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EXCURSIONS

You can visit cities, towns and villages of historical and cultural interest: the ancient town of Montecorone and Montalbano, and the Castle of Vignola Guiglia, various nature trails including the most important of the Sassi of Roccamalatina and the Stone of St. Andrew where the peregrine falcon nests, Monte della Riva, the Tower Montecuccoli in Rosola (Mount Questiolo), the Sanctuary of Verrucchia, the Chestnut Tree Museum, the Church of Missano, the Parish Church of Ciano and Trebbio.

For nature walks are advised to bring the hiking map "Appennino Modenese Bolognese - Valleys between Reno and Panaro" on sale at newsstands and pro-site land.

Chestnut tree Museum  IN Zocca:
The Hospital of St. Giacomo of Dozola, in the territory of Montetortore, is mentioned for the first time in 1186, when a certain Prete Guido purchased on behalf of the same a chestnut cultivation in the suburb Berzo, to few kilometers of distance. A 1233 document informs that the hospital monks also had the assignment to handle the care of a bridge on the ancient road that conducted to the Castle of Montetortore. Disappeared the Hospitable, the actual building is developed around a fifteenth-century nucleus. Seventeenth-century additions are recognizable, while the parvis, constituted by three arcades, it is of eighteenth-century origin.

The visit to the Museum:
The center documentation museum of the chestnut tree develops him in the three thematic rooms, besides the reception. In this last the principals documents are found on the chestnut tree predisposed with the collaboration of the Community Montana and a computer to access the database and to multimedial programs. The three rooms they entertain in the order: a photographic show on the jobs of recovery and productive exploitation of the chestnut cultivations, the old utensils used from the woodmen and from the agriculturists to pick up the chestnuts and to maintain cleaned the chestnut cultivation, the objects of domestic use used for preserving and to use the chestnuts and the flour according to the mountain traditions. During the visit you can watch the projection of audiovisual and to consult a hypertext on the chestnut tree. The visit to the museum of the chestnut tree doesn't exhaust him in the rooms of the Hospitable of S. Giacomo, but you can continue along a breve and comfort itinerary that departs near the building and it reaches a small equipped naturalistic oasis where they grow spontaneous the birch tree. Along the run special tables illustrate the various aspects of the chestnut cultivation some biology of the chestnut tree and its cultivation.

 

RELAXATION

In the proximities they are available the Swimming pool of Montombraro and the Swimming pool of Zocca, the sporting Center of Zocca, handlings, draught with the arc.

 

CELEBRATIONS, FAIRS AND EVENTS

The fair most important of Zocca is that of Sant'Anna, on July 26, followed by the September fair of the fraction Montombraro, that is held on second Sundays of September. The Historical Commemoration is the appointment consolidated of August of every year, finalized to introduce and to valorize the most ancient suburbs and the castles of the territory illuminates them to the exclusive light of the torches, decorating them of coats of arms and of standards while been appearing, vassals' processions, dames, soldiers and minstrels recall a fascinating past, to the way worthy of the most refined aesthetes. The Feast of the chestnut of the month of October (usually second and bystander Sunday), that allows to taste so many specialties of ancient taste and also to make restocking of chestnuts, brown, walnut-trees, parmesan cheese, honey and mountain meats that the arrival in the winter makes very more pleasant.

 

GASTRONOMY

A glance to the cookery.
Besides the specialties of the modenese and bolognese cookery (tortellini, tortelloni, lasagnas, cut you of it, cacciatora of chicken and rabbit, parmesan cheese-reggiano, ham and bagged of pig), the mountain modenese cookery offers flat poorer, but of sure effect. We list some of it:

-    The crescentine: it deals with a wise I mix of flour, milk, few eggs, oil (or butter) salt and yeast, reduced in diskettes that, following the ancient use they should rigorously be cooked among texts of earthenware heated in the fireplace ("the tigelles"), winding them with sheets of walnut-tree or chestnut tree. Such method of cooking however it is by now rare and, to the place of the tigelles, the plates are diffused in iron ("the irons") or stamp of cast iron, heated on the heater to firewood or on the gas stove. The crescentina can be cut to half and "to season" with an I crush of bacon, garlic and rosemary, covered of grated parmesan cheese, he can also stuff with the good local meats; it replaces then, dearly, the bread with the cacciatora and the dampness, particularly of mushrooms.

