the roads - Parmigiano Reggiano

the roads
of
da iRi e s a nd t e R R i toRy
province of
Bologna
Parmigiano
Reggiano
The first guide dedicated to the dairies
under the contribution of
making Parmigiano-Reggiano cheese
in the province of Bologna.
Buying Parmigiano-Reggiano directly
from the maker becomes the chance
to discover the territory of Modena
around the dairy, the real “cradle”
of this gastronomic excellence, and to
enjoy the tastiness of a traditional and natural
product, learning about the unique characteristics
of the places that have contributed in making it so
special.
the roads
of Parmigiano-Reggiano
the dairies and the territory in the province of Bologna
Dedicated to those who are curious and those who
enjoy the pleasures of the table, to those passing
through for leisure or business, to those who know
how to appreciate good things and good food.
This guide is a small travelling companion to learn
about the constellation of tastes, art, culture and
nature that shines in the territory of Modena, from
the lands of the lower plain to the Apennine ridge.
The Roads of Parmigiano-Reggiano
Dairies and territory in the province of Bologna
© Consortium of Parmigiano-Reggiano cheese Bologna section
© Eccentrico
reproduction forbidden
Editorial coordination, graphic project, page makeup
Eccentrico
Texts
Francesca Zanetti
Translation
Janet L. Dubbini
Texts from page 15 to page 29
Consortium of Parmigiano-Reggiano cheese
Coordination of the pages on the dairies
Claudio Guidetti, Federica Rondelli
Bologna section of the Consortium of Parmigiano-Reggiano cheese
Data collection on the dairies
Bologna section of the Consortium of Parmigiano-Reggiano cheese
Photographic credits are given at the end of the volume
Printed by
Grafiche Callegaro (Padova)
Printed in June 2012
Acknowledgements to the Province of Bologna for the collaboration offered
by the Services of Agriculture, Culture and Tourism for the editorial material and the
illustrations provided, which were taken from “Valley itineraries. Guide to the province
of Bologna”, and for distributing the volume.
www.provincia.bologna.it/turismo
The towns in the province of Bologna where the dairies that make
Parmigiano-Reggiano and sell the cheese retail can be found
General Index
contribution of Giuseppe Alai President of the Consortium of Parmigiano-Reggiano cheese9
contribution of Angelo Romagnoli President of the Bologna section of the Consortium of Parmigiano-Reggiano cheese11
Reading the guide
13
The secrets and the history of Parmigiano-Reggiano
15
Visits to the dairies that make Parmigiano-Reggiano
29
On the west of the river Reno
S.Giovanni in Persiceto
The west
of the river Reno
Index of the area
The territory
The dairies
32
35
52
The
town, the itineraries and the tastes
58
Anzola dell’Emilia
Bazzano
Monteveglio
Savigno
Castel d’Aiano
Gaggio Montano
Lizzano in Belvedere
Bologna
9
Giuseppe Alai
President of the Consortium
of Parmigiano-Reggiano cheese
There are no doubts that Parmigiano-Reggiano is very popular: in fact,
surveys show that it is the most well-known cheese worldwide.
However there are aspects connected with this particular cheese which
are not always just as known: its features, its artisan making processes,
the complexity of a system involving many actors, all equally called on
to do an important job and with the great responsibility of making and
offering a product whose strong point is its pure genuineness.
In the centre of this system, which starts from 3,500 livestock farms,
there are almost 400 dairies, distributed in a production district situated
between the rivers Po and Reno: this is where the most well-known
cheese in the world is made, in places and structures where centuriesold traditions are perpetuated and the dairy skills and their secrets are
handed down from generation to generation.
However often little is known about these structures, the actions and the
activities carried out within them, which are an important presence in
the territory for their role both as a work source and in environmental
protection.
The aim of these pages is to turn on new lights of knowledge on this
network of artisan firms, giving readers the opportunity to enter an
extraordinary world where everything is made not only with mastery,
but also with a natural passion.
11
On the roads of Parmigiano-Reggiano
Angelo Romagnoli
President of the Bologna Section
of the Consortium of Parmigiano-Reggiano cheese
The roads of Parmigiano-Reggiano lead to Bologna, on the west of the
river Reno, and with Mantua to the east of the river Po, Modena, Reggio
Emilia and Parma, they delimit the borders within which ParmigianoReggiano can be made.
The nine Bolognese dairies form a small productive reality, nevertheless
even in this small reality Parmigiano-Reggiano is made and finds its
reason for existence in the strong and indissoluble connection with
its territory of origin, with its people, its culture, with the values and
traditions of an agriculture that has contributed to make the agroindustrial history of the province of Bologna.
Bologna boasts one of the most certified territories in Europe, there are in
fact many PDO and PGI products that emphasize and prove the cultural
value of an important wine and food tradition. With this guide readers are
offered the opportunity to visit “this side of the Reno” to the discovery of
the dairies making Parmigiano-Reggiano.
Furthermore they are taken all around the Bolognese territory in search
of the products of excellence, which the companies bearing, upon
initiative of the Province of Bologna, the red seal of the mark DegustiBo
promote and enhance.
The guide is also an invite not to absent-mindedly go along the roads
winding on the Bolognese territory, but to look carefully to discover and
appreciate a marvellous land, not only rich in food products, but also in
art, history and culture insomuch that the chief town is known as Bologna
the erudite.
My thanks to the Province of Bologna for its contribution to the realization
of the guide, particularly to the Service of Culture and Tourism and the
Service of Agriculture for providing part of the material necessary to write
the volume and for contributing to its distribution.
The Bologna Section
of the Consortium of Parmigiano-Reggiano cheese
13
Reading the guide
The uniqueness and the many qualities of this cheese are closely connected with
the culture and the nature of a unique territory.
Buying Parmigiano-Reggiano from the maker becomes the chance to
discover and rediscover the territory where such a gastronomic excellence is
made.
The schematic map allows to locate the dairies that make ParmigianoReggiano and sell the cheese retail. It also indicates the sights of cultural,
artistic and environmental interest present in the area.
The index next to the map refers to more detailed information on the territory and to the charts on the dairies, containing practical informations
such as addresses, opening hours and the products sold besides ParmigianoReggiano.
The information is updated to June 2011.
There is also information on the main events and happenings: gastronomy,
recurrences and celebrations, folk feasts and traditions, cultural events; as far as
quality Bolognese gastronomy is concerned, the companies adhering to the
Project DegustiBO are also indicated.
15
features
of an excellence
the secrets and the history of Parmigiano-Reggiano
16
17
Place of origin
The history of Parmigiano-Reggiano PDO
A CONNECTION WHICH CANNOT BE DISREGARDED
There is a very strong connection between Parmigiano-Reggiano and its place of origin which cannot be disregarded. Parmigiano-Reggiano derives from its territory and from the mastery of man. Today, just like nine centuries
ago, it is still made with the same ingredients (milk, salt, rennet) and the same care and passion, in the same area
of origin. The milk is produced and then converted into cheese in the provinces of
FROM ITS ORIGIN TO THE PRESENT DAY
Parmigiano-Reggiano is one with the territory it derives
from. It is the result of a unique and extraordinary journey
through nine centuries of history which involves still today
the same places and the same technique, to offer an inimitable taste which moves the mind and the heart.
Mantua to the east of the river Po
NINE CENTURIES OF NOBILITY
Parma
Reggio Emilia
Modena
Bologna
to the west of the river Reno
THE SECRET OF SUCH AN EXCELLENCE
This is, in fact, the area where the 3,500 farms where fine milk is produced and the 380 diaries which transform
the milk and mature the cheese for a minimum of 12 months up to over two years, checking each wheel until maturation, are concentrated.
The origins of Parmigiano-Reggiano date back to the
Middle-Ages and are usually set in the Twelfth century.
In the Benedictine monasteries, following Saint Benedict’s
rule “Ora et Labora”, monks carried out farming and cowbreeding activities to work the land and produce meat
and milk.
There were large supplies of this raw material, which was
so precious but at the same time so easily perishable. As a
consequence the need emerged to find a way to produce
a cheese with a longer life.
So the first “caselli”, the local familiar name for dairies,
appeared: thanks to the abundance of streams, large pastures and milk produced by the cattle used in the fields,
in this circumscribed area of Emilia they started to produce a hard cheese of large proportions (at the time each
whole cheese weighed about 16- 20 kilograms) obtained
by processing the milk in large cauldrons.
From the start this cheese had an important feature: it had
a long life, moreover, the more it matured, the better were
its organoleptic properties.
There is historical evidence that in the thirteenth century the cheese known as “caseus parmensis”, later called
“Parmigiano-Reggiano”, was already widespread and wellknown also outside its area of origin.
1934
TODAY
The ways in which Parmigiano-Reggiano is made have changed throughout the centuries. However the ingredients, the places of origin, the care and the skilful ritual acts are still the same. It is the story of how the
genuineness of Parmigiano-Reggiano is absolutely guaranteed by precise regulations, which are rigorously
self- enforced and observance is strictly controlled.
For over seventy years the Consortium has preserved Parmigiano-Reggiano and for almost nine centuries
this particular cheese has been loved for its generous taste.
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19
How is
Parmigiano-Reggiano made
MAKING
Every day the milk from the evening milking is left to rest in large vats until the next morning. In the meantime the
fatty part, which is later used to make butter, spontaneously rises to the surface.
As soon as the whole milk from the morning milking arrives from the farms, it is poured together with the evening
skimmed milk in the typical copper cauldrons which have the shape of an upside down bell. Whey, rich in natural
milk enzymes obtained from the previous day’s processing, and natural calf rennet are added.
The milk curdles in about ten minutes.
MATURING AND EXPERTIZATION
The cheese wheels are positioned in rows and rows
in the quiet storerooms. Each one of them has taken
about 550 litres of milk and constant care of cattlemen
and cheese makers. But the work is not over. Left to
rest on wooden boards, the cheese slowly dries and the
crust which was formed during salting, therefore with no
treatments and absolutely edible, takes on a more and
more intense straw colour as time goes by.
Parmigiano-Reggiano has a long but also slow story,
following the natural rhythm of seasons. The minimum
maturing period is twelve months, and it is only at that
point that it is possible to tell if each wheel actually deserves the name it was impressed with originally.
FIRE-BRANDING
After the experts of the Consortium have examined the
wheels one by one and the Control Authority has carried out its verification, the mark is fire-branded on the
wheels which meet the PDO requirements - Protected
Designation of Origin.
All the marks and the dotted writing are removed from
the wheels which do not comply with PDO requirements.
This particular moment is one of the most delicate for
cheese makers, and the most important for consumers:
it is when the product is selected and it is awarded a
certificate of guarantee. On the cheese which is placed
on the market for consumption as fresh (a word that
could sound strange referred to a product which has
been already maturing for a year) parallel lines are cut
so it can be immediately recognized by consumers. This
is a second class Parmigiano-Reggiano known as “Mezzano”. At 18 months, upon voluntary request, the mark
“Extra” or “Export” can be branded on the wheels prior
to a further control.
Once the curd is formed, it is broken into tiny granules using a very old tool called “spino”.
The curd is then cooked at the temperature of 55 degrees centigrade and at the end of this process the granules
fall to the bottom of the cauldron, aggregating into one single mass. After about fifty minutes, the cheese mass is
extracted by the cheese maker with skilful movements, it is cut into two sections, wrapped in a cloth and put in a
cheese mould which will give it its cylindrical shape.
With the application of a casein plate, each whole cheese is given a unique and progressive registration number
which is just like an identity card.
After a few hours, with a special branding band, each wheel is impressed with the month and the year it was made,
the dairy’s registration number and the unmistakable dotted inscription all around the circumference.
Within a few days the wheels are immersed in a water and salt saturated solution.
In this way the cheese is salted by absorption. Salting takes almost twenty days, after which the production cycle
finishes and maturation starts, a just as fascinating stage.
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21
Nutritional
information
Parmigiano-Reggiano is a hard granular cheese with a
long maturing period. It contains only 30% water and
over 70% nourishments: this is the reason why this
cheese is so rich in proteins, vitamins and minerals.
Exceptionally good, easily digestible, totally natural:
Parmigiano-Reggiano never loses an opportunity to
excel
Typical values per 100g of Parmigiano-Reggiano
WATER
TOTAL PROTEINS
FAT
ENERGY VALUE
SODIUM CHLORIDE
CALCIUM
PHOSPHOROUS
SODIUM
POTASSIUM
MAGNESIUM
ZINC
VITAMIN A
VITAMIN B1
VITAMIN B2
VITAMIN B6
VITAMIN B12
VITAMIN PP
PANTOTHENIC ACID
CHOLINE
BIOTIN
30,8g
33,0 g
28,4g
392 kcal
1,39 g
1160mg
680mg
650mg
100mg
43mg
4mg
270 mcg
34 mcg
370 mcg
110 mcg
4,2 mcg
55 mcg
32 mcg
40mg
23mcg
milk. These compounds are formed during the long maturing period and determine the organoleptic characteristics of the cheese, facilitating its digestion.
