A large number of caper plants have been growing spontaneously in the cracks of the Fortress walls for centuries. By the end of May and for the whole summer, when these plants blossom – for a short time but with a characteristically intense fragrance –, the flower buds are picked and preserved in vinegar by expert hands, following the ancient recipe of Pellegrino Artusi.
The Corelli are red and the Violini di Corelli are of course shaped like violins; the former are inspired by the coat of arms of the Corelli family and the latter are in the shape of the musician’s favourite musical instrument. Both are sold in a lovely and elegant box.
Frogs are one of the delicacies of the gastronomy typical of wetlands. They are excellent fried and are great ingredients for stews and risottos.
The peach and the nectarine of Romagna have been awarded the qualification of ‘Indicazione Geografica Protetta’ by the European Union (according to the Reg. UE 2081/92). The qualification protects the typicality and uniqueness of these species, which are particularly relevant within the history of Italian fruit farming.
Since the Middle Age, the celebration of Bagnacavallo’s patron saint, the Archangel Michael, was an occasion on which have some special dishes. At the time, cakes consisted of sweet buns made of honey and dried season fruit. Carrying on with the same old tradition and style, but of course with the emprovements that the baking techniques have developed in recent times, local bakers make this cake whose name comes from the patron saint, and they just make it during the week of the feast. Cream with burnt sugar, eggs, sugar, walnut, almonds and pine nut, wisely mixed together, make this cake a delicious dessert, great if served chilled with a glass of raisin wine.