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The museums of taste in Romagna
The museums of taste in Romagna
Good food is at home in Romagna. If Emilia Romagna is in fact the region in Europe with the largest number of DOP (Protected Designation of Origin) and IGP (Guaranteed Geographical Indication) food and wine products, in Romagna there are true excellences of flavour capable of delighting the palate. The piadina romagnola, the nectarine peach, the sweet salt of Cervia, the extra virgin olive oil of Brisighella... the list is still long and could go on for several lines.
Taste museums have been dedicated to some of these top-quality certified products, places where you can discover what makes them unique and taste the best recipes of Romagna cuisine. A visit to these special museums is the best way to learn about truly interesting stories and even more extraordinary flavours.
Artusi House in Forlimpopoli
Casa Artusi, a truly unique and special place, is dedicated to Pellegrino Artusi, the father of Italian cuisine who was born in Forlimpopoli. Casa Artusi is in fact the first 'living museum' of Italian domestic cuisine. It is a place open to everyone (cooks, amateurs, gourmets, children) and able to speak to each and every one of us through the authentic flavours of country cooking and the best local traditions. The cookery school, Pellegrino's personal library, the Artusi restaurant, the civic library and the Artusi library, the wine tasting rooms: there are various spaces to explore following personal trajectories of taste and curiosity.
Cervia Salt Museum
A beautiful museum overlooking the canal port of the seaside resort is dedicated to Cervia's white gold. Very active throughout the year with initiatives for all ages and equipped with a good digital component, the Cervia Salt Museum tells the story of this precious product around which the life of the town has moved for centuries. A true open-air section of the museum is the Camillone Saltworks, where it is possible to watch salt being extracted as it was done in past centuries.
Massa Lombarda Fruit Growing Museum
Romagna is the land of fruit par excellence: in the past, top-quality peaches, apples and pears made the fortune of skilled farmers. In the small Ravenna municipality of Massa Lombarda, an old farmhouse called "Ca' Rossa" houses a museum dedicated to fruit growing. The museum recounts the golden age of fruit, from the end of the 19th century to the mid-20th century, through an exhibition of agricultural machinery and state-of-the-art products.
Brisighella Oil Museum
It is not just a simple condiment, but an elixir of taste and health: the extra virgin olive oil of Brisighella is an authentic pride of the people of Romagna. Those who want to discover all the secrets of this liquid gold can visit a fascinating open-air museum a few steps from the charming historic centre of Brisighella and see in action the brand new mill where the best olives of the territory are pressed. The best time to visit is at the beginning of autumn, but also in the other months the itinerary is extremely enthralling.
Herb Garden of Casola Valsenio
Close your eyes, count to three and then open them again, letting yourself be invested by a cascade of colours and scents that will immediately put you in a good mood. In Casola Valsenio, a hilltop village a few kilometres from Faenza, there is a large garden dedicated to medicinal plants. You will find hundreds of spontaneous herbs used in medicine, cosmetics and cooking thanks to the experience and knowledge of different peoples who have studied them throughout history. The museum consists of a large garden with plants that bloom in every season, a more traditional museum where workshops are held, and an olfactory library where you can awaken your nose among dozens and dozens of perfumes and smells.
The Pellegrini Pit in Sogliano al Rubicone
Sogliano al Rubicone, in the hinterland of Romagna, is a small municipality strongly linked to a wonderful product: Fossa cheese, a cheese that matures for a long time underground, acquiring heady aromas and flavours. The Fossa Pellegrini farm is located among the ruins of the ancient local castle and preserves ancient pits dating back eight hundred to one thousand years. The maturing of Fossa cheese begins every year in August and ends in November, when the pit is reopened.
The bread and eel museum in Ferrara
On the border between Romagna and Emilia, the province of Ferrara is home to two interesting museums of taste. The Bread Museum 'Il mulino sul Po' is in the small village of Ro and tells the story of Ferrara's typical bread. From the grinding of the wheat to the moment when the Ferrara IGP bread arrives on the table, the museum itinerary retraces the various stages in the preparation of this simple food that is deeply tied to the territory. Comacchio, on the other hand, is home to the Eel Museum, a Slow Food presidium and an image product of this land. A fish that, through its history, will tell you about the temperament and character of the inhabitants of these shores.
