A holiday with more flavour.

A 13VeneziaSS 309A 1BolognaSS 253A 14SS 9SS 16A 14ForlìRavennaCesenaRomaSS 254E 45SS 304SS 16A 14 MilanoFerraraBolognaForlìCesenaFirenzeVeneziaRavennaRomaRiminiA holiday withmore flavour.Guide to the wine and dineroutes: wine and food stops,typical products, producers,traditional festivalsand museums

Contents- The Adriatic Coast of Emilia RomagnaThe most entertaining relaxation there is 1- Good habits never die 3- surprises from the plains, woodland fragrances, sweet delicacies• bread and piadina • The wines 4- First courses • Discovering main courses 5Province of Ferrara 6- bread and eels, sinuous shapes for old flavours- between land and water- visiting the province: a short guideFlavours not to be missed 8- the Comacchio eel- Ferrara breadEating out 9- village fairs and festivals 10- local and traditional museums 11Province of Ravenna 12- “sweet” salt and extremely delicate oil, taste buds of history- green, blue, gold- visiting the province: a short guideFlavours not to be missed 14- the “sweet” salt of Cervia- the oil of BrisighellaEating out 15- village fairs and festivals 16- local and traditional museums 17Province of Forlì-Cesena 18- “pesce azzurro” and “formaggio di fossa”, to suit every taste- the green heart of Romagna- visiting the province: a short guideFlavours not to be missed 20- “pesce azzurro”- “formaggio di fossa”Eating out 21- village fairs and festivals 22- local and traditional museums 23Province of Rimini 24- oil and wine from the hills, among the pleasures of the Signory- places of noble history- visiting the province: a short guideFlavours not to be missed 26- wine from the Rimini hills- oil from the Romagna hillsEating out 29- village fairs and festivals 30- local and traditional museums 31The Adriatic Coastof Emilia RomagnaThe most entertainingrelaxation there is“A holiday with more flavour” is the Unione Costa guide dedicated to gourmettravellers”, full of suggestions and practical information to discover the tastier aspectsof the Coast and let yourself be tempted.The guide is split into five sections: the first, old habits never get old, presents thebest known products and the traditional flavours of the entire region – a culinaryjourney that intertwines with seafaring life, wetlands, salt-pans and the farmingworld. The next four chapters suggest possible cultural and food and wine itinerariesthat criss-cross the provinces of Ferrara, Ravenna, Forlì, Cesena and Rimini,with special focus on typical local products: the products themselves, where tobuy them, where to taste them, with an indication of the restaurants listed in thebest gourmet guides and the gourmet festivals and village fairs and, finally, a selectionof the most interesting ethnographic museums, which narrate the traditionsof this land.And on the Coast, there’s that little something extra: an incredible variety of proposals!What else? Allow us to just wish you a great holiday on the Coast!Andrea CorsinipresidentAntonio Carassoprogramme coordinator

The Adriatic Coastof Emilia Romagna.Good habits never die.www.adriacoast.comThe touristic website of Adriatic Coast of Emilia Romagnawith all the localities, events and holiday offers and where to book.This is the pleasure coast of Europe; here you’llfi nd everything you need for a good holidayand a little more besides.Europe’s most famous beaches, the cleanestand safest sea, the most trendy entertainment,unparalleled hospitality, love and respect for nature,and a great artistic, cultural and food andwine heritage, the latter being another strongpoint in the history of this land. A land, for thosewho want to discover it, that narrates of civilisations,traditions, human labour and the roots,inventiveness and friendliness of the people.This is a journey to be made slowly, amid sea,plains, hills and mountains, strolling throughancient villages, entering artisan workshops,stopping along the road to taste food and winewhich, in these parts, are much more thannourishment, art and science, as Pellegrino Artusi,the famous gastronomist and native to thearea put it.Frequent stops are recommended to allowyourself to be seduced by the art of cookingand by the local traditions: typical restaurants,trattorias, osterias, cellars, tourist farms, farms,fi sh markets, dairies and cheese manufacturers,oil mills. Also numerous are the festivals andfairs where fragrances, colours and fl avourschange with the changing of the seasons andwhere the big attraction is tasting local producebecause, of course, at the table good habitsnever get old.Eating outThe restaurants listed in this guideare mentioned in the 2005 editions of:• Guida Michelin• Ristoranti d’Italia del Gambero Rosso• Guida Oro i ristoranti di Veronelli• Guida ai ristoranti de Il sole 24 ore• Le Guide de l’Espresso ristoranti d’ItaliaDenomination and identificationcodesDOC › Controlled Denomination of OriginDOCG › Controlled and Guaranteed Denominationof OriginDOP › Protected Denomination of OriginIGP › Protected Geographic Identification3

Not to be missedBread and piadina The wines First courses Discovering main coursessurprises from the plains,woodland fragrances, sweetdelicaciesBetween the sea and the hills,that fertile strip of plain that goesfrom Ferrara to Rimini, passingthrough the provinces of Ravennaand Forlì Cesena, is justone long line of cultivated fields,vegetable gardens, vineyardsand orchards as far as the eyecan see – a spectacle of colourin the spring.This area is famous for its topqualityproduce (many fruits andvegetables bear the lgp mark):peaches, pears, nectarines,cherries, strawberries, apricots,kiwis, apples, plums, water melons,melons, potatoes, tomatoes,garlic, shallots, asparagus,pumpkins and courgettes and,typical of the Ferrara area, alsoan excellent rice. The pinewoodsand Apennines on the otherhand produce mushrooms, truffles,wild and aromatic herbsused in local cuisine, as wellas small fruits and berries: pineseeds, chestnuts, blackberries,blackcurrants and raspberries.One last delight for gourmettravellers are the cakes – lots ofeffort for the confectioner, lots ofjoy for the eater. From Ferraresecuisine comes pampepato, withalmonds and walnuts and theperfume of spices; the mandorlinidel ponte; ricciolina cake andtopini (“mice”) – biscuits madewith two little sultanas to formthe eyes. Perhaps the most famousRomagna cakes areciambella, zuccherini and zuppainglese, sugal, made from grapemust, savor with quince applesand pears, miacetto, Cattolica’sChristmas cake, sabadoni,mistochine made with chestnutflour, bustreng with honey andpieces of fruit; an endless listof delicacies for which we haveto thank the kindness of natureand the admirable skills of humanbeings.Deserving of special mention isdelicious Ferrara bread, the famous“coppia”, in dialect ciupeta;the secret of this bread isunclear. Some say it dependson the water, others on thedampness in the air which affectsleavening.For sure, the “coppia ferrarese”is a real masterpiece of Italiancuisine. In Romagna on theother hand, the favourite breadis fragrant piadina, a real classicof the region.Piadina maintains all the characteristicsof the unleavenedbread which, for many centuriesbefore and after Christ waspart of the basic diet of Mediterraneanpeoples.Pascoli called it: «the bread, orbetter, the national food of thepeople of Romagna».Every town in Romagna has itspiadina, which undergoes localtraditions and variations; eventhe name varies from place toplace: piê, pjida, pieda, pida.It is a piece of rolled doughmade from water, flour and salt,cooked on a clay baking dishor cast-iron plate; in restaurantsit is served with deliciousgrilled meat and fish, au gratinvegetables and stewed meats;the typical colour-striped stalls,to be seen everywhere alongthe coast, offer it filled with sausage,salami, ham and soft andfirm cheeses, as well as cookedvegetables. Some people eveneat it with jam, honey, chocolatespread, squacqueronecheese and caramelised figs.A great invention of humankind,wine is highly respected in Romagna.Protected by the Apenninesand mitigated by thesea, the extensive hilly countrybetween the provinces of Ravenna,Forlì Cesena and Rimini,thanks to the variety of soils andvines that have been growing inthe area for centuries, enjoys aglorious wine-making traditionwhich, deservedly, over recentyears has made a name for itselfin Italy and abroad.The most famous vines arered Sangiovese (Sunguis Jovis,Blood of Jupiter was itsold name) and white Trebbiano(Trebulanos as it was called bythe Romans, who introduced itinto Romagna in the 2nd centuryB.C.), which are to be foundpretty much everywhere in theregion and are the forebears ofnumerous fine wines.Other vines native to the areaare Albana: the blonde nectarof Romagna, the first whitewine to be awarded the Docgstatus in Italy; Cagnina, asweet or semi-sweet red wineready for drinking straight afterthe harvest, and Bombino Bianco,used to make Pagadebit(pay debts). This curious namestems from the story that, evenin bad years, the farmers ofRomagna managed to paytheir debts with the productionof this strong and tenaciousvine, which resists all weatherconditions. Other tenaciousand resistant vines are those ofBosco Eliceo, the coastal areabetween Ferrara and Ravenna.These vines grow on sandysoils, in holm oak woods,creeks and salt-pans.The wines produced are knownas sand wines, with a uniquecharacter and full-bodied taste,like the sea. Four of them areDoc of Bosco Eliceo, twowhites: Sauvignon and Biancodel Bosco, and two reds, Fortanaand Merlot.A summary of regional winemakingis to be found at Dozza,near Imola where in the greatcellars of the Rocca Sforzescafortress the finest Doc andDocg labels are on show andfor sale and tasting.Gastronomic highlights of localcuisine, by “minestre” aremeant all first courses – bothsoups and pasta dishes – strictlyhome-made: those small objectsof desire that are sometimesfilled with cheese, herbs,pumpkin, fish and ricotta. Theyare obtained from a mixture ofegg and flour worked by handand rolled with a pin to makea soft round sheet of pasta,golden, fine, without any holesand slightly rough to absorbthe sauce better; a green versionalso exists, used to makeoven-baked lasagna.In this case, spinach or nettlesare added to the mix. The sheetof pasta is cut into differentshapes depending on the typeof pasta to be prepared: rhombi,diamonds, discs, rectangles,strips...making a wholearmy of first courses not tobe found in any other regionalcuisine: tagliatelle, cappelletti,ravioli, tortelli, tagliolini, pappardelle,maltagliati, garganelliall with many different sauces,meat and fish, which enhancetheir flavour to the full.To this long list of desirable delights,two more must be added:strozzapreti (priest chokers),a name that clearly revealsthe anarchical character of thepeople of Romagna – strips ofpasta made with water, flourand salt and then rolled intoround shapes by hand, andpassatelli: eggs, parmesancheese, grated bread, nutmegand lemon rind.These ingredients are workedtogether using a special tool;traditionally they should be eatenin meat broth, better if madewith a capon, just like cappelletti,but they are also deliciousin a fish broth. It is hard to makeup your mind which to choose,especially because many chefsskilfully blend tradition and nouvellecuisine, which complicatesmatters even further.To better acquaint yourself withthe traditional main courses ofthis area, three different foodroads can be followed: lagoons,land and sea. Many ofthe traditions of lagoon cuisinehave remained unchanged andpeople continue to preparereal delicacies such as frogs,marinated “acquadella” (sandsmelt)and eel, a real specialityof the Po Delta area.A true gastronomic star, eelcan be prepared in many differentways, each one better thanthe other: grilled, marinated, “inbrodetto”, “a becco d’asino”or with cabbage. It can even beused to make a delicate risotto.Also worth trying is risotto withcoot, another traditional dishfrom the lagoons. But let us getback to main courses, and followthe land road.From the fields of the plain andthe meadows of the Apennines,we obtain prized and wholesomemeats for the renownedregional barbecues, a real localspeciality, for which Romagnalamb and mutton, white centralApennine veal (which boaststhe lgp mark) and Romagnabreed pork are used. The meat,which is always tender and oftop quality, is placed delicatelyover the hot coals along withdressed-pork products suchas salami, sausage and pancettawhich give off that deliciousaroma so irresistible forany gourmet.So sumptuous and abundantare the mixed grills preparedin the area, that they recall theancient banquets painted byArcimboldo, when on the tablesof the wealthy, meat wasa staple and bread was merelya supporting item. Another bigfavourite are fish grills: nearly allthe fish caught in the Adriaticare suitable for grilling: mullet,turbot, monkfish, mantisshrimps, soles, shellfish-toobtain a gentler flavour-and amountain of kebabs made fromcuttlefish, prawns and squid.The most traditional fish barbecueis the “rustida” of mackerel,sprats and sardines, knownas pesce azzurro, cheap anddelicious and in large supplyin this sea. Very delicate arethe sweet salt of Cervia recipes.This salt protects and enhancesthe flavour of sea bass,turbot, sprats and king prawns.Other traditional dishes aresquid with peas, stewed squid,fried squid, “omini nudi” and“paranza”, mussel, clam andcockle soups and stewed seasnails.The gastronomic sea roadends with brodetto di pesce(fish soup), which according toseafaring traditions must be robust,with plenty of tomatoes,vinegar and black pepper; atleast that is how the fishermenonce prepared it on the boats,but local variations are many,some of which very tasty andothers more refined: deliciousfish soups to be accompaniedby toasted bread laced withgood oil and garlic.Every year, in the summer, alongthe Emilia-Romagna coast, theSea Festival is staged, dedicatedto seafaring traditionsand customs. Between Julyand August, over one hundredappointments, from dawn untillate at night-music, theatre andfilm shows, gastronomic, environmentaland literary eventsorganised on the beaches, inthe harbours, in the squaresand in other charming naturalsettings of the coastal resorts.4 5

