Weekend in Forlì … and beyond!
Forlì is one of the largest cities in Romagna, it has a privileged position in the region and is located near national parks and the splendid Adriatic coast.
- What to see in Forlì
Abbey of San Mercuriale
Piazza Aurelio Saffi
Urban Park Franco August
San Domenico Museum
Cathedral -
Cattedrale di Forlì Podesta Palace
Porta Schiavonia
Park of the Resistance
Rocca of Ravaldino
Civic Tower -
La Torre Civica
But we will take you a few kilometers further, to discover a small world that could be the perfect destination for a happy, sweet and … a little tipsy weekend!
Welcome to Poderi dal Nespoli, in the Bidente Valley, on the Forlinese hills at about 177 meters above sea level. An area that connects the Apennines on the border with Tuscany to the Romagna Riviera. They are excellent soils for the production of high quality wines, in the spirit of this generous, tasty and welcoming land.
Very popular in this area are the Gardini brothers, owners for years of the Cioccolatera Artigianle Gardini, specialized in combining chocolate with the food and wine excellences of the Romagna area, such as Brisighello oil, Fossa cheese, Cervia sweet salt, Cesenate Mostarda , Balsamic Vinegar of Modena and, last but not least, the best known local wine, Sangiovese, as in its famous praline of which we ‘stole’ the recipe ...
Wine and chocolate
The Gardini brothers have cleverly brought together wine and chocolate by creating a line of pralines and spreads that wisely allow to bring together wine and chocolate that will be the protagonists of the next “Goblets and Cocoa” tasting-event promoted by the Strada dei Vini e dei Sapori dei Colli di Forli and Cesena and hosted by the Balducci and the Ca’Ross farms as in his famous praline of which we ‘stole’ the recipe …
Which Sangiovese to pair?
Guido Gardini suggests the Teluccio di Poderi dal Nespoli, a Sangiovese from overripe grapes produced from a vineyard that has its roots in four generations of Romagna, who have deeply believed in their territory and in its fruits, enhancing its production through constant research and improvement.
Teluccio is the result of the traditional vinification of grapes left to partially dry on the plant, delaying the harvest. Ruby red color, notes of jam, blackberry jam, chocolate, roasted coffee and sweet spices. A soft and enveloping wine in its balanced sweetness. A concentrated and rich taste, which make it an excellent meditation wine. To be served at 14-16 ° C.
Next to the vineyard, you will find a gem, the Borgo dei Guidi BnB
Its name refers to the historic village of Cusercoli, near the winery, ruled in the past by the Guidi family. It is surrounded by a centuries-old park and a summer terrace. Chef Fabio Fontana’s dishes are served on large iron tables created by local master ironworkers …
PRALINA AL “SANGIOVESE DA UVE STRAMATURE”
Recipe for about 70 10g chocolates
Ingredients:
160 g of white chocolate 80 g cream for desserts 24 g condensed milk 90 g dark chocolate 70 g of “Sangiovese” Teluccio wine from Poderi dal Nespoli 400 g of dark chocolate 62% cocoa (for the realization of the shirts and the closing of the chocolate)
Realization of the “shirts ”
Melt the dark chocolate at 45 ° Bring it to a temperature of 30 ° Fill the individual cavities of the mold Let it rest for about 30 seconds, and then turn it over to drain the excess chocolate Scrape and cool in the refrigerator
How to make the filling
Melt the white chocolate at 45 ° Heat the cream to 50 °, add it to the white chocolate, adding it little by little, mixing and creating an emulsion Add the condensed milk Melt the dark chocolate at 45 ° and add to the mixture previously obtained Add the “Sangiovese” passito wine, emulsifying it with the mixture Bring the mixture to a temperature of about 30 ° Fill the molds with the help of sach a poche and chill in the fridge at a temperature of about 10 ° When the mixture has cooled, remove it from the fridge and close the molds with dark chocolate previously tempered at 30 ° Cool in the fridge to a temperature of about 10 ° When the mixture has cooled, take it out of the fridge and unmould.
INFO
Gardini
Borgo dei Guidi
Strada dei Vini e dei Sapori dei Colli di Forli e Cesena
