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Emilia-Romagna: where to go and what to try

Emilia Romagna much closer to us than the others — no less outstanding — the Italian regions.

If only because in the early 90s of the twentieth century, it was the Rimini administration that was the first to respond to the offer of travel companies from Russia to organize charter flights for our tourists. And very well the emergence of the project «Road Emilia: Feel the Italian taste of life«, Created on the eve of the World Exhibition»Expo 2015»To meet travelers with one of the most successful and prosperous regions of Italy

Via emilia It is considered the main “grocery street” in Italy. The plain through which it passes is practically the only large flat agricultural and livestock farm in the state.

It is no coincidence that this is one of the richest European regions with very low unemployment and high GDP per capita, and its capital is a magnificent Bologna, nicknamed in the Middle Ages «Red», «Scientific» and «Fat» — has one of the highest levels of life in the country.

What to try:

1. Balsamic Vinegar Acetaia Sereni from Modena, www.acetaiasereni.com
In this province there is no large industrial production, and local grape varieties are the best suited for the production of vinegar.

Families from generation to generation are engaged in the creation of this valuable product. Such is dynasty sereni, producing a «mature vinegar» 12-year-old and «very old», over 25 years old.

These are PDO vinegars. There is also a product “simpler”: PGI — balsamic vinegar, obtained by mixing boiled or concentrated grape must with carefully selected wine vinegar.

This blend for daily use is aged in wooden barrels from several months to several years. Among the products are sauces and jams made from balsamic vinegar.

All this wealth can be bought directly at work and here you can have a product tasting, and in the family restaurant you can try vinegar “in action” at the table, in various dishes of the local cuisine.

2. Local bread crescentina modenese

This is a baking of water, flour, yeast, salt and pork fat. First of all, it is typical for Modena, but now it has gone beyond its limits, turning into fast food for the whole region.

Previously, moderately small, small cakes of dough were laid out in a pile, alternating with hot ceramic discs (often with plant patterns or emblems), and then the entire structure — in a special stand — was placed in the oven.

Thanks to this intricate method, cakes were baked in the center almost instantly, remaining soft and light at the edges.

Now bread is baked with the help of special detachable forms of aluminum, similar to our old forms for «nuts».

But the simplification of technology did not affect the sense of this bread, which always turned hollow inside.

According to the traditions, the cake should be divided into two parts and spread with a mixture of beaten pork fat, rosemary and garlic, sprinkled with parted Gigantic Reggiano and is a pleasure. You can take less original stuffing, for example, pesto sauce, mortadella mousse or baked vegetables.

But we are for authenticity!

Where to go:

1. Rocca Meli Lupi Castle in the town of Soranna (Soragna), 28 km from Parma (www.roccadisoragna.it)

This is a well-preserved residential residence of the princes Meli Lupi. The noble and ancient family of princes left its mark in the history of the state, giving the country many famous political figures of Northern and Central Italy. In 1530, his representative received from Emperor Charles V permission to include the imperial eagle in his coat of arms, and later, in 1709, another member of the famous family was given the title of Prince of the Holy Roman Empire with the right to mint his coins and transfer the high title to his eldest son.

The imperial eagle can still be seen in the interior of the castle, full of elements of early baroque.

And since there is still a descendant of a noble family, Prince Diofebo (who, by the way, is not averse to chatting with guests of his possessions), surrounded by numerous dogs, the castle, despite being filled with antiquities, is quite neat and tidy for leisurely walks.

The castle deserves the attention of lovers of antiquity and art of the XVII – XVIII centuries and can pleasantly surprise any traveler with its special atmosphere. By the way, in its halls several scenes were filmed for the movie “Angelica and the King”.

They became, according to the film director, the royal chambers of Louis XIV.

2. Casa Natale, Casa Barezzi, villa S. Agata and Museo Nazionale G. Verdi in Busseto, 45 km from Parma (www.bussetolive.com)

These are houses associated with the name of the brilliant Italian composer Giuseppe Verdi.

It was in Busseto that he moved when his talent was appreciated by the patron of the arts Barjezzi. In this city, Verdi began to take music lessons, met his first love, spoke to the public for the first time, gained family happiness and lost it, met a famous opera diva who persuaded
its not throwing music and stuff, stuff. About all the vicissitudes of life of a talented Italian can be found on the tour,
which is held by admirers of his talent — an initiative group of natives of the town.

3. Castello di San Pietro and the Hotel Locanda del Re Guerriero in the vicinity of Piacenza, on the road from Parma to Milan (www.locandareguerriero.it)

The castle houses the MIM Museum (Museum In Motion), where various exhibitions of national and international level are constantly held. There is a place for classical painting, avant-garde, and modern digital exposition.
art. The hotel, located directly next to the castle, surrounded by an old, well-kept park, was repeatedly mentioned in the Michelin Guide.

This is a place for a relaxed country holiday, for pleasant walks on foot or by bike.

4. Trattoria La Buca in the town of Zibello, 42 km from Parma (www.trattorialabuca.com)

The small town of Zibello is the very heart of the production of the wonderful meat delicacy. culatello (culatello). It is marked by the DOP sign and is well known by Italians themselves outside of Emilia-Romagna. In Russia, kulatello — ham, cooked from the back of pork carcass (“the best part of Parma ham”) is not so well known, which is a pity.

In the trattoria you can not only taste local authentic dishes (tortellini with pumpkin and tagliatelle with culatella), but also buy ham, cheese and other specialties of the region.

Trattoria La Buca is a truly valuable gastronomic site, opened at the end of the 19th century. Women were always at the head of the trattoria, passing culinary secrets from mother to daughter.

The founder of the institution Romilda Fava prepared pasta for Giuseppe Verdi himself.

She and her like-minded friends developed a special culecello cutting that retains all the taste of the product, which was called “the Zibello cutting”. On the second floor of the building you can
rent rooms for a comfortable stay.

We thank the press service of the Emilia-Romagna Tourism Office for organizing the trip

Pay attention to the special brand — «Valley of Motors«. He combined all the great roaring and speedy heritage of the region.

And these are 188 sports teams, 13 automuseums, 12 private lectures, 4 autodromes, 11 kart tracks.

Today, all these places are open for tourists.

And how nice on the road to listen to great music, for example, live performances by Luciano Pavarotti.

Better yet, take the tourist route. ”Ferrari and Pavarotti land«. It passes through the main cities, squares, museums, monasteries,
monuments of Emilia-Romagna and enterprises producing world-famous local products. May to October
Special comfortable buses ply along the route with a ticket price of 60 euros.

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