6Between land andwaterThe paramount featureof the completelyflat landscape of theprovince of Ferrara iswater: to the north isthe river Po, to the souththe river Reno, to theeast the Adriatic Seaand in between a largefertile plain, once nearlycompletely submerged.To the west is the landthat emerged in anancient era and, to theeast, the new landsreclaimed in more recenttimes. The roads thatcriss-cross the provincerun alongside “valli”(wetlands), cultivatedfields, rivers, waterwaysand navigable canals.Many are the hydraulicworks and pumps thatrecall the endlessstruggle to reclaim theland from the water.And then again, farmhouses, stately villas,fortresses and castles,all of which bear themark of the d’Este family,the lords of Ferrara.FerraraBread and eels, sinuousshapes for old flavoursGastronomy and craftsdelight the palateFerrara cuisine is a great combinationof noble and popularculinary customs. In this city,even the bread is special, unmistakablein its shape andknown as the “coppia ferrarese”.It is protected by the IGPstatus.Highlights of Ferrara cuisine areeels, cooked in many differentways (visitors should make apoint of buying at least one packof marinated eels), and salamada sugo, a special dressedporkproduct of Renaissanceorigin. Among the fresh pastasare cappellacci, tortelli di zuccaand pasticcio di maccheroni;other stars in the kitchen aremussels, clams, oysters andfrogs. These tasty traditionaldishes are best accompaniedby the “vini delle sabbie” (sandwines), the DOC wines of BoscoEliceo. The province alsoproduces an abundance ofvegetable and fruit including theasparagus of Mesola, the garlicof Voghiera, pears, rice andpumpkins, the strawberries andwater melons of Ferrara, whichare the best in the world.To end the meal, try pampepato,mandorlini del ponte, topinoof Comacchio and the ricciolinaor tagliatelle cake.Visiting the province: a short guideThe great environmental heritageof these lands is the PoDelta Regional Park: the Valli diComacchio, the Valle Bertuzzi,the Boscone della Mesola, theOases of Canneviè and Porticino,the Sacca di Goro lagoon,the Volano Pinewood and theValli di Ostellato are just someof the great natural attractionsof the area, together with thecity of Ferrara which, along withthe Delta, has been declared aworld heritage site. Among thecity’s most famous monuments:the d’Este Castle, the Walls,the Cathedral, Palazzo Schifanoia,Palazzo Costabili and Palazzodei Diamanti, where majormodern and contemporary artexhibitions are staged throughoutthe year.Of course, the d’Este capitalshould not be left without firsttasting one of its gastronomicspecialities: the salama dasugo. Also h ighly appealing arethe smaller towns of the provinceof Ferrara, which are richin art and historical treasures.Among the most outstandingmonuments in the area, atdelight the eyeAn important sector is that of artsand crafts-visitors should nevergo home without at least onepiece of Ferrara pottery. Potteryworking originated at the d’Estecourt, between the 15th and 16thcenturies and is distinguished bythe particular engravings and theuse of just a few basic colours.Another typical example of localcraftsmanship is terracotta: whistlesand perfume burners are collectors’items. Very widespread isthe working of paviera, a spontaneousmarsh reed used to makerugs, baskets and furniture.Deserving of special mention arethe “stampi” meaning the decoysonce used for hunting and nowmuch sought-after objets d’art,which reproduce the shapes andcolours of the ducks and otherwater fowl of the Delta.1 2Codigoro, is Pomposa Abbey,a masterpiece of Romanesqueand Byzantine art; at Mesola,the Castle overlooks the river,and is probably one of the mostdelightful d’Este buildings, theholiday home of the Dukes andprotected by Unesco.And then, at Voghiera we havethe Belriguardo; at Bondeno,the Rocca Possente di Stellata;at Portomaggiore the Verginese;at Argenta, the beautiful Benvignanteand, at Copparo, themunicipal building, erected inthe mid-19th century over theremains of a great castle. Anotherwork of art is the Treppontibridge, which has a singularstructure with five rampsof stairs and arches and is thesymbol of the town of Comacchio,which boasts the Po Delta’smost original old-town centre.The town, which is famousfor its eels, stands on thirteenislands with the houses andbuildings overlooking the water.Many of its buildings wereerected between the 17th and18th centuries. Well worth avisit is the Roman Ship Museum,at Palazzo Bellini. BesidesComacchio, Cento is also asmall art city, renowned for itscuisine, where the traditions ofFerrara, Bologna and Modenablend together perfectly.The history of the province narratesof nobles and their courts,but also of fishing traditions inplaces such as Porto Garibaldi,with brightly-coloured sailingboats moored only a few metresfrom the town centre, andof life by the river at places suchas Goro and Gorino. These aredeparture points for the boatsthat sail down the river as far asthe point where this meets thesea. Along the Adriatic coastof Ferrara are seven seasideresorts, surrounded by pinewoodsand extensive greenareas: Lido di Volano, delle Nazioni,di Pomposa, degli Scacchi,Porto Garibaldi, Lido degliEstensi and di Spina.1. Ferrara, the Cathedral2. Comacchio,the Trepponti bridgeItineraries along the Wineand Dine RouteStretching over seven hundred kilometres, this is one of thelongest wine and food routes in Italy. The guiding threadis obviously the Great River. The Route is split into threeitineraries. The first is a journey of discovery of the river Poand its culinary specialties, from duck to salama da taglioand frogs. The second route passes through the ancientcourts of the d’Este family, the capitals of the salamada sugo, of garlic, rice and asparagus. Finally, the third divesinto the low-lying lands of the Delta Park, covered withreeds and woodland, the reign of numerous bird species,where Doc wines are made: Fortana, Merlot, Sauvignonand Bianco del Bosco Eliceo, the protagonists of thisitinerary together with eels.To find out more: www.stradaviniesaporiferrara.itBerraGuarda ColognaFerrarese9 Serravalle 15Stellata8Ariano3RoFerrarese VeneziaRuinaMassenzaltica Mesola9 Ravalle15AmbrogioS. BiagioSabbioni8 Torre PalùCasaglia9CopparoJolandaItalbaBondenoDiamantina15 10Boscodi Savoia3 Mesola Po di GoroPontelogoscuro14S. Bianca6Fossalta 78713814 59PomposaFerrara9 6GoroFormignanaCosumaro 10 VigaranoGorino849MainardaDenoreCodigoro81311 Sacca di GoroMassafiscagliaVolanoReno Mirabello9 Cona 8Tresigallo9CenteseFossanovaVaccolino ValleMigliaroLidoCoronella S. MarcoPo di VolanoMasi Torello10BertuzziMarozzodi VolanoGualdo12Pilastrello S. Agostino91715 9Migliarino39 13GaibanaRoveretoPoggio 7Voghiera55LagosantoLido delle NazioniRenazzoRenaticoGambalunga93413Ostellato13 SandoloCentoMarraraMaieroVallette4 Lido di Pomposa9 741di Ostellato96 11107Lido degli ScacchiPortomaggiore785ComacchioS. PietroPorto Garibaldi5 in CasaleBenvignante83210Lido degli Estensi711Consandolo8Lido di Spina7Saline6BellocchioMolinellaArgenta 13Valli diComacchioValli di ArgentaMenatae Marmorta S. Biagio11 Longastrino Fossa Smarlacca15Filo di PortoCampotto 2AnitaReno 27VallesantaBoscoforte6GranoroloSelva Malvezzi16 Reno13 8EmiliaGiovecca5Lamone33 13Marina RomeaConselice13Riserva Naturale21 di Alfonsine AlfonsineBolognaSenio 310 8 Pinetadi S. Vitale5Fusignano

Eating outFlavours not to be missed - The Comacchio eelFor Comacchio eels are morethan just a delicious dish to beenjoyed, they are above all amajor source of income for thelocal population, because thiswetland landscape has beenthe home of eels since time immemorial.In this environment, distinguishedby a delicate balancebetween land and water, betweendry and damp, betweenpeople and the sea, eels arethe kings of the table, with theirstrong and brackish flavour, sodeep-rooted in the gastronomicculture of the area.Highly prized by the populationas a whole, eels continue tobe caught using methods thatFerrara breadOne thousand years ago, Ferrarabread was made in loavesand strict rules for its preparationwere already listed in theStatuta Ferrariae of 1287.Three hundred years after itsfirst appearance, “crooked ortwisted” bread, or la coppia ofwhich Cristoforo da Messisbugospeaks, remains one ofthe most imaginative delightsto have passed on down to usfrom the d’Este court.The coppia became increasinglymore famous among the gourmetsof the age and, in 1694,the historian Antonio Frizzi, recallingthe degree of refinementachieved by the Ferrara bakers,exploit the autumn tides andthe natural appeal these haveon the mature eels, which arecaught using the “lavoriero”system, an intricate system ofcommunicating chambers.Afterwards they are selectedand stored, first of all alive intanks or large submerged baskets(the bòlaghe), then cut,roasted and pickled in vinegarand salt before being packedand marketed.This artisan production method,with its traditions rich in memoriesand familiar flavours, todayrelives in the old Manifattura deiMarinati at Comacchio, underthe loggia of the Cappuccini,reopened after careful restora-spoke of various types of breadand various shapes which, bygoing beyond the monotonousconcept of loaf, made eleganceone of the reasons that enabledthis bread to stand out from thecrowd.The famous coppia, in dialectciupeta, has a centre partcalled knot or ribbon, grop,from where two rolled crustsdepart, the curnit, which terminatewith a point.Crunchy or soft, dressed or devoidof fats, Ferrara bread is areal masterpiece of Italian gastronomyand has well deservedthe IGP status. But what is thesecret of its flavour?1 2tion. The Manifattura, whichrepresents a symbol of thetown, has restarted its productioncycle and the large fireplaceshave once more been lit,where the eels were cooked onskewers over wood fires beforebeing marinated. Besides marinated,this gastronomic masterpiececan also be enjoyed innumerous other ways.Forty-eight different dishes existthat go from very delicaterisotto to grilled eels, with theirintense aroma that makes thema gastronomic rite impossibleto resist.Above all the quality of the waterand raw materials used, thedegree of humidity of the air,the method of production andleavening and a correct oventemperature.It is impossible to walk past aFerrara baker’s without buyinga piece of bread that has justcome out of the oven: an intensefragrance that penetratesthe air and makes you feelhungry; as the writer RiccardoBacchelli said: “This is the bestbread in the world”.1. The Pomposa Abbey,a detail of the façade2. Comacchio,the Trepponti bridge3. Goro, the harbourWhere to buy eelsLa bottega di ComacchioVia Pescheria, 3 - 44022 ComacchioTel. 0533 313 040info@prodottidelparcodeldeltadelpo.itManifattura dei Marinatiex Azienda Valli di ComacchioVia Mazzini, 200 - 44022 ComacchioTel. 0533 81 159Where to buy breadOvens and bakers of the province of Ferrara› for details:Consorzio di tutela della coppia ferrarese Igpc/o Assessorato all’Agricoltura della Provincia di FerraraVia Bologna, 534 - 44100 FerraraTel 0532 299 771/91 - Fax 0532 299 1433BondenoTassiViale Repubblica, 23Tel. 0532 893 030Casumano/CentoVecchia OsteriaVia Correggio, 509Tel. 051 684 6049CentoOsteria da CencioViale Provenzali, 12dTel. 051 683 1880Vino e…Via Olindo Malagodi, 8Tel. 051 902 663ConaNelle terre dell’AriostoVia Comacchio, 831Tel. 0532 259 333www.nelleterredellariosto.comFerraraAntica Trattoria VolanoViale Volano, 20Tel. 0532 761 421Big Night da GiovanniVia Largo Castello, 38Tel. 0532 242 367BorgomattoVia Concia, 2Tel. 0532 240 554Il Bagattino del SetaccioVia Correggiari, 6Tel. 0532 206 387Il Don Giovanni La BorsaVia E. D’Este I, 1Tel. 0532 243 363www.ildongiovanni.comIl Testamento del PorcoVia Mulinetto, 109/111Tel. 0532 760 460La Buona TavolaViale Bologna, 247Tel. 0532 91 769La RomanticaViale Ripagrande, 36Tel. 0532 765 975MaxPiazza Repubblica, 16Tel. 0532 209 309Oca GiulivaVia Boccacanaledi Santo Stefano, 38Tel. 0532 207 628PeperosaVia San Romano, 99Tel. 0532 763 170Osteria della CampanaVia Borgo dei Leoni, 26Tel. 0532 241 256Quel Fantastico GiovedìVia Castelnuovo, 9Tel. 0532 760 570ComacchioEuropaViale dei Mille, 8Tel. 0533 327 362La BarcacciaPiazza XX Settembre 41Tel. 0533 311 081GaibanaTrattoria LanzagalloVia Ravenna, 1048Tel. 0532 718 001Lido di SpinaAroldoViale delle Acacie, 26Tel. 0533 330 948OstellatoLocanda della TamericeVia Argine Mezzano, 2Tel. 0533 680 795www.locandadellatamerice.comPonte Vicini/CodigoroLa CapannaVia per le Venezie, 21Tel. 0533 712 154Porto GaribaldiPacificoVia Caduti del Mare, 10Tel. 0533 327 169PortomaggioreLa ChiocciolaVia Runco, 94/F loc. QuartiereTel. 0532 329 151www.locandalachiocciola.itRavalleL’antico GiardinoVia C. Martelli, 28Tel. 0532 412 587San MartinoL’Antica Osteria San MartinoVia Bologna, 1029Tel. 0532 713 181Sant’AgostinoTrattoria La RosaVia del Bosco, 2Tel. 0532 84 098www.trattorialarosa1908.itVigarano MainardaAntichi SaporiVia Cento, 248Tel. 0532 436 04489