Since Parmigiano-Reggiano is lactose free, its taste and
energy supply can be benefited also by those who suffer from lactose intolerance.
It takes 16 litres of fine milk from the place of origin to
make one kilogram of Parmigiano-Reggiano.
A nutritional charge of proteins, vitamins, phosphorous
and calcium which is concentrated in the texture, throughout both the making and the long maturing period
of the cheese.
Natural aging makes Parmigiano-Reggiano easy to digest and develops a complexity of extraordinary aromas and tastes.
BENEFICIAL FOR ALL AGES
Parmigiano-Reggiano is the perfect ally for your health
and your psychophysical well-being.
Rich in nourishments, it is essential for children’s
growth, for teenagers’ and elderly people’s health and
provides ready to use energy for those who practice
sports.
Since the Eighties Parmigiano-Reggiano is believed to
have a bifidogenic factor which makes it particularly
suited for new born babies’ diets. In fact, its prebiotic
effects, which feed probiotic bacteria, modulate intestinal flora and the intestinal flora itself, made up of a
complex ecosystem partly depending on the nourishing
substances introduced with the diet, plays an important
role on some metabolic functions and on resistance to
bacterial infections.
A LONG MATURING WHICH GIVES FLAVOUR AND DIGESTIBILITY
SLIVERS OF FLAVOUR AND HEALTH IN A BALANCED DIET
Parmigiano-Reggiano is a resource we are offered by
nature and by man’s work to reconcile health and taste
within a balanced diet. It is not just delicious, it is also
healthy and nourishing, the result of a long production
tradition and of a strong connection with its territory of
origin, which have made it one of the symbols of the
“Made in Italy”.
The cheese is made from partially skimmed milk; this
lipid component of Parmigiano-Reggiano is nutritionally
precious in terms of the ready to use energy provided
by its free fraction. Parmigiano-Reggiano is particularly
rich in calcium, very biavailable, and is an important
source of phosphorous: 50 g can provide 50% of an
adult’s recommended daily intake (RDI).
Parmigiano-Reggiano is extremely rich in peptides and
in free amino acids, therefore easily assimilated, deriving from a slow conversion of casein, a protein from
Maturing is essential for Parmigiano-Reggiano to develop its aromas and texture.
According to specification, the cheese can be called
Parmigiano-Reggiano only after it has matured at least
twelve months.
Cheese makers and experts from the Consortium say
that the cheese must mature for two Summers, in other
words it must undergo two years of enzymatic transformations that change its texture and that in summer,
thanks to the heat, are more intense.
Such transformations, due to the enzymes released by
lactic bacteria, consist mainly in the breakdown of the
protein chain of the cheese. The proteins of cheese
(i.e. caseins) are broken down into many small segments, until amino acids, the fundamental bricks, are
partially released.
This is the reason why Parmigiano-Reggiano is more
digestible than other cheeses.
Fats undergo similar transformations and they too become more easily absorbable.
It is this molecular variety that determines the richness
of aromas and smells which make Parmigiano-Reggiano unique and inimitable. Such complexity is reached
absolutely naturally, with no addition of additives that
could alter or modify the raw material: milk.
By undergoing biological maturing processes, Parmigiano-Reggiano reaches its peak of fragrance and of
typical organoleptic properties in the maturing period
ranging from 24 to 36 months.
Beyond this period, the protein breakdown processes
can make the texture more and more granular, almost
chalky and highly soluble; the smells tend to fade and
fats maturation can make the cheese almost sharp.
22
23
Guide for buyers
THE SAFEGUARDING CONSORTIUM
DE
SIGNATIO
N
OF
ORIGI
N
TO PRESERVE TYPICALNESS
The Consortium brings together all the dairies which make Parmigiano-Reggiano.
It is officially in charge of putting the identifying marks on the cheese wheels
certified by a third Control Authority, in compliance with the specification of PDO
(Protected Designation of Origin).
It is in charge also of making sure that the marks are used correctly and of protecting the cheese against imitations.
Furthermore, the Consortium aims at spreading and promoting knowledge and
consumption of Parmigiano-Reggiano and at perfecting and improving its quality
in order to preserve its peculiar features.
OTECTED
PR
protein breakdown processes carried out by enzymes.
Therefore the presence of tyrosine crystals is no doubt
an empirical sign - which can be verified from everyone’s experience - of a good maturing of ParmigianoReggiano.
•
What are those tiny granules you feel under your teeth
when eating a piece of Parmigiano-Reggiano?
They are crystals of a particular amino acid, i.e. tyrosine, that, because of its molecular conformation, when it
is in free and in concentrated form tends to crystallize.
This amino acid is released amongst others during the
•
TYROSINE CRYSTALS, VALUABLE SIGNS OF A GOOD MATURING
PARMIGIANO-REGGIANO PDO
PARMIGIANO-REGGIANO IS A PROTECTED DESIGNATION OF ORIGIN CHEESE
This means that, for its peculiarities and for its connection with its place of origin, it is guaranteed by a set of EU
regulations aiming at safeguarding both consumers and cheese makers.
Parmigiano-Reggiano is a totally natural cheese, famous worldwide as the “King of cheeses” because of its making
method and of its nutritional and organoleptic properties.
Its making is regulated by strict production standards, registered with the EU competent bodies.
For this reason the mark Parmigiano-Reggiano can be branded exclusively on a cheese that:
IT IS ITS NATURALNESS THAT CHARACTERIZES PARMIGIANO-REGGIANO
FROM OTHER HARD CHEESES
Parmigiano-Reggiano is a hard cheese, but with peculiar features which make it different and unique compared with other hard cheeses.
Such features are basically due to the milking cows’
diet and are the result of precise choices made by the
producers belonging to the Consortium.
In fact, in the second post war period - when agriculture was undergoing profound production changes - producers decided to set some rules to preserve the traditional aspects of milk and cheese making connected
with Parmigiano-Reggiano.
Since the very first Feeding Regulation for cows
in1957 it was decided to feed milking cows on local
forages, conserved according to the traditional method
of desiccation (i.e. haymaking), and to forbid the use
of fermented forages, such as maize silages.
Therefore Parmigiano-Reggiano is made using a milk
that has its own microbiological balance and no recourse to additives is necessary. That is why we speak
about the naturalness of Parmigiano-Reggiano. In fact,
its microbiologic base, typical of the area of origin, is
constituted by the lactic bacteria that are naturally present in milk and their development and activity must be
favoured during dairy transformation. This is the reason
why Parmigiano-Reggiano is real synthesis between
nature and skill.
• has been made and processed exclusively in the area of origin
• has been made according to old traditional artisan methods, defined by strict regulations (Product specification,
European Regulation EEC 2081/92 and recognition of Commission Regulation EC 1107/96 replaced by Regulation
EC 510/06), which establish precise making methods (Production Standard), a controlled diet for the milking cows
(Feeding regulation for dairy cows) and rules for qualitative selection and marking of the cheese wheels (Marking
regulation).
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25
The selection identifies three categories of cheese:
BRANDS AND MARKS
Since Parmigiano-Reggiano is a Protected Designation of Origin product (PDO), only the cheese wheels that have been
made according to the Production specification can be actually called Parmigiano-Reggiano and can have the identifying
marks and brands impressed on them. These marks and brands, which identify and characterize the cheese as a PDO
product, are distinguished in marks of origin and marks of selection.
THE MARKS OF ORIGIN, which are impressed when the cheese is first made, are:
THE BRANDS OF ORIGIN
(IMPRESSED WITH A BRANDING BAND)
all around the lateral surface of the wheel with:
• the dotted writing PARMIGIANO-REGGIANO
• the writings DOP (PDO) and CONSORZIO TUTELA
(THE SAFEGUARDING CONSORTIUM)
• the dairy’s registration number
• the month and year of production
THE CASEIN PLATE
applied on the cheese wheel with:
• the writing CFPR
(Consorzio Formaggio Parmigiano-Reggiano)
• the identifying alphanumeric code
of each single wheel
• the Datamatrix label for optical reading
THE MARK OF SELECTION After a maturing period of
about 12 months all the wheels produced undergo a
selection (expertization).
Once the experts from the Consortium have examined
the wheels and the PDO authority has released its certification, the Consortium impresses the mark of selection indelibly on the wheels.
In fact, the Consortium has the Parmigiano-Reggiano
PDO marks, and the Consortium is responsible for classifying the cheese wheels according to the different
categories during the selection for PDO compliance
and for controlling that the marks are used correctly.
The first category: Parmigiano-Reggiano, that is the cheese with a hard texture and the
features complying with the specification (first grade-zero-one), suitable to undergo the long
maturing to be appreciated both in direct consumption as table cheese and in gastronomic
preparations as grated cheese. On the wheels the marks of origin (the dotted writing and the
casein plate) are impressed and the oval mark is fire-branded.
The second category: Parmigiano-Reggiano Mezzano, (medium grade), that is the cheese that has some defects of slight or medium entity in its texture and/ or in the rind, which
however do not alter the typical organoleptic properties of the product.
Direct consumption as table cheese is suggested. The wheels are still impressed with the oval
fire-branded mark of selection “Parmigiano-Reggiano”, however, to distinguish them from the
first selection ones, parallel lines are indelibly cut in the lateral surface of the wheels.
The third category: defined “reject”, that is the cheese that, having considerable defects, does not meet the “Parmigiano-Reggiano” specification requirements. These wheels are
downgraded by removing the marks of origin by milling the rind (some millimetres of rind are
removed). So this cheese has no reference to PDO.
A FURTHER SELECTION: THE MARKS “EXTRA” AND “EXPORT”
Upon voluntary request of the owner of a wheel that has already qualified as ParmigianoReggiano and that has been maturing for at least 18 months, the Consortium carries out a
further expertization.
On the wheels that are “selected” the mark EXTRA or EXPORT is impressed, offering both
dealers and consumers a further indication of the quality of the cheese.
These marks can be reproduced also on the packaging containing the cheese.
THE MARKS ON PRE-PACKED PARMIGIANO-REGGIANO
WHEEL AND WEDGE
The wheel and wedge with the writing PARMIGIANO-REGGIANO on a black
background is the selling trademark and the compulsory identification and
recognition reference of pre-packed Parmigiano-Reggiano.
MEZZANO
The pre-packed portions from the medium grade “Mezzano” wheels can
be distinguished by the trademark which, besides the logo with the wheel
and the wedge, has also the writing “MEZZANO” on a green strip.
EXTRA and EXPORT
For the pre-packed portions of cheese from the wheels that have qualified
as EXTRA or EXPORT, below the logo with the wheel and the wedge there
is a gold colour strip with the writings extra or export.
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27
THE STAMPS
THREE SEASONINGS, THREE VARIATIONS OF TASTES, AROMAS AND SMELLS
The long period of maturing imparts Parmigiano-Reggiano extraordinary features which differ according to the length
of the maturing period itself. For this reason a system of coloured stamps was introduce to assist consumers in the
choice of the product.
Starting from 2007, for transparency and information for consumers, three coloured stamps have been introduced to
identify the different maturing periods of Parmigiano-Reggiano.
The red stamp: for the cheese with over 18 month maturing
Rather distinct milk base, with vegetable notes such as grass, boiled vegetables
and, sometimes, flowers and fruit.
Matching: ideal served in slivers in salads or diced for aperitifs, preferably paired
with dry white wines and matched with fresh fruit such as pears and green apples.
The silver stamp: for the cheese with over 22 month maturing
The aromas are more intense, notes of melted butter and fresh fruit can be appreciated, citrus fruits and hints of dried fruit can be detected. The cheese reaches a
balance of sweet and sharp, and it is perfectly soluble, friable and granular.
Matching: perfect with well structured red wines. Excellent served in “petals” in
fruit salads dressed with traditional balsamic vinegar of Modena or Reggio Emilia.
Ideal matched with any dried fruit, superb with plums and figs.
The gold stamp: for the cheese with over 30 month maturing (extra-strong)
This cheese, the richest in nutritional value, is drier, more friable and granular. The
taste is stronger and the aromas are more complex. The notes of spices and dried
fruit are predominant.
Matching: with both full-bodied, well structured red wines and white passiti or
white meditation wines. Matching with honey is recommended, pairing with traditional balsamic vinegar of Modena or Reggio Emilia is perfect.
Cutting and preserving
HOW TO CUT PARMIGIANO-REGGIANO
THE ALMOND SHAPED KNIFE
To cut Parmigiano-Reggiano you must use the peculiar
tool. It is the typical knife with a short and sharp blade
with the shape of an almond. So the cheese wheel is not
actually cut but opened, to keep the texture and natural
granulosity intact.
