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ROUTES OF TASTE The wine routes of Bologna’s hills and Reno Valley From Bologna’s parks to the countryside crossed from the Reno and its affluent, between the Idice valley, the Savena, Lavino, the Samoggia, Panaro and, naturally, Reno, green grapes grow that create wines of ancient tradition, like the Pignoletto and the Montuni. It was 1033 when the Abbey of Nonantola granted some vineyards, demanding in exchange each year 412 litres of "good non fermented wine ", worked by the monks themselves. Some centuries later, in 1596, the already mentioned studious Andrea Bacci, publishes a treaty, that it will later on have much fortune, titled "De natural historia vinorum", in which an entire chapter, "Bononiae vina", is dedicated to wines from Bologna, cultivated according to the author "in apricis collibus " and "sub Appennini radicibus ". Bacci finally cites the "Trebulano" (Trebbiano) and the "Pinet", father in all probability of that Pinot that we will find again between these hills three centuries later. The traditional autumnal festivities that take place every year between October and November is a rich occasion to understand and appreciate the products from the hills of Bologna that carry on the traditional taste of farming that have never gone forgotten. In Mongardino there is the "Festivity of Chestnuts" with pans full of roasted chestnuts, crescentine, piadine, cheese, honey and castagnaccio. At Sasso Marconi there is the "Tartufesta" where numerous stalls are present and where it is possible to taste polenta, mushrooms, tagliatelle, and a lot of truffle mushroom. At Pontecchio there is the "Festivity of the New Wine" where apart from good wine there are also roast chestnuts, crescentine and cakes. In winter the specialties we advise are made up of "ninein" (pork), while in spring the cusine that makes the difference is the vegetarian one when in the fields we can find wild radicchio, "cudress" or "stricapogn" or "frash" to be consumed raw or boiled with vinagrette. The typical dishes include hand made pasta with eggs made in variety of shapes: tagliatelle, green tagliatelle, lasagne, stricchetti, maltagliati, pistadini and taglioline for sauce, tortellini and tortelloni with ricotta. Besides pork the first choices is rabbit and chicken cooked in "cacciatora" style accompanied with mushrooms and truffles. The typical cakes comprise the mountain sugar, the zuppa inglese, sfrappole and rice cake. Sasso Marconi is one of the nine communes of the province of Bologna whose territory constitutes the geographic area "Bologna hills" that give the name to the D.O.C. of nine wines. Among these we find the Pignoletto, White Pinot, Riesling italico, Chardonnay and Sauvignon that are white wines; among the red ones there is the Barbera, the Merlot and the Cabernet Sauvignon. For further information: www.appenninoeverde.org/enogastronomia

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