Emilia Romagna felix

This region is in seventh heaven. Despite the still open wounds of the seismic faults. Despite the vertical drop of a GNP that’s holding its breath. This was established last year by the Académie Internationale de la Gastronomie, when it awarded Andrea Grignaffini with its prix du sommelier, sided by Davide Cassi for science and Massimo Montanari for gastronomic literature. They form an exceptional trio for a prize which only two years earlier was given to Modena-born Massimo Bottura, best chef in Italy and beyond.

In fact, the mix of nature and culture available here is extraordinary, given by the humus of Emilia felix, with its many goldmines nourished by a cascade of talents. So tomorrow it will be the turn of the market of the quadrilatero, the future home to some important projects such as te Zivieri butcher shop and pastry-chef Gino Fabbri; and the day after tomorrow, we’ll have the new foodies’ theme-park designed by Oscar Farinetti in what used to be the Caab in Bologna. Some giants are sitting on the shoulders of some other giants, who Partesa Emilia Romagna, thanks to the initiative of the wine sales manager Alessandro Rossi, decided to let grow a few extra centimetres.

The event is called "Dire Fare Sognare" (literally Say, Do, Dream, though in fact the name recalls the Italian version of the Truth or Dare) an acknowledgment given to those who stood out in the regional restaurant scene and culinary communication. The prize is given by a jury formed by Andrea Grignaffini, Giorgio Melandri, Lorenzo Frassoldati. The ceremony, which took place on May 27th in Santarcangelo di Romagna’s Supercinema, near Rimini, saw the crowning, among others, of Massimo Montanari himself; Giancarlo Mondini, president of Ais Romagna; Gianluigi Zenti of Academia Barilla; Ermi Bagni, director of Marchi Storici Lambruschi Modenesi; Denis Pantini of Nomisma. Between one prize and the other, a pleasant interlude was given by Ferruccio Filipazzi’s theatre performance - a winning choice.

For each province three people were chosen: an emerging chef, a narrator and a dreamer, from Daniele Repetti to Remo Camurani, to Fabrizio Mantovani. “For us at Partesa this is a way of supporting local excellence, whether it be restaurant-related, editorial or artisanal. It’s our way of giving thanks and visibility to some artists in this sector, strengthening the network of quality”, says Rossi. “We’ve tried to unveil some realities that are often outside the media whirlwind, sound places whose owners are willing to create a dialogue with their clients, in a simple and contemporary way”, adds Grignaffini.

While Giorgio Melandri closes: “On this occasion, every year Emilia Romagna discovers itself to be a community that goes beyond its incredible variety of territories and products. The narration of these identities necessarily implies sharing, and sharing, as with communication, starts a process of change that keeps tradition itself lively and contemporary”.