From View:  A Forlì the opening of the Convent of Ripa, considered the most complete and elegant buildings of the first Renaissance forlivese deleted and turned into barracks in 1798, closed for decades, will open after a drainage area of the monastery. In Bologna continues the tradition of the palaces of families senators, this year in particular we remind Albergati palace outside the city in his time and residence of the center of a flourishing farm, still surrounded by a vast garden told by dozens of distinguished visitors from various parts of Europe. In Modena you can admire the splendid gispoteca and various rooms of the historical site of the Art "Venturi", the elegant building of neoclassic facade, intended to end the seven hundred Ducale Atestino academy of fine arts.

At Parma, at the famous Palatine Library will visit the exhibition 'cards Surfing', prepared for the occasion that presents ancient portolani and charts of the Cinque e Seicento on parchment. Ravenna will, among other things, the old pharmacy at the Hospital for Sick Lugo where you can visit the local sales and pharmaceutical laboratory.

In Cesena, at the Library Malatestiana, passion for nature and his scientific study will be on display through some thirty books in order to continue with a course between courts and gardens on "Palaces and Monasteries: the activity of the courts, the poetry garden ". This year for the first time special openings will be arranged for members of the confidential and acoloro Do you subscribe during Day One of these visits the apartment of Palazzo Pepoli private Campogrande in Bologna. How to forget to Rimini, Riccione, which along with Catholic and is a major destination for Italian seaside tourism and, more generally, European (especially with tourists from Germany).

Cuisine and Wines:   In this region dominated by the large home-made pasta: Baked lasagne, tagliatelle with classic Bolognese sauce, and the piacentini pisarei Faso (tiny dumplings seasoned with sauce and beans), tortellini, or cappelletti and anolini (filled exclusively sauce with braised beef) served in good capon broth or beef and served with cream, nutmeg and Parmesan cheese; tortelli herbs seasoned with butter and Parmesan, and the mess of pasta (typical of Ferrara) seasoned with meat sauce and béchamel and baked and the bomb of rice garnished with cooked stewed pigeons. The flavors are alive and marked and the many dry pasta sauce affected the abundance of typical of this cuisine, smell of parmesan cheese or meat sauce embellished with fine or with "salama da sugo" Ferrara.

But it is also a kitchen full of derivatives of pork, which can be tasted in a series of salami magistrali: the inevitable sausage, coppa, zampone typical of Modena, the culatello and prosciutto di Parma, salami Felino (PR) and mortadelline Piacenza. Inevitable on the end tables Modena balsamic vinegar that is used to flavor salad or fresh vegetables to cook the beef tenderloin and sweet onions.

The same flavors made in meat are found in roasted golden and preparations based on fish that are typical of the Romagna Adriatic shore. Romagna coastline one can not forget the humble "PIADA" of water and flour, enriched with ham or cheese or vegetables, and what, in Modena and cheese, called "fried dumpling" ideal to be eaten with cold meats and cheeses along a good glass of Trebbiano and Lambrusco. Among the sweets, delicious is the "gingerbread" Ferrara, a bun with almonds, walnuts and pine nuts, or the "English soup" made of sponge cake soaked in alkennes and stuffed with a delicate cream, which concludes a wonderfully good meal, especially when accompanied by a glass of that "nocino" which is used to do in Emilia with nuts gathered on the day of St. John and that couple for Christmas.