HOW TO OPEN THE CHEESE WHEEL
Using the tip of the almond shaped knife a line is traced
dividing the wheel in half, along the diameter of both the
two flat faces and continuing along the lateral surfaces.
Along this line the rind is inserted with the knife penetrating here and there for a few centimeters: at the two
extremities of the diameter of one of the faces, halfway
down the lateral surface, two almond shaped knives are
plunged in vigorously. In this way, with the knives working
as wedges, the strength used allows the wheel of Parmigiano-Reggiano to be opened in two perfect halves. This
procedure requires experience and attention because the
wheel opens perfectly in half only if the internal structure
of the cheese has been able to oppose the same resistance on both the halves. Also the following cuts, such
as portioning, must be carried out according to this same
method.
So, one half is then divided into two identical parts, which
are then divided in two other identical parts. In this way
the pieces of Parmigiano-Reggiano obtained from the
wheel have the same proportions of texture and rind.
HOW TO PRESERVE PARMIGIANO-REGGIANO
Because of its structure and its low content of water,
Parmigiano-Reggiano is one of the best long life cheeses. And its long life is actually the peculiar feature
which has contributed to its reputation throughout the
centuries.
HOW TO PRESERVE VACUUM PACKED PARMIGIANO-REGGIANO
Vacuum packed Parmigiano-Reggiano can be kept in
the fridge at a temperature between 4 and 8 degrees
centigrade. It is important to make sure that the packaging is sealed and intact, and that the cheese is not
exposed to air. The cold chain must be maintained so
that the organoleptic properties of the cheese are not
altered.
HOW TO PRESERVE PARMIGIANO-REGGIANO
FRESHLY CUT OR ONCE THE VACUUM PACK HAS
BEEN OPENED
When you buy a piece of freshly cut Parmigiano-Reggiano or once you have opened the vacuum pack, the cheese must be kept in the fridge at a temperature between
4 and 8 degrees centigrade, taking care of replacing the
original pack with appropriate containers.
Parmigiano-Reggiano preserves intact its organoleptic
properties if it is stored:
• at the right level of humidity (the cheese tends to dry
in a ventilated fridge)
• separately from other food (the fatty part of the cheese tends to absorb the smells in the fridge)
Therefore the use of glass or plastic containers is recommended.
Another practical solution is to wrap Parmigiano-Reggiano in canvas bags for alimentary use.
In this way the cheese can be stored a long time, always
remembering to check from time to time that maintaining conditions are not altered.
The cheese should never be frozen.
28
29
A postage stamp dedicated
to Parmigiano-Reggiano
Visits to the dairies
of Parmigiano-Reggiano
You have to see to know
Undisputed symbol of the Italian excellence and of
the national agriculture and food sector appreciated
worldwide.
This is the reason why Poste Italiane (the Italian
Postal Service) dedicated one of the four new
postage stamps of the series “Made in Italy” to
Parmigiano-Reggiano. The other three stamps are
dedicated to other three PDO cheeses: Gorgonzola
cheese, Buffalo mozzarella from Campania and Ragusano cheese.
On 25th March 2011 the Philatelic office of Poste Italiane in Reggio Emilia (the issuing town) and
some philatelic offices in Parma issued the stamps.
In addition, they released a postcard and a philatelic card dedicated to Parmigiano-Reggiano and the
presentation brochure with the text written by the
Consortium of Parmigiano-Reggiano. Furthermore Poste Italiane dedicated a special philatelic cancellation to the stamp
and the postcards.
The issuing of the stamp, that will be forever in the history of philately, is a prestigious way to promote Parmigiano-Reggiano, unanimously considered one of the most popular Italian products in the world and amongst the most representative of “Made in Italy”. The issuing of this special postage stamp is also a significant celebration of the one hundred and
fiftieth anniversary of Italian unification, enhancing the uniqueness and the value of the national high quality products.
The Consortium of Parmigiano-Reggiano offers the opportunity to make guided visits to the dairies in the province of Bologna to see the cheese makers at work, repeating the antique actions of milk processing.
Visitors will be led to the discovery of a true “living myth”, from its birth, which happens only once a day, to the
long and slow maturing in the maturing store rooms.
Guided visits are free and held from Monday to Friday.
Visits start by 8.30 am and take about two hours.
Visitors are always accompanied by a representative of the Consortium.
For further information you can contact:
telephone 059.208630 fax 059.208635
email: [email protected]
For the production provinces of Modena, Mantua, Parma and Reggio Emilia
visit the website: www.parmigiano-reggiano.it
traditions, nature and culture
on the west of the river Reno
from the plain to the Apennines
to discover the shades of a naturally rich
and generous land
The hills around Bologna
There are only few things capable of reminding you of colours, emotions and feelings of a territory:
the haze, the smell of the plain and the warmth of the soil.
Parmigiano-Reggiano is one of those, since it holds the qualities of a rich dish
concentrated in a sliver of taste.
Vito
Vito
Stefano Bicocchi, alias Vito, has been a protagonist of Italian comedy on TV and at the theatre since the eighties.
He acted in films by Federico Fellini, Roberto Faenza, Ligabue and Alessandro Benvenuti.
His acting career is connected with the poetics of the Lower plain, la Bassa,
and inspired by the works of Zavattini, Fellini, Guareschi.
He was awarded the Coltellino d’Oro 2009 by the Consortium of Parmigiano-Reggiano cheese
Rive
the territory
35
the territory
34
Index Territories and Dairies
r RE
NO
The Territory
The dairy retailers
Mo
tor
w
ay
A1
3
Crevalcore
Sant’Agata Bolognese
3552
San Giovanni
in Persiceto
1
2
Sala Bolognese
torw
p.52
3511 Coop. Zootecnica Bazzanese
p.52
1
Calderara di Reno
3
4
5
Bologna
3511 Crespellano
3618
Castello di
Serravalle
Casalecchio di Reno
8
9
Savigno
18
Monte
San Pietro
10
11
Marzabotto
Sasso Marconi
16
3619
3627
Mo
torw
Zola Predosa
6
7
Monteveglio
Vergato
Castel d’Aiano
3617
3552 Cas. Sant’Angelop.53
3 Anzola before Emilia
3617 Cas. Soc. Canevaccia
p.53
3618 Cas. Monteveglio
p.54
3619 Case Bortolani
p.54
3623 Cas. Soc. di Querciola
p.55
3624 Cas. Soc. Fior di Latte
p.55
3627 Pieve di Roffeno
p.56
ay A
14
and the Crespellani Museum
p.40
Gnoc frèt! (fried dough)
p.41
5 Bazzano Slow City
p.41
6 Monteveglio Abbey
p.42
7 Monteveglio Abbey Regional Park
p.42
8 The Ecomuseum
p.43
9 Zappolino: the battle
p.44
The wines of the Hills
around Bologna
p.44
10 Around Savigno
p.45
11 Truffle festival
p.45
12 Caves, water and history
p.46
Mountain delight: the borlengop.47
Trekking by train
p.47
13 Along the Gothic Line
p.48
p.48
p.49
16 Marzabotto: a page in history
3623
Porretta Terme
17
that should never be forgotten
p.50
17 Wellness and relax
15
Granaglione
and Dardagna falls
15 Corno alle Scale Regional Park
3624
Lizzano
in Belvedere
The recipe for tortellinip.40
14 Our Lady of the Maple Tree
13
14
p.38
Gaggio Montano
p.36
4 The Fortress of Bentivoglio
Anzola
dell’Emilia
Bazzano
and the Persiceto Carnival
2 San Giovanni in Persiceto Museums p.37
ay A
12
2495 Casearia di Sant’Anna
Divine tortellinop.39
2495
Mo
1 Bertoldo, Bertoldino
LEGEND
arts - culture
nature - environment - activities
curiosities
at Porretta Thermal Baths
p.50
18 Villa Griffone
and the Marconi Museum
p.51
37
Traditions, nature and culture
on the west of the river Reno
From the plain to the Apennines to discover the shades
of a naturally rich and generous land
The amusing colours of Carnival, evenings of music under the stars, legends narrated by sanctuaries, churches and abbeys; excellent products
of an industrious plain, a gentle and fascinating landscape offering art and
flavour suggestions; opportunities to learn and to reflect on the history of
the twentieth century, or to go into raptures over the brilliant work of a
great inventor. And also thermal well-being, PDO bubblies, traditional folk
festivals, charming passages and landscapes set in places where the pace
of life is more on a human scale. These are only a few of the many enthralling suggestions with which the Bolognese territory seduces its visitors all
year round.
by the refined court’s food. The contrast between the
simple life of peasants and the affected and vain life of
courtiers emerges. But King Alboin regretted not having understood Bertoldo’s needs and wrote for him a
heartfelt epitaph in gold characters.
Bertoldo is the emblem of those peasant wits often sharpened by necessity. With his ramshackle
and nice family, he belongs to an important literary genre in Italian and European culture, the one
defined carnivalesque, rich in references to folk themes
and to rural dimension, particularly to carnival rite. And the carnival in San Giovanni boasts a strong and more than
a hundred year old tradition, besides
an element which makes it unique: the
allegorical floats. On the first Sunday of
carnival the allegorical floats parade the
town centre and when they reach the main
square they perform the Spèll or Spillo, a
very spectacular transformation of the coloured architectures of the floats to reveal
the meaning of the allegory, kept secret
until that moment. The floats are made with
mastery and great effort by the carnival companies
from Persiceto and on the second Sunday of carnival
the judges decree the winners, who are awarded a drape portraying Bertoldo and Bertoldino.
INFORMATION
Bologna > San Giovanni in Persiceto
San Giovanni in Persiceto Town Hall
corso Italia, 70 tel. 051.6812701
www.carnevalepersiceto.it
Bertoldo, Bertoldino and the Persiceto Carnival
Sacred art, archaeology and environment, sky and earth
Bertoldo is the undisputed star of the Historical Persiceto Carnival. He is the ingenious peasant born, together with his wife Marcolfa and his son Bertoldino, from
the lively imagination of a storyteller and playwright
from Persiceto, Giulio Cesare Croce (San Giovanni in
Persiceto, 1550 - Bologna,1609). Thanks to his very
sharp astuteness, Bertoldo became the advisor of King
Alboin. Soon life at court revealed itself harmful to the
good peasant, insomuch that, without having the possibility of eating turnips and beans, he died poisoned
The Environmental Archaeological Museum
retraces the history of the territory through a large
number of archaeological findings, from the Roman
age to the Renaissance. Set up inside the nineteenth century Porta Garibaldi, which maintains the
features of a former district prison unchanged, the
museum concretely reconstructs the evolution of
the life styles and of the relationship man-environment, analysing the ways in which the territory
was occupied, the types of dwellings, the objects
of daily use, the economy and the production activities, the diet and the clothes.
The Sacred Art Museum is housed in the eighteenth century rectory adjacent to the Collegiate
Church of Saint John the Baptist in Piazza del Popolo. It collects fifty paintings by the great Bolognese
school of the sixteenth - nineteenth centuries and
over forty liturgical items, including seventeenth
century silverware, antique miniated books and sacred vestments.
While the Sky and Earth Museum focuses on
science and nature and is constituted by different
the territory
36
the territory
39
the territory
38
ses; the wooden huts were given their quadrangular
plant by the banks bounding them. The terramare were
concentrated in the centre- west of Emilia and in the
transpadane area stretching between the provinces of
Verona and Cremona during a period between what
archaeologists call the Middle Bronze Age and the
Recent Bronze Age, from the sixteenth to the thirteenth century B.C.. The excavations gave back crockery,
realities: the astronomical section is one of the most
relevant in Italy, it houses an observatory and it is the
third biggest planetarium in the country; “Ulisse Aldrovandi” botanical gardens include over three hundred
spontaneous species from the region; La Bora, an area
of ecological rebalancing rich in flora and fauna with
equipped itineraries, the Insect Laboratory, a sort of
living museum, and “Technoscience”, the History and
Didactics of the Physics Laboratory.
The Earth and Sky museum is “diffuse” across
the territory of the municipalities adhering to the
Association “Terre d’acqua”, which constantly organises interesting initiatives like laboratories for children
and adults and evening projections at the Planetarium.
