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The "Sfoglia di una Volta" is a traditional handmade pasta training course with limited admission on hand-made pasta, the most popular among the training courses organized by Casa Artusi.
These are the course modules:
pasta-making and different pasta forms (tagliatelle, pappardelle, maltagliati...)
coloured pasta
filled pasta: cappelletti, tortelli, sfoia lorda...
Caseificio Mambelli's cheese is used for pasta fillings.
At the beginning of each class, Professor Franco Mambelli will explain the ingredients used: flour, eggs, cheese...
At the end of each class the trainees will take home their hand-made pasta.

"Sapore di Sale 2010" is an important event included in the regional Wine Food Festival Emilia Romagna.

On FRIDAY, SATURDAY and SUNDAY nights, from
6.30 p.m. to 11.00 p.m. you will have a chance to take part in "Sale la voglia di vino" (i.e. "increasing appetite for wine"): wine-tasting experience with wines from the Romagna region, as well as local foods with salt from Cervia, among which our SQUACQUERONE AL SALE DOLCE DI CERVIA. The event is organized by AIS (Associazione Italiana Sommeliers Romagna - Italian Association of Sommeliers of the Romagna region).

 

There will be many opportunities for you to taste SQUACQUERONE Mambelli during the PIADINA DAY on September 11th and 12th, 2010.

The Piadina Day is an initiative supported by the Province of Forlì-Cesena for the promotion of piadina and local products.

Several municipalities of the province will organize events that we are going to attend.

FORLIMPOPOLI

Saturday, September 11th, 2010

From 10.00 a.m. to about 12.30 a.m. - Casa Artusi
theoretical and practical training course with introduction on the history and explanation of raw materials used and practical training session for the students to make 4-5 piadinas. In cooperation with the Associazione delle Mariette.
At the end of the training course, the trainees will take home their piadina and a pack of our Squacquerone.

 

Sunday, September 12th, 2010

From 3.00 p.m. to 5.00 p.m. - Casa Artusi
Dedicated to children (5/10 years old children with an adult)
 
3.00 p.m. meeting between the fortress walls (Piazza Fratti), visit with historical costumes to the keeps and walls of the fortress. Then to the Casa Artusi.
Visit and practical training session. Each child and adult will make 4-5 piadinas. In cooperation with the Associazione delle Mariette.
At the end of the trainig session there will be a snack: piadina-tasting with Squacquerone with sweet salt from Cervia and Mora di Romagna pork salami.

 

Read the agenda

http://www.casartusi.it/web/casa_artusi/piadinadays

 

FORLI'
Sunday, September 12th, from 3.00 p.m. to 6.00 p.m. in the Parco Urbano Franco Agosto Park you will find “La piadina nel parco... “ (Piadina in the Park), some stands will be dedicated to piadina in a major event we will attend offering Squacquerone.

 

Read the full agenda:  http://www.piadinadays.it/web/guest/forli

 

BERTINORO
Saturday, September 11th, 2010
9.30 p.m. - Piazza della Libertà
Measuring piadina
Measuring piadina with a Guinness World Record notary officer
and piadina-tasting with free piadina for everybody, with live music.

SANTA MARIA NUOVA, Piazzale del monumento al podista
Sunday, September 12th, 2010
Piadina Party in cooperation with Franco Casalboni.
Tasting of typical products from the local area with piadina.

Read the full agenda: http://www.piadinadays.it/web/guest/bertinoro

 

 

You will have the opportunity to taste the popular Squacquerone with sweet salt from Cervia and the delicious Casatella with sweet salt from Cervia by attending this event.

The event will take place on Wednesday, 01/09/10, at 8.00 p.m.

Victory in LA PROVA DEL CUOCO TV Show for the Osteria la Campanara of Pianetto di Galeata.

The first course was their forte "cappelletti dell'Alpino", i.e. filled green pasta, spinach and aged pecorino cheese. The two chefs only use local products from the Romagna region. The ricotta they used is the Caseificio Mambelli's one. We thank Roberto and Alessandra for choosing our products for their victory and we invite you to go and taste their wonderful recipes in their restaurant: Osteria la Campanara – Pianetto Borgo, 24/A

Galeata.

From June 19th to 27th the Festa Artusiana takes place in Forlimpopoli.

The Caseificio Mambelli will be there with two typical

products: Ricotta di Romagna and Squacquerone.

These products can be tasted at the TORRIONE DEL GUSTO Restaurant, located inside of the fortress.

Saturday, February 27th, 9:30 a.m. in Casa Artusi, via A. Costa, 27 The piadina, regionally referred to as "la pié", is the symbol of the typical cuisine of the Romagna region. It stands for home-made food and street food at the same time. The location is Casa Artusi and the course is a theoretical and practical half-day training course. The theoretical part includes a historical introduction, experience sharing, presentation of raw materials used, demonstration, piadina making and cooking. Maurizio Camilletti, pan-maker from Montetiffi, will talk about the features of his hand-made clay tiles to cook piadina. Then there will be a practical laboratory session in cooperation with the Associazione delle Mariette. At the end of the session there will be a piadina-tasting session with typical products and local wines to match.

Over 500 people took part in the international event "A tavola con le stelle, II Edition" (dinner with the stars) in the Grand Hotel Rimini, on July 4th and 5th, 2009.

The Cooking School - from January to May 2009. The municipality of Forlimpopoli organized several cooking training sessions on the most typical Romagna bread - the piadina - in the Casa Artusi cooking school for young students of the Istituto Scolastico Comprensivo Emilio Rosetti of Forlimpopoli including kindergarten, primary and middle schools. The training sessions, organized in cooperation with the Associazione delle Mariette, begin with an introduction on the raw materials used, with a special focus on wheat - basic food of the Mediterranean diet - by Professor Franco Mambelli, member of the Scientific Committee of Casa Artusi (for the second year of the middle school) and by Carla Brigliadori, in charge of the Casa Artusi cooking school (for the fourth year of the primary school and the last kindergarten year). This session is followed by a training session by the Mariette: the students make pasta with their own hands and then work with rolling pins in fully equipped working stations with wood boards and rolling pins. At the end of the training there will be a piadina-tasting session with whole-milk ricotta and thermal spring water offered by the Caseificio Mambelli and an attendance certificate is handed out to each student, together with a folder containing information on recipes and the products used. In collaboration with the Caseificio Mambelli.