Liliana also offer guided tour and tastings and barbecue and garden area (only on summer)”. Both by appointment.

http://www.fattoriacarossa.it/

How many times have you eaten in a cozy little restaurant and enjoyed the atmosphere so much that youʼve wished to bring a piece of it back home? Well, here you can really do it!

Everything you see around FERMOPOSTA OSTERIA CESENA is for sale, from the bottle of wine to the table and the seats youʼre having a meal. Sara, the visual designer, is the waitress too and sheʼll suggests you the specialities and daily dishes made by Amerigo, the cook and owner. Amerigo culinaryʼs art is based on traditional, regional home made quality selection of italian recipies. So that in here you can experience Italyʼs taste from Valle dʼAosta to Sicily and the list changes weekly, if you want to have more chances to come. http://www.fermo-posta.com

Why “Casa Lò”? well, it’s very simple to guess, once you meet who’s behind the project. “Three passions: ceramics, graphic design and B&B. Three storey houses. Three layers for living and working, like a piadina filled with ham, squacquerone cheese and arugula (rocket) – a Romagnolo speciality.Also, passion for travelling and design. If you don't have enough time for visiting the world, you may try to bring it at home. This is how "Casa Lò" was born.“Welcome to my world” says Loretta.Casa Lò is an eco-friendly villa for travelling people who enjoy beauty and dreaming peacefully.

Located in a very quite area close to the town center, this B&B offers design refinements, a relaxing large garden and homemade products: the true pleasure of welcome and breakfast.http://www.bed-and-breakfast.it/pagi-na.cfm?id=28935&idregione=5

CASA LÒ, IN CESENA

Located in the heart of Forlì close to the theatre and San Domenico Museums, DON ABBONDIO OSTERIA is a centenarian institution where theatre workers and actors used to have a meal at late night.

Today the tavern belongs to the young host Simone, who is a sommelier and has a very particular passion on cheese too. The family took great care over the previous tavern style, but in a modern and stylish way. So that youʼll find paper placemats on the table, some of the traditional recipes on the list belonged to the inn history, such as “stracotto beef”, fried frogs, meatballs and tripe, but also a great selection of wine and contemporary paintings on the walls, made by the artist Enrico Lombardi.

And for true lovers, a little cameo: a candle-lit dinner in the only one table under the roof.http://www.osteriadonabbondio.it

DON ABBONDIO OSTERIA, IN FORLI

FATTORIA CÀ ROSSA, BERTINORO,

FERMOPOSTA OSTERIA, IN CESENA

3030







http://www.fattoriacarossa.it

www.fermo-posta.com

http://www.fermo-posta.com

http://www.bed-and-breakfast.it/pagina.cfm?id=28935&idregione=5

http://www.bed-and-breakfast.it/pagina.cfm?id=28935&idregione=5

http://www.osteriadonabbondio.it


IL CASTELLO, Gelateria, Rimini “A French style counter, our style, lights, colors and raw materials instill our passion for Ice cream,” said Rossella and Marco,the owners.

They personally select the freshest raw materials available on the market. Take advantage of some Slow Food products such as: Mananara Vanilla from Madagascar, honey Flora Alpina, the Coffee Lands of Huehuetenango.

Be inspired by Rossella, with her kindness and competence, she’ll suggest you the menu with the flavours of the month, which vary depending on the season.http://www.gelateriailcastello.com/

Giulia Filippetti, has a degree in foreign languages for communication of events, a passion for fashion and trends, and Marco Monticelli is a civil engineer specialized in interior design. L’Appartamento was born from their passion and experience in design, fashion and architecture - a concept store where you can buy everything inside: clothes, accessories, furniture,lamps and other objects. Even ideas, since the loft of the store is an architectural studio.

Entering L’Appartamento is just like being at home. There is a room with oak table sets with dishes and pots handmade pottery, 50s school chairs hanging on the walls, intentionally " scratched", "Siesta" chairs by Relling and Magistretti sofa. And of course there is the sleeping area, where the polka dot wallpaper immediately makes you dream.