Sapori Village da fairs non and perdere festivals - L’anguilla di ComacchioLocal and traditional museumsAPRIL › Mesola › Asparagus festivalGreen asparagus grows well in the sandy soil of thePo Delta, to the extent that it has become one of thearea’s most widespread and prized products. Tastingsessions of asparagus, both fresh and cooked, so asto enhance the delicious flavour and fragrance.Tel. 0533 993 358www.verdedelta.comMAY › Lagosanto › Strawberry festival80% of Italian strawberries are grown in this area.In the square, strawberry show and tasting, togetherwith other excellent fruits of the land from the Ferraraarea: pears, apples, peaches, apricots, water melonsand melons.Tel. 0533 681 359www.verdedelta.comJUNE › Ro Ferrarese› Festival of the “salama da taglio”This could well be called the “big brother” of thesalama da sugo, but it is eaten as it is, not cooked.This dressed-pork product has a rich taste and acharacteristic fragrance. It is delicious cut into slicesand accompanied by melon, another renownedFerrara product. The fair is staged in the locality ofGuarda Ferrarese. - Tel. 0532 839 624www.festasalama.itJULY › Voghiera › Garlic festivalIn Ferrara cuisine, garlic has a place of honour.It is used to cook both fish and meat dishes andto give added flavour to dressed-pork products,such as salami and bacon.Among the best known varieties of garlic is that ofVoghiera which has won several prizes.Tel. 0532 328 056www.comune.voghiera.fe.itJULY › Goro › Clam festivalIn the heart of the Po Delta, at the eastern limit ofthe province of Ferrara, is the Sacca di Goro,a natural habitat for numerous fish and seafoodspecies,Il panefirst andferrareseforemost the Philippine clam(Tapes philippinarum), which can be enjoyed innumerous recipes, each one better than the other.Goro Harbour.Porto di Goro Tel. 0533 995 030 - 0533 792 910www.ferrarainfo.comAUGUST › San Giuseppe di Comacchio› Woodland wine festivalWhen, in the 16th century, Renee of France marriedErcole II d’Este, she brought with her as part of herdowry a vine from the Cote d’Or of Burgundy whichfound itself perfectly at home in the sandy dunes ofthe Po Delta. The damp environment, the salty airand soil, the vicinity of the sea all help form the veryparticular character of this grape, used to make Docwines del Bosco Eliceo: Fortana, Merlot, Sauvignonand Bianco del Bosco.Tel. 0533 681 359www.verdedelta.comAUGUST › Codigoro › Pumpkin festivalPumpkins have always played a lead role in thedomains of the d’Este family. Their orange, compactand sweet pulp is used widely in the kitchen: to fillpasta, in soups, to dress pasta, in cakes, with fish,in the oven, in risotto and in puree, whichaccompany that other star of Ferrara cuisine,the salama da sugo. Locality Pontelangorino.Tel. 0533 729 511www.ferrarainfo.comOCTOBER › Bondeno › Panaria, Bread festivalPanaria reveals the origins and secrets of Ferrarabread: that exquisite delicacy that stems from wheat,yeast and the baker’s skill.Workshops, shows, meetings.Tel. 0532 899 245www.comune.bondeno.fe.itOCTOBER › Comacchio › Eel festivalHere the “queen” of typical Po Delta products iscelebrated – the eel, which is caught twice a year,between October and December, and during Lent.Eel tasting at Palazzo Bellini and stalls and musicperformances along the streets of Comacchio.The restaurants of Comacchio compete in the “LeValli in Tavola” event; diners can say what they thinkof the food.Tel. 0533 681 359www.verdedelta.comFerrara › Centro documentazione mondo agricoloThe centre documents rural work and life from the late 19th to themid-20th century. One section is dedicated to farming implements, andincludes rare pieces from abroad. Very interesting are the documentsrelating to land reclamation, fruit growing and the itinerant tradingactivities associated with the farming world. A second section presentsthe home and activities of the rural village – the osterias, the old shops,the artisan workshops, the church, the school. The museum boasts awonderful collection of puppets.Via Imperiale, 265 - San Bartolomeo in Bosco - Tel. 0532 725 294www.ferrarainfo.comComacchio › Manifattura dei MarinatiThe great eel marinating factory is a piece of history of the Po Delta.Following careful restoration, it has been returned to its originalsplendour: the Fire Room, with its twelve operating fireplaces, theancient buildings, the boats, the barrels and the smells. A Museumthat is more than a place to visit, and represents a symbol for betterunderstanding the identity and culture of this land.Via Mazzini, 20a - Tel. 0533 81 159www.ferrarainfo.comComacchio › Museo delle valliThe Comacchio “valli” are privileged places for discovering the richand singular culture of the Po Delta and this is the richest and mostsuggestive museum of this culture. A dynamic and open museum thatstretches beyond walls and exhibits. One museum path leads visitorsto the “casoni”, “tabarre”, and “cavanne”, the old houses of the localinhabitants, complete with original furniture and tools.Località Casone Foce - Tel. 0533 314 154www.ferrarainfo.comArgenta › EcomuseoSituated in the Campotto hunting lodge, the museum is split intothree sections – archaeology, natural environment, with terrariumsand aquariums, and a room of sounds with the “concerto dellaValle”, which reproduces the sounds of nature and contains a watermanagement model. This museum took the European Museum of theYear award in 1992, because of the originality of its communicationand didactic systems.Via Cardinala, 1/c Località Campotto - Tel. 0532 808 058www.ferrarainfo.comCopparo › La trattaThe museum is housed in an 18th-century farmhouse with barn andcontains a broad array of farming materials and implements.Special focus is placed on wheat-growing, wine-making and hemp.Via Goito, 4 - Tel. 0532 864 633www.ferrarainfo.com12JULY › Cento › Salama da sugoThe symbol “par excellence” of Ferrara cuisine, thesalama da sugo boasts medieval origins and has anunmistakable flavour due to its unusual mix of porkmeat, spices and red wine and a long curing period.It was much loved by the d’Este family, to the extentthat, in 1481, duke Ercole I offered it to Lorenzo ilMagnifico. Locality Buonacompra.Loc. Buonacompra. Tel. 051 684 3334www.comune.cento.fe.it1. Comacchio, Museo delle Valli2. San Pietro in Vincoli, peach trees in bloom3. Comacchio, the fish marketOstellato › Museo civico di storia naturale del Delta del PoThe museum houses numerous collections of outstanding historicalinterest, with over ten thousand artefacts. Sections on the geology andgeomorphology of the Delta Park area are completed by others onornithology, osteology, sea and inland waters palaeontology and biology.The Museum also boasts a nature-scientific library and a didacticworkshop, accessible to blind people.Via Roma, 4 - Tel. 0533 680 111www.ferrarainfo.com31011

12Green, blue, goldThese are the colours ofthe province of Ravenna.Blue to indicate one ofthe treasures of the area:water, that of the calmAdriatic, the pure waterof the spa springs andthe precious water of therivers which make the landso fertile. Green is thecolour of the landscape,which varies so muchwithin the space of just afew kilometres. From thecoastal strip, made up ofpinewoods, dunes, saltylagoons, that distinguishesthe southern part of thePo Delta Park, one passesonto the plain, markedby vegetable gardens,vineyards and orchardssurrounding small arttowns. Then one movesfurther inland towardsthe first line of hills,dotted here and therewith medieval villages, tothe outcrops and ravines,and to the woodlandsof the rougher terrain.Finally comes the gold ofrare treasures - first andforemost Ravenna, whosemosaics have trapped thelight of ancient Byzantium,and Faenza, another townsynonymous with art,that of the majolica warewhich has made it famousthroughout the world.Ravenna“sweet” salt andextremely delicate oil,the taste buds of historyGastronomy and craftsdelight the palateSplit between sea and land,Ravenna cuisine consists ofsucculent grilled mutton andpork chops, tasty fish “rustite”,home-made cappelletti andtagliatelle, tagliolini and fishfries, always-present piadinawith dressed-pork products,and fresh cheeses, includingpecorino. To enhance the flavourof the cheeses, these arebest accompanied by woodlandor pinewood honey. Woodlandsand pinewoods also provideexcellent truffles. Land and seaare really generous here andtheir fruits have been used overthe centuries to cook, preserveand dress. Among the most excellentproducts is the “sweet”salt of Cervia, extracted usinga traditional centuries-old system;the extra-virgin olive oil ofBrisighella, a true delight forthe palate; the Igp shallot of RioloTerme to be enjoyed raw orunder oil and fried; the aromaticherbs of the Garden of CasolaValsenio, where forgotten fruitssuch as cornelian cherries, jujubes,“volpine” pears, rose applesand cane apples can befound. The list of wines leaveslittle to be desired, starting withAlbana Docg, most appreciatedin dessert-wine version, andthen the controlled denominationof origin wines: Sangiovese,Trebbiano, Cagnina andPagadebit. Other fine regionalproducts include grappa anddistilled liqueurs, vegetablesand peaches, apricots, pears,cherries and sweet nectarines.Visiting the province: a short guideThanks to the skills achieved inthe city in the field of mosaic art,eight of Ravenna’s monumentshave been declared world heritagesites: the Basilica of SanVitale, the Mausoleum of GallaPlacidia, the Baptisteries, theBasilica of Sant’ApollinareNuovo and in Classe, the Archbishop’sChapel and the Mausoleumof Theodoric.Together they narrate the splendourof one thousand six hundredyears of history.Other monuments well worthvisiting are the ancient Domus1 2buildings, that of the StoneCarpets and that of the Triclinium,the Dante area and theLoggetta Lombardesca, hometo the City Art Museum.Besides its great artistic heritage,the Byzantine city offersvisitors nine very hospitableseaside resorts: Casalborsetti,Marina Romea, Porto Corsini,Marina di Ravenna, Punta MarinaTerme, Lido Adriano, Lidodi Dante, Lido di Classe andLido di Savio with altogetherthirty-five kilometres of widegolden beaches.delight the eyeVery much alive in Ravenna ismosaic art, taught in prestigiousschools. The city’s mosaicartists present original modernpieces or reproductions of oldmosaics; another prized productis Byzantine embroidery,with the workshops of masterembroiderers also to be foundat Russi and Brisighella.At Cervia, salt is packed in jutebags, in ceramic pots or in thefir-tree baskets that reproducethe containers used by the saltpanworkers when the salt wasextracted manually.In the numerous craft workshopsof Faenza, traditionaland contemporary ceramicscan be bought or courses canbe attended to learn the art ofclay-working. At Villanova diBagnacavallo wetland herbsand local woods are worked.Hand-printed fabrics are madeboth on the plain and in the hillswhich feature traditional rustcoloureddesigns which arepart of the traditional decorativearts of Romagna.Another not-to-be-missed destinationis Cervia, with its appealingseafaring atmosphereand a treasure dating backthousands of years – salt.The route along the “road ofthe white gold” passes throughthe Salt Stores, the Salt MuseumM.U.S.A, the Tower ofSan Michele, the Homes of theSalt-Pan Workers and the SaltPans themselves.Here once stood the old city,demolished in the 17th centuryand rebuilt by the side of thesea.From the Salt-Pan visitors’ centre,excursions and walks beginalong historical, botanical andbird-watching routes.Today, Cervia is a modern holidaytown, with nine kilometresof sandy beach, that also incorporatesMilano Marittima, Pinarellaand Tagliata.Behind the coastline is a plainrich in art gems: Bagnacavallo,Lugo, Russi and Bagnara diRomagna. A stop off at Faenzais a must, to admire the Cathedral,the Palazzo del Podestà,Palazzo Manfredi, PalazzoMilzetti, the Masini Theatre and,naturally, The International CeramicsMuseum.Further inland, towards thehills, is the village of Brisighella,dominated by three rocky peaks17BorgoTossignanoBaffaldiand crossed by the charmingVia degli Asini; Riolo Terme withits mighty 15th-cent.Fortress and, at the centre ofthe Senio valley, Casola Valseniowhere visitors will find a singular“factory” of aromatic, medicinaland cosmetic herbs: theGarden of Medicinal Herbs.At meal times, before decidingbetween land and sea, thetwo hearts of local gastronomy,start according to tradition withpiadina caramelised figs andsquacquerone cheese (the bestvariety is that made with the“sweet” salt of Cervia), or piadinawith radicchio and “bruciatini”.MonteCatone13CasolaValsenio18FornazzoSenioBorgoRivola19RioloTerme15ZattagliaLamoneS. Cassiano7FognanoItineraries along the Wineand Dine RouteThe Route of Sangiovese, the Wine and Dine Route throughthe Faenza Hills crosses the hilly country of Ravenna, splitup by the valleys created by the rivers Senio, Lamoneand Marzeno. A food and wine, cultural and nature trail thatextends for about one hundred and fifty kilometres as faras the Tuscany – Romagna border. This is a naturalenvironment where a strong contrast exists between therough Chalk Vein: a long rocky crest called “moonstone”because of its reflections and the gently rolling hills, coveredwith vineyards and olive groves, used to make the DOCwines of Romagna and Colli di Faenza, and the DOPextra-virgin olive oil of Brisighella.To find out more: www.stradadelsangiovese.it1. Cervia, salt harvesting2. Sant’Apollinare in ClassePideuraBrisighellaFognanoCasale10815TramazzoCastelBolognese4CelleScavignano20Modigliana7MarzenoTossinoMarzeno64DovadolaFaenzaOrioloS. BarbaraPieve diCesatoVillanovaVillagrappaTerradel SoleCastrocaroTerme91512RovereFiumanaRedaVillafrancadi Forlì7731S. Lorenzoin Noceto5

