Casa Artusi: in Romagna in the land of Pellegrino Artusi

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During the Artusian Festival in Pellegrino Artusi’s hometown, Forlimpopoli (FC), on June 28th, we invite you to participate in a day dedicated to roots tourism, where you will have the opportunity to get to know first-hand the cultural and gastronomic riches of our Region.

Friday 28 June 2024

5:00 p.m. – Guided tour of Casa Artusi

Casa Artusi is the first gastronomic culture center in Forlimpopoli, Romagna, dedicated to Italian home cooking and promoting Pellegrino Artusi and his bestseller of gastronomic literature: Science in the Kitchen and the Art of Eating Well. Created at the behest of Artusi’s hometown, the House is divided into different spaces all related to the culture of food: museum loggia, gastronomic library, Pellegrino Artusi’s studio with its archival material, including the precious letters with which families wrote to the author for advice and recipes, cooking school and restaurant. The tour guided by experts in gastronomy and gastronomic culture traces the history of Pellegrino Artusi, from his birth, to his training up to the publication of the cookbook that translated all over the world has made it possible to make Italian cuisine known abroad. The visit unfolds in the two souls: knowledge and know-how that have distinguished Artusi’s life and success, including letters, books, pens and recipes, practical experience and cooking.

5:30 p.m. – Demonstration of piadina romagnola and tasting paired with Squacquerone di Romagna DOP and a glass of the territory

In the cooking school of Casa Artusi, comfortably seated in front of the demonstration station, you can watch the preparation of the homemade piadina romagnola in collaboration with the Mariette Association. The preparation of the piadina is accompanied by cultural insights into the product and the ingredients used. The piadina snack of the Romagna farmers prepared on the text in clay in their own home to street food known all over the world, also called “The food of the Romagna people” as Giovanni Pascoli writes, is among the most iconic preparations of the territory and becomes a vehicle of local values, Italian customs and traditions even abroad. At the end, I will taste the hot piadina prepared by hand, paired with Squacquerone di Romagna DOP and toast with a glass of local wine.

7:00 p.m. – Tales and tastings of Mortadella with Chiara Murru, University for Foreigners of Siena and Augusto Cosimi, Consorzio Mortadella Bologna IGP.

From the word to the worldwide success of a product known simply as “Bologna”, the city, the origin, the place that becomes the name and flag of Italian quality in the world. With Chiara Murru we delve into curiosities and themes related to the etymology of the word and then discover the secrets and flavors in a guided tasting of Mortadella Bologna PGI in its various forms. Products and words that travel with Italians around the world, building that Italianness recognized and appreciated by all.
Presented by Mattia Fiandaca, gastronome at Casa Artusi.
This will be followed by a performance by the chamber orchestra of the School of Popular Music of Forlimpopoli.

Free admission by reservation: write to info@casartusi.it and info@italeaemiliaromagna.com