We take a short walking tour of lovely castle town Longiano. First we see the delightful chocolate-box theatre Petrella, renowned for its incredible acoustics and lovely interior. – time for a little song from the stage?
After, we'll cross the valley to the stunning Villa Venti where we'll taste the unique Mora Romagnola prosciuttos and salamis, plus the sensational cheeses of Renato Brancaleoni . With these delicacies we'll savor the superb organic wines Mauro, Manuela and their family create in this wonderful vineyard.
Naturally we explore the stunningly-beautiful vineyard with its astonishing views and Mauro shows us just how he can bottle these sights, this soil and this air to be a real taste of the ‘Terroir’ using organic and biodynamic methods. Now we get to taste it!
Our antipasta includes local prosciuttos and salamis made from rare breed ‘Mora Romagnola’ pork, an array of half a dozen local cheeses including fresh ‘Squaquerone’, pit-fermented ‘Fossa’, cheeses ripened in strawberry and other superb tastes. All this is eaten with ‘Piadina’ flatbread which Manuela has made from her own milled flour and ‘Savor’ (a confection that Manuela has created from quince, grape must, local walnuts, honey and apples – amongst much else).
Now it’s off along the picturesque route to the fabulous, historic Slow Food city Santarcangelo di Romagna. It is lovely - a rich and beautiful hilltop town with a massive medieval castle and a colorful history which is very intertwined with the glorious food heritage in this fertile country.After a nice walk along Santarcangelo’s colorful streets it’s time for a fabulous Sunday lunch..
We have lunch in a stunning restaurant set in a local palace. La Sangiovesa is ram-packed full of history. It was started 70 years ago by a bunch of local artists, including Fellini’s friend and scriptwriter, the local poet Tonino Guerra. The purpose of the restaurant is to highlight the very best of art and design and history and sensationally, unbelievably wonderful food and wine. After a tour of the great flagstoned palace including seeing the amazing grottoes, we sit down to our late Sunday lunch.
We had antipasta at Villa Venti – so we start with three different sorts of pasta – ‘Passatelli’ made of breadcrumbs, parmesan, lemon and nutmeg; ‘Tagliatelli’ with a ragu made of rare-breed pork and beef; and ‘Capeletti’ little hats stuffed with cheese and herbs.
Now another platter arrives – warm Piadina made using organic flour that is still produced in the water-powered stone mill and created in the kitchen by hand.
And, of course, dessert! We take a miraculous Zuppa Inglese – a traditional Romagnolo pudding made of egg yolks, dark chocolate, sponge, lemon and the mysterious Alkermis licquer.
And everything we’ve eaten is farmed on Sangiovesa’s land and made by hand that day (like the pasta and the Piadina) and cooked fresh in the Sangiovesa’s kitchen.
Now time for a walk around Santarcangelo and maybe a gelato?
And we visit the astonishing Mutoid community for another taste of cutting-edge contemporary art.
More perfect days here:yourself on a spring FAM trip HERE
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