Eating outFlavours not to be missed - The “sweet” salt of CerviaFor over a thousand years, theeconomy of Cervia rested on theproduction of its salt pans. Today,the “white gold quarry”, thesouthern gateway to the Po DeltaPark, covers a surface area of eighthundred hectares and representsone of Italy’s major nature reserves.Among the most frequent visitorsto the salt pan, is the pink flamingo,the stilt plover, the avocet and theheron. Perhaps it is because of thiswonderful environment or perhapsbecause its extraction has beengoing on for so many years thatthe salt of Cervia is so special. Fleurdu sel the French call it because itis so “sweet”. This does not meanit is less salty, but simply that it containsless bitter salts. Because ofthe exceptional quality of the saltThe oil of BrisighellaOlives have been grown and oilhas been made in the Lamoneand Senio valleys since Romantimes. This is testified toby the family oil press datingback to the 2nd century A.D.,discovered at Brisighella in thecrypt of the Pieve del Thò parishchurch. This oil is particularlygood thanks to the temperatemicroclimate of the area, createdby the chalk hills that protectthe crops from the coldnorth winds, and to the particulargeological conformation ofthe land. The olives are pickedand the extra-virgin olive oil ismade between early Novemberand mid December. Harvesting,produced, the Camillone Salt-Pan,the last example of artisan managementand multiple collection,has become a Slow Food Presidium.Cervia sea salt is collectedand packed according to traditionalmethods. It is not dried artificiallyor treated with additives, featuresall the natural humidity of unrefinedsalt and contains all the mineralsfound in sea water. Besides coursesea salt and that of the CamilloneSalt-Pan, also produced are Salfioredi Romagna, a medium-finesalt and Salfiore di Cervia, a superiorquality salt collected in smallquantities on the surface of thewater in the salt-pans. Its specialcharacteristics are highly appreciatedby gourmets and in the productionof dressed-pork productsknown as “brucatura”, is doneby hand by stroking the brancheswith “combs”, thereby causingthe olives to fall into netsunderneath the trees.The oil, which is extracted coldby dripping, is so typical andcharacteristic that it was the firstin Italy to be awarded the Europeanprotected denominationof origin mark which appears on“Brisighella” and “Brisighello” oil.Production is chiefly obtainedfrom two typical local varieties:Nostrana of Brisighella and Ghiacciola.From the local “Nostrana” varietyof Brisighella, the Brisighellaprotected denomination of origin1and cheeses. Even chocolatemanufacturers have discoveredthe excellence of Cervia “sweet”salt. According to an ancient traditionand a precise ceremony, thissalt is donated every year to thepope. Cervia salt is therefore oneof the products placed on the tableof the Holy Father. Also very tastyare the salts aromatised with herbsfrom the Casola Valsenio gardento be sprinkled on meat, fish andvegetables. Numerous salt-basedrecipes can be enjoyed in the restaurantsof Cervia, from sea-basscooked in a salt crust to fillets ofsardine in “sweet” salt.The salt-pans are also home to the“buratel”, the small eels cooked ina delicious soup according to a localrecipe.oil is obtained – hint of flowers,decisive flavour, excellent onvegetables, cereals and soups,and Cru Brisighello: ample fragrance,taste of almonds andwhich goes perfectly with fishdishes. Average yearly productionis around 5,000 bottles.From the rarer and more prizedGhiacciola variety, Nobil Drupaoil is made – fruity flavour anda subtle and bitter taste, perfectwith Mediterranean and rusticdishes.Production is limited. Used bygreat chefs, the oil of Brisighellais a sign of distinction of topqualityItalian cuisine in theworld.1. Pomposa, Sant’Apollinare2. Cervia, salt harvesting3. Ravenna, restaurantWhere to buy the “sweet” salt of CerviaSalina di CerviaSede e Stabilimento in Via Salara, 6 - 48015 CerviaTel. 0544 971 765info@salinadicervia.itMuseo del Sale (M.U.S.A.)Magazzino del Sale Torre - 48015 CerviaTel. e Fax 0544 977 592scuolamb@cerviaambiente.itCentro VisiteVia Bova, 61 - 48015 CerviaTel. 0544 973 040salinadicervia@atlantide.netAgriturismo Le GhiaineSS. Adriatica Km 170 - 48015 CerviaTel. 0544 993 003leghiaine@leghiaine.itWhere to by the Oil of BrisighellaAzienda produttrice CAB(Cooperativa Agricola Brisighellese)Via Strada, 2- 48013 Brisighella (RA)Tel. 0546 81 103www.brisighello.net2AlfonsineRistorante Stella/Ristorantino della RosaCorso Matteotti, 12Tel. 0544 81 148BagnacavalloIl Giardino dei SempliciVia Manzoni, 28Tel. 0545 61 156Osteria Piazza NuovaPiazza Nuova, 22Tel. 0545 63 647Casola ValsenioFavaVia Cenni, 70 - Tel. 0546 73 908www.ristorantefava.itMozartVia Monte Fortino, 3Tel. 0546 73 508www.ristorantemozart.comCerviaAl DesertoSS16 Adriatica, 52Tel. 0544 976 151www.aldeserto.itAl TeatroCirconv. Sacchetti, 32Tel. 0544 71 639www.ristorantealteatro.itKalumetVia Molo NordTel. 0544 974 350www.ristorantekalumet.comNautilus da FrancoVia Nazario Sauro, 116Tel. 0544 976 486FaenzaPer Bacco (La Segreta)Vicolo Diavoletto, 1Tel. 0546 29 152FusignanoVoglia MattaVia Vittorio Veneto, 21Tel. 0545 50 258www.lavogliamatta.comLugoAntica Trattoria del TeatroVicolo del Teatro, 6Tel. 0545 35 164I tre FratelliVia Di Giù, 56 - Tel. 0545 23 328NonplusultraLargo Relencini, 11Tel. 0545 288 192Marina di RavennaAl PortoViale delle Nazioni, 2Tel. 0544 530 105www.ristorantealporto.itMezzanoFavoleVia Reale, 440Tel. 0544 253 204Milano MarittimaAl CaminettoViale Matteotti, 46Tel. 0544 994 479www.alcaminetto.itRavennaAntica Trattoria al Gallo 1909Via Maggiore, 87Tel. 0544 213 775Bella VeneziaVia 4 Novembre, 16Tel. 0544 212 746BistrotV. Mura di S.Vitale, 10Tel. 0544 218 100Cà de VenVia Corrado Ricci, 24Tel. 0544 30 163La GardelaVia Ponte Marino, 3Tel. 0544 217 147L’OsteBaccoVia Salara, 20 - Tel. 0544 35 363Trattoria Vecchia FalegnameriaVia Faentina, 54Tel. 0544 501 870Ragone - RavennaFloraVia Ragone, 104Tel. 0544 534 044San Michele - RavennaOsteria al BoschettoVia Faentina, 275Tel. 0544 414 312San Pancrazio - RussiLa CucomaVia Molinaccio, 175Tel. 0544 534 147San Romualdo - RavennaTaverna San RomualdoVia S. Alberto, 364Tel. 0544 483 447Santerno - RavennaVecchia CanalaVia Canala, 355Tel. 0544 417 245Strada Casale-BrisighellaTrattoria di Strada CasaleVia Statale, 22 - Tel. 0546 88 05431415

Sapori Village da fairs non and perdere festivals - L’anguilla di ComacchioLocal and traditional museumsMARCH › Cervia › San Giuseppe FairCuttlefish fair at Pinarella with fish and seafoodgastronomic stands, entertainment, traditionalRomagna shows, music and markets. On the freebeach of Cervia, an appointment with traditional“focarina” and fireworks over the sea.Tel. 0544 993 435 - www.comunecervia.it/turismoMARCH / APRIL › Ravenna› Festival of the white pinewood truffleThe event, the only one of its kind in Italy, includeswithin the naturalistic context of the pinewood ofClasse (Fosso Ghiaia), delicatessen stands, tastingevents, markets exhibitions, conferences, walks,non-competitive sporting events, mountain-bikeexcursions and traditional games.Tel. 339 3546640MAY / AUGUST › Cervia› Romagna showcaseStrolling around the characteristic fishing villageto discover flavours and traditions of the sea andland: wine and food shows, arts and crafts, tastingsessions, exhibitions and shows. Every Thursday.Tel. 0544 993 435 - www.comunecervia.it/turismoOCTOBER › Casola Valsenio› Festival of forgotten fruitsThe farmers of Casola exhibit and sell medlars, caneapples, Neapolitan medlars and all the other smallautumn fruits forgotten during the transition from afarming to an industrial society. Conferences, showsand a jam-making competition.Tel. 0546 73 033 - www.terredifaenza.itNOVEMBER › Brisighella › 4 fairs for 3 hillsA delicious gastronomy event which dedicates eachSunday in November to a typical local product: pork,the Volpina pear and mature cheese, truffles and oil.Tel. 0546 81 166 - www.terredifaenza.itNOVEMBER › Faenza› “Enologica” and the typical product showShow and sale of fine wines and distilled productsfrom the Faenza area and nearby municipalities.Market exhibition of typical Romagna produce withguided tasting sessions and wine cellar visits.Tel. 0546 621 111 - www.terredifaenza.itBagnacavallo› “Villanova delle Capanne” Ethnographic ecomuseum of fen civilisationWe are at Villanova di Bagnacavallo, home of wetland grasses. Thisbeautiful museum houses a tradition heritage of spinning and weavingimplements and enables visitors to become better acquainted withwetland areas. The centre organises didactic workshops and, every yearin September, the Feast of the civilisation of wetland grasses.Largo Tre Giunchi, 3 - Tel. 0545 47 122 - 0545 49 191www.racine.ra.it/erbepalustriBrisighella › Museo all’aperto dell’olioThe aim of this museum is to focus on olive growing and oil productionin Romagna. The path winds its way through the Brisighella oil growingregion, with stops in the unusual “open-air museum rooms” to enjoy avery beautiful natural environment.Cooperativa Agricola Brisighellese (CAB)Via Strada, 2 - Tel. 0546 81 103www.brisighello.netBrisighella › Museo del lavoro contadino (temporarily closed)Precious artefacts, both in terms of age and of originality, narrate life onthe farms in the Lamone, Marzeno and Senio river valleys.Teaching routes available.Via Monticino, 2 - Tel. 0546 83 129 - 0546 994 419www.terredifaenza.itMassa Lombarda › Museo della frutticoltura “Adolfo Bonvicini”In this part of Romagna, fruit-growing is economy and history.The museum reconstructs the agricultural revolution started at MassaLombarda between the 19th and 20th centuries: land reclamation,the farm unit, the family, farming society, the agrarian pacts and socialstruggles.Via Amendola, 40 - Tel. 0545 985 832 - 0545 985 833www.romagnadeste.itRussi › Museo della vita contadina in RomagnaOn show are work implements used daily by the farmers and artisans,with a large section dedicated to weaving. The Museum is located atSan Pancrazio and is the upshot of many years spent collecting objectsand carrying out historical research.Via XVII Novembre, 2 - Tel. 0544 535 033 - 349 7881929www.racine.ra.it/russi/vitacontadinaJUNE › Ravenna › Strawberry FairIn Santo Stefano. Excellent traditional Romagnadishes accompanied by good wine, music andfun. The fair presents “Fragolizia”, a stand devotedentirely to the strawberry, with fruit salads, icecreams, fruit kebabs, cakes, tarts and risottos.Tel. 347 5223611JUNE › Bagnacavallo › Figli di un bacco minore?Children of a lesser Bacchus: in the beautiful cloisterof the ancient convent of San Francesco, the showof native vine varieties, traditions and lesser-knowncontrolled denomination of origin wines is staged.Organised by Slow Food.Tel. 0545 280 898 - www.romagnadeste.itJULY › Riolo Terme› RomagnaIl paneshallotferraresefairA chance to discover the delicacy of the Romagnashallot: a typical product with European IGP status.Market exhibition and gastronomic stands.Tel. 0546 71 044 - www.terredifaenza.itSEPTEMBER › Cervia › September “sapore di sale”One whole month dedicated to the city’s saltcollectingorigins and traditions, with a packedprogramme of events, meetings, cultural encountersand theme markets. The ancient salt storagetradition is renewed, with the salt transported withthe “burchiella” boat from the salt-pans to the stores.Tel. 0544 993 435 - www.comunecervia.it/turismo1. Casola Valsenio, the forgotten fruits festival2. BrisighellaCasola Valsenio › Giardino delle erbe “Augusto Rinaldi Ceroni”In the heart of spontaneous greenery, the Garden of Casola Valsenio is acultivated green gem: four hectares of terraced land on which grow fourhundred botanical species used in many different fields, from medicineto biology, from cosmetics to food. This is Italy’s largest permanentexhibition of herbs.Via del Corso, S. P. Prugno - Tel. 0546 73 158www.ilgiardinodelleerbe.itCervia › MUSA - Salt MuseumThe museum houses old tools, archaeological artefacts and documents,historical and cultural aspects of salt extraction and shows how salt wasextracted before mechanisation was introduced in 1960.Magazzini del Sale, via Nazario SauroTel. 0544 979 239 - 0544 977 592 - 338 9507741www.comunecervia.it/turismoCervia › Museo della civiltà contadinaHoused in a renovated stable, it boasts a nice collection of farmingobjects and implements from the countryside around Cervia up to theearly-20th century.S.S. Adriatica, 170 - Tel. 0544 994 501www.leghiaine.it121617