INFORMATION
Bologna > San Giovanni in Persiceto
The Environmental Archaeological Museum, c.so Italia, 163
tel. 051.6871757 www.museoarcheologicoambientale.it
The Earth and Sky museum, vicolo Baciadonne, 1 tel. 051.827067 www.museocieloeterra.org
The Sacred Art Museum, piazza del Popolo 22, tel. 051.821254 www.comunepersiceto.it
Anzola before Emilia: the terramare settlements
Starting from the second half of
the nineteenth century, agricultural
exploitation of
the fertile lands
that contained
a rc h a e o l og i c a l
deposits dating back
to the Bronze Age brought to
light important findings, which testify
the presence of very ancient villages. These
settlements were
called terramare,
according to the
definition the local
peasants used for the
fertile soil that gave back
the findings. They were built
near waterways for defensive purpo-
decorated pottery pitchers and jugs, bronze brooches
and daggers, carved bone decorations and objects:
due to their importance, these findings were decisive
for the development of archaeology.
INFORMATION
Bologna > Anzola Emilia
www.anzolaprimadellemilia.it
Divine tortellino
Tortellini, just as good as it is famous, is a dish loved and imitated
all around the world and one of the
main prides of Bolognese and Modenese gastronomic tradition.
The paternity of the original recipe is rather disputed and controversial. It is now
a fact that the tortellino was created in
the image and likeness of Venus’ divine navel, to preserve the originality
of such a delight, the Confraternity of the Tortellino and the Italian
Academy of Cooking registered the
recipe for the filling of tortellini with
the Chamber of Commerce, Industry,
Crafts and Agriculture of Bologna.
The fine pastry made with flour and
eggs is matched with a filling of pork
loin, cured ham, mortadella of Bologna,
Parmigiano-Reggiano, eggs and nutmeg.
The skilful and patient gestures of the
sfogline, the women who make tortellini
and “close” these small jewels by hand,
one by one, have remained the same
over the centuries. According to the
Bolognese tradition, tortellini must be
cooked and eaten rigorously in a tasty
capon or hen broth, not to dilute their
aroma and fragrance.
41
The recipe for tortellini
Ingredients
3 eggs, 300 gr flour, 300 gr pork loin, 300 gr cured ham,
300 gr mortadella of Bologna, 450 gr 30 month old Parmigiano-Reggiano, salt, pepper, nutmeg as required.
Leave the pork loin to rest with salt, pepper, rosemary and
garlic for two days. Then cook it with a little butter on a low
flame. Mince the loin together with the other ingredients
and season with salt, pepper and nutmeg.
Knead and roll out the dough, leave it to dry and then cut
it into squares using the special pastry wheel (rotellina):
place a small quantity of filling on each square, fold it and
close it in the shape of a “navel”.
Prepare the meat broth that must be cooked on a low
flame for four hours. Cook the tortellini in the boiling broth,
as soon as they come to the surface turn off the gas and
serve the tortellini nice and warm in their broth with a
sprinkling of Parmigiano-Reggiano.
The Fortress of Bentivoglio and the Crespellani Museum
The fascinating mass of the Fortess of Bentivoglio overlooks the historic centre from a hill top. The fortress
was built presumably around the year one thousand as a protection against the barbarian assaults that scourged the Po area at the time. It was
given in concession to the father of Matilda of
Canossa, Boniface, in 1038. In the thirteenth century
it was besieged twice by the people of Bologna, who
conquered it in 1247, razed it to the ground and took
its stones to Monteveglio and used them to build other
edifices. Reconstructed by the Este in the fourteenth
century, its present look is the result of transformations
made during the Renaissance when Messer Zoane turned the castle into a delight for a holiday resort out of
town: Giovanni Il Bentivoglio ruled Bologna from 1463
to 1506 and to this day his initials “Ms Zo” can still be
seen among the coat of arms painted in tempera on the
walls of the rooms on the ground floor, while in the sala
dei Ghepardi (the cheetah room) the motto Per amore
tuto ben volgo soferire (I am willing to suffer for love)
can be read. In these same halls the poet Ugo Foscolo
was imprisoned in 1799.
Today the Fortress houses the “Arsenio Crespellani” Civic Museum, dedicated to the memory of
the archaeologist who promoted several excavation campaigns in the area: the collections include
objects dating back to the Bronze and the Iron Ages,
which were discovered in the necropolises in the area,
findings dating back to the Roman times and to the
Early Middle Ages, as well as two collections of pottery
and some arms and uniforms of the Risorgimento.
INFORMATION
Bologna> Zola Predosa > Bazzano
via Contessa Matilde, 10 tel. 051.836442
www.roccadeibentivoglio.it
[email protected]
the territory
the territory
40
Gnoc frèt (fried dough)!
The gnocco fritto (fried dough) is a typical recipe of the Emilian gastronomic tradition. It is of
Lombard origin and it can be found practically
everywhere in the region, although with different
names: in Parma they call it torta fritta, in Modena and
Reggio gnocco fritto, in Piacenza chisulèn, in Ferrara
pinzino... Even in the territory around Bologna it is called gnocco in the Samoggia valley, but just outside the
area it takes on the name crescentina, although in the
modenese mountain this is the name of another recipe
of tradition, that of tigelle...
But the confusion is only linguistic, since the recipe is
unquestionably good. This is the recipe to serve 4:
250 gr flour, 25 gr butter or lard, 1 sachet brewer’s
yeast, milk as required, salt, lard or frying oil.
Mix the flour with the brewer’s yeast and some salt,
knead with some milk and melted butter (or lard, as
the tradition suggests). Using a rolling pin roll out the
dough into a half centimeter thickness. Cut the pastry
into rhombs with a side length of 5cm, fry the rhombs,
a few at a time, in very hot lard or oil. When the gnocco
is puffy and golden brown put it onto blotting paper
and serve warm. Fill as to liking with cured meats or
soft cheese.
True connoisseurs know how good the gnocco
fritto left over from the night before is dipped in
a nice cup of white coffee for breakfast.
For a sweet ending, the gnocco fritto is particularly tasty with cherry or sour cherry jam: after all Bazzano is
situated along the Strada dei Vini e dei Sapori - Città
Castelli e Ciliegi (the Road of wines and tastes - towns,
castles and cherry trees), where the excellent Anellone
cherry is produced.
INFORMATION
www.cittacastelliciliegi.it
It is more fun if you do it slowly
In 2007 Bazzano joined Cittaslow, the International movement of the
towns willing to promote good life. The movement applies the concepts of
ecology and quality of life that SlowFood has already translated into its
ecogastronomy. In line with these values, the town does its best to enhance local qualities and traditions to the benefit of the locals and visitors.
The sectors involved are traditional agriculture, but also all the other fields
of “skills”, from local crafts and typical gastronomy to be preserved to the
safeguard and enhancement of the historic, artistic and natural heritage.
At the centre of these main points of Cittaslow movement there is man:
this is the reason why it is necessary to rediscover paces of life that are
more suitable to his nature, his human and social dimension and maybe
to slow down with respect to the rush to globalization at any price and recover that universe of values that conciliate
the old generations with the new ones, retrieve the territorial roots that determine the uniqueness of every place.
www.cittaslow.net
43
The Abbey and the medieval village
There are also many routes to discover the territory: a map is available online at www.parcoabbazia.it with all the itineraries well indicated, a detailed
explanation of the routes and information about hospitality in the territory and about all the interesting
activities organised by the park’s staff.
INFORMATION
Bologna> Bazzano > Monteveglio
www.parcoabbazia.it
San Teodoro Park Centre via Abbazia, 28
tel. 051-6701044 [email protected]
Visitors Centre of Monteveglio castle via San Rocco, 2
The village of Monteveglio, ancient and impregnable stronghold of Countess Matilda, is spectacularly perched on a hill overlooking the Samoggia
valley. Historically the fortified nucleus was towered
above by the castle of which the arched door marking
the entrance to the village and a strong tower with swallow-tailed merlons, from where there is an enchanting
view of the gentle surrounding landscape, remain.
The Great Countess also founded the important monastic complex dating back to the eleventh century. While Our Lady of the Assumption Abbey is of even
more ancient origin, as the apse and the crypt testify.
On the wall on the left of the altar there is the plaque reminding visitors of a miraculous event. It was the night
between 24th and 25th March 1527, the feast of the
Annunciation of Mary: the dreadful Lansquenets were
besieging Monteveglio when a providential and a very
heavy snowstorm raged. The besiegers dispersed and
the village and the Abbey were saved.
There are two other villages out of time to visit
in the surroundings: Montebudello, composed of
two distinct nucleuses and situated in a panoramic
position, and Oliveto, ancient land of olive trees
where every year the cheerful Funerale della Saracca (the funeral of the salted fish) is celebrated. The
funeral is a very popular folk festival of ancient Spanish
origin with which people greeted the end of a shortage period in which they ate only saracche, a poor and
cheap food.
INFORMATION
Bologna> Bazzano > Monteveglio
For guided visits to the Church and the Abbey, contact the
Community “I Fratelli di San Francesco”, tel. 051.6707931
www.saracca.it,the festival takes place on the 2° Sunday of March
Vineyards, hills and cherry trees in the Abbey Park
The territory surrounding Monteveglio is protected by
a Regional Park for its beauty and peculiarity: the hilly landscape is a harmonious succession of vineyards (we are in the heart of the area where
the PDO wines of the hills around Bologna are
made), cultivated lands and orchards that explode with beauty during spring blossom time, wo-
ody valleys and torrents; the gentleness of the hills
is interrupted by sudden gullies making the park all
the more interesting from a naturalistic and geological
point of view. A rich variety of mammals and birds live
in the park. Next to the natural environments there is
the extraordinary historical testimony of the villages,
the abbey and the castles.
The Ecomuseum illustrates hills, wine and...
In the background of the Hill and Wine Ecomuseum there is the ancient medieval village of Castello di Serravalle, quietly perched on the hills.
The museum is housed in the thirteenth century Casa
del Capitano (the house that used to belong to the Captain of the Mountain). Several themes are presented in
the museum halls, each one of them corresponds to an
itinerary outside, allowing visitors to explore and to get
to know for themselves the territory of the hills around
Bologna, with its customs, its history and its tastes. By
following the four different colours of the signposting,
visitors go along a circular itinerary in the municipal
territory of Castello di Serravalle. The itinerary covers
thirty-two points of interest with different themes. History, archaeology, nature, landscape, agriculture, so-
ciety and folklore reveal themselves along an itinerary
that can be covered by car, by bicycle or on foot, to
the discovery of spots whose beauty has been almost
forgotten. Among the thirty-two points there is for
example the medieval vegetable garden, organized like a 1300 vegetable garden, full of fruits
and vegetables, flower beds and aromatic plants:
it is a hortus conclusus, separate from the surrounding
natural environment and divided into Giardino delle Delizie (with flowers and antique roses), Orto dei Semplici
(with aromatic plants and medicinal herbs) and Verziere
(with edible vegetables). Visitors should not miss the
wine tastings under the stars, the walks and the concerts in the vineyards, the guided visits with thematic
laboratories organised by the Ecomuseum.
INFORMATION
Bologna> Bazzano > Castello di Serravalle
Town Hall tel. 051.6710711
Municipal Library tel. 051.6710728
www.ecomuseoserravalle.it
the territory
the territory
42
45
Zappolino, the battle and a singular hostage
In 1325 the village of Zappolino was the scene of a battle so intense and so violent that
the waters of the torrent Samoggia became
blood red. In the momentous battle the inhabitants of Modena were lined up against the
inhabitants of Bologna, the Ghibelline faction,
which supported the Emperor, on one side and
the Guelph faction, which took sides with the
Pope, on the other. Thousands of foot soldiers
and of mounted soldiers fought to the death.
The battle was largely won by the inhabitants
of Modena that, thanks to their overwhelming
chivalry, got the better of the Bolognese troops, formed mostly by peasants. The battle of Zappolino had really considerable dimensions for the time and, notwithstanding the tragic nature of the events, it inspired the Modenese poet
Alessandro Tassoni who, in the seventeenth century, described with a heroicomic tone the deeds connected with the
“kidnapping” of a well bucket that the inhabitants of Modena mockingly stole from the inhabitants of Bologna and that
to this day is still jealously kept in the Ghirlandina, the bell tower in Modena… www.zappolino.it
PDO excellences: the wines of the hills around Bologna (Colli Bolognesi)
The uniqueness of the territory and the passion of the
producers: these are the secrets behind every bottle of
Colli Bolognesi PDO wine.
The specification regulates PDO vine growing and
wine producing in the hilly territory stretching
between the Reno and the Samoggia: this is
where Pinot Bianco, Merlot, Cabernet Sauvignon
and Barbera are made, but the most known and
appreciated of the Colli Bolognesi is undobtedly
Pignoletto Classico.
It is considered the King of the Colli Bolognesi and it is
obtained from autochthonous vineyards of ancient origin; Pliny the Elder in the first century A.D. stated that
a certain wine called Pino Lieto was not sweet enough
to be good: but it is a well-known fact that Romans appreciated very sweet wines. While today Pignoletto
is appreciated precisely for its freshness and its
dry, intense and fruity flavour: still or sparkling, it
is characterized by hints of hawthorn flowers and
by its typical straw colour.
