of Emilia Romagna

Cuisine
Cheese
2. La solfatara cheese, Predappio
3. Provolone DOP Valpadana, Piacenza
4. Raviggiolo di Santa Sofia
Parmigiano-Reggiano
In Emilia, Parmigiano-Reggiano Dop is not just a cheese,
but the beginning and end of every single meal,
that is traditionally served as both a starter and a
dessert. In Bologna, a popular saying states: “Da tèvla
an liveret mai, s’la bòcca l’an sa ed furmai” (Do not
leave the table before having eaten some cheese).
Parmigiano-Reggiano is the most famous cheese from
Emilia. Both tortellini and all other traditional specialities
that contribute to make the region famous all over
the world wouldn’t be the same without Parmigiano-
Reggiano. Idyllically set halfway between Parma and
Reggio, the typical production area extends from
Parma to Bologna and from the banks of the river Po
up to the first Apennine reliefs. The cheese factories
of the surrounding area give guests the possibility to
gain precious insights into the production and maturation
processes of the most famous cheese in the
world. According to important historical documents,
Parmigiano-Reggiano has retained its typical characteristics
since the fourteenth century. In his famous
Decameron, Boccaccio described Bengodi using these
words: “Eravi una montagna di formaggio Parmigiano
grattugiato, sopra la quale stavan genti, che niuna altra
cosa facevan, che fare maccheroni e ravioli” (There
was a mountain of grated Parmesan cheese with
dwelling folk that did nought else but make macaroni
and raviuoli). Bibbiano is regarded to be the cradle of
Parmigiano- Reggiano, that is celebrated every year at
the beginning of Autumn during the famous “Fiera dei
Sapori matildici”. Another event worthy of note is “Due
giorni” in Carpineti. The museum of cheese in Soragna,
in the province of Parma, that is hosted inside an ancient
cheese factory, illustrates the history of this unique
product that is inextricably linked to its land.
Flavours from Valpadana
Provolone Valpadana Dop and Grana padano Dop are
the most famous cheese varieties of the province of
Piacenza. In the sixteenth century, merchants from
Parma and Milan bought local cheese to sell it in the
markets of Florence and Lyon. Provolone draws inspiration
from the typical cheeses of Southern Italy, that
have been known as provole since the Renaissance
period; over the course of the nineteenth century, cheese
began to be produced in Northern Italy too, and
big-sized provole were first introduced in the market.
Grana dates back to the year 1000, and it was invented
by some Benedictine monks.
Cheese and Festivals in
Romagna
The name Squacquerone probably drew inspiration
from this cheese’s soft consistency, since the term
“squaquaron” is often used to describe things that
tend to melt. This soft white cheese is traditionally
eaten in a piadina. Another famous cheese from the
surrounding area has curious origins. In the fifteenth
century, local farmers of the Apennine villages, who
were tired of continuous cattle raids, began hiding
food underground. Using this tactic, they managed to
protect their food stocks, and also noticed that after
three months the cheese obtained a unique rich aroma.
Over the course of the years, this habit has been
turned into a real form of art. Sogliano al Rubicone
is the homeland of Formaggio di fossa Dop, that is
celebrated by the city’s Fossa Pellegrini Museum and
by the dedicated festival that is held here every year
between November and December, while Predappio is
the native town of the distinctive Solfara cave cheese,
that is matured in ancient sulphur mines and can be
tasted all year round and especially on the occasion
of the local Festa dei Vignaioli, that is held here every
year in November. Not to be missed is the famous
Raviggiolo di Santa Sofia, that is wrapped in fern leaves
and produced according to ancient artisan techniques.
The province of Rimini too is home to further
famous cheese varieties. Mondaino is the major production
centre of Formaggio delle fosse della Porta di
Sotto, a traditional cave cheese that is manufactured
in the three Miocene sandstone caves of marine origins
of the ancient city mill. In fact, Mondaino is one
of the geological capitals of the Miocene period. Pits
are filled during the days of Palio del Daino, that is
held here in August, and emptied between November
and December on the occasion of the local Fiera di
Santa Bibiana. Talamello is very famous for its savoury,
fragrant Ambra cheese, whose name and colour
were suggested by Tonino Guerra. In November, the
small village is livened up by a dedicated festival that
is held here for two consecutive Sundays.
1. Parmigiano – Reggiano Dop,
the most famous Italian cheese