18The green heart ofRomagnaThe province of Forlì-Cesena is located in thecentral part of Romagna.To be more precise, it isthe heart of the region.A large area dottedwith spas dating backto ancient times whichstretches out fromthe fierce peaks of theApennines, slopes downthe hills covered withAlbana and Sangiovesevineyards, over a rich andintensely farmed plain,as far as the sea, and thebeaches of Cesenatico,San Mauro and Gatteo.Everywhere a generousnatural environment,sometimes sculptedby the caring hands ofhuman beings, othertimes left to itself, suchas the National Park ofthe Casentinesi Forests,Monte Falterona andCampigna, with the oldestforests in Europe, whichdominate the entireprovince from the top ofthe Apennine Mountains.Out of this respect andcare for nature comes aseries of top-quality anddelicious gastronomicproducts. A journeythrough the provinceof Forlì and Cesena is achance to enjoy a land- the green heart ofRomagna - full of charmand true excitement...andof course good food.Forlì-Cesena“pesce azzurro”and “formaggio di fossa”,to suit every tasteGastronomy and craftsdelight the palateFirst of all piadina, with its inimitableflavour, served everywhereinstead of bread. Also deservingof mention are the various typesof pasta, strictly home-madeaccording to Artusi’s instructions:cappelletti, strozzapreti,ravioli, without forgetting the famouspassatelli, also deliciousin fish broth. Local specialitiesinclude grilled “pesce azzurro”(fish of the mackerel variety),fish fries, fish soups and shellfish.A very special taste is that offormaggio di fossa cheese,left to mature in undergroundcellars according to a traditiondating back to the 15th century.The area also provides wonderfulfresh cheeses: raviggiolo,squacquerone and ricotta.From the hills come excellentolive oil, peaches and cherriesand, higher up, in the Apennines,grow mushrooms andtruffles. Simple, but very tastyare the cakes: bustreng, madewith honey and pieces of fruit;savor, jam made from grapemust, to which are added freshfruit, almonds and walnuts;bracciatelli (or “brazadél”) andscroccadenti. And the wine?Never forget that this is Romagna,which means that ifyou say you are thirsty, theygive you a glass of wine: AlbanaDocg and the Doc wines of Romagna:Sangiovese, Cagnina,Trebbiano and Pagadebit.Visiting the province: a short guideThis is a land full of history, enjoymentand traditions. On the coastis Cesenatico, a town with manycenturies of fishing and maritimetrading traditions, with the canalharbour designed by Leonardoda Vinci, home to the SeafaringMuseum, the house where poetMarino Moretti was born, andthe characteristic piazzetta delleConserve, wells in which fish wasstored up until the 1930s. On theplain are the cities of Cesena,Forlì, Forlimpopoli and San MauroPascoli. During the Renaissanceperiod, Cesena was governed1by the Malatesta who left the citymany great monuments, such asthe mighty fortified fortress andthe public library, a precious exampleof humanist culture; today,the Malatesta Library is amongthe most beautiful and best-preservedin Europe. Forlì is the otherprovincial capital. Here visitorscan admire the San MercurialeAbbey, documentary evidenceof which dates back to the 4thcentury. The bell-tower, the buildingof which terminated in 1180,is 76 metres high. The city wasdominated by the Ordelaffi family,delight the eyeAmong the very best craft itemsof Romagna are rust printedfabrics. At Castrocaro, Gambettola,Forlì and Santarcangelo,numerous craftsmen handprint table-cloths, awnings andaprons, using a method devisedhundreds of years ago.At Montetiffi, a village nearSogliano, original clay pots arestill made for cooking piadina.This craft dates back in historyand the pot makers of Montetiffiare first mentioned in adocument dated 1527, whichbears the signature of SigismondoMalatesta.Another traditional activity isthe manufacture of top-qualityfootwear, above all in the areaaround San Mauro Pascoli.1. Printed clothswho built the imposing RavaldinoFortress. Especially dear to gourmetsis Forlimpopoli, the birthplaceof Pellegrino Artusi, authorof “La scienza in cucina e l’artedel mangiare bene” (Science inthe kitchen and the art of eatingwell), which helps us understandwhy the people of Romagna havea taste for good food. At SanMauro Pascoli stands the housein which Giovanni Pascoli, thepoet of small, melancholy andimpressionist things, was born. Inthe hills, along the roads that runacross the six valleys of the prov-ince, vineyards, olive groves andwonderful scenic views abound.Along the valleys of the Montoneand Tramazzo rivers areCastrocaro Terme, an elegantand renowned spa centre, Terradel Sole, the city fortress builtby Cosimo de’ Medici and Dovadolawith its old Florentinecentre, which in autumn is full ofthe fragrance of precious whitetruffle. Other pleasant encountersawait visitors in the valleysof the Bidente and Rabbi rivers:Bertinoro, “the balcony of Romagna”,famous for its wines andfor the Colonna delle anella (ringcolumn), the symbol of naturalRomagna hospitality; Meldoladefended by the fortress, locatedScavignanoTossinoModigliana7Marzeno6Montone12Marzeno7DovadolaRoccaS. Casciano11Oriolo7GaleataMonteAltaccio823 mCamposaldoVillagrappain a strategic position betweenthe two rivers; Cusercoli with itsmighty castle; Civitella, on theroad to Santa Sofia, the accessdoor to the centuries-old CampignaForest. And Predappio,with its agricultural traditions thatmakes it a major producer of finewines. In the Rubicone Valley liesLongiano, a Malatesta strongholdand Sogliano well knownto gourmets for its “formaggio difossa” cheese. In the Savio valleylie Sarsina, the birthplace ofLatin playwright Plautus, Bagnodi Romagna, with its warm spawaters, much enjoyed by theancient Romans and San Pieroin Bagno, where good food is adeep-rooted tradition.VillanovaRovereTerra del SoleCastrocaroTerme9MonteMaggiore63TontolaS. SofiaFiumana7Civitelladi RomagnaS. Lorenzoin Noceto7Predappio6Meldola11Gualdo15Santerno11CusercoliVoltreMonte 15di Faggia852 mForlì85RivoschioPieveCarpinello4Ronco4Forlimpopoli11FrattaTerme69S. AndreaS. MariaNuova6BertinoroPolentaCollinelloTeodorano20 19Itineraries along the Wineand Dine RouteA gourmet journey through the heart of Romagna, betweenthe Via Emilia and the Apennines - two hundred and eightykilometres of flavour link the six valleys of the province.Land of farming customs and labours - where the bestRomagna wines reign supreme, especially Sangioveseand Albana - which is also renowned for its oil, fruitand vegetables, and delicious pasta dishes made withhome-made pasta, tender beef from local Romagna breeds,tasty cheeses and dressed-pork products to accompanypiadina, the region’s pride and joy.To find out more: www.stradavinisaporifc.itCiola15BorelloPiavola7E 4514Mercato Saraceno6511Savio144A 14PisignanoS. GiorgioMartoranoCesenaMontianoLongianoRoncofreddoSoglianoal RubiconeMontegelli1371115Gambettola8SalineS. Giovanniin GalileaBorellaMontebello5712770TorrianaTagliata8ZadinaRubiconeGatteo30 SavignanosulRubiconePoggioBerniUso5

Eating outAlfero - VergheretoLanziVia Don F. Babbini, 10Tel. 0543 910 024MagnoliaVia N. Bixio, 3Tel. 0547 81 598www.magnoliaristorante.itTitonVia Marino Moretti, 10 - Tel.0547 80 622VittorioVia Andrea Doria, 3Tel. 0547 672 588Flavours not to be missed - “Pesce azzurro”At Cesenatico, the smell of thesea air mixes with the intensefragrances from kitchens andfrom the fires of restaurants andtrattorias. The smell of fish hasalways predominated. Fish fromthe Adriatic: mantis shrimps,squid, soles, turbot, clams,mullet and, above all “pesce azzurro”(fish of the mackerel variety),what the locals on the twosides of the canal harbour havealways called e’ pés turchin(turquoise fish). For far too long,and unjustly, this was considereda humble fish. It was eatenabove all by the fishermen, whowere certainly not rich. On returningfrom their fishing trips,they were in the habit of eatingfreshly-caught “pesce azzurro”“Formaggio di fossa”directly on the pier (while thehigher-quality varieties weresold), grilled on improvised barbecues:“i foconi”. These continueto be indispensable todayfor cooking a real “rustida”:“pesce azzurro” grilled in breadcrumbs,to be eaten boiling hotwith your hands, “a scottadito”,as they say on the coast ofRomagna. Sprats, anchovies,mackerels and sardines arefished in abundance in this partof the Adriatic. The flesh is tastyand of great nutritional value.The fact that an extensive rangeof local recipes exists for cooking“pesce azzurro”, each onebetter than the other, and somevery refined, can be attributedto the inexhaustible cookingProduced only in the Rubiconeand Marecchia valleys, on theborder between Romagna andMarche, this is a sheep’s milk ormixed cheese left to mature forabout three months “in holesin the ground”. These “holes”(fosse) are in fact undergroundcellars dug out of the tufa rock.They are of medieval origin,generally flask-shaped, aboutthree metres deep and twometres across. At Sogliano, thecustom of “burying” cheese hasbeen practised for hundreds ofyears. In August the “fosse” areopened and lined with straw,canes and wood to accommodatethe cheeses wrappedin white canvas bags, piled oneon top of the other as far as theopening, which is sealed withgypsum and slabs until the cellarsare re-opened in November,when the cheese will havefinally reacquired all its flavour.The microclimate of the cellarsgives the cheese a very specialtaste and fragrance, with bitterishveins and hints of undergrowth,mushroom and truffle.The shape of the cheeses tendsto be irregular due to the pressureof the cellar; the rind is oftenhard to tell from the cheese,which is compact and flaky with1fantasy of the restaurant ownersof Cesenatico, who todayreinterpret traditions with acuisine that has acquired widerenown. In point of fact the gastronomicvocation of this oldsea town has always been wellknown, as we are told in the1st century B.C. by the GreekPolybius in his Historia: here theart of good eating dates back atleast two thousand years.an amber/white or slight strawyellow colour. This product ishighly digestible, which makesit even more inestimable. It is ameditation cheese to be eatena little at a time and chewedslowly. It is ideal with savor,saba, honey, fruit jam, caramelisedfigs, balsamic vinegar andperfect as an ingredient in Romagnapasta dishes.1. Cesenatico, fishmonger’s shop2. Cesenatico, restauranton the canalWhere to buy “pesce azzurro”Pescheria ComunaleCorso Garibaldi - 47042 CesenaticoTosi e Raggini - La marischeria del portoVia Canale Bonificazione, 47 - 47042 CesenaticoTel. 0547 82 570 - Fax 0547 674 224info@tosieraggini.comwww.tosieraggini.comWhere to buy “formaggio di fossa”Producers:Formaggio di Fossa “Antiche Fosse”di Rossini Dr. Gianfranco & C.Via Pascoli, 8 - 47030 Sogliano al RubiconeTel. 0541 948 687 Fax 0541 817 056info@formaggiodifossa.net - www.formaggiodifossa.netwww.formaggiodifossadisoglianoalrubicone.itFosse BrandinelliVia XX Settembre, 2/b - 47030 Sogliano al RubiconeTel. 0541 948 068 Fax 0541 940 407silvano@fossebrandinelli.it - marino@fossebrandinelli.itilformaggiodi@fossebrandinelli.it - www.fossebrandinelli.itFossa PellegriniVia Le Greppe, 14 - 47030 Sogliano al RubiconeTel. 0541 948 542 - Fax 0541 948 409mpellegrini@rimini.com . www.formaggiodifossa.itFosse Tera S.a.s.Via XX Settembre, 14 - 47030 Sogliano al RubiconeTel. 0541 948 601ilfossaditera@libero.itFosse Venturi S.a.sVia Roma, 67 - 47030 Sogliano al RubiconeTel. 0541 948 521 - Fax 0541 817 070info@fosseventuri.it - www.fosseventuri.itCasa del Formaggio di FossaVia XX Settembre, 2 - 47030 Sogliano al RubiconeTel./Fax 0541 948 5562Bagno di RomagnaPaolo TeveriniPiazza Dante, 2Tel. 0543 911 260www.paoloteverini.itBertinoroBelvedereVia Mazzini, 7Tel. 0543 445 127www.belvedere-ristorante.comCapocolle di BertinoroLocanda GradiscaVia Palmeggiana, 285Tel. 0543 445 044www.fattoriaparadiso.itCastrocaro TermeAntica Osteria degli ArchiPiazzetta San Nicolò, 2Tel. 0543 768 281www.anticaosteriadegliarchi.itLa FrascaVia Matteotti, 34Tel. 0543 767 471www.lafrasca.itCesenaCasaliVia Benedetto Croce, 81Tel. 0547 27 485www.ristorantecasali.itGianniVia dell’Amore, 9Tel. 0547 21 328La GrottaVicolo Cesuola, 19Tel. 0547 22 734Osteria MichilettaVia Fantaguzzi, 26Tel. 0547 24 691www.osteriamichiletta.itCesenaticoAl GalloVia Baldini, 21Tel. 0547 81 067La BucaCorso Garibaldi, 41Tel. 0547 82 474www.labucaristorante.itLido LidoVia Ferrara, 12Tel. 0547 673 311www.lidolido.comLocanda SilvanoVia Cattaneo, 16Tel. 0547 80 767ForlìLa Casa Rusticaledei Cavalieri TemplariViale Bologna, 275Tel. 0543 701 888ForlimpopoliEdoVia Mazzini, 10Tel. 0543 745 175LongianoDei CantoniVia Santa Maria, 19Tel. 0547 665 899MeldolaIl RustichelloVia Vittorio Veneto, 7Tel. 0543 495 211Rocca San CascianoTrattoria La PacePiazza Garibaldi, 16Tel. 0543 951 344RoncofreddoL’Osteria dei FratiVia Comandini, 149Tel. 0541 949 649San Piero in BagnoLocanda al Gambero RossoVia G. Verdi, 5Tel. 0543 903 405Santa SofiaOsteria del Borgo“Da Fischio”Via Gentili, 4Tel. 0543 970 417SarsinaAntica OsteriaVia Cesio Sabino, 34Tel. 0547 94 365Le MaschereVia Cesio Sabino, 33Tel. 0547 95 079www.lemaschere.itTredozioMulino San MicheleVia Perisauli, 6Tel. 0546 943 677www.mulinosanmichele.it2021

