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 The sixth annual I Piatti della Bilancia (The Plates of the Scale), will take place at Campogalliano, in the province of Modena, in the Emilia region of Italy, from October 1 to 31, 2007. The aim of this month-long event is to overturn the paradigm which pits the pleasure of fine dining against the scale, which judges us 'heavily'.
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 Eventi 3000, the group organizing the event, is pleased to announce the upcoming XIV Fiera degli Antichi Sapori di Mare e di Terra (XIV Annual Festival of the Ancient Flavor from the Ocean and the Land), which will take place along the lungomare (boardwalk) of Spadazzi, at Miramare di Rimini. This is a perfect location for such an event, as it allows a large number of foreign tourists to join the numerous Italians who usually participate in the festival.
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 For two weekends, 8-9 and 15-16 September 2007, over 100 wines to taste.
The majestic Rocca dei Bentivoglio in Bazzano, overlooking the small town by the same name in the province of Bologna, will host the Sixteenth Exhibition and Tasting event organized by the Consorzio Vini Colli Bolognesi (Consortium of the Wines from the Bologna Hills) for two weekends in a row, from 6:00PM to midnight.
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 From May 26 to 29, Ferrara will host a large number of meetings, workshops and exhibitions as part of the annual event called '100 Heritage Cities'.
The exhibition pavilion will be located at Piazza Trento e Trieste beside Ferrara's cathedral.
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It's May, the good weather has arrived in Italy and Chef Davide Dalloco of the Scuola Alberghiera di Serramazzoni, proposes the following five-course menu, featuring seasonal local fresh produce such as watercress, beets and asparagus.
- Crescioni con bietola e asparagi (Watercress with beet and asparagus)
- Pasticcio di maccheroni alla Ferrarese (Macaroni pasta pie Ferrara-style - see recipe)
- Filetto di vitellone bianco dell’Appennino in crosta (White Apennine veal filet in crust - see recipe)
- Torta di riso (Rice cake)
- Casatella con confettura di scalogno (Casatella with jam and green onion)
Buon Appetito!
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Chef Davide Dalloco of the Scuola Alberghira di Serramazzoni proposes the following five-course April menu.
- Anguilla marinata con polenta bianca e salsa al Fortana (Pickled Eel with White Polenta and Fortana [type of wine] Sauce)
- Garganelli con canocchie (Garganelli Pasta with Canocchie [Kind of Mediterranean Shellfish] - Recipe)
- Zuppetta di pesce dell’Adriatico (Adriatic Seafood Soup)
- Torta Emiliana (Emilian Pie - Recipe)
- Provolone con mostarda fine di Carpi (Provolone Cheese with Fine Carpi Mustard)
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 Thursday, March 3, 2005 a group of twenty journalists associated with ARGA (Stampa Agroalimentare delle Regioni Emilia-Romagna, Marche, Toscana e Umbria, or Emilia-Romagna, Marche, Tuscany and Umbria Regional Press Specialized in Agricultural and Food Products) took an educational tour of Modena and its province. The group visited three important locations; the Museum of the Aceto Balsamico Tradizionale di Modena (ABTM, or Traditional Balsamic Vinegar from Modena) in Spilamberto, the Santa Rita Castle in Pompeano, and the Scuola Alberghiera di Serramazzoni (Hotel and Restaurant Management School in Serramazzoni).
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 Saturday, February 26, 2005 the first Modena Educational Center by the Regional School Specialized in Restoration (SRSR) was inaugurated. In the coming months , the Regional School will open five more Educational Centers in the Imola and Piacenza areas.
Modena's Educational Center, that will be managed by the Scuola Alberghiera di Serramazzoni, offers training and educational courses to business operators in the agricultural and restaurant sectors about the use of ABTM, as well as the promotion of such product both in Italy and overseas.
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Let's continue with the monthly menu based on the rich culinary tradition of the Emilia Romagna region and proposed by the Scuola Alberghiera di Serramazzoni with Chef Davide Dalloco five-course March menu.
- Torta d’erbette borgotarese (Borgotaro-Style Herb Pie - Recipe)
- Tortelli di patate e verdure (Stuffed Tortelli Pasta with Potatoes and Vegetables - Recipe)
- Rollata di coniglio (Rabbit Roll - Recipe)
- Tortino di spinaci e frutta secca (Spinach and Dried Fruit Tart - Recipe)
- Squacquerone con marmellata di sambuco (Squacquerone Cheese with Elder-tree Jam)
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The Company of the Month for March takes us to Romagna, inside Fattoria Paradiso (Paradise Farm), a historic property known in Italy as the 'Salotto culturale della Romagna' ('Romagna Cultural Salon').
