WILD BOAR FESTIVAL

2nd weekend in May at Zattaglia in the province of Ravenna and the Faenza hills. Wild boar has a tricky taste and has to be cooked with a bit of inside knowledge. The best dish we can make out is a hand made ricotta cheese served with a thick wild boar sauce.

BRUSCHETTE AND SANGIOVESE WINE FESTIVAL

It is possible to live off bruschette and Sangiovese wine. While most internet start ups in the U.S. survive on a diet of fast delivery pizza we can vouch for the fact that the former is nutritionally better for you and never becomes tiring. Anyway, this one is at Predappio Alta in the province of Forli. The same town also hold the 'Sagra della Mostatura' in October. That's grapes crushed under foot for the rest of us.

SAGRA DEL BORLENGO

Once a dish for the poorest of the poor, Borlengo seems to be a concoction of water, eggs and flour flavoured with mashed pig fat or 'lardo', garlic and parmigiano reggiano cheese. The secret is in the temperature of the pan or 'padella' used. The festival takes place during the middle of May at Guiglia in the province of Modena. This is also balsamic vinegar country.

PORCHETTA AND TORTELLINI FESTIVAL

More classic Romagnolo that this would be hard to find. Pigs and pasta, it's all down to the Celts of course. Takes place at Lavezzola in the province of Ravenna. 60 pigs will have the dubious privilege of being guests of honor. Whether that's playing the part of the porchetta or the filling of the tortellini, we're not sure. Expect 20,000 non vegetarians to attend. <

From Emilia Romagna Turismo