Sapori Village da fairs non and perdere festivals - L’anguilla di ComacchioLocal and traditional museumsMARCH › Cesenatico › Azzurro come il pesceGastronomic event focused on “humble fish”.A gourmet’s chance to enjoy traditional dishessuch as sardines with oil and lemon, bean soupand poverazze (clams), sardine and potato pie,“monfettini” in squid soup, pasta with mackerels.Organised by Arice, the Cesenatico restaurateursassociation.Tourist Office Tel. 0547 673 287 - Fax 0547 673 288www.cesenaticoturismo.comMAY › Borghi › “Bustrengh” festivalProtagonist of the event is Bustreng, a traditionalcake of the Rubicone and Uso valleys, with ajealously guarded recipe.Municipal Tourist BoardTel. 340 7798 528 - 0541 947 730Fax 0541 947 730JUNE › Bertinoro › Festival of the Wine and DineRoute through the Hills of Forlì CesenaThe central square of the medieval town becomesa gourmet lounge with stands of local producers.Presentations, tasting and sale of traditionalproducts.Associazione Strada dei Vini e dei Saporidei Colli di Forlì e CesenaTel. 0543 469 213 - Fax 0543 444 588www.stradavinisaporifc.itJUNE › Forlimpopoli › Artusi festivalThe town pays tribute to one of its most illustriouscitizens: Pellegrino Artusi, the man who codifiedItalian cuisine, and is transformed into Artusopoli, atown to be tasted. The restaurant “Casa Artusi”, setup in the central square, and the town restaurantspresent local produce cooked according to therecipes of the “maestro” of Italian Cuisine.Cultural Office Tel. 0543 749 234 - Fax 0543 749 214www.pellegrinoartusi.itJUNE › Civitella› Cherry festival and marketProtagonistsIl paneofferraresethe festival are Morette, Morandine,Duroni and Cornine, meaning the delicious varietiesof cherries from Civitella. Exhibition and sale oflocal farm produce, with free tasting, shows andentertainment.Municipal Tourist Board Tel. 0543 983 083www.turismoforlivese.itAUGUST › Cesenatico› Great fishermen’s “rustida”Cesenatico and fishing are related by a history datingback through the centuries and to recall this majoreconomic activity, on the eve of “Ferragosto”(15th August) the fishermen offer holidaymakers ataste of “pesce azzurro” from the Adriatic.Tourist Office Tel. 0547 673 287 - Fax 0547 673 288www.cesenaticoturismo.comOCTOBER › Dovadola › Truffle fair and festivalThe fragrance of white truffle, the best. Every year,on the third and fourth Sunday in October, Dovadolacelebrates this “gem” with a great festival duringwhich visitors can smell and taste truffle delicacies.Municipal Tourist Board Tel./Fax 0543 933 200OCTOBER/NOVEMBER › Cesenatico› Autumn in Cesenatico “il pesce fa festa”On the ancient canal harbour, a long gastronomicweekend to celebrate fish, one of the mostwholesome products on our tables, preparedthe fishermen’s way.Tourist Office Tel. 0547 673 287 - Fax 0547 673 288www.cesenaticoturismo.comNOVEMBER › Longiano› Festival of olive oil and olivesAt the centre of the festival is new oil – folkloristicevents and gastronomic stands with traditionaldishes and a tasty “baccalà all’olio d’oliva”.Cultural Office Tel. 0543 666 411 - Fax 0547 665 860www.comune.longiano.fc.itNOVEMBER/DECEMBER › Sogliano› “Formaggio di fossa” fairThe star of the fair is “formaggio di fossa” cheese,but there are lots of other food and wine products totaste and buy.Tourist Office Tel. 0541 827 339 - Fax 0541 948 866www.comune.sogliano.fc.itForlì › Museo etnografico romagnolo “Benedetto Pergoli”Provides a fundamental overview of the identity of Romagna. Manyof the exhibits are truly extraordinary, thanks also to the fact that theoriginal collection dates back to 1921; splendid interiors, implementsand furniture – not to be missed!Palazzo Merenda,Corso della Repubblica, 72Tel. 0543 712 606 / 609 - Fax 0543 712 618www.turismoforlivese.itCesena › Museo di storia dell’agricolturaLocated inside a tower of the Malatesta Fortress, the museum presentsone of the most complete collections of farming implements and life inthe region. Everything is organised according to subject and productioncycles: wine, hemp, wheat, transport.Rocca MalatestianaVia Pia degli Ordelaffi, 8 - Tel. 0547 355 727 - Fax 0547 355 721www.comune.cesena.fc.itCesenatico › Museo della marineria del medio e alto AdriaticoThe museum consists of a floating section, in the oldest part of the canalharbour where various kinds of traditional fishing boats dating back tothe period between the 19th and 20th centuries are moored: bragozzi,trabaccoli, lance, paranze, topi and battane. During the Christmasperiod, an impressive crèche is set up on the boats. The land section,with the help of audio-visual aids, accompanies visitors on a journey ofdiscovery of sailing: boat building, equipment and fishing.Via Armellini, 18 - Tel. 0547 79 264 - Fax 0547 674 094www.museomarineria.euLongiano › Museo del territorioThe collection is split into eleven settings. On show are tools andmaterials tied to traditional crafts, from the carpenter to the smith, fromthe mechanic to the bricklayer. A typical Romagna kitchen and bedroomof the 1930s have been carefully reconstructed. In the garden areimplements for sowing, ploughing and other agricultural jobs.Via Giannini - Tel. 0547 665 484 - Fax 0547 665 860www.comune.longiano.fc.itTerra del Sole › Museo dell’uomo e dell’ambienteThe exhibits are on show in thirteen rooms: at the centre of the layoutare local customs and traditions, from home furnishing to housework,from crafts to the wheat and wine cycles and farming tools.The museum is housed in Palazzo Pretorio, which dates back to theRenaissance period and boasts an interesting collection of fossils.Piazza Garibaldi, 1 - Tel. 0543 766 766www.terradelsole.orgSan Mauro Pascoli › Casa PascoliThe house in which Giovanni Pascoli was born, a national monumentsince 1924, is the place that left a deep mark on the Poet’s childhood.This is a small but interesting museum where visitors can see theinteriors where Pascoli spent his childhood years – the old beamedceiling, the large fireplace and the stone sink. A range of householdutensils and period furniture can also be admired.Via G. Pascoli, 46 - Tel. 0541 810 100 - Fax 0541 934 084www.casapascoli.it2223

Places of noble historyThe countryside of theprovince of Rimini stretchesalong the southern tip ofthe Romagna coastline asfar as the point where theApennine Mountains almosttouch the sea. This is wherethe well-known seasideresorts of Rimini, Riccione,Cattolica, Misano, Bellariaand Igea Marina are located,with their wonderful sandybeaches, attractions tosuit the tastes of even themost discerning holidaymakerand a hinterlandfull of real surprises. Thelandscape consists of thevalleys of the rivers Marecchiaand Conca. The former,where the Villanoviancivilisation saw the lightand prospered, is rough androcky country, while thelatter has a more gentlelook, with the first ravinesonly appearing alongthe border between theEmilia-Romagna and Marcheregions. The Conca Valleyis border land; for yearsthe site of battles betweenthe Malatesta, lords ofRimini, and the Montefeltro,dukes of Urbino. Betweenthe middle-ages and theRenaissance period, theMalatesta family was one ofthe most important in Italy,and had its most powerful,famous and warlike heartin the Rimini area, whereremains of that splendidage can still be seen practicallyeverywhere and wherefortresses, castles andthe fortified towns of theancient Signory continue tooverlook the Adriatic Sea.Riminioil and wine fromthe hills, among thepleasures of the SignoryGastronomy and craftsdelight the palateTop of seafood specialities isbrodetto (fish stew) cooked theRimini way, with plenty of tomatoand black pepper, stewedcuttlefish and grilled fish; maindishes include meat, sucklingpig, tripe and mixed grilles.All of them are best enjoyedwith a good glass of local wine,the carefully selected Doc Collidi Rimini. Deserving of specialmention is piadina to beeaten with pecorino, ricotta orsquacquerone cheeses anddressed pork products.Among the typical breads is thehome-made Bizulà.Country produce includes thepotato of Montescudo, trufflesand chestnuts, and the deliciousextra-virgin Dop oliveoil from the hills of Romagna,while traditional varieties of localhome-made include passatelli,tagliatelle, gnocchi, cappellettiand strozzapreti.One last thing, never leave thetable without tasting a piece oflocal cake: Miacetto of Cattolica,Ciambella, Bustrengo,Sanguinaccio, Saba, Savor,Piada dei Morti (in autumn)and sipping a glass of nocinoliqueur.Visiting the province: a short guidePeople go to Rimini for theseaside, people go to Rimini todream. The city has many facets- fantastic, in the steps ofthe great film director FedericoFellini, along the streets of BorgoSan Giuliano to the GrandHotel, on the promenade; Romanwith the Arch of Augustusand the Tiberius Bridge; Renaissance,when Rimini was thechief town of the Signory, withbeautiful buildings such as theTempio Malatestiano and theCastello di Sismondo.Behind Rimini lie the lands of1 2the Signory, places of noblehistory, where life is easy-goingand there is a sacred respectfor food. The countryside isgreen and luscious, with fieldsof wheat dotted here and therewith vineyards and olive groves.Visiting the Marecchia andConca Valleys means journeyingback in history to the timesof the Malatestas. In the MarecchiaValley, the castles and towersall have something in common.They stand on rugged outcropsof rock high above the valleydelight the eyeTypical local products are rustprinted fabrics. Vine shoots,ears of wheat, bunches ofgrapes, cocks and doves are alltraditional designs on the tableclothsof Romagna.The oldest colour is rust, joinedover the centuries by cobaltblue and green.To discover the secrets of thisart, a number of workshopscan be visited that have takenon the air of museums,like the Stamperia Marchi ofSantarcangelo which houses a17th-cent. mangle.Art and craft items can alsobe found at Montefiore, Montescudoand Montecolombo,where traditional terracottaware is made, while Mondainoand Montegridolfo are betterknown for wrought-iron objects.1. Santarcangelo, Rocca2. Verucchio, Rocca del Sassoand offer a panoramic viewof the coast and mountains.The route passes first throughSantarcangelo, with its beautifulold-town centre on thehill top, Poggio Berni, whichboasts a unique concentrationof stately homes and mills, andcontinues to the fortress of Torriana,a great barrage acrossthe valley, and Montebello, aquaint hill town dominated bya castle filled with mystery. Onthe opposite side of the valley,the last bulwark is the castle ofVerucchio, one of the largest ofMontianoLongianoRoncofreddoSoglianosul Rubicone615Gambettola8BorghiS. Giovanniin Galilea5MontebelloS. Leo330Torriana98Usothem all, where Mastin VecchioMalatesta was born.The Conca Valley is less harsh,the sea is always present andthe hills move slowly up to theApennine Mountains; just beforethe foothills lie the Malatestatowns of the plains - Coriano,San Clemente, Morciano,San Giovanni in Marignano.On the borders of the Montefeltroregion, along the line ofdefence of the Signory are thecastles of Saludecio, Montegridolfo,Mondaino with their oldtowncentres enclosed by walls.Among the preferred placesof residence of the Malatestawas the fortress of Montefiore,almost a palace, decoratedwith frescos. At Gemmano,a major role is played by thepristine countryside and in particularthe Onferno Caves. Thejourney along the Conca Valleyends with the castles of Montescudoand Montecolombo,strategically placed to controlthe surrounding area.PoggioBerniSan MauroPascoliSavignanosulRubicone651111MarecchiaVerucchioMontegrimanoSantarcangelodi RomagnaCorpolò24S. MarinoMonteTitano739 mBellaria Igea MarinaSerravalleTravitiMaranoMontescudo610Itineraries along the Wineand Dine RouteOne hundred and fifty kilometres given over to food andwine culture that wind their way through the hills of theRimini hinterland, amid the Conca and Marecchia Valleys,as far as the Montefeltro region of the Marches.A route to be trodden slowly to discover all the wealth of theland and its historical germs. Protagonists along this roadamid the Hills of Rimini are wine and oil, closely followedby other delicacies: cheese, meat, dressed pork products,honey, fruit and traditional soups.To find out more: www.stradadeivinidirimini.itViserbellaViserbaRivabellaSan Giuliano MareMonteColomboOnfernoRiminiS. Patrignano 9Ospedaletto76GemmanoBellarivaMarebelloRivazzurra10MiramareA 14MontefioreConcaCoriano4RiccioneS. Giovanniin MarignanoS. ClementeMorcianodi Romagna8Saludecio9MisanoAdriaticoPortoverdeCattolica9GabicceMareGradara24MondainoMontegridolfo5

