Emilia Romagna Dishes

In Italy, Nutella has an almost mythical status.

It has taken on a type of cradle to the grave significance and has gone beyond just being a popular brand.

It is a mix of chocolate cream and hazelnuts and produced by Ferrero Rocher at their factory in Alba, Piemonte.

Perhaps it is popular for its versatility, or maybe because it always remains creamy even if you leave the screw top off for weeks.

Its all down to a secret ingredient.

Whatever, it is celebrated at the Sagra della Nutella in the final week of April in Fiumana near Predappio.

Dedicated to the 'piaceri della gola' the event features many stands and dishes dedicated to the the sticky whip.

As with many 'sagra' other gastronomic products, music, fireworks and parades will complete the festivities.

Our tip is to try a 'cornetto' in the morning containing nutella with your cappuccino. Try it in Emilia Romagna with a piadina romagnola.

Fiumana sits in the province of Forli-Cesena in an area where the hills rise very quickly from the coastal plain to reach over 1000 meters and the Appennine peaks.

The so-called 'Romagna Fiorentina' is closely linked historically to Tuscany and this is reflected in the local dishes.

The mushrooms are exquisite as is the celebrated white romagnolo truffle. The cheese to look our for is called 'ravaggiolo' while the sausages are made from the stomach and kidneys of the pig with added garlic.

Wine fans will not be disappointed and should head to the town of Predappio. Here they will find the 'Antiche Cantine Zoli' and the 'Museo del Vino'.

There are also several appointments as well as the Nutella one above:

Festa del Sangiovese - in Modigliana at the end of April.

Festa della Bruschetta e dei Sangiovese - in Predappio Alto in the second week of May.

Forum Del Vino - in Dozza in the final week of May.