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Holiday Emilia Romagna - Villaggio delle Rose camping bungalows. Theater and popular literature deserve a particular indication. You are enough to make reference to the "Mays" dramatic, of origin probably reggiana, still today alive in the certain zones climb on with Tuscany and with the Liguria of it bordering. Been born as you dance nighttime propitiatory around great bonfires, they are transformed, with songs and recitation, in evocation of epic (the battle of Roncisvalle, the paladins' enterprises) episodes or sacred (famous the Street celebrated Crucis every three years to Frassinoro, Modena) mysteries. In Romagna, where the tradition of the urazion (prayer) of sacred subject is still lives, of the songs epic-lyric, of the songs to the spread out one, to the rastladora and the celebration sfuiadora of the job of the fields (raking, sfogliatura, etc.), you/he/she is developed on the foreshortening of the sec. XIX a local dialect theater, with an autonomous repertoire also introduced in the regular theaters by companies of filodrammatici. Authors have contributed you as the faentino G. Cantagalli, the ravennatis P. Poletti and E. Guberti, the forlivese Icilio Missiroli and, finally, Euclide of Bargamen (pseudonym of V. Majoli), active from the thirties a fifties. A certain relief, has had finally the comedy bolognese. Gastronomy The dish common of the region is it skims through her/it, that the housekeepers use to prepare to hand working for a long time flour of wheat and eggs. Redoubt comes then in noodles, maltagliati, tagliolini for pastas in broth or dry; in quadratini, quadratoni and lozenges that are stuffed with fat or thin stuffing, assuming, according to the format and the type of stuffing, the names of anulen (Parma and Piacenza), cappelletti (Ferrara, Ravenna and Forlì), tortellini and lasagnas (Bologna), ravioli (Modena), etc. The Emilia is famous besides for the meats, among which the cup in Piacenza, the fiorettino and the zucco of Reggio, the zampone in Modena; Bologna boasts the breast of stuffed turkey and the mortadella, Parma the ham and the culatello. The cheese nuisance is another boast of the Emilia that Parma and Reggio contend him. Romagna exploits the simplest products of the Appennino and the sea instead: fish, fruits of sea, chicken, game, sausages and vegetables. Characteristic the piada, that is cooked to the fire of firewood on refractory plate: it is a squeezing of unleavened bread that accompanies the affected one and the tasty cheeses of mountain. The fish is nevertheless the protagonist of the kitchen romagnola: from the brodetto to the soup of mussels, from the eels of Comacchio to the fries of calamaretti, cuttlefishes and mullets. Among the typical sweets, the bun in Bologna, the sfrappes and the piades of the corpses. Local wines are the lambrusco, the sangiovese and the albana.
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