Flavours not to be missed - Wine from the Rimini hillsOil from the Romagna hillsThe first traces of olive growingin the Rimini area date back tothe Villanovian age.The importance of olive oil in theeconomy of the area is testifiedto by extensive documentary evidence(church and civil records)covering the period between theMiddle-Ages and the early 20thcentury. The Malatestas alsostocked large quantities of oliveoil in their various castles andthe Signory counted numerousoil presses. Many centuries havepassed, but even today vineyardsand olive groves representa distinctive feature of the rurallandscape and play a major rolein the economy. The Colline diThe origin of wine making in theRimini area dates back throughthe centuries. This is testifiedto by extensive historical documentationcontaining a wealth ofinformation about the methodsand tools used to make wineover the centuries.In the area that stretches fromthe Adriatic coast to the hills ofthe Marecchia and Conca Valleysfine wines continue to bemade today, an expression ofthe local wine-making heritage.From the grapes grown here,wines such as Doc Colli diRimini: White, Red, Biancame,Cabernet Sauvignon and Rebolaare made.Among the reds, a leading roleis played by Sangiovese, an excellentfruity wine that ages well.Sangiovese grapes are alsomixed with Cabernet Sauvignonto obtain better characterwines and, to a lesser extent,with older grape varieties suchas Verucchiese and Marzabino.Among the white varieties arethe traditional Trebbiano of Romagna,Rebola and BombinoBianco (known as Pagadebit),used to make wines either ontheir own or mixed with Chardonnayand Sauvignon grapes.At the table, food/wine combinationsprove very interesting.The reds go well with grilledmeat, dressed-pork products,tagliatelle bolognaise, and local“formaggio di fossa” cheese; thewhites are superb with seafood1 2and fish dishes, “passatelli inbrodo” and piadina.Tasty combinations in a landwhere everything speaks of art,including food and wine.One Colli di Rimini wine label hasbeen dedicated to the famousfilm director: I Felliniani, affixedto a selection of the finest Docwines; another label to keep aneye on is Castel Sismondo.Romagna variety, which thanksto its high quality has achievedDop recognition, is the extravirginolive oil produced in thehills of the province of Rimini.Production is mainly based onthe Correggiolo olive variety,the most common in the area,which gives the oil its typical,top-quality flavour, with notes offresh leaves and green almonds.It is the ideal accompanimentfor substantial dishes such asgrilled meats, wild-herb salads,boiled vegetables, legumes andstarters.Local tradition calls for it to beused not only for starters andmain courses, but also for makingcakes such as “miacetto”and “bustrengo”.Besides the oil, the olives arealso skilfully used in the kitchen:in the pan with sausages, for thepleasure of the palate, or marinatedwith that delicious fragranceof garlic, wild fennel andorange peel. Olive-presses arein operation between Octoberand mid-December and manysell the extra-virgin oil directly.Numerous initiatives are organisedin the area, centred on localolive oil production, and manypresses open up to the publicin November to enable visitorsto discover all the secrets of anatural process that makes theoil inimitable.1. Montefiore Conca2. Valmarecchiawhere to buy wineproducers - bottlersCorianoPodere VeccianoVia Vecciano, 23 Vecciano di CorianoTel./Fax 0541 658 388 - 335 256039poderevecciano@libero.it - www.poderevecciano.itTerre RiminesiVia Cella, 7 Ospedaletto - Tel. 0541 656 000 - Fax 0541 657 452info@terreriminesi.itAz. Agricola Bianchi RobertoVia Campo, 9 Passano - Tel. 0541 656 459Le Terre di BerniVia Levata, 40 Cerasolo Mulazzano - Tel. 335 6353712info@leterrediberni.it - www.leterrediberni.itAz. Agricola PagnoniVia Flaminia Conca, 60 PassanoTel. 0541 657 071 - Fax 0541 652 298 - pagnoni.adamo@libero.itCoop. San PatrignanoVia San Patrignano, 136 OspedalettoTel. 0541 362 362 - Fax 0541 756 718comm2@sanpatrignano.org - www.sanpatrignano.orgTenuta SantiniVia Campo, 33 Passano - Tel./Fax 0541 656 527info@tenutasantini.com - www.tenutasantini.comValle Delle LepriVia Cà Rigetti, 17 - Tel./Fax 0541 656 464info@valledellelepri.it - www.valledellelepri.itMontecolomboFattoria del PiccioneVia Roma, 1185 San Savino - Tel. 0541 985 664 - Fax 0541 986 091fattoria@fattoriadelpiccione.it - www.fattoriadelpiccione.itFiammettaVia Provinciale, 909 Croce - Tel. 0541 28 983agriturismofiammetta@libero.it - www.agriturismofiammetta.itIl CapanninoVia Belarda, 494 San Marco - Tel./Fax 0541 985 487pietro.allevi@libero.itIl Mio CasaleVia Canepa, 700 San Marco - Tel. 0541 985 164 - Fax 0541 985 126info@ilmiocasale.it - www.ilmiocasale.itMorciano di RomagnaAz. Agricola Monaldini AntonioVia Moscolo, 5 - Tel. 0541 988 569Le Rocche MalatestianeVia Abbazia, 83 - Tel./Fax 0541 857 785lerocche@lerocchemalatestiane.it - www.lerocchemalatestiane.itPoggio BerniAz. Agricola AntoniacciVia Chiesa Camerano, 369 - Tel. 0541 626 306SaludecioAz. Agrituristica La Torre del PoggioVia dei Poggi, 2064 - Tel. 0541 857 190torredelpoggio@libero.itSan ClementeAz. Agricola Grossi AgostinoVia Pian di Vaglia, 61 - S. Andrea in Casale - Tel./Fax 0541 988 610RiminiAz. Agricola Bianchi AngeloVia Rodella, 40 Vergiano - Tel./Fax 0541 727 332vinidellangelo@libero.itAz. Agricola CretaiaVia Cà Torsani, 17 - Tel./Fax 0541 752 251 - 338 5913406Vini FaggioliVia Marecchiese, 348 SpadaroloTel./Fax 0541 727 125 - 0541 727 376Az. Agricola F.lli GessaroliVia San Rocco, 6 San Paolo - Tel./Fax 0541 767 024aziendagessaroli@libero.itLe Rocche MalatestianeVia Emilia, 104 Celle - Tel. 0541 743 079/80 Fax 0541 742 340lerocche@lerocchemalatestiane.it - www.lerocchemalatestiane.itAz. Agricola Lucchi SergioVia San Martino in Venti, 7 - Tel. 0541 767 044Az. Agricola MarchesiVia delle Selve, 11 Santa CristinaTel./Fax 0541 52 601 - 335 5424838vini@aziendagricolamarchesi.it - www.aziendagricolamarchesi.itAz. Agricola Pastocchi BalduinoVia del Montale, 9 Santa Cristina - Tel. 0541 767 212Az. Agricola San MartinoVia Gragnano, 8 San Martino in VentiTel. 0541 772 069 - 0541 767 209Az. Agricola San ValentinoVia Tomasetta, 11 San Martino in Venti - Tel./Fax 0541 752 231info@vinisanvalentino.it - www.vinisanvalentino.itVini SpadaVia Gragnano, 8 San Martino in Venti - Tel. 0541 767 209San Giovanni in MarignanoOttaviani EnioVia Panoramica, 199 - Tel. 0541 952 608cantinaenioottaviani@libero.itOttaviani EnzoVia Panoramica, 203/213 - Tel. 0541 952 565 - Fax 0541 838 392info@cantinaottavianienzo.com - www.cantinaottavianienzo.comFattoria Poggio San MartinoVia Pianventena 763 - Tel./Fax 0541 956 057gallisilvia@interfree.itTenuta del MonsignoreVia Patarino, 154 - Tel. 0541 955 128 - Fax 0541 957 949bacco@tenutadelmonsignore.comwww.tenutadelmonsignore.comTenuta del Tempio AnticoVia Tempio Antico, 875 - Tel. 0541 955 558Torre del PoggioVia Pianventena, 681- Tel./Fax 0541 955 195 - 0541 857 190torredelpoggio@libero.itSantarcangelo di RomagnaCasa Vinicola BattistiniVia Emilia, 1145 - Tel./Fax 0541 621 353info@battistinivini.it - www.battistinivini.itVerucchioCasa Vinicola F.lli BernardiVia Tenuta, 91 Villa Verucchio - Tel. 0541 678 622 - Fax 0541 672 056bernardi@vinibernardi.it - www.vinibernardi.itCasa ZanniVia Casale, 213 Villa VerucchioTel. 0541 678 449 - Fax 0541 679 454info@casazanni.it - www.casazanni.it2627

Eating outBellaria Igea MarinaOsteria Da GianolaVia Alicata, 1Tel. 0541 347 839www.osteriadagianola.itRiccioneAl PescatoreVia Ippolito Nievo, 11Tel. 0541 692 717www.alpescatore.netSantarcangelo di RomagnaLa SangiovesaPiazza Beato S. Balacchi, 14Tel. 0541 620 710www.sangiovesa.itWhere to buy oil... in the presses*taking part in the Frantoi Aperti (Open Press) initiative,in NovemberCorianoOleificio Angelini *Via G. di Vittorio, 80 - Tel. 0541 657 177Oleificio FabbriVia Garibaldi, 167 - Tel. 0541 657 126Oleificio e Az. Agricola Pasquinoni *Via T. Tasso, 3 Cerasolo AusaTel. 0541 759 225 - Fax 0541 756 544oleificio@pasquinoni.com - www.pasquinoni.comOleificio Vasconi *Via Giovagnoli, 44 - Tel. 0541 657 104 - oleificivasconi@libero.itMisano AdriaticoOleificio e Az. Agricola Baffoni *Via San Giovanni, 53 Misano Monte - Tel. 0541 612 002info@oleificiobaffoni.it - www.oleificiobaffoni.itMontecolomboOleificio RipaVia Roma, 18 San SavinoTel./Fax 0541 985 650 - Tel. 0541 600 717 - 333 5900407Montefiore ConcaOleificio CavalliVia S. Maria della Neve, 44 Serra di SottoTel./Fax 0541 988 618Oleificio Ciuffoli *Via Bottrigo, 78 loc. Falda - Tel. 0541 988 666MontegridolfoOleificio F.lli RenziVia Giovanni XXIII, 24 loc. S. PietroTel. 0541 855 382 abit. 0541 855 063Oleificio e Az. Agricola C.R.A. e G.R.A. Renzi *Via Giovanni XXIII, 16 - Tel. 0541 855 005info@oliorenzigiovanni.com - www.oliorenzigiovanni.comMontescudoCoop. Olivicoltori dei Colli RiminesiVendita presso Oleificio Pasquinoni (Coriano), Il pane cantine ferrarese Terre Riminesi(Coriano) e Le Rocche Malatestiane (Rimini e Morciano)Tel. 0541 983 119Oleificio Ripa *Via Cà Pazzaglia, 38 TrariviTel. 0541 984 395 - 0541 600 717 - Cell. 333 5900407Morciano Di RomagnaOleificio SimonazziVia Carducci, 8/10 - Tel./Fax 0541 988 238RiminiOleificio e Az. Agricola Corazza *Via Barattona, 36 Loc. GrottarossaTel. 0541 751 105 - Fax 0541 751 961info@oliocorazza.it - www.oliocorazza.itOleificio Vasconi *Via Flaminia, 116 - Tel./Fax 0541 386 239 - oleificivasconi@libero.itSaludecioOleificio Ciuffoli *Via Sant’Ansovino - Tel./Fax 0541 850 249San Giovanni In MarignanoOleificio Bigucci *Via Pianventena, 972 - Tel. 0541 955 196bigucci@bigucci.it - www.bigucci.itSantarcangelo di RomagnaOleificio MontanariVia Montanari, 101 Montalbano - Tel. 0541 627 116 abit. 0541 785 864Oleificio e Az. Agricola Paganelli *Via Felsine, 369 Stradone Gessi - Tel./Fax 0541 629 720info@oliopaganelli.it - www.oliopaganelli.itVerucchioOleificio e Az. Agricola Carlini *Via Peschiera, 33 Villa VerucchioTel./Fax 0541 678221 - 0541 678 290Oleificio e Az. Agricola Sapigni *Via Statale Marecchia, 39 Villa VerucchioTel. 0541 679 094 - 0541 23 841 Fax 0541 678 254sapigni@sapigni.com - www.sapigni.com...from the farmCorianoPodere VeccianoVia Vecciano, 23 Vecciano - Tel./Fax 0541 658 388 - 335 256039poderevecciano@libero.it - www.poderevecciano.itValle delle LepriVia Cà Rigetti, 17 - Tel. 0541 656 464info@valledellelepri.it - www.valledellelepri.itMondainoForlani NataleVia Roma, 86 - Tel. 0541 869 061 - fabioforlani@libero.itMontecolomboIl CapanninoVia Belarda, 494 Croce - Tel. 0541 985 487 - pietro.allevi@libero.itMontefiore ConcaSan SimeoneVia Provinciale, 3230 Serbadone - Tel. 0541 989 971Poggio BerniBarducci GiulianoVia San Rocco, 9 - Tel. 0541 621 127Morciano Di RomagnaVaselli NataliaVia A. Fratti, 24 - Tel. 0541 988 439RiminiFrontali GualtieroVia Le Fonti Romane, 5 - Tel. 0541 751 285gualtierofrontali@libero.itAz. Agricola MarchesiVia Delle Selve, 11 Santa Cristina - Tel. 0541 52 601 - 335 5424838vini@aziendagricolamarchesi.it - www.aziendagricolamarchesi.itSan Giovanni In MarignanoTenuta del MonsignoreVia Patarino, 154 - Tel. 0541 955 128 - Fax 0541 957 949bacco@tenutadelmonsignore.com - www.tenutadelmonsignore.comTenuta del Tempio AnticoVia Tempio Antico, 875 - Tel. 0541 955 558Torre Del PoggioVia Pianventena, 681 - Tel. 0541 955 195- 0541 857 190torredelpoggio@libero.itCattolicaLocanda LiuzziVia Fiume, 1Tel. 0541 830 100www.locandaliuzzi.comProttiVia Emilia RomagnaTel. 0541 958 161www.albergoristoranteprotti.itVicolo Santa Luciadell’HotelViale Carducci, 76Tel. 0541 954 677CorianoLa GreppiaVia Marano, 75Tel. 0541 657 210www.ristorantelagreppia.comMiramare RiminiGuidoLungomare SpadazziTel. 0541 374 612www.ristoranteguido.itMisano AdriaticoCucina di Mare La RisaccaVia Litoranea sud, 51Tel. 0541 616 096Misano MonteLocanda I GirasoliVia Cà Rastelli, 13Tel. 0541 610 724www.locandagirasoli.itMonte ColomboAmici MieiVia Bologna, 21Tel. 0541 984 456Montebello/TorrianaPaciniVia Castello di MontebelloTel. 0541 675 410www.ristorantepacini.comMontefiore ConcaLocanda della CoronaPiazza della Libertà, 12Tel. 0541 980 340Poggio BerniI Tre ReVia F.lli Cervi, 1Tel. 0541 629 760www.itrere.comPortoverde CattolicaTaverna del MarinaioVia dei Gigli, 16Tel. 0541 615 658AzzurraP.le Azzarita, 2Tel. 0541 648 604www.ristoranteazzurra.comCarloLungomare della RepubblicaTel. 0541 692 896Da BiboVia Parini, 14Tel. 0541 692 526www.ristorantedabibo.itSol y MarVia D’AnnunzioTel. 0541 648 528www.ristorantesolymar.itIl CasaleViale Abruzzi - Riccione AltaTel. 0541 604 620www.ilcasale.netRiminiAcero RossoViale Tiberio, 11Tel. 0541 53 577www.acerorosso.itBar della IoleVia Destra del Po, 2/bCell. 338 8189290Cucina della NonnaVia Santa Aquilina, 77Tel. 0541 759 125Europa Piero e GilbertoViale Roma, 51Tel. 0541 28 761La BaraccaVia Marecchiese, 373Tel. 0541 727 483www.labaracca.comLa NuitVia Beccadelli, 3/5Tel. 0541 23 814Lo SqueroLungomare Tintori, 7Tel. 0541 27 676Marinelli da VittorioViale Valturio, 39Tel. 0541 783 289SaraghinaVia Poletti, 32Tel. 0541 783 794SoleiadoLungomare Murri, 15Tel. 0541 395 842S. Giovanni in MarignanoIl GranaioVia R. Fabbro, 18Tel. 0541 957 205Sant’Ermete - SantarcangeloAl PalazzoVia Guidi, 195Tel. 0541 757 640TorrianaOsteria del Povero DiavoloVia Roma, 30Tel. 0541 675 060www.ristorantepoverodiavolo.comVerucchioCasa ZanniVia Casale, 213Tel. 0541 678 449www.casazanni.it2829

