If you’d like to enjoy the authentic Brisighella, you mustn’t miss out on its’ most famous and tasty produce!
It’s the main product from Brisighella as well as the first, in 1996, to have obtained “protected status” (DOP) which underlines the presciousness of an oil that dates back to Roman times.
If you’re interested, we recommend a trip to one of the olive oil factories in our region. Ask us to organise a visit!
When you come to Romagna you can’t fail to treat yourself to some Mora Romagnola salame! The name “Mora” (dark haired) of this particular breed of pig was registered in 1942 and is easily recognisable from the colour of its’ skin.
These are pork meats produced in a particular manner, typical in Romagna.
Salsiccia Matta is very tasty, prepared with mainly offal. It can be cooked flame-grilled or in olive oil – antipasti style.
Ciccioli however are small irregular shaped pieces of pork, with a dark colour which are perfect as antipasti cold meats or to accompany an aperetif. These are cooked in a copper pot and strained.
As well as tagliatelle, cappelletti e tortelli, In the Romagna region (and especialy in Brisighella) we offer particular types of fresh pasta that can only be found here such as spoja lorda and curzul .
he former is a filled pasta served in a chicken broth. The curzul on the other hand are best enjoyed with a shallot onion based sauce.
Romagna is an area of excellence in wine-growing, who cultivate their “home grown” wines from the local vineyards to the very highest standards. You can visit one of the many wine cellars in our region for tasting sessions, we recommend you refer to the “Emilia Romagna da Bere” guide by the Italian Sommelier Association and can be viewed for free (see link below).
Sangiovese wine is the first Romagnolo wine to have achieved DOC status (protected). This red wine symbolises and represents this area and three types are produced: Sangiovese Superiore, Sangiovese Riserva and Sangiovese Novello.
Albana wine is the first white wine to receive the DOCG status and together with Sangiovese, these are the signature wines representing our region. This can be dry or sweet.
This is a sweet autumnal wine with a deep purple-red colour from the Refosco vine, a perfect accompaniment to roasted chestnuts or Ciambella Sponge cake.
This strangely named wine is from the white Bombino vine. It is so-called, due to its’ ability to “pay back debts” as it offers relief to the wine grower due to its’ abundance.
Forgotten Fruits are a group of ancient fruits grown in the local fields of the region which are almost only now found in the wild.
Some of our local producers, have decided to re-discover them, re-introducing them into their menus. The queen of these forgotten fruits is the Pera Volpina, perfect when poached in red wine and sugar. Amongst the others you’ll come across Corbezzolo, Corinola, Quince, Jujube, Medlar and Rowan.
The “Moretto” is an indiginous artichocke to Brisighella, which has not been tampered with genetically. It grows in the wild, in the local Apennine Mountains and has a slightly bitter, unique taste but decidedly appetising.
The Moretto Artichocke Festival is organised every year in the first 2 weeks of May.
For guided tours of local cities of Art in Emilia Romagna, and Brisighella: brisighellatailorguide.com
The Sangiovese Wine Trail: www.stradadelsangiovese.it
The Emilia Romagna Drinking Guide www.emiliaromagnavini.it/guida.asp