Oenogastronomy
Romagna: the art of eating well
The heart of Romagna looks like an inviting and smiling land, rich in flavors and fragrances, the Sangiovese wine's spirit flutters in the air, as authentic as the spirit of Romagna's inhabitants. A folk proverb says that one can identify the border between Emilia and Romagna simply by asking some people at home something to drink. If you get water, you are in Emilia, but if you get wine, you are definitely in Romagna! Because the people of Romagna consider hospitality as a moral value; the peasants of the past were used to drink water during the week and wine was only served on feast days. In other terms, the arrival of a guest is for the real "Romagnolo" a joyful event.
So, if you wish to rediscover the authenticity of the past, you are in the right place! The culture of food and conviviality is the throbbing heart of this generous and simple land, just like its cuisine. Try to ask it to the Azdora, the home's queen, and she will answer: "The cuisine of Romagna is simple and genuine, therefore it is obviously good!". The inhabitants of Romagna consider home as a sacred place, because this is where you cook food, which is the source of life. In fact, it is called arôla in dialect (meaning "small altar").
This authenticity has been rewarded. Romagna boasts indeed many PDO (Protected Denomination of Origin) and PGI products (Protected Geographical Indication). The DOC and DOCG wines and the Traditional Products contribute to make the oenogastronomic curriculum of the region exceptional.
Among PDO Products, we find:
PDO Colline di Romagna Extra-virgin olive oil
PDO Brisighella Extra-virgin olive oil
PDO Sogliano Pit-aged Cheese
PGI products have received the Protected Geographical Indication official recognition by the European Union. The PGI mark is applied to those goods for which the link between geographical area and production standard can be limited to only one production phase.
Among PGI products, we find:
Coppia ferrarese
Pears of Emilia-Romagna
Peach and Nectarine of Romagna
Scallion of Romagna
White Beef of the Central Apennine
Po Delta Rice
But if you come to Romagna, you must try the piadina (pjida or pié), or as Pascoli used to say "the bread of Romagna inhabitants" known and appreciated throughout the world. The piadina has ancient origins and tells the story of the people of Romagna (people that always lived in close contact with the land and the harshness of life related to it) presenting it as it really is: simple and generous. Warm or cold, plain or stuffed, it is always combined with a good glass of wine from the Romagna countryside (Sangiovese, Trebbiano, Pagadebit, Albana, Cagnina, etc.) The piadina must be cooked on the "testo" (flat pan). It can be tasted anywhere, along the roads of Romagna, at one of the numerous kiosks called baracchini della piadina (in dialect barachèn 'dla pjida, or piadina makers' kiosks).
The proverbs of Romagna tell us about the ancient tradition of eating well and drinking better:
Se t'vò stè ben, magna fort e be de' ven! (If you want to feel good, eat a lot and drink wine!)
L'aqua la fa mêl, e' ven e' fa cantê. (Water is bad, wine makes you singing)
De ven bon s't'biré e' tu sangv t'arnuvaré. (If you drink good wine, you will renew your blood)
Another curiosity is that, according to the legend, the tagliatelle has been "created" by the Bolognese cook master Zefirano, private cook of Giovanni II di Bentivoglio, in Lucrezia Borgia's honor, who stopped in Bologna during her trip to Ferrara, where she was headed for to marry the Duke of Ferrara, Alfonso I° D'Este in 1502.
Master Zefirano fell in love with her long, thin, silk blonde hair, which inspired him to prepare this kind of pasta. But as in every other self-respecting legend…the doubt lingers.
Many are the oenogastronomic itineraries offered by the Strade dei vini e dei sapori della Romagna (Wine and taste routes of Romagna).
