Brisighella
It is the jewel of the Lamone Valley, traversed by the charming railway line that connects Ravenna and Florence and on which Dante’s Train runs. A village full of charm, dominated by three rocky pinnacles on which stand the 14th-century Rocca Manfrediana, the Clock Tower and the Monticino Sanctuary.
It is a hospitable location rich in traditions, flavors, and historical and environmental beauty, awarded prestigious recognitions (Most Beautiful Villages in Italy, Città Slow International, Città dell’Olio, TCI Orange Flag) that certify its excellence. The ancient medieval village with the characteristic Via degli Asini is a maze of narrow streets winding between houses built against the chalk rock and tiny squares overlooked by small churches. The Collegiate Church of St. Michael the Archangel houses an altarpiece by Guercino and one by Palmezzano.
In the Romanesque Pieve di S. Giovanni in Ottavo, known as the Pieve del Tho, an oil press stone from the Roman era testifies how even in those days oil was obtained from the native varieties still cultivated today to obtain the prized Olio di Brisighella DOP.
Ca’ Carnè, visitor center of the regional park of the Chalk Vein of Romagna, is the ideal place to learn about the geo morphological and faunal characteristics of the area and the starting point of a network of walking and biking itineraries of all degrees of difficulty.
The excellencies of Brisighella
Oil of Brisighella DOP
The Brisighella DOP extra virgin olive oil boasts ancient origins: written evidence of olive oil production in the area dates back to documents and notarial acts from the 15th-16th century. Characterized by its intense emerald green color with golden hues, and fruity aroma, with a distinct sensation of herbs and/or vegetables Brisighella DOP oil on the palate has a fruity flavor, with a slight hint of bitterness and light-medium hint of spiciness. The Brisighella DOP extra virgin olive oil is ideal for seasoning dishes based on oven-roasted and grilled white meats, but it also pairs well with tasty fish dishes. It is also excellent as a raw dressing on vegetables and for flavoring sauces.
Salumi di Suina Mora Romagnola
The Mora Romagnola is immediately recognizable because of its dark brown fur that tends to black, hence the name “Mora.” This name was first codified in 1942.
Mora Romagnola meat is characterized by its darker, marbled color compared to white pork.
Remarkably fragrant, tasty, sweet-tasting and tender due to the presence of fat, Mora Romagnola meat is particularly suitable for making excellent cured meats such as salami, ham and cotechino.
The Moretto artichoke
“Moretto” represents a hardy variety of the artichoke on which no genetic interventions have been made. This allows its original characteristics and aromas to be maintained unchanged over time.
The artichoke is widely cultivated throughout the Mediterranean area and in Brisighella, thanks to the special climate and clay soil it takes on unique and inimitable color and flavor characteristics.
The “Moretto” plant consists of a shrub with an erect stem and large, spiny, grayish-green leaves. Its flavor is slightly bitter, but at the same time fresh and appetizing.