It matches perfectly with dishes from the Bolognese
tradition, from tortellini in broth to mortadella.
INFORMATION
www.collibolognesi.it
Around Savigno,
among ancient mills, oratories and brooks
The beautiful hills surrounding the built-up area of
Savigno are the ideal setting for excursions on foot,
by mountain bike or on horse back, in a naturalistic
context, harmonious and rich in historic and cultural
aspects. In the past there used to be many water mills
in these valleys rich in water, crossed by torrents and
brooks with a good flow rate: one of them, the seventeenth century Mulino del Dottore in Rodiano,
is still working and open to the public on Sunday
afternoon.
There are also many beautiful fortified tower houses
dating back to the fifteenth century, like the ones in
the village of Vénola. There is a circular itinerary
that starts from the village square and winds for
about 20 km, covering these suggestive places. It
is the Sette Chiese (seven churches) itinerary, so called
because of the presence of ancient and quiet places
of worship. The itinerary is particularly fascinating in
spring, when the cherry orchards are blooming.
INFORMATION
Bologna> Crespellano > Savigno
Savigno Town Hall tel. 051.6700811
[email protected]
Savigno and Tartufesta
In the Upper Samoggia valley that special combination
of factors that gives origin to the truffle can be
found: luxuriant and uncontaminated woods, clean
air, fresh and pure water.
Therefore it is not by chance that Savigno is considered
by many the regional “capital” of Tartufo Bianco Pregiato dei Colli Bolognesi (the precious white truffle from
the hills around Bologna). This precious, renowned and
scented underground mushroom lives in symbiosis with
particular tree species, connected to their roots. It takes
nourishment from the trees, giving them back more water and more mineral substances “in return”. It takes a
rather long time, some years, for the carpophore, that is
the edible fruit, to develop from the mycorhizae penetrated in the roots of the trees and only truffle expert know
where to look for these real treasures of nature. The
white truffle is the most precious and aromatic variety.
It matures between September and December in poplar,
white willow, English oak, Turkey oak, Downy oak, lime
the territory
the territory
44
47
and hornbeam woods. It is yellow ochre and the unmistakable aroma it emits has tones of garlic and of Parmigiano-Reggiano. Every year in November Savigno
and its surroundings liven up with the National
Festival of Tartufo Bianco Pregiato dei Colli Bolognesi, one of the most important events in the territory as well as the leading event of the provincial truffle festival, Tartufesta. Thousands of visitors
rush to enjoy the specialities made with the precious
mushroom and to visit the important trade show. However throughout autumn and winter Savigno continues
to spoil lovers and gourmets with its fifteen restaurants
and trattorias specialized in aromatic and tasty dishes
made with Tartufo Bianco dei Colli Bolognesi. Savigno
belongs to the National Association of Truffle Towns
(Associazione Nazionale Città del Tartufo), which for
over a decade has brought together the territories most
suited for the production of the noble mushroom, like for
example Alba, Acqualagna and Norcia.
INFORMATION
Bologna> Crespellano > Savigno
Details on the events are available at
www.comune.savigno.bo.it
Caves, water and history
Castel d’Aiano offers a variety of definitely
interesting and fascinating naturalistic and
historic sites. In San Cristoforo di Labante there are the homonymous caves, a
geological site of great importance. A
calcareous rock, from which a picturesque
cascade gushes out, dominates the entrance to the Labante karst cavity, which enters
deep into the travertine massif: this peculiar
geological formation is particularly precious
precisely for its deeper development compared to other similar ones.
The green and harmonious setting of the cascades and
of the cave make the view even more pleasant.
Along the torrent Gea there is an adventurous
path that follows the water course into its gorge, a
sort of small canyon hollowed out by the water among
luxuriant vegetation, inviting but cold water pools and
rocks made smooth by the torrent. The path starts from
the Madonna dei Cerreti oratory and reaches Paiarolo
mill, past the mill it goes back up along the torrent Gea
to the ruins of an ancient and wonderful water mill,
historically used to grind wheat and chestnuts.
There is also a constellation of little churches,
Mountain delight: the borlengo
This very peculiar gastronomic preparation is rather diffuse
in the Bolognese and Modenese mountainous area, although
with slight differences in the cooking time, in the thickness of
the dough and in the name. It is a sort of very thin pancake
obtained by cooking the dough, the so called colla (glue), on a
large and very hot griddle, the “sole”. The ingredients used to prepare the dough are water, flour and
salt, but the secret of the borlengo lies in the cooking and in
the preparation of the griddle: this is a secret that no expert is
willing to reveal. The perfect borlengo is crispy, not gluey nor
elastic and very thin, almost transparent. There are a lot of legends and myths about this traditional
poor and ancient food, whose etymological origin is unknown.
Probably the name derives from a trick played on a housewife
while she was making bread and somebody diluted her dough with some water… The borlengo is eaten with la cunza,
a traditional mixture made with minced pork lard seasoned
with garlic and rosemary and a sprinkle of grated ParmigianoReggiano cheese is a must: once filled, the borlengo is ready
to be enjoyed, but only after having folded it into four.
Borlengo Festival in Rocca di Roffeno every year in June is the
perfect occasion to stuff oneself with this dish.
www.roccadiroffeno.it [email protected]
Trekking by train
oratories sanctuaries and centuries old stone villages immersed in greenery that are worth discovering. In Rocca di Roffeno there is Saint Peter’s
Church, which dates back to the twelfth century. It is
the only Church in the Bolognese Apennines that to
this day still has an evident Romanesque structure. In
the fourteenth century Saint Martin’s Church there are
valuable paintings and a splendid wooden confessional
dating back to the seventeenth century.
Not to miss the Abbey of Santa Lucia di Roffeno, ancient Benedictine monastery originally dedicated to
Saint Sylvester and strategically situated on the via
Romea Nonantolana. There are also many fortifications
and fourteenth century tower houses: particularly interesting are the solid and well recovered Torre Jussi
and the fortalice of Monzone, where Giorgio Morandi,
the painter from Bologna, used to spend his summers
and from which he took inspiration for some of his
masterpieces.
INFORMATION
Bologna> Tolè > Castel d’Aiano
www.comune.casteldaiano.bo.it www.roccadiroffeno.it
It is a successful initiative renewed every year that proposes a rich calendar of organised excursions and
walks. The starting point of the walk is reached from
Bologna by train and by other public means: this is
what Trekking by train is about.
It is an ecological and amusing way of being in
company and discovering on foot the beauties,
the scents and the tastes of the
Bolognese territory and not only,
lead by the CAI (the Italian Alpine
Club) guides.
The one- day excursions take place
in the most beautiful and significant
places of the Bolognese Apennines:
from Monte Sole historic park to Corno alle Scale and Marzabotto... and
they often have a historic, cultural,
naturalistic theme or a solidarity aim.
Of course there are excursions to suit
everybody’s fancy, for all levels of difficulty and differences in altitude: in
the brochure “Trekking by Train”
all the excursions and the related
information are provided.
The brochure can be downloaded from the site of the
Province of Bologna or asked for at the Bologna section of CAI.
INFORMATION
CAI (Italian Alpine Club) Bologna, tel 051.234856
www.cai-bo.it [email protected]
the territory
the territory
46
49
Along the Gothic Line
The Guanella - Monte Castello - Ronchidoso historic
and equipped itinerary was created to restore the military posts of the Gothic Line, the defensive barrage
that the German occupation troops had built in 1944
to counter the offensive of the Allied Armies.
The equipped itinerary is part of a natural and
still uncontaminated environment and thanks to
the dedicated signposting it is possible to find
the places that were theatre of war between
1944 and 1945. This is how visitors can discover
the valleys and the paths the partisans walked along,
and also the hills, the crests and the villages that still
bear the marks of the passage of the front and of
the tragic violence that hit the territory and the civilian population, in a succession of military actions that
combined the destructive power of war technology
and the often unprecedented
ferocity of the German troops
and of their fascist alleys.
In February 1945 in Monte Castello a bloody battle against
the Nazis was fought. The Brazilian battalions of FEB, Força
Expedicionária Brasileira, also
took part: a very large number of Brazilian soldiers died
in that attack and a memorial
was dedicated to them; they
all came from the same village near Rio de Janeiro and in
the seventies the name of the
village was changed to Monte
Castello in honour of their sacrifice.
Also Ronchidoso, site of the famous sanctuary, was
the theatre of a tragic event that should never be forgotten: on 28th September 1944 the Germans killed
62 helpless civilians, mostly elderly people, women
and children, in reprisal. By restoring the war posts
and the places that are the symbol of the fight
against Nazi-Fascism the historic memory is preserved, and so is the memory of those people
who came here from all over the world to assert
the values of freedom and democracy.
INFORMATION
Bologna > Gaggio Montano > Ronchidoso
www.comune.gaggio-montano.bo.it
Our Lady of the Maple Tree and Dardagna falls
The sanctuary dates back to the sixteenth
century and is a typical example of spontaneous mountain architecture. The site where
it was built was already a place of worship.
In fact, according to the legend, this is where the Madonna appeared near a monumental
maple tree, which can still be seen today, saved two deaf-and-dumb shepherd boys from
a snowstorm and healed them, making them
able to hear and speak. To this day, on 5th
August many believers participate in the feast
celebrating that miraculous event.
site is also the starting point of a beautiful excursion
to Dardagna falls. Following the easy paths, visitors
can reach a magic place in less than one hour: the first
torrent’s drop. Continuing to walk uphill along the torrent and immersed in greenery, the other three pools of
very fresh and crystalline water can be discovered, one
after the other. This is where the torrent cascades fall
roaring. The falls are worth a visit all year round:
in spring for the many flowers, in summer for the coolness rising from the torrent and in winter for the enchanted environment created by the snow and the ice.
Inside the sanctuary the many testimonies of devotion
and the ex voto left to seal miracles and recoveries
can be admired: particularly fascinating is the series of polychrome wooden statues donated by
the Brunori family in the sixteenth century. The
INFORMATION
Bologna > Vergato > Lizzano in B. > Madonna dell’Acero
via Madonna Dell’Acero, 194
tel. 0534.51052 [email protected]
Corno alle Scale Regional Park
Pian d’Ivo Visits Centre - Madonna dell’Acero
Inside Corno alle Scale park
The regional park protects an area of great naturalistic value. The area is concentrated around
the Corno alle Scale massif and is characterized
by the typical landscapes of the middle Apennine
mountain and by environments at high altitudes with more marked
Alpine features.
The woody mountainsides
provide evidence of how the
millenary presence of man
has shaped the territory for
his own survival and of how
today nature is taking back
those spaces that man has
progressively abandoned:
the many cultivated chestnut woods that once used to
provide sustenance to the mountain families are now
leaving more and more space to autochthonous mixed
oak, maple and hazel woods. Walking through the woods
it is still possible to see the dark traces of the charcoal
kilns and the drying houses where chestnuts used to be
dried. Going up in altitude the mixed woods are replaced
by beautiful beech woods but trees cannot survive below
the crest due to the cold and wind: this is where prairies and red bilberry moors prosper. The huge ancient
sandstone steps of a marine origin that characterize the
1950 m of the Corno are undoubtedly charming. Along
the mountainside it is still possible to see the traces of
the glacial phenomena that during the Quaternary period
deeply marked these valleys, for example the Dardagna
valley, where the torrent originates the homonymous
falls. The fascinating natural environments are the habitat
of a rich flora and fauna: here it is even possible to follow
wolves and their night howls,
led by guide experts at wolfhowling.
There are a lot of activities to do in the open air,
in summer and in winter:
the indicated paths and refuges are ideal for more or less
challenging walks, even with
snowshoes, the ski resort is
perfect for ski lovers. Other
activities include mountainbiking, archery, paragliding, horse riding... while expert
alpinists love to be able to climb along the frozen canals
of Corno alle Scale in winter. There are six discovery
itineraries covering the park high and low and dedicated
to the history of the Resistance in the mountains, the
monumental trees, the watercourses, sheep farming...