Finally, the dressing rooms: wide, bright and characterized by mirrors recovered from old hotel’s furniture. Intriguing!http://www.l-appartamento.com

LA BRIOCHERIA is a flash back into childhood: this is Vito and Marco’s purpose. As you enter inside, you will be welcome by a beautiful rainbow of macaroons, sugar almonds, fashionable cupcakes and cakes - that Marco, the pastry chef, have transformed into a spectacular piece of food art. At the counter, Vito, with their lovely mum, will suggest you a fine selection of a various teas and infusions, delicious hot chocolates and cappuccinos. In this fairy-tale atmosphere, you could be living in a land of these beautiful decorated cakes…what more could we desire!http://www.labriocheria.com

Lots of essential oils welcome you into LA BUTEGA AD GIORGIONI, Ravenna’s herbalist shop. Since 1888, competence and courteousness are synonymous with the Giorgioni family’s business. In here there’s everything in herbs you’re looking for, from herbal teas to body lotions and there’s a little grocery store inside too. Thanks to their own laboratory they are able to offer a natural cure for any need. And for curious and experienced visitors, we suggest the Piadina cookery kit, in which you can find everything to prepare a good piadina at home and bring back with you to taste a little of of Romagna.http://www.erboristeriagiorgioni.it

OFELIA TUTTOTORNA, is a re-made design shop & lab. Marcel Duchamp would surely like what’s on sale in this store: old wheels that become flower pots, wooden jewels, Bristol seats, bags and many other smart objects. If you are looking for a cool gift this is the place to go. Federica loves hands on working with different materials, tissues and everything that could be combined and reconverted to another object. This is why Ofelia Tuttotorna organizes workshop labs too, so you could also make your own present.http://www.ofeliatuttotorna.com

IL CASTELLO, IN RIMINI

L’APPARTAMENTO, IN RIMINI

OFELIA TUTTOTORNA, IN CESENA

LA BUTEGA AD GIORGIONI, IN RAVENNA

LA BRIOCHERIA, IN RIMINI

3131







http://www.gelateriailcastello.com/

http://www.l-appartamento.com

http://www.labriocheria.com

http://www.erboristeriagiorgioni.it

http://www.ofeliatuttotorna.com


QUEL CASTELLO DI DIEGARO, restaurant. Diegaro, CesenaLorenzo, the young owner, graduated in History and preservation of Cultural Heritage, but what really was important for him was to keep his father’s mission in progress.

He is very keen on cookery, visual design and elegance, so the refinement, passion and atmosphere are “Quel Castello di Diegaro” key words. The 17th century country house, turned into castle after the 2nd world war, offers high quality dishes, with fresh home-made rolling pin pasta, organic meat and a fine wine cellar selection.

It is also possible to book a private room for a more intimate location. The big fireplace offers a warmth in winter time too and… you can also sleep in one of the four suites upstairs.http://www.quelcastello.it

RISTORANTE DEI CANTONE has an enviable location behind the ramparts of Longiano’s historic Malatesta fortress.

When Teresa returned from Belgium to her hometown of Santarcangelo and met Danilo, with their passions for great food, not only did her wonderful desserts combine with Danilo’s sensational less sweet items, but they make a great pair.

And the restaurant was a real success. After all their passion for food has brought diners from as far away as Milan – just to eat fantastically in relaxed, comfortable surroundings.http://www.ristorantedeicantoni.it/

ROK, Music shop, Ravenna is where you can listen to the music you’re looking for, buy it or just come across regional and uncommon music. The choice is wide: from classical, modern and contemporary music, to jazz, blues, ambient, ethno-rock and techno. And a big variety of LPs too for great people keen on music. The young owner Marcello really likes to discover unconventional music: is a very friendly and reserved person, shy and professional. He didn’t let us take a picture of him, but if you ask any advice he is able to help you to find exactly what you’re looking for. If you like music, come and discover Marcello by yourself! After all, Romagna belongs to shy people also! http://www.rokmusic.it

RISTORANTE DEI CANTONE,IN LONGIANO

PAPPA REALE, coffee and meals, Cesena Luca, 31years old, has had many travel experiences from UK to Australia working in lots of coffee shops all over the world and a dream: to come back home to let his own dream coffee shop come true in Romagna.

