Among the fine meat of the area stands out the
Mora Romagnola
(local black pig).
The “Mora” populated all the northern slope of the Apennines in the provinces of Ravenna and Forlì until the 50s. It is an ancient pork with remarkable rustic qualities. Its characteristics are: long-legged constitution, good size, small head with long and thin snout, ears folded forward and parallel to the muzzle, black almond eye, dark skin with black bristles that form along the dorsal-lumbar line a species of mane. Robust breed, has tasty meat suitable for fresh consumption and processing according to traditional methods. It has been included by the Emilia-Romagna Region in the Regional Plan of Rural Development as a race to be saved and by the Slow Food movement in the hundred Italian productions to be protected.
Always among the typical meat there are the
Agnellone
(lamb meat)
and Castrato
(gelded ram).
These are fresh sheep’ meat with a controlled quality label that follow up with a certificate of guarantee on the methods of breeding and on the type of feeding.
To taste also a particular sausage called
Bél e còt
produced with muscles and pork rind very typical during the Feast of the Madonna dei Sette Dolori (city of Russi – third Sunday of September). Also on this occasion it is possible to appreciate another characteristic dish called the Zuzizina, a sausage made using young and freshly butchered meat than seasoned with salt, pepper, enclosed into guts of sheep and then ringed together in groups of three. Cooking is very short both on the grill or in the pan.
In the Municipality of Conselice very traditional are the delicious
Ranocchi
(frogs),
a typical dish of the valley cuisine. They are served stewed, fried or in delicate risottos. Conselice dedicates to this specialty a renowned festival held in the second half of September.
This post is also available in:
Italiano (Italian)
