Food and Wine in Bertinoro
Squacquerone DOP
"Squacquerone di Romagna" (Squaquaron) is a cheese of ancient origins, often eaten accompanied by "piadina romagnola" (Romagna flat bread), it has its roots in rural Romagna where it was commonly produced and consumed in winter time thanks to the better possibility of conserving it for a few days.
Its main characteristics are a runny texture obtained from whole pasteurized cow milk with added live milk enzymes, salt and natural rennet, and briefly aged (1 - 4 days); it has a round shape rested on itself with no crust, a creamy white color and pleasant and slightly sour, yet delicate, taste. It may remind of "crescenza" cheese or "stracchino" cheese, but it is runnier (it is 60% water).
According to some, its name originates from the lively and loud sound of farmers’ laughter, while for others it originates from the dialect word "squaquaron", the sound of things that melt, to indicate the high water content of this cheese, which by being very soft, tends to take the shape of its container.
Strada dei Vini e dei Sapori (The Wine and Taste Road)
Tel. +39 0543 469213 - fax +39 0543 444588
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www.stradavinisaporifc.it
Albana di Romagna Wine
Albana was the first Italian white wine to obtain D.O.C.G. recognition in 1987. Its cultivation is popular particularly throughout the hills of Bertinoro, to which the inhabitants wanted to connect, spreading the beautiful legend that tells of Galla Placidia, daughter of the Emperor Theodosius, who once in Bertinoro and tasting Albana in a simple goblet of terracotta, was so excited by it that she exclaimed, "You do not deserve such a crude goblet, oh wine, rather you should be drunk in gold!".
With its typical yellow straw color prone to gold, Albana – which takes its name from the quality of the grapes, called "bianca" (white) which in Latin is albis – is a wine with a flowery and fruity scent, good structure and fresh taste.
The soil of the Bertinoro hills, mostly calcareous, is enriched by sea fossils and organic residues that grant to the wine different characteristics from those that can be typically found in the Romagna region.
The cultivation area, in addition, is positively influenced by the nearby presence of the Adriatic Sea, good and consistent rainfalls, constant winds and, naturally, good sun exposure.
Il Sangiovese Wine
Sangiovese is the iconic wine of Romagna and it is also the first Romagna-grown wine to receive D.O.C recognition (1967). The origin of the name is uncertain and some tie it to ancient Romans who, having enjoyed its strong taste, called it Sanguis Giovis, linking this wine directly to the God Zeus.
The vine is among the most ancient in Italy and its grapes are famous because they areu used in the production of famous wines, such as Brunello di Montalcino, Chianti and others.
In Romagna and certainly throughout the Bertinoro hills, between the Adriatic Sea and the Apennines, Sangiovese vines find the ideal soil for their growth and expression. The favorable climate, with mild summers followed by rather harsh winters and good temperature changes between day and night, allow excellent maturation of this vine, which can grant fruity and pleasant wines to be drunk when still young and at the same time great original red wines of excellent quality with at least two years of ageing.
This is why Bertinoro wineries chose to link their names to Sangiovese. This gave life to a directive specific for the Romagna Sangiovese Bertinoro Reserve, which establishes the almost exclusive use of Sangiovese grapes and a wine ageing of at least three years, which allows, without a doubt, this deep ruby red wine to express the entire range of its scents and to age its powerful tannins harmoniously.
Bertinoro Wine Consortium
Tel. +39 0543 469266
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www.bertinorowines.it