In a very difficult Italian crisis period he dared and he won the challenge. Luca’s dream coffee shop - “Pappa Reale Cesena. Is the only place in town where you can have everything you like.

You can come over for coffee, breakfast, brunch, lunch, afternoon teas, drinks and dinner. Colorful, smiling and friendly staff will take care of you. The food they serve is fresh, homemade, local and organic. Plus the coffee shop is ‘Vegan friendly’. http://www.pappareale.it

ROK, IN RAVENNA

PAPPA REALE, IN CESENA

QUEL CASTELLO DI DIEGARO,

IN CESENA

3232







http://www.quelcastello.it

http://www.ristorantedeicantoni.it/

http://www.rokmusic.it

http://www.pappareale.it


PASCUCCI, Gambettola, Cesena is an ancient hand carved printing house which creates fabulous textiles

The timeless sensation as you step into this precious old workshop is an experience that you cannot miss.

Since 1826 Pascucci Family has created hand carved stamps made of pear- tree wood, by the unique process of the xylographic print.

This process exists only in Romagna and Giovanni Pascucci says that they still make rust color with flour, vinegar and oxidized iron powder.They decorate canvas, linen and cotton,

according to the old Romagna artistic tradition. Which can be used as tablecloths, napkins – anything!

The workshop also boasts several partnerships with important artists, such as Dario Fo, Tonino Guerra and Ilario Fioravanti, who drew some decoration themes.

A Pascucci Tonino Guerra textile print decorates our front cover.http://www.pascucci1826.it

PANIFICIO PASTICCERIA FELLINI in Rimini is one really worth searching for! Here you will find all the delicious breads of Romagna freshly baked each day and all the amazing pastries too – plus much, much more. It is simply a foodie’s delight. Ciambella? “Which sort would you like?” They are ALL amazing.

Massimo Fellini is as great a baker as his namesake was a film director!

Situated in the C. D’augusto, 215 opposite the iconic Fellini cinema ‘Fulgor’ – have two amazing treats in one day!

The Friar’s hostelry is one of the sweetest little establishments, in the prettiest little mountaintop towns in Romagna.

But not only is it sweet (as exemplified by the daily sweets menu) but this family-run establishment is very serious (about food that is) too. Pasta is daily hand made, food is simple, 0km – often sourced from the gardens – and very Slow Food.

This is a family restaurant for families run by chef Giorgio Clementi, his wife and her mother – what could be more family than that!

The pasta is to die for, there is a superb daily menu, and amazingly warm service!http://www.osteriadeifrati.com/

OSTERIA DEI FRATI,RONCOFREDDO

PASCUCCI, GAMBETTOLA

FELLINI, IN RIMINI

3333







http://www.pascucci1826.it

http://www.osteriadeifrati.com/


OP TRAVEL AGENTS SAY ROMAGNA WE ADORET

Travel professionals get taste of Romagna - check out the scenery, history, food, wine and hospitality

On a whistle-stop tour of Romagna’s hilltop and seaside highlights a group of travel agents and tour operators from all over the US tasted the delights of Romagna.

Hosted by Best of Romagna.com, US travel trade operators from as far apart as New York, Los Angeles, Paris and Rome were delighted by Romagna’s superb tourism offer in a region less than the size of Rhode Island!

The group tasted Brisighella’s distinctive DOP olive oil, Bertinoro’s ancient wines and Cervia’s sea salt amongst a vast variety of other delicacies.

