The Gentil Rosso is an ancient variety of wheat, typical of Tuscany, grown in Italy since the early 20th century, later supplanted by grains with a lower ear, capable of guaranteeing better productivity. In recent years, Gentil Rosso cultivation has made a comeback, in Modigliana as well as in other towns in Tuscan Romagna, as a result of the willingness of small farmers, encouraged by their knowledge of the nutritional properties of ancient wheat.
Gentil Rosso is characterised by a tall ear of wheat with a reddish colour when mature. Like all ancient grains, it is rich in protein and low in gluten, with a lower level of leavening than contemporary varieties.
Forno La Colombina di Modigliana currently bakes part of its products using Gentil Rosso flour, and it is then possible to purchase all the flours from their own grains as well as products derived from them at the Azienda Agricola Verde Arcobaleno.
Kiwi is an edible berry produced by several species of lianas in the genus Actinidia, family Actinidiaceae. The main varieties of this berry are the green, which is the most common, and the yellow (or gold).
It is a sour-tasting fruit that only landed in Italy in the 1970s, but quickly took root in Romagna and later in Latium, Piedmont and Veneto; so much so that it has made our peninsula the leading producer, a record achieved by surpassing even New Zealand.
At the same time, it is the most exported Italian fruit in the world, a trade that reaches every continent.
Modigliana and Marzeno were among the first areas in Italy where Kiwi plants were established.
Mandorlato al Cioccolato di Modigliana (Modigliana Chocolate Almond Cake) is a sweet with ancient flavours that originated in the 19th century, thanks to the confectioner Assirelli, who is credited with making it the typical Modigliana sweet.
Once the Grand Duchy of Tuscany, today ‘Romagna-Toscana’, Modigliana is a borderland and its traditional cake well represents the influences of neighbouring territories: the Modiglianesi also call the cake ‘panforte’ or ‘pampepato’.
In 2010, the cake was recognised by the Ministry of Agriculture and Forestry as a Traditional Food Product of Emilia Romagna.
The year 2015 is marked by an anniversary and a recognition: the return to EXPO Milan after 109 years and the arrival at the ‘Ark of Taste’ of the SLOW FOOD Foundation for Biodiversity.
Ingredients:
cocoa powder (40%), almonds (25%), organic flour from soft ancient grains type 2, candied citron and orange, brown sugar, wafer (potato starch and water), spices, salt.
It should be enjoyed for a few minutes at room temperature.
It is excellent accompanied by dessert wines, rum, whiskey, peaty grappa or cognac.
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