Emilia-Romagna where to visit and what to try.
Emilia-Romagna is much closer to us than the other – no less than outstanding – Italian regions. Not least because, in the early 90-ies of XX century was the administration of Rimini first to respond to the proposal of the Russian tourism companies to organize charter flights for our tourists. And very well the appearance of the “road Emilia: Feel the Italian taste of life”, created for the World Exhibition “Expo-2015” for travelers to explore one of the most successful and prosperous regions of Italy.
Via Emilia in Italy, it is considered the main “street food.” Plain, through which it passes, is a practical-cally the only large flat agricultural and zhivotnovodche-sky land in the state. Not by chance is one of the richest European regions with very low unemployment and high GDP per capita, and its capital city – a great Bologna, nicknamed in the Middle Ages, “Red”, “Advanced” and “fat” – has one of the highest living standards in the country.
What to try:
1. Balsamic vinegar from Modena Acetaia Sereni (Modena), www.acetaiasereni.com
In this province there are no large industrial enterprises, and local grape varieties are ideally suited for the production of vinegar.
The families from generation to generation involved in the creation of this valuable product. That dynasty Sereni, producing “mature vinegar” 12 years of aging and “very old” age over 25 years. It vinegars PDO. There is also a product of “simpler»: PGI – balsamic vinegar, prepared-tion by blending cooked or concentrated grape musts with a second carefully chosen wine vinegar. This blend for everyday use is aged in wooden barrels for several months to several years. Among the products there are sauces and jams made on the basis of balsamic vinegar. All this wealth can be purchased directly in the production and here is a tasting of products, and in the family restaurant to try the vinegar “in” – at the table in a variety of local dishes.
2. Local Bread crescentina modenese.
This batch of water, flour, yeast, salt and lard. First of all, it is characteristic of Modena, but now stepped beyond it, becoming a fast-food for the entire region. Earlier in the small measure of thick cakes of dough laid out a stack, alternating red-hot ceramic disks (often with floral patterns and coats of arms), and then the entire structure – in a special stand – put in the oven. Because of this intricate process for cakes baked through in the middle almost instantly, while remaining at the edges soft and light.
Now the bread is baked using a special form of detachable aluminum, similar to our old form “nuts.” But the simplification of technology did not affect the meaning of the bread, which always produces a hollow inside.
According to the traditions of the cake should be divided into two parts and spread with a mixture of whipped pork fat, rosemary and garlic, sprinkle with grated Parmigiano Reggiano is a pleasure. You can take a less original toppings such as pesto, mortadella mousse or bake-WIDE vegetables. But we are for authenticity!
Where to go:
1. Castle Rocca Meli Lupi in the town of Soran (Soragna), 28 km from Parma (www.roccadisoragna.it)
This well-preserved living residence of Princes Meli Lupi. The noble and ancient family of princes left their mark on the history of the state, giving the country a lot of well-known political figures in North and Central Italy. In 1530 he received from the representative of the Emperor Charles V permit the inclusion in its coat of arms of the imperial eagle, and later, in 1709, another member of the glorious names was given the title of Prince of the Holy Roman Empire with the right to mint their own coins and pass the high title of the eldest son. Imperial eagle and can now be seen in the interior of the castle full of the elements of the early Baroque.
And since there is still surrounded by many dogs living descendant of the noble family – Prince Diofebo (which, incidentally, would not mind a chat with the guests of their possessions), the castle, despite the fullness of antiques, well maintained and offers a leisurely stroll.
Castle deserves attention fans of antiques and art XVII-XVIII centuries and can surprise any traveler to its special atmosphere. By the way, in its halls filmed several scenes for the movie “Angelique and the King.” They became, according to the film’s director, royal apartments Louis XIV.
2. Casa Natale, Casa Barezzi, villa S. Agatai Museo Nazionale G. Verdi in the commune of Busseto (Busseto), 45 km from Parma (www.bussetolive.com)
It houses associated with the name of the genius of Italian composer Giuseppe Verdi. It was in Busseto he moved when his talent praised Baretstsi philanthropist. In this city, Verdi began taking music lessons, met his first love, the first time addressed the audience found the family fortune and lost it, became acquainted with the famous opera diva, who persuaded him not to leave the music and stuff, stuff. About all the vicissitudes of the life of a talented Italian can be found on the tour,
pursued by admirers of his talent – the initiative group of natives of the town.
3. Castello di San Pietro and the hotel Locanda del Re Guerriero in the vicinity of the city of Piacenza (Piacenza), on the road from Parma to Milan (www.locandareguerriero.it)
The castle is a museum MIM (Museum In Motion), which are regularly held various exhibitions of national and international level. There is a place here, and classical painting and the avant-garde, and the exhibition of contemporary digital art. The hotel is located directly next to the castle, surrounded by a well-kept park of an old, repeatedly mentioned in the Michelin Guide. This is the place for a relaxing rural getaway for pleasant walks on foot or by bike.
4. Trattoria La Buca in the town zibello (Zibello), 42 km from Parma (www.trattorialabuca.com)
Zibello small town – the heart of the wonderful production of meat delicacies culatello (culatello). He has been awarded the DOP and is well known by Italians outside of Emilia-Romagna. In Russia, culatello – ham, made from the back of the pig carcasses (“the best part of Parma ham”) is not so well known, is a pity. The trattoria you can not only taste the local authentic (tortellini with pumpkin and tagliatelle with culatello), but also to buy a ham, cheese and other specialties of the region.
Trattoria La Buca really valuable gastronomic place open at the end of the XIX century. Led trattoria always been a woman passing culinary secrets from mother to daughter. Founder places Romilda Favagotovila paste of Giuseppe Verdi. She’s with her friends, associates developed special cutting culatello, preserving all the taste of the product, which is well named – “cutting zibello.” On the second floor of the building you can rent a room for a comfortable stay.