In the space of just 5 days the agents learned to make and cook and eat a dozen forms of pasta, learned how mosaics were created to last 2,000 years, and surveyed the views from

no less that three mountaintops.

But more importantly they were greeted by and welcomed by mayors, councilmen and women, vineyard owners, hoteliers and chefs in communities all over Romagna and treated to a quality of hospitality that has almost been forgotten, even in Europe.

At the San Pancrazio Folk museum, the local mayor greeted them and offered great local food and wine and home-grown entertainment by the end of the evening everyone was singing “Romagna Mia”! Sunday morning they visited Ravenna and enjoyed extraordinary mosaics.

Beautiful Bagnacavallo has an unique elliptical colonnaded piazza where lunch was served in the Osteria Piazza Nuova.

At Brisighella, after tasting the unique local olive oil, the group enjoyed a walk up the hill with the mayor to prepare themselves for another substantial lunch of local ingredients at Trattoria La Casetta.

34








And in the afternoon there was a walk to see the exceptional 1930’s architecture in Mussolini’s home town, Forli, part of the Atrium Project to use totalitarian architecture to generate tourism - yet another exceptional dinner - this time at Forli’s San Domenico restaurant rounded off the day.

And the learning highlight of the trip? Learning to cook pasta and Piadina hands-on with instructors at Italy’s best cookery school - famous Casa Artusi followed by a buffet of exceptional local specialities including Fossa and Squacqerone cheese, Volpina pears poached in local Sangiovese wine, salamis made of the famous Mora Romagnola pork, sensational breads and local jams and sauces.

Bertinoro is an exceptional wine-growing village on a citadel-topped mountain, host

to an unique museum of Christian, Muslim and Jewish life. After wine tasting of the ancient wines at Celli vineyard , grown since before the beginning of Christianity the group enjoyed dinner at Bertinoro’s signature restaurant and wine museum Ca de Be.

And on the final action-packed day the travel agents visited the ancient salt pans at Cervia,tasted the culinary salt, saw the purpose-built 19th century Milano Marittima resort before travelling to the world’s oldest republic - mountaintop San Marino for a walking tour, a historic train ride and an extraordinarily good locally-sourced dinner at the local Michelin restaurant - Ringhi

Accommodation for the 5 day trip was at the 4 star country Relais Villa Roncuzzi, near Ravenna and the 4 star boutique seaside Le

Palme Hotel in Milano Marittima.

The participant’s conclusion – “this tourism offer is so good that we can’t waste it - now to create great Romagna tours for our best clients with these exceptional and very sustainable ingredients!”

IN THE SPACE OF JUST 5 DAYS THE AGENTS LEARNED TO MAKE, COOK AND EAT A DOZEN FORMS OF PASTA, LEARNED HOW MOSAICS WERE CREATED TO LAST 2,000 YEARS, AND SURVEYED THE VIEWS FROM NO LESS THAT THREE MOUNTAINTOPS.

35







ASK US ABOUT:SPECIALLY-ARRANGED

GROUP TOURS OF ALL SORTS TO ROMAGNA

A VAST RANGE OF GUIDED EXCURSIONS TO SUIT ALL TASTES

Like to find out more about Romagna? Just email [email protected]

and we’ll send you each “Best of Romagna”

as it’s published – with our compliments!

© Totem Tourism 2013 Totem Tourism

www.totemtourism.comEagle House

NorthendBath BA1 7EH UK

&

Cesena, Forli Cesena, Romagna

www.Bestofromagna.com



http://www.Facebook.com/bestofromagna

http://www.twitter.com/bestofromagna

www.totemtourism.com

www.Bestofromagna.com

IN THE MAGICAL LAND BETWEEN THE MAJESTIC APENNINE

Documents

Transcript of IN THE MAGICAL LAND BETWEEN THE MAJESTIC APENNINE