Amaro d'amore, at the “Green Plate” bitter herbs in gastronomy between tradition and innovation

There have been 29 editions of the gastronomic event "Il Piatto Verde", among the longest running in Italy, which this year will be dedicated to " Amaro d'amare: bitter herbs, roots and flowers in gastronomy between tradition and innovation ". From 20 March to 30 April , more than twenty events between Casola Valsenio (RA), Faenza (RA), Imola (BO) and above all Riolo Terme (RA), where the event originated thanks to the resourcefulness of the then area, which has been territorially enlarged for several years and has become IF – Imola Faenza Tourism Company, with the precious collaboration of the “Artusi” Hotel Institute, whose headquarters are in the spa town.

Among the many events not to be missed: the "starred" dinner by Alessandro Gilmozzi of the El Molin Restaurant in Cavalese (TN) , Michelin star and Green star for sustainable gastronomy and president of the Ambassadors of Taste Association, just at the opening of the event on March 20 at IPSSAR Artusi; Gilmozzi who the following day will participate in the conference in Faenza on the topic of bitter herbs in the kitchen , with the participation of important speakers, including Massimo Montanari, professor emeritus of the University of Bologna and founder of the Master's "History and culture of food" , Beppe Sangiorgi, journalist and profound connoisseur of local gastronomy and traditions, Sauro Biffi, director of the “Rinaldi Ceroni” Herb Garden in Casola Valsenio. And again: the narrated visits to the Rocca di Riolo Terme to discover the secrets of Caterina Sforza's recipes with medicinal herbs; the guided tours, workshops and initiatives of the Herb Garden of Casola Valsenio ; the 4 hands masterclass in Faenza by Gilmozzi and Alessandro Giraldi of the Il Fenicottero Rosa Restaurant and those in Imola and Riolo by Gianpaolo Raschi of the Guido 1946 Restaurant in Rimini, 1 Michelin star ; the international competition reserved for twelve Italian and foreign hotel establishments who will "challenge" each other with dishes that will have bitter herbs as protagonists: dandelion, artichoke, balsamita, marguerite, radicchiella, aspraggine, cicerbita, tarragon, absinthe, abrotano, burdock, chicory, cochlearia, marigold, rocket, horseradish or horseradish, lepidium or land cress, horehound, watercress, rhubarb, nettle, milk thistle, starwort, tansy, yarrow, sorrel, wood sorrel, cornflower, hops.

The tourist area of Imola-Faenza (www.imolafaenza.it) has one of its points of greatest value in gastronomic excellence. In this segment of territory, "straddling" between Emilia and Romagna, there are many unique products that "come" from the land, such as the PGI Shallot of Romagna, the DOP Brisighella Oil, the Moretto Artichoke, the Marrone di Castel del Rio PGI, the Casalfiumanese Apricot, the Medicina Onion, just to name a few. Furthermore, in Casola Valsenio there is the important “Augusto Rinaldi Ceroni” Herb Garden in which almost 500 species of medicinal plants used in cooking, medicine and cosmetics since the late Middle Ages are grown in rotation. In this context, a strong tradition linked to quality cuisine with herbs, both wild and cultivated, could not fail to take root. Tradition and innovation that find their synthesis in the gastronomic review of Piatto Verde.

The Green Plate enjoys the patronage of the Emilia-Romagna Region, the Province of Ravenna, the Municipality of Riolo Terme and the Vena del Gesso Romagnola Regional Park and benefits from the sponsorship of important companies in the sector: Bragard, Cast Alimenti, Consorzio di Tutela of Parmigiano Reggiano, Surgital, Natura Nuova, Molino Naldoni, Cantina Tre Monti, Catering Centre, Villa Abbondanzi Resort, Villani Salumi and Oleificio Zucchi.