Sapori Village da fairs non and perdere festivals - L’anguilla di ComacchioLocal and traditional museumsMAY › San Clemente › Wine festivalA great appointment with Sangiovese, the Romagnawine par excellence. Competition section withproclamation of the best Sangiovese in the area.Tel. 0541 980 573 - 0541 980 700www.sanclemente.itJUNE › Rimini › Gradisca…l’estateThe festival that welcomes in the summer with fifteenkilometres of mouth-watering temptations: largespread on the beach between Torre Pedrera andMiramare.Tel. 0541 56 902www.riminiturismo.itJULY › Cattolica › The magic night of clamsCattolica’s great festival centred on local seafaringtraditions.Tel. 0541 963 341www.cattolica.netJULY › Montecolombo› Tripe and “strozzaprete” pasta festivalGastronomic stands, farm produce and an exhibitionof farming civilisation with machinery and tools.Tel. 0541 98 459JULY › Torriana › Scorticata - the hill of delightsRomagna cuisine presented with creativity andinnovation, for the most curious palates.Tel. 0541 675 220www.vallemarecchia.itAUGUST › Gemmano› Festival of “pappardella” pasta with wild-boar sauceA gastronomic triumph, on top of one of the mostbeautiful hills of the Rimini hinterland.Among the events: photographic exhibitions,market, traditional games.Tel. 0541 985 645 - 0541 854 135www.comune.gemmano.rn.itAUGUST › Montescudo › Potato festivalHereIl panethe leadferrareserole is played by the potato, cookedin different ways. There is also a market and a farmanimalshow.Tel. 0541 984 273www.comune.montescudo.rn.itSEPTEMBER › Torriana › Honey festivalAt Montebello for a sweet encounter with honey.Market with typical produce and live honey tasting.Tel. 0541 675 402www.vallemarecchia.itOCTOBER › Montefiore Conca› Chestnut festivalThe autumn appointment with this deliciouswoodland fruit. Music, shows, gastronomy,chestnuts and lots of wine.Tel. 0541 980 035www.comune.montefiore-conca.rn.itOCTOBER › San Patrignano › Squisito!The “Exquisite” Italian food and wine festival.Tel. 0541 362 111www.sanpatrignano.orgNOVEMBER › Coriano› Olive and autumn produce fairMarket exhibition of woodland, farming and sheeprearingproduce. Local crafts, conferences, oil,wine and autumn dishes tasting; farming civilisationexhibition.Tel. 0541 656 255www.prolococoriano.itNOVEMBER/DECEMBER › Mondaino› Santa Bibiana FairLots of local produce on show: cheese, oil, honey,polenta, chestnuts; the removal of pecorino cheesefrom the underground wells in which it has beenstored for three months, a chance to meet, discoverflavours and listen to good music.Tel. 0541 981 674www.mondaino.comDECEMBER › Montegridolfo › New oil on the tableThe most delicious extract in history. A regionalcompetition for extra-virgin olive oils and theassigning of the “Il Novello di Romagna” award.Tasting of local produce.Tel. 0541 855 320www.signoriadeimalatesta.it/montegridolfo/DECEMBER › Santarcangelo di Romagna› Fragrance of SangioveseSangiovese, ambassador to the region. Tasting ofSangiovese wine, bread, cheese, dressed-porkproducts, at the wine producers of the Wine andDine Route through the Rimini Hills.Tel. 0541 624 270www.comune.santarcangelo.rn.itCattolica › Museo della ReginaThe Museum is located in a 14th-cent. building, originally an “inn” forpilgrims travelling to and from Rome. On the first floor, the archaeologicalsection presents artefacts of the Roman period in Cattolica, between the1st and 2nd centuries A.D. The seafaring section, on the second floor,documents the techniques and history of seafaring culture, which is verydeep-rooted and important in Cattolica.Via Pascoli, 23 - Tel. 0541 831 464www.cattolica.netSantarcangelo di Romagna› Museo etnografico usi e costumi della gente di RomagnaA museum of national importance, both because of the exhibits itcontains and for the way the sections are organised: the field, thewheat-growing cycle, the mill, the hemp-growing cycle, fabric printing,traditional clothing, the smith, village crafts, the wine-making cycle, thefarm house, transport, the art of making stringed instruments, puppets.Outside, “the garden of popular traditions”.Via Montevecchi, 41 - Tel. 0541 624 703 Fax 0541 622 074met@metweb.org - www.metweb.orgSantarcangelo di Romagna › Stamperia MarchiFabrics have been printed in this workshop since 1600, using thesame colours, methods and wood blocks. A heritage of old traditionaldecorative arts of Romagna. The printed fabric is then passed throughthe old 17th-cent. mangle wheel, made of wood and stone.The only one in the world of such size and weight.Via C. Battisti, 15 - Tel. 0541 626 018 Fax 0541 626 018marchi@stamperiamarchi.it - www.stamperiamarchi.itMontescudo › Museo etnograficoHoused in the Rectory of Valliano Parish Church, the Museum housesa collection of objects and tools tied to the farming culture of the area.Farming environments of the early-20th century have been carefullyrebuilt, a weaving and printing shop, and an exhibition of hand-printedfabrics, as well as barrels and jars, old terracotta-ware and games.Via Valliano - Tel. 0541 984 078 - Fax 0541 984 455info@comune.montescudo.rn.it - www.comune.montescudo.rn.itPoggio Berni › Molino MoroniThis is the best-preserved of the mills in the Poggio Berni area. Themill stopped operating in 1955 but its machinery is in perfect workingcondition. The outer structure is very beautiful, while the inside can bevisited with a guide and forms a major cornerstone of the local cultureand economy.Via Santarcangiolese, 3681Tel. 0541 629 515/629 540 - Fax 0541 688 098www.comune.poggio-berni.rn.it3031

The holiday offers are available at:www.adriacoast.comOr may be requested: Fax +39 0547 675 192 info@adriacoast.comIAT Tourist Information Office open all yearUnione Prodotto CostaPalazzo del TurismoViale Roma, 11247042 Cesenatico (FC)Tel. 0547 675 212Fax 0547 675 192info@adriacoast.comwww.adriacoast.comPhotographs:Lino Bottaro,Christian Contin,Francesca di Renzo,Paolo Equisetto,Gianluca Liverani,Nino Mascardi,Maurizio Montanari,Paolo Righi,Nazario Spadoni,Andrea Samaritani,Luigi Tazzari,APT Servizi,Tourist Authorities ofthe Provincesof Ferrara, Ravenna,Forlì-Cesena, Rimini,and Tourist Authorities of thecoastal municipalities,Unione Costa archivesGraphic design:Studio Pleiadi - CesenaCopy:Elisabetta AntognoniLoriana MassiEditorial Co-ordination:Luigi BarberiniLoriana MassiAcknowledgements:Daniela Aguzzoni,Silvia GiuliodoriPrinted in October 2007Graph, San LeoSpecial thanks to:APT Servizi Press Office,Tourist Authorities ofthe Provincesof Ferrara, Ravenna,Forlì-Cesena, Rimini.Translation:Language Service, RavennaIn the province of FerraraFerraraCastello Estense - 44100 FerraraTel. 0532 209 370 - Fax 0532 212 266infotour@provincia.fe.itwww.ferrarainfo.comComacchioVia Mazzini, 4 - 44022 Comacchio (FE)Tel. 0533 314 154 - Fax 0533 319 278comacchio.iat@comune.comacchio.fe.itwww.comune.comacchio.fe.itIn the province of RavennaRavennaVia Salara, 8/12 - 48100 RavennaTel. 0544 35 404 - Fax 0544 482 670turismo@comune.ra.itwww.turismo.ravenna.itIAT TeodoricoVia delle Industrie, 14 - 48100 RavennaTel. 0544 451 539teodorico.iat@libero.itIAT ClasseVia Romea Sud, 266 - 48100 RavennaTel. 0544 473 661classe.iat@libero.itCervia-Milano MarittimaViale Matteotti, 39/41 - 48016 Milano Marittima (RA)Tel. 0544 993 435 - Fax 0544 993 226iatmilanomarittima@cerviaturismo.itwww.comunecervia.it/turismoIn the province of Forlì-CesenaForlìPiazzetta XC Pacifici, 2 - 47100 ForlìTel. 0543 712 435 - Fax 0543 712 755iat@comune.forli.fo.itwww.turismoforlivese.itCesenaPiazza del Popolo, 11 - 47023 Cesena (FC)Tel. 0547 356 327 - Fax 0547 356 329iat@comune.cesena.fc.itwww.comune.cesena.fc.itCesenaticoViale Roma, 112 - 47042 Cesenatico (FC)Tel. 0547 673 287 - Fax 0547 673 288info@cesenaticoturismo.comwww.cesenatico.it/turismoGatteo a MarePiazza della Libertà, 10 - 47023 Gatteo a Mare (FC)Tel. 0547 86 083 - Fax 0547 85 393iat@comune.gatteo.fo.itwww.comune.gatteo.fo.it/gatteomareSan Mauro MareVia della Repubblica, 8 - 47030 San Mauro Mare (FC)Tel. 0541 346 392 - Fax 0541 341 378info@sanmauromare.netwww.sanmauromare.netIn the province of RiminiRimini Marina CentroPiazzale F. Fellini, 3 - 47900 RiminiTel. 0541 56 902 - Fax 0541 56 598infomarinacentro@comune.rimini.itwww.riminiturismo.itRimini FSPiazzale C. Battisti, 1 - 47900 RiminiTel. 0541 51 331 - Tel. Fax 0541 27 927infostazione@comune.rimini.itwww.riminiturismo.itBellaria Igea MarinaVia L. da Vinci, 2 - 47814 Bellaria (RN)Tel. 0541 344 108 - 344 574 - Fax 0541 345 491iat@comune.bellaria-igea-marina.rn.itwww.comune.bellaria-igea-marina.rn.itRiccionePiazzale Ceccarini, 11 - 47838 Riccione (RN)Tel. 0541 693 302 - Fax 0541 605 752iat@comune.riccione.rn.itwww.riccione.itMisano AdriaticoViale dei Platani, 22 - 47843 Misano Adriatico (RN)Tel. 0541 615 520 - Fax 0541 613 295iat@comune.misano-adriatico.rn.itwww.comune.misano-adriatico.rn.itCattolicaPiazzale Roosevelt, 5 - 47841 Cattolica (RN)Tel. 0541 966 697 - 966 621 - Fax 0541 966 695iat@cattolica.netwww.cattolica.netLidi diComacchioLe spiagge diRavennaCerviaCesenaticoGatteoa MareSavignanoMareSan MauroMareBellariaIgea MarinaRiminiRiccioneMisanoAdriaticoCattolicaAPT ServiziPiazzale Fellini, 3 - 47900 RiminiTel. 0541 430 111 - Fax 0541 430 151info@aptservizi.comwww.aptservizi.comUnione ProdottoAppennino e Verdec/o Provincia di ModenaServizio TurismoViale J. Barozzi, 340 - 41100 ModenaTel. 059 209 520 - Fax 059 220 686appennino@aptservizi.comwww.appenninoeverde.itUnione ProdottoTerme, Salute, Benesserec/o APT ServiziVia Aldo Moro, 62 - 40127 BolognaTel. 051 4202 630 - Fax 051 4202 612terme@aptservizi.comwww.emiliaromagnaterme.itUnione Prodotto delle Cittàd’Arte, Cultura e Affaric/o APT ServiziVia Aldo Moro, 62 - 40127 BolognaTel. 051 4202 641 - Fax 051 4202 612info@cittadarte.emilia-romagna.itwww.cittadarte.amilia-romagna.it