Transcript The place where we live

Comenius Project
2007
PROVINCES:
Bologna,
Piacenza, Parma,
Reggio Emilia,
Modena, Ferrara,
Ravenna,
Forlì-Cesena,
Rimini.
The territory of
Romagna consists of a
wide plain south of the
Po river and Appennine
mountain run from north
to east.
A natural line separetes
Romagna from Marche,
Umbria, Tuscany and
Adriatic sea.
Archeologists have proved
that the region was occupied
by the Etruscans in the 6th
century B.C. in the 4th
century it was then invaded
by the Celts, and in the
3°century the Romans
conquered it. With the
decadence of the Roman
Empire, in 402 A.D. Emperor
Onorus moved the capital
from Rome to Ravenna. After
numerous invasions, the
region was entrusted to the
Pope, to be politically included
in the State of the Church in
the early 11th century.
When the municipal
life starded to rise
again, in thr late
Middle Ages towns like
Bologna, Piacenza,
Modena and Reggio
enjoyed remarkable
prosperity due to the
strategic position of
the region among the
many Italian States of
the tima and to
powerful families. The
region was finally
united to the newborn
Kingdom of Italy in
1860.
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At 142 metres above sea level whith the
repubblic of San Marino and Carpegna in the
background,rises Gradara theatre of the
tragic love story of Paolo and Francesca
mentioned by Dante,Petrarca,Boccaccio and
Dannunzio.Following this,the Malatesta
after buying it,transformed the tower into
a Rocca. In 1464 their dominion which had
transformed Gradara into an “Embellished
villa”. Then began the era of the Sforzas
which gave the Rocca and all-round
rinascimental appearance. Whith the
premature death of young Costanzo,and
shortly after the death of Giovanni,the
Sforza dynasty. In 1631 the Rocca along
whith the Duckedom of Pesaro and Urbino
became part of the Papal State.Zanvettori
in 1920 bougth the fortress and destined it
to a comprehensive restoration which would
last for three years. On her death in 1983
the fortress become property of the
state.Francesca seduced by the beautiful
aspect of Paolo and abandoning herself to
the love passion. A story that Dante told
first and which has also inspired various
poets and artists of all times.
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The “the wine and dine route
through the hills of Forli and
Cesena”is 287 kilometres long. It is
a complex trail because it cuts
throug six large valleys of central
Romagna (Tramazzo, Montone, Rabbi,
Bidente, Sano and Rubicone in the
hills and foothills from the Via
Emilia to the north, to the small
towns half way up the valley to the
south (Madrigliana,
Dovadola,Predappio,Civitella,Mercato
Saraceno,Sogliano). Imaginary entry
gates to the Route are the towns of
Forli,Forlimpopoli,Cesena and
Savignano sul Rubicone of the
historical Via Emilia. The side bordes
of the areain questions are the same
as the Forli Cesena provincial
bordes:Faenza to the north-west
and rimini to the south-east.
The region is the queen of homemade pasta and dishes include tasty oven-baked lasagne, tagliatelle with
traditional “Bolognese” meat sauce, tortellini and cappelletti in broth. However local cuisine also includes
cold cuts such as “coppa”, the traditional “zampone” of Modena (stuffed pig’s trotter), “culatello” (a type of
ham) and Parma ham, salami from Felino (in the province of Parma) and “mortadella” from Piacenza. In
the province of Modena no table would be complete without a bottle of refined balsamic vinegar whereas
on the coasts of Romagna visitors should not leave before trying the humble piadina made from flour and
water and accompanied by a delicious glass of Trebbiano or Lambrusco. Speaking of wines, Emilia and
Romagna are the birthplaces of two of the noblest Italian “wines” - Lambrusco and Sangiovese.
The pleasures of fine food and wine have been at home in Emilia-Romagna for countless centuries. This is
the land of interminable platters of fresh-off-the-boat grilled fish, Parma ham, Parmesan cheese
"Parmigiano Reggiano", balsamic vinegar from Modena and Reggio Emilia, crusty loaves from Ferrara, the
traditional "Piadina", piada bread of Romagna, the pungent cheese of Sogliano, ripened for 6 months in
underground caves, the stuffed tortellini noodles of Bologna and the pork brawn of Piacenza.
The grapes of the region's vineyards are fermented to make exquisite wines, like the reds Gutturnio,
Grasparossa di Castelvetro, Lambrusco di Sorbara and Sangiovese of Romagna; the whites Albana and
Trebbiano. Not to mention the wines of the hills of Bologna and Piacenza, or those of the coastal plains of
Ferrara:
there are over 450 qualities of wine produced in the tempered climate of Emilia-Romagna.
Besides the regional wine house "Enoteca" inside the Castle of Dozza, in the Province of Bologna, many
different wine cellars are open to visitors. The visitor can taste the pleasures of the typical foods and
wines of the region in the restaurants, the "Osterie" (wine cellars) and the farmhouses walking eleven
special itineraries through the region (the “Road of Flavours and Wines”). The visitors will be surely
delighted by the discovery of how the richness and variety of regional cuisine, wines and typical products
that have remained true to tradition are made, realized and prepared.
PIADINA
Piadina romagnola is an unleavened tyde of bread boasting nery ancient origins. It was cooked on testo a stone
located on embers which has now been replaced by a egular iron frying pan. Piadina romagnola is the symbol of
The regional gastronomy and is should be eaten like a sandwich filled with local cold such as a squasquerone
PARMA HAM PARMA
Aside from Parma’s famous Parmesan cheese, the prosciutto or ham of Parma, is without a doubt the city’s most
famous gastronomic product. According to Italian law this ham can only be produced around Parma. Its
extraordinary flavor was first noted by an author in 100 B.C. Four simple ingredients are needed to make Prosciutto
di Parma: pigs, salt, air (specifically the cool, sweet air of the Parma countryside) and time (300 days minimum).
The list of what isn't allowed is much longer: no spices, smoke, sugar, water, nitrites, or any of the additives
associated with modern ham production. Though the word “prosciutto" simply means ham in Italian, it comes from
the verb "prosciugare", "to dry" - referring to the air-dried curing process. The rosy-colored Prosciutto di Parma,
with its earthy sweetness and slightly spicy aroma is widely considered to be the world's best ham. The texture of
prosciutto di Parma is just as important as the taste; supple and silky.
SALAMI COPPA AND HORSEMEAT, Piacenza
The gastronomic pride and joy in the area around Piacenza is its coppa, a soft sausage with a subtle flavor, and the
Piacenza salami, all of which enjoy the label D.O.C. (Denominazione di Origine Controllata or Denomination of
Controlled Origin). The region is also well known for its “picula di cavallo”, minced horsemeat cooked over a low fire.
REGGIANO PARMESAN, Parma and Reggio Emilia
Considered the king of Italian cheeses, “Parmigiano Reggiano” or as we know it, “Parmesan cheese”, is the most
famous product of Reggio Emilia and the surrounding area. Its origins are ancient – it seems it may have been
known by the Etruscans. Some trace it to the hard cheeses the Romans transported to the port of Luni, while others
associate it with the agricultural heyday of the 12th century. Although the cheese took its name from the diocese of
Parma, Enza Valley (between Parma and Reggio) is the cheese’s precise birthplace. Boccaccio mentioned the cheese
in the eighth day of his renowned Decameron, “In a town called Bengodi… there was a mountain made up
completely of shaved Parmesan cheese.” Today the famous cheese is known and loved the world over, shaved on
meats and soups, and sprinkled on pastas
TORTELLINI, Bologna
Tortellini are tiny pasta, folded to resemble a navel. The Bolognese claim to have invented this pasta and in the city
of Bologna there is even the “Learned Order of the Tortellini”, a group with a large and impressive membership
dedicated to the preservation of the traditional tortellini. At their gatherings members wear red and gold hats in the
shape of a tortellini and a ribbon round their necks connected to a tortellini made of gold. It is said that when the
Bolognese eat their famous tortellini in brodo, “tortellini in broth” they remain completely silent until they are
finished. Neighboring Modena, Bologna’s gastronomic rival, has its own myth of the creation of the tortellini. They
say it is the creation of a local cook who dreamt he saw Venus rising from the waves, glimpsed her perfect navel
and, upon waking, rushed into his kitchen to recreate the divine belly-button as a pasta.
ALBANA WINE, Cesena
The Albana Sangiovese wine is a white with a delicate perfume, a staple on tables in Romagna, and the only
D.O.C.G. (Denomination of Guaranteed and Controlled origin) in the area. Derived from the homonym vine, the
Albana is typical of the Emilia Romagna region, and said to descend over a thousand years back to stock imported
in the Roman days. Famous also for being extolled by the medieval author Pier de' Crescenzi, legend has it that in
435 AD this wine was offered to the daughter of emperor Teodorico. Albana di Romagna gained its DOCG label in
1987. You can find it secco (dry), amabile (a little sweet), dolce (sweet), passito (very sweet) and spumante
(sparkling). The Albana is usually served cool with fish and shellfish.