Good food is at home in Romagna. If Emilia Romagna is in fact the region in Europe with the largest number of DOP (Protected Designation of Origin) and IGP (Guaranteed Geographical Indication) food and wine products, in Romagna there are true excellences of flavour capable of delighting the palate. The piadina romagnola, the nectarine peach, the sweet salt of Cervia, the extra virgin olive oil of Brisighella... the list is still long and could go on for several lines.
Taste museums have been dedicated to some of these top-quality certified products, places where you can discover what makes them unique and taste the best recipes of Romagna cuisine. A visit to these special museums is the best way to learn about truly interesting stories and even more extraordinary flavours.
Artusi House in Forlimpopoli
Casa Artusi, a truly unique and special place, is dedicated to Pellegrino Artusi, the father of Italian cuisine who was born in Forlimpopoli. Casa Artusi is in fact the first 'living museum' of Italian domestic cuisine. It is a place open to everyone (cooks, amateurs, gourmets, children) and able to speak to each and every one of us through the authentic flavours of country cooking and the best local traditions. The cookery school, Pellegrino's personal library, the Artusi restaurant, the civic library and the Artusi library, the wine tasting rooms: there are various spaces to explore following personal trajectories of taste and curiosity.
Cervia Salt Museum
A beautiful museum overlooking the canal port of the seaside resort is dedicated to Cervia's white gold. Very active throughout the year with initiatives for all ages and equipped with a good digital component, the Cervia Salt Museum tells the story of this precious product around which the life of the town has moved for centuries. A true open-air section of the museum is the Camillone Saltworks, where it is possible to watch salt being extracted as it was done in past centuries.
Massa Lombarda Fruit Growing Museum
Romagna is the land of fruit par excellence: in the past, top-quality peaches, apples and pears made the fortune of skilled farmers. In the small Ravenna municipality of Massa Lombarda, an old farmhouse called "Ca' Rossa" houses a museum dedicated to fruit growing. The museum recounts the golden age of fruit, from the end of the 19th century to the mid-20th century, through an exhibition of agricultural machinery and state-of-the-art products.
Brisighella Oil Museum
It is not just a simple condiment, but an elixir of taste and health: the extra virgin olive oil of Brisighella is an authentic pride of the people of Romagna. Those who want to discover all the secrets of this liquid gold can visit a fascinating open-air museum a few steps from the charming historic centre of Brisighella and see in action the brand new mill where the best olives of the territory are pressed. The best time to visit is at the beginning of autumn, but also in the other months the itinerary is extremely enthralling.
Herb Garden of Casola Valsenio
Close your eyes, count to three and then open them again, letting yourself be invested by a cascade of colours and scents that will immediately put you in a good mood. In Casola Valsenio, a hilltop village a few kilometres from Faenza, there is a large garden dedicated to medicinal plants. You will find hundreds of spontaneous herbs used in medicine, cosmetics and cooking thanks to the experience and knowledge of different peoples who have studied them throughout history. The museum consists of a large garden with plants that bloom in every season, a more traditional museum where workshops are held, and an olfactory library where you can awaken your nose among dozens and dozens of perfumes and smells.
The Pellegrini Pit in Sogliano al Rubicone
Sogliano al Rubicone, in the hinterland of Romagna, is a small municipality strongly linked to a wonderful product: Fossa cheese, a cheese that matures for a long time underground, acquiring heady aromas and flavours. The Fossa Pellegrini farm is located among the ruins of the ancient local castle and preserves ancient pits dating back eight hundred to one thousand years. The maturing of Fossa cheese begins every year in August and ends in November, when the pit is reopened.
The bread and eel museum in Ferrara
On the border between Romagna and Emilia, the province of Ferrara is home to two interesting museums of taste. The Bread Museum 'Il mulino sul Po' is in the small village of Ro and tells the story of Ferrara's typical bread. From the grinding of the wheat to the moment when the Ferrara IGP bread arrives on the table, the museum itinerary retraces the various stages in the preparation of this simple food that is deeply tied to the territory. Comacchio, on the other hand, is home to the Eel Museum, a Slow Food presidium and an image product of this land. A fish that, through its history, will tell you about the temperament and character of the inhabitants of these shores.
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