Dinners at Poggio: the second event celebrates the local EVO oil

The summer festival Cene al Poggio continues, combining signature cuisine with Poggio della Dogana wines in the suggestive location on the hills of Castrocaro Terme (FC). After the opening dedicated to the meeting between Asia and Romagna, the second event entitled Un mare d'olio will be held on Friday 27 June at 8:00 pm .

The evening will be dedicated to the excellence of the new production of EVO DOP oil by Poggio della Dogana , fruit of the olive groves rooted in the hills of Brisighella. The green gold will be the protagonist of a gastronomic journey conceived and created in collaboration with chef Mattia Borroni of the renowned Alexander Restaurant in Ravenna, who will celebrate the freshness of the sea and the richness of the land by choosing excellent local raw materials.

“Bringing oil, wine and the creativity of a chef like Mattia to the table means creating a dialogue between the quality and authenticity of the territory and the originality of his cuisine,” says Aldo Rametta , co-owner of Poggio della Dogana with his brother Paolo. “These dinners are our way of telling the story of a Romagna capable of innovating without losing its ties to its roots.”

The evening will open with an aperitif at sunset among the rows based on Vindice Metodo Classico Pas Dosé Millesimato and finger food options such as Bread with oil and Taggiasca olives, grilled mackerel and seaweed mayonnaise , Mussels au gratin on the barbecue, tomatoes and basil and Padron pepper, aioli and sweet paprika .

The menu will continue at the table with an Adriatic tuna tartare as if it were a tomato bruschetta followed by a garlic risotto, Poggio della Dogana extra virgin olive oil and chilli pepper, clams and red clam stew , combined with Nubivago Romagna Trebbiano DOC .

The second course, Cuttlefish skewer meunière style, grilled lettuce and bay leaves , will be accompanied by Belladama Romagna Albana Secco DOCG , while the dessert Plumcake with EVO oil, basil, lemon zest, fennel sorbet and anise will be enhanced by Dulcinea white wine made from overripe Albana grapes .

The event will be further enhanced by the setting curated by Timida , a concept store in Ravenna specializing in clothing, accessories and furnishing complements, which will give a contemporary and refined touch to the mise en place .

The Cene al Poggio 2025 will end on Friday 18 July with the third and final event, again in collaboration with Alexander . For information and reservations call 338 3360722 / 0544 212967 or write to angela.pastore@rdcpdd.com