The place were we live

1. The place were we live Comenius Project 2007

2. Our region: Emilia Romagna PROVINCES: Bologna, Piacenza, Parma, Reggio Emilia, Modena, Ferrara, Ravenna, Forlì-Cesena, Rimini.

3. THE REGION 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.

4. The history of our region 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.

5. 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.

6. Gradara • 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.

7. Wine and Dine Route • 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.

8. Food and wine 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.

9. 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.

10. 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

11. 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.

12. History of our town • 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.

13. Savignano sul Rubicone 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.

14. Savignano 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).

15. History of our town • 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.

16. Main attractions of Savignano THE RUBICON RIVER The river of Savignano, called Rubicone,is famous because was crossed by Giulio Caisar in 49 b.c. 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,