I'll be eating in Bologna on July 2nd, with a food and wine walk organized by Forno di Calzolari
I'll eat in Bologna. For 18 years, at Forno di Calzolari, the first Sunday in July, it has been synonymous with Mangirò: a food trek of about 12 kilometers, through the woods of Monghidoro, skirting the fields of Grani Alti, streams and small villages in the natural setting of the Tuscan-Emilian Apennines.
On Sunday, July 2nd, Forno di Calzolari, whose historic headquarters are located in Monghidoro, is organizing its usual day in the mountains with friends and customers, just before the wheat harvest, to celebrate the end of the agricultural year. This year, it's Mangirò with a smile "despite everything," despite the floods and landslides, to uphold our daily commitment to the vitality of the Apennines, and a new version of the "In Pòlleg" event. Everyone can go at their own pace, choosing the entire route or just half, on foot or by bike, with friends or a guide.
Mangirò is a journey around bread. Throughout the day, we explore, observe, and taste the various transformations of wheat over time.
The program
The route starts at Forno, in the center of town, and ends at Croce dell'Alpe di Monghidoro, at an altitude of 1200 meters. It passes through numerous food and wine stops, making the event a network of many food and wine businesses and projects in the Bologna area and beyond, which have turned their vibrant relationships with the environment, and with the people who care for it, into a driving force for creativity.
The event begins at 9:30 a.m. with breakfast at Forno di Calzolari, and from 11 a.m., continues with a meeting with two Slow Food communities representing the Apennines: the Caselle in Pittari Community of Cilento and the Grano Alto Community of Monghidoro. The wheat will be kneaded and left to rise, then baked in an ancient wood-fired oven or in hot oil, and then accompanied by Cilento cured meats and cheeses, beverages, and Beebo honey.
We'll continue into the woods, where Birra Bellazzi will offer refreshments and refreshments before the Luncheon Downstairs: wheat will be transformed into puff pastry by chef Federica Frattini of Podere San Giuliano, topped with a creation by Mario Ferrara. Along with them, Sfoglia Rina will be making puff pastry for typical Romagna fillings.
A brief respite for body and mind will be provided by the music of the musicians of Milan's La Scala, before heading to the Rifugio Fantorno. Here, from 12 to 6 p.m., "Tôt d'un Fiè" will take place, an event within an event featuring the nouvelle vague winemakers of the Bolognese Apennines, who will offer a tasting of various natural wines along with culinary adventures created by chef Paolo "Maolo" Torreggiani.
The final stop is at Croce dell'Alpe di Monghidoro: lunch upstairs, where bread makes a comeback to complement both meat and vegetable dishes, created by the guys from Arrogant Pub, a new Chiocciola in the Slow Food guide to Italian Osterie, and the team from Quanto Basta, a historic Roman cuisine restaurant in the heart of Bologna, along with sour beers from Ca' del Brado, a craft brewery in Pianoro.
To finish in polleggio, DJ set “after pollog” with Vittorio Marchetti at the Rifugio Fantorno.
Seats are limited and reservations are required. Find all the participation options and purchase options here.
Calzolari's Bakery. Via del Mercato, 2 – Monghidoro Tel. 051 6555292 / FICO Via Paolo Canali, 8 Tel. 051 0029235 / Via delle Fragole, 1 Tel. 051 443401 / Via Marchesana, 4/b Tel. 051 0013858 / Via Andrea Costa, 121 Tel. 051 6143118 / Via Roma, 32 – San Lazzaro di Savena (BO) Tel. 051 0062894. Instagram, Facebook, Website.