-    The ciacci: the mix it is more consistent in comparison to the borlenghis and it is cooked among the "irons", the seasoning is analogous. Also sees the diffusion of the chestnut cultivation in the

The cakes:
Today are commonly offered by the bakery the typical cakes of our tradition that, especially in past, they were tied up to the principal festivities of the year and to particular occasions:

-    the colomba it is constituted by different layers of alternate pastafrolla to layers of mixed jams, enriched by grape sultana faded, pine-seeds, minced almonds and candied cedar;

-   the little noodles cake: it is based on thin little noodles, dressed with an mix end of minced almonds, sugar and candied cedar; all is sprinkled of butter before the cooking and soaked of cooking liqueur completed;

-   the zuccherini (little sugar) candied and those of pastafrolla constitute a traditional completion of the nuptial cakes. Among the sugar-plums to form of fruit or porky mushrooms or ovule, once usual and worthy of the foreign more demanding, the peaches survive, with the core of cream and an almond and the peel made with colorations to the liqueur and sugar.

cooking with chestnuts:
The ideal period to taste the base dishes of chestnuts is that winter, in which the flour is just ground and is to the apex of its taste and its perfume. Among the a lot of recipes detach:

-   the polenta, is served with whipped cream, original or fried with salt or pepper, with fried bacon or sausages, with fried eggs, etc.;

-   the castagnacci, a mix very tender of flour, salt and water, that is cooked among the irons getting a thin disk that is tasted with virgin whipped cream, cottage cheese or cheese;

-  the frittelle (the fritter): a mix, similar to that of the castagnaccis, that is fried in the lard of pig;

-  the cooked chestnuts: they are dry chestnuts that are boiled and you serve in the broth of cooking, spicy with the laurel;

-  the mistocche: cooked buns to the oven;

- cake of flour of chestnuts: flour of chestnuts, eggs, milk, yeast and, to like, cocoa or chocolate, raisin and coffee in dust.

THE borlengo:
You defines with the name "borlengo" (dialect term "burlang" or "burleng") that prepared food cooking a liquid pasta, called "glue", in container of stagnated copper, called "sun" or "grindstone", seasoned with a mixture, called tanning ("cunza" or "counza") and Parmesan Reggiano cheese grated ("furmai", "form") and consumed as soon as ready folding up in four (refolded twice on himself). The "glue" it is a prepared liquid mixture with flour, water and salt, with the possibility of addition of eggs (up to 5 every flour kilogram). The seasoning (cunza) is an I mix warm or cold of bacon and lard grinded, assistant of garlic and rosemary crushed (with possibility of addition of a least part of sausage). The "sun" or "grindstone" it is a copper frying pan stagnated with or without handle, worked to hand of the diameter of 40-50 centimeters.

Calzagatti OF MODENA:
They were the two dishes of the poverty; the beans; the meat of the poor men and the polenta, that you/he/she has been the only resource against the hunger for centuries. But when the modenesis had the idea to unite them in a flat solo, he discovered that two poverties put together could turn into a great wealth. A copper pot on the fire and nearby a woman intenta to stir again its content: an image that evokes spells and magic potions and that it is able well to have approached to the calzagattis. In effects it is not so strange to speak of magic speaking of this preparation. Only a sorcery could transform polenta and beans, two poor foods, in a tasty and savory dish, able, in its simplicity, to bring joy and good mood the table companion, besides make full the stomach. And sorcery has been. Craftsmen of this tasty spell the women of Emilia, region "rich and fat" (since the Renaissance it was considered together with the Flanders the point of diamond of the European agriculture), but where the word waste was justly banished by the dictionary. "Calzagatti" or "cassagai", but also "paparuccia", "ciribusla" or "bagia": of names are so many of it and they change according to where it is us, but the structure of this recipe, typical of the tradition emiliana, is unchanged. Of however it deals with ingredients that in the North of Italy and they are widespread: polenta and beans. But to Modena they are turned into one of the more dishes known of the city, we could say a symbol. Almost as the statue that camps in the great plaza of the Cathedral: "la Bonissima" ("the very Beautiful woman"), a female figure, identified never. You has remained a mystery, but of the buonissimis calzagatti, for our fortune, the recipe is never lost.

Ham OF Modena:
The zone typical of production corresponds to the hilly band of the basin hydrographic of the river Panaro and on the valleys confluent ivi up to 900 meters altitude, and it is really here that an ideal microclima is verified for the seasoning of the hams. The history of the raw ham is ancient and documented since the epoch of the Celtis and the Romans, that is from when spread the use of the salt to preserve the meats. The Lowland Padana has been since then particularly voted to the breeding of the swines and the consumption of this type of meat in the gastronomy, so much that a rich and ancient tradition salumiera is so rooted in the modenese.