INFORMATION
Bologna > Vergato > Lizzano in B. > Madonna dell’Acero
Park Centre via Roma 1- località Pianaccio
tel. 0534.51761
Excursion Map Corno alle Scale regional park
1:25.000 - Emilia Romagna Region 2005
www.appenninobolognese.net
www.parcocornoallescale.it
the territory
the territory
48
51
Not to forget Marzabotto and Mount Sole
The beauty of the middle mountain landscape between the Reno and the Setta
valleys causes it hard to believe that this
is where some of the most tragic pages
in the history of the twentieth century
were written. Mount Sole historic park
covers almost the entire area involved
in the Marzabotto massacre in 1944:
between 29th September and 5th October the place was the theatre of one
of the most terrible massacres committed by the Nazi troops in western Europe. Eight hundred defenceless people,
mostly women, children and elderly people, were killed;
their houses and churches burnt down; people and animals swept away forever. Eight hundred civilians were
killed in ferocious mass murders by the Nazi-Fascists
within a mopping up operation of vast proportions
against the partisan brigade Stella Rossa. Mount Sole
park is unique of its kind in Italy. It has a complex
and fascinating soul, composed of different and
interwoven thematic itineraries, illustrated by signs
along the route: besides the Memory itinerary, the heart of Mount Sole, created to keep the historic memory
of the Resistance and of the Nazi-Fascist massacres
alive, there are also the Naturalistic itinerary, the Etruscan itinerary and the Morandi itinerary.
Mount Sole is a unique place, where the beauty of the
landscape and the violence of history indissolubly interweave, making the visit to the park a touching event
that makes visitors reflect: every year celebrations,
commemorations and initiatives are organised with a
large and heartfelt participation.
by which sulphur produces beneficial effects, for example sedative or antispasmodic effects.
Besides the therapeutic advantages illustrated
for different pathologies, these waters are excellent for a pleasant and quiet break: a wide range
of wellbeing treatments, summarizing the extraordinary
properties of the thermal waters, and the proven experience of a staff of professionals is offered.
The thermal baths, besides developing an intense therapeutic activity, have always been the ideal place to
recover one’s psychophysical balance.
INFORMATION
Bologna > Vergato > Porretta Terme
via Roma, 5 tel. 0534.22062
[email protected] - www.termediporretta.it
Villa Griffone and the Marconi Museum
INFORMATION
Bologna > Sasso Marconi > Marzabotto > Pian di Venola
Visits centre Il Poggiolo
via San Martino 25, tel. 051.6787100
www.parcostoricomontesole.it
Scuola di Pace Monte Sole (Peace school)
foundation that promotes education to peace and non violent settlement of conflicts
www.montesole.org
Porretta, millenary thermal wellbeing
According to the legend, a sick ox that was no longer
able to carry the plough watered at the Puzzola thermal spring and was healed, recovering its vigour. That
was how the healing properties of Porretta’s waters
were discovered and the healed ox became the emblem of the thermal baths.
The history of these healing waters and of their
therapeutic exploitation is very ancient: some archaeological findings attest they were used already in
the Roman times; during the Renaissance Machiavel-
li stayed in Porretta, which has been appreciated for
its extraordinary waters ever since. The waters from
Porretta’s springs are bromine-iodine as well as
sulphureous: the first come to the surface in the upper part of the village, in the same area where the archeological findings of the Roman thermal baths were
discovered; in their composition they are similar to sea
water and their characterizing elements are sodium chloride, sodium, bromine and iodine. The sulphureous
waters are rich in a particular gas, hydrogen sulphide,
Wireless communication that today characterizes
every minute of our lives was born here, on Sasso di Glòsina, outpost of Contrafforte Pliocenico
nature reserve, later named after the inventor of
one of the fundamental discoveries for mankind:
Guglielmo Marconi. The seventeenth century villa
Griffone was the residence of the Marconi family and
to this day it still overlooks the Porrettana state road.
Here in 1894 Marconi, who was just twenty, started to
carry out his experiments with electromagnetic waves
which marked the beginning of the era of radiocom-
munication. The conquest of distance, the main aim of
the enterprising Marconi, occurred with the connection
between England and France: a 50 km line in 1899.
The first transatlantic transmission between England
and Newfoundland in December 1901 was a real
challenge to the scientific knowledge of the time and
brought Marconi great fame but also the hostility of
the submarine cable companies and of the many sceptics within the scientific community. The villa houses
the Foundation and the Museum dedicated to the
great inventor, who was awarded the Nobel prize
for physics when he was only thirty five.
In the Museum visitors can find accurate working reconstructions of nineteenth century scientific devices
and documents related to Guglielmo Marconi’s education, displayed in the famous stanza dei bachi (the
caterpillar room). In the park there is the mausoleum
where the scientist is buried. It was built below the hill
on top of which the villa stands.
INFORMATION
Bologna > Sasso Marconi > Pontecchio Marconi
Marconi Museum - the Guglielmo Marconi Foundation
Villa Griffone, via Celestini 1, tel. 051846121 www.fgm.it
The Museum can be visited only upon reservation and by
guided tours. For information and bookings contact the
secretariat of the Guglielmo Marconi Foundation
tel. 051846121 - Mondays to Fridays
from 10 to 13 and from 14.30 to 16.30.
the territory
the territory
50
2495
The dairy has been producing
Parmigiano-Reggiano since 1959.
From 1997 the production has
been 100% organic. The dairy
takes care of the whole productive
chain, from forage to milk, to
Parmigiano-Reggiano.
Caseria
di Sant’Anna
Via Sparate, 1 - 40011 Anzola Emilia (Bo)
tel. 051.739659 fax 051.3170147
open Saturday 8.30 - 12.30 16 - 19
products on sale besides Parmigiano-Reggiano
cured meats, butter, ricotta cheese, local organic cheese,
wine, organic compotes
Caseificio
Sant’Angelo
Via Imbiani, 7 - 40017 San Giovanni in Persiceto (Bo)
tel. 051.824811 fax 051.6876586
retail outlet
Via Zenerigolo, 4/B - 40017 San Giovanni in Persiceto (Bo)
open every day 8.30 - 12.30 15.30 - 19
Sunday 9 - 12
closed Sunday afternoon
products on sale besides Parmigiano-Reggiano
butter, ricotta cheese, yoghurt, fresh meat
and cured meats of our own make
[email protected]
www.caseariadisantanna.com
For over eighty years, at dawn
and at dusk, a trickle of milk
drawn from the cows in the area
has been flowing to the same street
number in via Imbiani and for
three generations within the same
family it has been transformed
with the experience gained and
the passion passed on day after
day, season after season, year
after year into the most excellent
cheese: Pamigiano-Reggiano.
the dairy sells also abroad
[email protected]
www.aziendacaretti.it
geographic coordinates
geographic coordinates
44° 35’ 07’’ N 11° 09’ 41’’ E
44° 38’ 17’’ N 11° 08’ 58’’ E
Cattle conferring milk (n°)
3
Annual prod. of cheese wheels (n°) 12.000
Cauldrons in the processing room (n°) 24
Active since
1959
3511
3552
3511
The dairy was founded in 1968 by
about fifty partners, following the
closedown of two small dairies
in the territory of Bazzano. From
2006 to this day the number of
partners has dropped to seven.
Cattle conferring milk (n°)
7
Annual prod. of cheese wheels (n°) 11.000
Cauldrons in the processing room (n°) 19
Active since
1926
Cooperativa Zootecnica
Bazzanese
Via Moretto Scuole, 7 - 40053 Bazzano (Bo)
tel. and fax 051.831659
open every day 8.30 - 12.30 15.30 - 19.30
closed Thursday afternoon and Sunday
products on sale besides Parmigiano-Reggiano
soft cheeses, processed cheese, sheep’s milk cheese, goat’s
milk cheese, butter, cured meats, olive oil, balsamic vinegar,
jam
geographic coordinates
44° 30’ 32’’ N 11° 05’ 31’’ E
Cattle conferring milk (n°)
7
Annual prod. of cheese wheels (n°) 5.000
Cauldrons in the processing room (n°)
8
Active since
1968
53
3552
dairy retailers
dairy retailers
Caseificio Sociale
Canevaccia
Via Pratorotondo, 326 - Pietracolora, 40040 Gaggio Montano (Bo)
tel. and fax 0534.28590
open every day 9 - 12.30 16 - 19
closed Monday e Thursday
products on sale besides Parmigiano-Reggiano
3617
The dairy was founded in 1960
by 25 partners. It collects and
processes the milk conferred by
the partners to make ParmigianoReggiano but also soft cheeses. The
cheeses are sold both wholesale
and retail in the sales point.
caciotta, butter, ricotta cheese, stracchino, milk
geographic coordinates
44° 15’ 35’’ N 10° 58’ 46’’ E
Cattle conferring milk (n°)
10
Annual prod. of cheese wheels (n°) 3.700
Cauldrons in the processing room (n°)
8
Active since
1960
3617
2495
52
dairy retailers
dairy retailers
3618
Fattoria San Rocco
Caseificio Monteveglio
Via Stiore, 5 - 40050 Monteveglio (Bo)
tel. and fax 051.956046
open 8.30 - 12.30 16 - 17.30
Caseificio Sociale
di Querciola
Località Macchiarelle - Querciola, 40042 Lizzano in B. (Bo)
tel. and fax 0534.56064
open every day 8.30 - 12
16.30 - 19.30
products on sale besides Parmigiano-Reggiano
ricotta cheese, caciotta, milk, fiordilatte, stracchino,
different cheeses
3623
55
3623
3618
54
The dairy Querciola was founded
in 1961 by 13 partners. It processes
the milk conferred by the partners
and makes Parmigiano-Reggiano
cheese, which is sold wholesale. In 2009 it started selling also
retail.
other retail outlets
Piazza Garibaldi, 13 - Castelfranco Emilia (Mo)
the dairy sells also abroad
[email protected]
geographic coordinates
geographic coordinates
44° 12’ 00’’ N 10° 53’ 18’’ E
44° 28’ 25’’ N 11° 06’ 33’’ E
3619
Cattle conferring milk (n°)
6
Annual prod. of cheese wheels (n°) 6.672
Cauldrons in the processing room (n°) 10
Active since
1961
Case Bortolani
Via San Prospero, 5447 - 40060 Savigno (Bo)
tel. and fax 051.6706002
open every day 8.30 - 12.30 15.30 - 19 closed Monday
products on sale besides Parmigiano-Reggiano
caciotta, stracchino, yoghurt, ricotta cheese, cured meats
other retail outlets
Via della Stazione, 47/2 - Sasso Marconi (Bo)
[email protected]
the dairy sells also abroad
geographic coordinates
44° 20’ 37’’ N 11° 04’ 24’’ E
Cattle conferring milk (n°)
11
Annual prod. of cheese wheels (n°) 4.500
Cauldrons in the processing room (n°)
6
open 8.30 - 13 16 - 19.30 Sunday closed
Caseificio Sociale
Fior di Latte
Via Torretta, 225 e 206 - 40041 Gaggio Montano (Bo)
tel. and fax 0534.31126 - produzione tel. and fax 0534.30233
open every day 9 - 12.30 16 - 19 closed Thursday
products on sale besides Parmigiano-Reggiano:
wide range of cheeses, mozzarella, ricotta cheese, yoghurt,
panna cotta, Parmigiano-Reggiano cream, butter, cured meats, traditional balsamic vinegar of Modena, emmer, honey
other retail outlets
Galleria 1° Maggio, 33 - 40038 Vergato (Bo) tel. 051.910433
open 9 - 12.30 16 - 19 closed Sunday
Via Al Zei, 5 - Alberghi 51017 Pescia (Pt) tel. 0572.452980
open 9 - 12.30 16 - 19.30 closed Sunday
3624
Founded as a dairy cooperative in
1965 by the milk producers from
Gaggio Montano, in 1968 it began
making Parmigiano-Reggiano and
selling Parmigiano-Reggiano and
butter retail. The administrators
have always aimed at taking their
product directly to the consumers’
tables.
[email protected]
www.caseificiofiordilatte.it
products can be purchased also on-line
the dairy sells also abroad
geographic coordinates
44° 11’ 23’’ N 10° 57’ 19’’ E
Cattle conferring milk (n°)
27
Annual prod. of cheese wheels (n°) 10.760
Cauldrons in the processing room (n°) 18
Active since
1968
3624
3619
Cattle conferring milk (n°)
4
Annual prod. of cheese wheels (n°) 8.500
Cauldrons in the processing room (n°) 22
Active since
2010
3627
56
dairy retailers
3627
The dairy was founded in 1968
by local firms. It is situated 850
m.a.s.l. in the hamlet of Rocca di
Roffeno, in the municipal district
of Castel D’Aiano, where the
uncontaminated pastures and
forage allow to make very high
quality products.