The Rubicon (Rubico, in
Italian Rubicone)is an ancient
Latin name for a small river
in northern Italy.In Roman
times it flowed into the
Adriatic sea between
ariminium and Caesena.The
river is notable as Roman law
forbade any general from
crossing it with a standing
army.The river was
considered to mark the
boundary between the Roman
province of cisalpine Gaul to
the north and Italy proper to
the south; the law thus
protected the republic from
internal military threat.
SAVIGNANO SUL
RUBICONE
Belongs to the province of
Forlì -Cesena. It has a
population of 14.786
inhabitans (Savignano)
and a surface of 23,2
square kilometers.
The territory of the city lies
on the two sides of the
river Rubicone.
Borghesi square is the center
of the town. The town
territory is of 2319 km2
and the population (1998) is
of 13706 people.
The town symbol represents
the Roman bridge with
three arches with the
famous phrase:”ALEA
IACTA EST”(the dice is
thrown).

When Julis Caesar crossed
the Rubicon in 49 BC
,supposedly on January 10 of
the Roman calendar to make
his way to Rome he broke
that law and made armed
comflict inevitable.According
to Suetonius he uttered the
famous phrase alea iacta est
(“the die is cast”).Souetonius
also descrived how Caesar
wasapparently still undecibed
as he approached the river,
and the author gave credit
for the accutual moment of
crossing to a supernatural
apparition.
THE RUBICON RIVER
The river of Savignano, called Rubicone,is famous because
was crossed by Giulio Caisar in 49 b.c.
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THE ROMAN BRIGE OVER THE RUBICONE
The roman brige was bilt when the consol Marco Milio
Lepido traced the toute of Via Emilia.
 THE CASTLE OF RIBANO
On the mountain there is the Castel of Ribano,on the main
street from Savignano sul Rubicone to Sogliano al Rubicone
when there was the French Revolution,Giocchino Rasponi
caught the Castel of Ribano.
 LIBRARY AND ACCADEMY OF FILOPATRIDI
In to Sec. XVI and XVIII in the Savignano there are 2
library:one town and one town and one Accademys Library,