Italian cuisine in Romagna

Piadina romagnola, or piada romagnola, pie romagnola, pjida romagnola, pièda romagnola, pji romagnola, pida romagnola, in Romagna is a flatbread made ​​of crushed wheat flour, water, salt, and places, other ingredients. The classical piada in Romagna is stretched thin with a rolling pin and is cooked on burning fire, on the "testo", a clay pan, bottom hem, whose shape is something primitive.

The result is a large disk mottled brown for the heat of the fire, crisp, tender, delicate flavor, which is eaten with good cold cuts, cheeses, herbs and generous campaign Sangiovese di Romagna. The simple flatbread provides the following ingredients:

- 1 kg of flour

- 20 g dose of baking

- 180-200 g of lard

- A pinch of salt

- A pint of milk

That country provides the following ingredients: flour, lard, baking soda and sugar. The more rustic is prepared, however, without lard and water instead of milk.

It 'a vine' white grapes' that produces a light wine to be consumed within the year following the harvest.

The origin, in Romagna, dating back to Etruscan and Roman periods, where the colonists planted vines after the drainage and the lands Romagna.

Pier de 'Crescenzi wrote in 1305: "There is another species of grape called Tribiana, which is white with berries round, small and abundant, which does not bear fruit at a young age growing up but become fruitful."

Over the years, the ancient strain of Trebbiano is born a family of varieties, some of which are closely related, cultivated widely in Italy and abroad (some areas of France and California).

A land where if you ask for water, they give you wine…. that’s Romagna.

First mention is made of this wine as far back as the 17th century; legend has it that during a banquet held at the Monastry of the Capuchin Monks at Santarcangelo di Romagna, in the presence of Pope Leon XII and other illustrious guests, this wine, which was produced by the monks themselves, was served.
The wine was well received and they asked what it was called. A quick-witted monk said that it was called “Sunguis di Jovis” = Sangue di Giove (The Blood of Jupiter), hence Sanjovese. Over the years, it was adopted as the symbol of Romagna, thanks in part to attentive and intelligent producers.

The grape variety is a ‘white berry’ grape called 'Bombino Bianco' (little white bomb).

The first thing to strike you about this wine is its name: farmers managed to pay all the debts they accumulated during the year with this wine, thanks to its very resistant and fertile vine which can stand up to any weather conditions.

In fact, when deals were made by spoken promise, they were called 'Pagadett'.

Albana is a 'white berry' grape (with a large, pentagonal leaf, and a deep yellow skin) and was the first white wine in Italy to obtain the Denominazione di Origine Controllata e Garantita (D.O.C.G.), in 1987 (conforming to DOC laws but also tested by government-appointed inspectors).
The origin of the “blond nectar of Romagna” seems to go back to Roman times. Mention is made of it in manuscripts of that time which cite Galla Placidia, the daughter of Teodosio. Other people think the name comes from the Colli Albani (Albani Hills), where the Legionaries who colonized Romagna came from. But the most probable origin is 'Albus' (white par excellence), referring to the quality of light grape which is considered the best of all white grapes, and hence Albana.
Legend has it that the beautiful blond Galla Placidia arrived in a small town perched on a rock on the plain between Forlì and Cesena in 435 AD: the friendly townspeople were struck by her beauty and offered her their sweet, full-bodied local white wine in a unrefined terracotta jug; she was so enraptured by the quality of the nectar that flowed sweetly into her veins, making her happy, that she exclaimed: “You shouldn’t be drunk so humbly, but DRUNK IN GOLD (BERTI IN ORO)”; according to the legend, ever since then, the town where the queen quenched her thirst has been called Bertinoro.

It is a ‘red berry’ grape of the 'Refosco dal Peduncolo Rosso' variety dating back to ancient times.

It is a medium sweet red wine which can be drunk as soon as it has been bottled. It was mentioned in Byzantine times when it was imported from Dalmatia and Istria along with limestone to build historical monuments in Ravenna.

The first real mention of this characteristic wine dates back to the 13th century and refers to the vine and the wine from Friuli (Barbatelle from Terrano d’Istria or from Carso, synonyms of Refosco d’Istria or Carso), which was then cultivated in the wine producing areas of Forlì and Cesena under the name of Cagnina.