[email protected]
the dairy sells also abroad
geographic coordinates
44° 18’ 28’’ N 11° 01’ 48’’ E
Cattle conferring milk (n°)
6
Annual prod. of cheese wheels (n°) 4.000
Cauldrons in the processing room (n°)
6
Active since
1968
Pieve Roffeno
Via Santa Lucia, 19 - Rocca di Roffeno 40034 Castel D’Aiano (Bo)
tel. 051.912701 051.912906 fax 051.912701
open every day 8 - 12.30 16 - 19
closed Monday and Thursday afternoon
products on sale besides Parmigiano-Reggiano
cured meats, meat, fresh pasta of our own make,
typical local products
the city, the itineraries,
the tastes
the heart of Bologna
and the routes to the discovery
of its surroundings and of good food
Bologna, aerial view
I have been wondering for years why the Coltellino d’Oro has been awarded to everybody but me! People
often say to me “Morandi is famous all over the world”, but this is a brand that is really famous in the
world, together with many other important brands of our region. This is the land of Verdi, of melodrama,
of Pavarotti, of Ferrari and of Ducati... and of course of Parmigiano-Reggiano.
It would be important to me to become as famous worldwide as Parmigiano-Reggiano!
(from a declaration during the Festival of Bolognese Dairies on 15th June 2011)
Gianni Morandi
Monghidoro
Being popular is a natural condition for Gianni: at twelve he was already a celebrity in his village. His songs have
gone down in the history of Italian customs. It is not easy to list all his successes. Among the many music competitions he won there are Cantagiro, Canzonissima and Sanremo Music Festival, which he even presented in 2011/12.
A versatile artist, he has been on film sets and on fiction sets several times. A real sportsman, together with other
artists he founded the National singers’ football team, of which he is the most significant representative.
He was awarded the Coltellino d’Oro 2011 by the Consortium of Parmigiano-Reggiano cheese.
the city, the itineraries, the tastes
2
3
4
5
1
6
7
the city
1 Bologna’s millenarian heart
p.62
itineraries to be discovered
p.66
2
3
4
5
6
7
Terra plebis (common people’s land) along the Reno
Between the Reno and the Navile
A market outside of town
Cultural agritourism in the humid areas
The road of bread
Going for walks around Bargi
events
and happenings
p.68
DegustiBO
The places of taste
p.69
the city, the itineraries, the tastes
61
63
1. Bologna’s millenarian heart:
arcades, towers and unexpected treasures
There are many reasons for which Bologna is
such a seducing city everybody falls in love
with at their first encounter.
Its thousand year old history is still so clear in the
development of the roads, squares and buildings.
Its inhabitants are so truly welcoming and friendly.
Its unique architectural and artistic context slowly
reveals itself along the almost 40km of arcades,
disclosing well treasured marvels: a hidden and almost secret garden, suggestive churches, façades
that tell of the greatness of ancient families. Its
cultural traditions date back thousands of years
but at the same time they are projected into the
future, making the city cosmopolitan and dynamic.
If it is true that not even a child gets lost in the
centre of Bologna, as Lucio Dalla used to sing,
the best way to begin enjoying this city is
to start from its medieval heart, Piazza Maggiore: the square is overlooked by the great
Saint Petronius’ Basilica (one of the biggest
Catholic churches in the world) and by the
medieval buildings that still represent the lively public and economic life, just like they
used to do centuries ago.
Palazzo d’Accursio, that houses the city’s council,
the city, the itineraries, the tastes
the city, the itineraries, the tastes
62
with its crenellated towers, its walls and its
frescoes; Palazzo dei Notai, Palazzo dei
Banchi, Palazzo Re Enzo and Palazzo del
Podestà...
In the adjacent Piazza del Nettuno there is
Sala Borsa, a rich and modern multimedia
library. The Roman Forum of the ancient
Bononia (Bologna’s Latin name) can be
seen through its glass flooring.
In the square stands the sixteenth century
sculpture of Neptune by the Dutch mannerist sculptor Jean de Boulogne, also known
as Giambologna.
The sculpture towers above the homonymous fountain and it is so imposing that
the people of Bologna call it al Zigànt. For
centuries its outrageous nudity was covered with bronze “trousers”.
Its position is not accidental, it is the meeting point of the Cardo and the Decumanus,
the orthogonal lines of demarcation in Roman city planning.
Thanks to the arcades people in Bologna can get out of the sun and of the
rain: they are over forty kilometres long
and can be found in almost all the streets in the city centre. Where could
the longest arcade in the world be
situated? In Bologna, of course. It is
the one connecting Porta Saragozza with the suggestive Sanctuary
of Saint Luke, perched on the hills
overlooking the city: it is composed
of 666 arches and it is almost 4km
long.
The arcades date back to the Middle
Ages, when Bologna experienced a
considerable population increase
due to the flourishing University
(founded in 1088, it is the most ancient in the western world), which
attracted scholars from all over
Europe: to optimize the living spaces, the upper floors of the houses
were enlarged and the part protruding was supported with wooden
trabeations. This custom was so
common that in 1288 an Act was
promulgated establishing that all
new edifices had to have arcades,
which had to be at least 7 Bologne-
65
se feet high, that is as
tall as a man on a horse,
and just as wide. In 1568
the Papal Legate and
the Gonfalonier forced
the people of the city to
replace the wooden trabeations with brick ones.
However not everybody
obeyed, notwithstanding
the ten gold scudi fine:
and luckily they did not,
because today we can
still admire the beautiful
fourteenth century wooden structures, like the
ones belonging to Casa
Serracchioli and Casa
Isolani.
The towers are another
medieval architectural
feature that characterizes Bologna’s history
and appearance: the so
called Two Towers, the
Garisenda and the Asinelli towers, are a symbol of the city and are among the
twenty “survivors” of the almost one hundred towers
that between the twelfth and the thirteenth centuries
made Bologna the Selva Turrita, literally the
tower woods. Built for
military and gentilitial
purposes during the
Investiture Controversy,
they were a symbol of
the power of the richest families and also
an offensive and defensive instrument, but
even today the towers
are shrouded in mystery: it is still not clear why so many were
built.
And what can be said
about Bologna’s underground canals?
The rich water system
was exploited already
by the Romans. It is
composed of five canals and a natural torrent. The waterways
used to connect Bologna with the river Po, guarantee water supply and,
thanks to a natural drop, they used to make the city’s
many water mills and factories work: in the sevente-
the city, the itineraries, the tastes
the city, the itineraries, the tastes
64
enth century there were hundreds. Today part of the
underground canals can be visited thanks to exciting
guided tours on foot or by rubber dinghy: not to miss
the glimpse of an unusual “Venetian” Bologna which
can be enjoyed from the small window in via Piella...
Bologna offers many art routes: there are over forty
between museums and collections, and also fascinating religious buildings, exclusive edifices, a very rich
cultural life, arts and crafts and historic shops...Visitors
are spoilt for choice.
There is a new way of discovering, rediscovering
and understanding the genus, yesterday’s and
today’s Bolognese people, it is the project Genus
Bononiae - Museums in the city, a cultural, artistic and museum route in Bologna’s historic cen-
tre, in the ancient buildings restored and recovered for
public use; the roads in Bologna become virtual corridors and the buildings and the churches exhibiting
spaces in connection with the other museums, picture
galleries and cultural, economic and social realities
that liven up the local community.
INFORMATION
Bologna Welcome
Tourist information centre in Piazza Maggiore
tel. 051.239660
I.A.T. Tourist office at G. Marconi Airport, arrival gate tel. 051.6472113 www.bolognawelcome.it
Genus Bononiae - City Museums
tel. 051 19936317 www.genusbononiae.it
67
Itineraries to be discovered
The municipalities and the Province of Bologna devised a network of routes that reach the heart of Bolognese tradition and history, to the discovery of small urban centres rich in culture, art and nature, and
that make the wine and food and the agricultural products that are a feather in the cap for the territory
known. Detailed information about places and itineraries, tastes and typical products, maps and all the businesses
involved in the project can be found at: www.itineraridascoprire.it. Here are some of the itineraries proposed.
2. Terra plebis (common people’s land) along the Reno
The route follows the ecological corridor of the river Reno into the territory of Pieve di Cento as far as “la Bisana”
area of ecological rebalancing and Panfilia woods. Pieve di Cento distinguishes itself by its eighteenth century historic
centre and by some medieval and late Renaissance sites; the town hall, the theatre and the fortress are of considerable value. Significant is the institution of Partecipanza Agraria (Common land property), one of the few still existing
in Italy, dating back to 1260.
Founded as a community concession of land by the local land lord to several families that bound themselves to
reclaim it, till it and cultivate it, the Partecipanza agraria has kept its basic institutions and the original territory arrangement unchanged to this day.
3. Between the Reno and the Navile
The itinerary includes the municipalities of Argelato, Bentivoglio, Castello d’Argile, Castel Maggiore, Galliera, San Giorgio di Piano and San Pietro in Casale. There are tracks to go along by bicycle or on horse back and didactic routes inside areas of naturalistic interest and ecological rebalancing, like La Bisana, le Vasche dell’ex Zuccherificio, il Casone
del Partigiano, La Balia, l’Oasi La Rizza Centro Cicogna, il Bosco di Sant’Agostino or Panfilia. The Peasant Civilization
Museum in San Marino di Bentivoglio, the historic villages and the ancient buildings in San Giorgio di Piano, Bentivoglio and Castello d’Argile are a must. There are farms, agritourism farms and didactic farms that offer local agricultural
products: Emilia Romagna pear PGI, Altedo green asparagus PGI, melons, vegetables and Reno wines PDO.
4. A market outside of town
The best place to buy firstlings from the land is out of town, where they are produced, in that stretch of the Bolognese plain represented by the municipalities of Granarolo dell’Emilia, Malalbergo, Minerbio, Baricella, Budrio and
Molinella, which belong to the Association Terre di Pianura (Lands of the plain). This route collects the farms selling
their products retail (among which the Potato of Bologna PDO), agritourism farms and didactic farms.
The route also includes valuable artistic and cultural testimonies, besides the traces of the agriculture of the past:
the retting grounds where hemp was left to macerate and the piantate - rows of trees wrapped in grapevines, the so
called vite maritata - which today give shelter to plant and animal species otherwise destined to disappear and also
the grid of the Roman centuriation, which has survived and is still recognizable.
5. Cultural agritourism in the humid areas
In the municipalities of Medicina and Molinella there are humid areas and protected areas rich in aquatic flora and
fauna. The renaturalization areas of Vallona, Zerbetto, Cooperativa Lavoratori della Terra, Barbana and l’Oasi del
Quadrone are marsh biotopes where many migrant aquatic birds, once disappeared from the plain and now present
and visible, live and nest. Historic buildings like Buda Church and the medieval village of Selva Malvezzi offer suggestions for cultural visits, while the Northern Cross Radiotelescope - completed by the monumental satellite aerial
- represents the biggest of its kind in the world. For a tasty stop, Medicina celebrates its typical onion in occasion of
the ancient fair held on the second Sunday of July.
6. The road of bread
This route was born as a project of the association Montagnamica (literally, mountain friend) to recover and enhance
the organic cultivation of cereals widespread in the Bolognese Apennine area through the qualification of the entire
productive chain, from the field to the consumers’ tables. The tasty local mountain bread, for its high quality and its
traditional and cultural value, has become the symbol of the typical tastes from these mountain lands and the protagonist of a tourist, cultural and gastronomic itinerary. The association Montagnamica, founded in 2003, has the task
to promote and enhance the territory by making the activities of producers and craftsmen known and by defining the
specifications and the quality certifications of the typical products.
7. Going for walks around Bargi
Bargi is a small and ancient hamlet in the Apennines. In the time of Matilda of Canossa it was one of the most important centres in the Upper Reno valley. There are other small suggestive villages in the surroundings, connected by
an itinerary at the discovery of the naturalistic beauties of Suviana Lakes and Brasimone Regional Park, through the
places that during the Middle Ages were the passage of the pilgrims and the merchants going to Rome.
This is where visitors can find farms making typical and organic products, agritourism farms and restaurants offering
traditional dishes made with truffle, a delight that abounds in the woods of the area insomuch that Bargi belongs to
the national association Città del Tartufo (the truffle towns). Other delicious “fruits” of this area, where the association Apicoltori Val Limentra (Beekeepers of the Limentra valley) has been active for twenty years, are also honey,
pollen, royal jelly and propolis.
the city, the itineraries, the tastes
the city, the itineraries, the tastes
66
69
events & happenings
typical tastes, music, street markets, carnivals, theatre, traditions and celebrations…
Spring
Monteveglio, beginning of March, Saracca (salted fish) festival
Anzola Emilia, May, Spring festival
Sasso Marconi, 25th April, Guglielmo Marconi Day
Castello di Serravalle, May, Fiera del Maggiociondolo (a festival with sports events, traditions, etc.)
and Mercato delle cose buone (a market of local produce)
Savigno, May, Palio del Maggio (ancient horse race)
Summer
Anzola Emilia, June, the Anzola fair
San Giovanni in Persiceto, June/September, Arte&Città (a cultural event) and Fira di Ai (literally, garlic festival)
Bazzano, June, the Health fair (an event dedicated to health and wellbeing)
Monteveglio, beginning of June, the Abbey feast
Porretta Terme, July, Porretta Soul Festival
Castello di Serravalle, August, Calici di Stelle, wine tastings under a starry sky
Castel d’Aiano, August, Ferragosto in Castel d’Aiano and Motofest (motorcycle event) in Rocca di Roffeno
Gaggio Montano, July, Gaggio è un miraggio (a folk festival with shows, music, dancing, food stalls, etc.)
