Food and Wine

In the Bolognese Apennines, the perfume of fresh air and its natural surroundings quickly mix with the authentic and delicious taste of its cooking.

The smell of its bread is irresistible and the slow natural leavening of the dough makes it more fragrant, with a crumbly crust and a generous centre.

It is a triumph of taste, which takes us back in time when the bread was baked weekly, when the “mother” yeast was jealously guarded in the cupboard, when the bread was the principle staple of the farmers diet, the primary care takers of these arduous lands.

Lands of great contention for their geographical position and which served as a critical link between the North and South of the country.

Lands that the inhabitants knew how to work well, making them fertile and rich. Cultivating crops such as cereals or chestnuts, wanted by Matilda of Canossa  who knew of their exceptional nutritional values.

Where sweet flour was utilised by the arzsdòre mountaineers to make flavoursome dishes like polenta and pancakes cooked in lard.

Cows and sheep here were raised from long ago on excellent fodder thereby producing rich milk and from which still today are produced extraordinary cheeses, like the exceptional Parmigiano Reggiano.

enogastronomia

With pigs grown wild in the woods, the pork butchery with its rich charcuterie mountain tradition produces some of the best and tastiest salamis, hams and cracklings imaginable.

The inherited gift, to skilfully cook the meat, comes with ones knowledge in understanding the different cuts to maximise the flavour.

The Bolognese mountain tradition of making egg pasta can be found in its “tagliatelle“, large pasta noodles drenched in rich tasty sauce, tortellini, mountain tortelloni and its egg pasta seasoned with Jeda, a walnut and garlic seasoning, which is considered to be poor but most exquisite.

The tradition of confectionary making in the mountains, is also to be noted, particularly its “zuccherini”, sugary, iced donuts that were once given as wedding gifts to guests, sweets made from chestnut flour (like the Castagnaccio Bolognese Apennines) and fruit preserves and honeys with their exceptional nutrient benefits.

And let’s not forget the vineyards and olive groves that have from time long ago produced excellent wines and oils for seasoning.

The hard-working farmers of these territories have been able to produce an extraordinary culinary culture that has been handed down to us, where the flavours of yesterday still remain intact today.

We invite you to come and discover these incredible territories, as we are sure they will not disappoint your senses.