Rooster festival - Hunters festival - the festival of Agriculture
Lizzano in Belvedere, August, the feast of Our Lady of the Maple Tree
Savigno, September, Saint Mathew’s fair
Autumn
Anzola Emilia, September, Santa Maria in Strada festival
San Giovanni in Persiceto, mid September, the Autumn fair
Bazzano, mid September, Bazzano Autumn festival and Mercato delle cose buone (a market of local produce)
Castello di Serravalle, October, Gnocco fritto (fried dough) festival
Monteveglio, mid October, Autumn festival and Mercato delle cose buone (a market of local produce)
Savigno, September/October, Tartufesta (truffle festival)
Winter
Savigno, beginning of November, fine white truffle of Colli Bolognesi national festival
San Giovanni in Persiceto, February/ March, the Persiceto Historical Carnival
Castello di Serravalle, 16th January, Saint Anthony’s fire
Gaggio Montano, December, Saint Lucy’s feast day and the Living nativity scene in Pietracolora
Lizzano in Belvedere, October/ November, Tartufesta (truffle festival)
Porretta Terme, December, the Porretta film festival
information & tourists reception
TOURIST OFFICE Zola Predosa (cities of Bazzano, Casalecchio di Reno, Castello di Serravalle, Crespellano,
Monte San Pietro, Monteveglio, Savigno, Zola Predosa) via Masini 11 c/o Villa Edvige Garagnani Zola Predosa
tel. 051.752838 - 051.752472 [email protected] www.iatzola.it
Sasso Marconi - UIT InfoSasso via Porrettana 312 (Piazza dei Martiri) Sasso Marconi tel. 051.6758409 [email protected] www.infosasso.it
Lizzano in Belvedere - Lizzano in Belvedere, piazza Marconi, 6 tel. 0534 51052
[email protected] www.comune.lizzano.bo.it
Lizzano in Belvedere - IAT di Vidiciatico via Marconi 31, Vidiciatico, tel. 0534.53159
[email protected] www.comune.lizzano.bo.it
the territory
the territory
68
DegustiBo
DegustiBO is the red quality seal of the Province of Bologna which promotes the excellence
of Bolognese typical products. The Bolognese territory is one of the most certified in Europe:
there are in fact many PDO and PGI products that prove also the cultural value of an important
wine and food tradition.
The initiative aims to award those companies promoting the excellence of the province of Bologna on the one hand and,
on the other, to be a reference point for the people who want to taste high quality products. The seal, born within the
project “Enhancement and promotion of the territory” founded by Fondazione Carisbo and registered with the Chamber
of Commerce on 16 May 2008, is given to those companies that commit to observe the prescriptions foreseen by the
specifications.
An evaluation commission presided over by Prof. Massimo Montanari and composed of experts in the field and qualified
representatives deals with the evaluation of the applications received.
Currently 84 companies bear the seal: 18 agritourism farms, 23 restaurants, 11 groceries, 10 bakers’ shops, 8 fresh
pasta shops, 4 delicatessens, 7 butchers’ shops and 3 greengrocers.
Agritourism
Agriturismo S.Giuliano
via Galletta, 3
S.Lazzaro
Podere Santa Croce
via Bonaccorsi, 17
Argelato
Pan di Legno
via del Poggio, 550
Castello di Serravalle
La Crocetta
via Castelfranco, 36
S.Giovanni in Persiceto
Il Poggiolo
via Gorgognano, 4
Pianoro
I Salici
via Suor Donati, 108
Anzola Emilia
Le conchiglie
via Lagune, 76/1
Sasso Marconi
Rio Maggiore
via Rio Maggiore, 22
Sasso Marconi
Santissima Trinità
via Marana, 9/A
Budrio
Santa Maria Maddalena
via Armiggia, 33
Budrio
Poggiolandi
via Sassonero, 3
Monterenzio
Società Agricola
Le Ginestre
via Pietro Nenni, 4/2
Pianoro
Azienda agrituristica
dell’Orso
Località Polveriera
Grizzana Morandi
COPAPS
cooperativa sociale
via Maranina, 36
Sasso Marconi
Arcadia
via Cornetta, 491
San Pietro in Casale
Ca’ Guidotti
via Medelana, 16
Marzabotto
Società Agricola
Farneto
via Collina, 1
Monterenzio
Az. Agr.
Bortolotti Maria
via San Martino, 1
Zola Predosa
Az. Agr. Il murello
via Fiorentina, 3780
Medicina
Vincenzi Monia
via della Pieve, 1
S.Benedetto Val di Sambro
Bakers’
and Cake shops
Il Forno di Calzolari
via del Mercato, 2
Monghidoro
Pasticceria Saffi
via Saffi 2/D
Bologna
Nottetempo
via Murri, 148/b
Bologna
71
Torte e Tortelli
galleria Nik Novecento, 1
Sasso Marconi
Tamburini
via Caprarie, 1
Bologna
Mafaro Francesco
via Lame, 160
Bologna
Da Maurizio
via Saati, 6
San Giovanni in Persiceto
Il panificio di Bai Luciano
via Nosadella, 7/A
Bologna
Rosticceria Due Torri
via Mazzini, 49/A
Bologna
Al forno
delle Sorelle
Bongiovanni
via G. Bruno
San Giovanni in Persiceto
OMAR
via L. Campanini, 14
Pieve di Cento
Pasticceria Eporedia
via Arno, 25/1
Bologna
Forno
Matteoni Enrico e C.
via Monari, 10
Vergato
Groceries
Ditta
Capponcelli Maurizio
via Benelli, 1
S.Giovanni in Persiceto
La Bottega
Sasso Marconi
via Porrettana, 298
Sasso Maconi
La Pachenia
via Centese, 17
Argelato
Spaccio Fratelli Caretti
via Zenerigolo, 4/B
San Giovanni in Persiceto
Pausa Sfiziosa
via M. Gandhi, 2
Bentivoglio - loc. San Marino
Tamburini
via Caprarie, 1
Bologna
Panificio Ghini
via Sillaro, 57/B
Casalfiumanese
loc. Sassoleone
Cose Buone
via Lavino, 175
Monte San Pietro
Delicatessen
and Rotisseries
La Ghiotta
via Lavino, 189
Calderino di Monte S. Pietro
Torte e Tortelli
galleria Nik Novecento, 1
Sasso Marconi
Franchi Dario
via Lavino, 503
Monte San Pietro
Drogheria Gandolfi
via IV Novembre, 52
Lizzano in Belvedere
Spicchiricchi
via Galliera, 22/B
Bologna
Matteoni Enrico e C.
via Monari, 10
Vergato
Alimentari Palmieri
via Roma, 2
Vergato
Butchers’ shops
Dell’Edera
via Edera, 20
S. Lazzaro di Savena
Degli Esposti Paolo
via Porrettana Nord, 1/B
Marzabotto
Macelleria Marconi
via Marconi, 22
Bologna
Fresh Pasta
Shops
Macelleria e MinI
market Mattarozzi
via Lavino, 314
Monte San Pietro
Galliera
via Due Ponti, 5/7
Argelato
Torte e Tortelli
galleria Nik Novecento, 1
Sasso Marconi
Il regno della pasta
via della Repubblica, 66
S. Lazzaro di Savena
Delizie di Pasta
via Marzabotto, 8
Ozzano dell’Emilia
Ilenia
via della Barca, 21/3
Bologna
Sfogliarina
via Porrettana 452
Casalecchio di Reno
Naldi Valeria
via del Pratello 71/A
Bologna
Le sfogline
via Belvedere 7
Bologna
Il girasole
via Cavour, 18
Vergato
Dall’aglio Paola
via dello Sport, 12/b
Calderara di Reno
Zambelli Roberto
via 2 Agosto 1980, n. 108
Sant’Agata Bolognese
La locanda Smeraldi
via Sammarina, 47
Bentivoglio
Il Pescatore
via Lunga, 20/B
Anzola dell’Emilia
Ristorante Biagi
via Savenella, 9/A
Bologna
Franco Rossi
via Goito, 3
Bologna
Trattoria Romano
viale Pietramellara, 15
Bologna
Hotel Ristorante
Montegrande
via Marconi, 27
Vidiciatico
Hotel Ristorante
Ca’ Venezia
via Minghetti, 148
Vergato
Albergo Ristorante
Da Gilberto
Bacino Brasimone, 86
Camugnano
Bar Ristorante
La Scuderia
via XX Settembre, 53
Dozza
Macelleria montanara
via Roma, 64
Gaggio Montano
Al Voltone
piazza Re Enzo, 1C
Bologna
Ristorante Rossi Sapori
Regina Hotel
via Saliceto, 8
Bentivoglio
Macelleria Pirazzoli
via Emilia, 43
Dozza - loc. Toscanella
Cantina Bentivoglio
via Mascarella, 4/B
Bologna
Polpette e Crescentine
via dei Fornaciai, 9/3
Bologna
Macelleria C.M.
via Saragozza, 25
Bologna
Trattoria San Chierlo
via San Chierlo, 13 A
Monte San Pietro
Greengrocers
Restaurants
Antica Trattoria
del Cacciatore
via Caduti di Casteldebole, 25
Bologna
Albergo Stella
via Giovanni XXIII, 67
Tolè di Vergato
Locanda La Tagliolina
via Marzatore, 41
Monteveglio
Antica Trattoria
Belletti
via Lavino, 499
Montepastore
Locanda del Castello
Palazzo de Rossi, 16
Sasso Marconi
Due Lune
via Bertocchi, 1/A
Bologna
Tamburini
via Caprarie, 1
Bologna
Trattoria Vilma
via Valle, 33
San Vincenzo di Galliera
Ristorante Nuova Roma
via Olivetta, 87
Sasso Marconi
Lella Collina
frutta e verdura
via Lavino, 1/B
Monte San Pietro
Le 5 stagioni
vicolo Stagni, 8
Imola
Ditta Franceschini
via Pescherie Vecchie 2/B
Bologna
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the city, the itineraries, the tastes
70
75
The Consortium of Parmigiano-Reggiano cheese does not take responsibility
in relation to the information about the dairies, which was provided directly by the interested makers.
77
© photographic images
Enrico Valenti and Francesca Zanetti (Eccentrico)
photos of the dairies, p. 16 bottom, 17 top, 19 bottom, 24, 27, 29 bottom, 49 bottom, 50 top, 67
Carlo Guttadauro
p. 18, 19, 22, 23, 26, 29, 30 - 31
Photographic archive of the Consortium of Parmigiano-Reggiano cheese
p. 25
Lucio Rossi - Foto R.C.R. Parma
p. 5, 72 -73
Claudio Guidetti’s archive
p. 17 bottom
Francesca Soffici
p. 20
Fabio Martinelli
p. 36 bottom
Emmanuele Coltellacci
p. 39 bottom, 44 bottom
Paolo Balbarini
p. 27 top
Photographic archive of the Province of Bologna
p. 40 bottom, 42, 43, 44 top, 47 bottom, 48 bottom, 49 top
Photographic archive of Emilia Romagna Turismo
p. 40 top, 41 top, 60, 62 bottom, 63, 64, 65
Archive of San Giovanni in Persiceto Town Hall
p. 37 bottom, 38 top
Archive of Savigno Town Hall
p. 45
Archive of Castel d’Aiano Town Hall
p. 46
Archive of Gaggio Montano Town Hall
p. 48 alto
Archive of the Guglielmo Marconi Foundation
p. 51
Photographic archive of the Government Department Responsible for Archaeological Heritage of Emilia Romagna
p. 38 bottom, 39 top
Photographic archive of Hotel Helvetia Porretta Terme
p. 50 bottom
iStockphoto
p. 21, 32 33
Fotolia
p. 47 top © silvana comugnero, 58 - 59 © claudio zacc, 62 © anghifoto
The editor has done everything possible to trace the holders of the photographic rights of the images published
and is prepared to fulfil his obligations in the event of possible errors or omissions
For updated information
on the world of Parmigiano-Reggiano
and the dairies making the cheese
visit the website www.parmigiano-reggiano.it
A GPS guide of the dairies
for the main satellite navigation systems
can be downloaded from the website
eccentrico.eu
Consortium of Parmigiano-Reggiano cheese
Bologna Section
Viale Virgilio, 55 - 41123 Modena
Tel. 059.208630 Fax 059.208635
www.parmigiano-reggiano.it