Owned by the Pezzi family since the end of the 19th century, Fattoria Paradiso was known in ancient times as Castello Ugarte Lovatelli (Ugarte Lovatelli Castle). The property sits atop a low hill besides the medieval town of Bertinoro and, in addition to the main villa and winery, it includes an agriturismo, the Locanda Gradisca restaurant, eight conference rooms and three museums.
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 A wine festival in the Faenza hills, surrounded by a wonderful century-old park and overlooking a Medieval tower whose style is unique in Italy.
Romagna, especially in its hilly part, toward the Apennines, is a particularly good place to grow grapes, from which the local winemakers make the much appreciated which are highly touted by the various Italian wine guides.
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 Tecnovitis, Exposition of Products and Services for Viticulture and Enology takes place March 21 to 23, 2005, at the Piacenza Expo Trade Cente . The trade show will be part of the fourth annual Enoforum 2005, the professional forum organized by the Società Italiana di Viticoltura ed Enologia (SIVE, or the "Italian Viticulture and Enology Association), in collaboration with Vinidea. This is one of the most important techno-scientific appointments for the Italian wine industry.
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In 2005, the Scuola Alberghiera di Serramazzoni will propose 12 seasonal menus based on the rich culinary tradition of the Emilia Romagna region. For February, Chef Davide Dalloco invites us to enjoy the following five-course menu.
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In 2005, the Scuola Alberghiera di Serramazzoni and Daniele Bondi will suggest 12 seasonal menus based on the rich culinary tradition of the Emilia Romagna region. The five-course January menu is proposed by the school chef, Davide Dalloco, who kindly gives us two recipes as well.
The menu:
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 Eight golf tournament promoting the the Modenese food industry and agriculture
Building on the success of the previous events, that, by the way, were supported by the Provincia di Modena administration, the BGT 2005 aims to further its mission promoting the local typical agriculture and food products.
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 From 9:30PM on Friday, December 31, 2004 well into January 1, 2005, as an alternative to the typical Italian cenone (literally, "big dinner") and/or disco club, the Enoteca/Tisaneria (Wine Bar/Tea House) Enò in Lugo di Romagna, propose 'la degustazione più lunga dell'anno', or 'The Longest Wine Tasting of the Year', that starts in 2004 and ends in 2005.
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Brought to you by the School for Hotel and Restaurant Management from Serramazzoni, Italy.
The holiday season is upon us, and chef Nicola Scalici from the Scuola Alberghiera di Serramazzoni tells us about the typical Emilian holiday cuisine. This is also the last installment of this series of articles proposed by the Scuola Alberghiera di Serramazzoni.
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 Marisa Tognarelli's products have been recognized in Trieste, Nonantola and Ancona. Her name was honored in more than one way and Maestro Danilo Freguja recently gave her the nickname of "Binoche from Sestola", because of the similarity between Marisa and Juliet Binoche character in the movie "Chocolat", both physically and personality wise.
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 The event is organized by the Ente Tutela Vini di Romagna (Protection of the Romagna Wine Association) and the AIS. (Associazione Italiana Sommelier, or Italian Association of Sommeliers), in collaboration with the Enoteca Regionale Emilia Romagna (Emilia Romagna Regional Wine Library). Luigi Perazzo, an AIS professional sommelier from Milan, where he manages the restaurant La Dolce Vita (from the famous Fellini movie title, meaning "The Sweet Life"), won the prestigious award.
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 The second annual "Buon Paese" trade show, this year presents a rich , complete panorama of the state of rural tourism as well as food production. The goal of the event is to give a comprehensive picture of today's rural life, from agriturismos, to educational farms, from food and wine producers to the local artisans.
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The convention "La valorizzazione dei prodotti tipici attraverso la ristorazione"  ("The Enhancing of Typical Products through the Restaurant Business"), was held within the event "La Buona Tavola" ("The Good Table"), the event organized by Confcommercio (the Italian association of merchants) and the Scuola Regionale Specializzata nella Ristorazione dell'Emilia (Emilia Regional School Specializing in Restaurant Management).
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 Here comes another enological guide. This time it is La Romagna da Bere 2005, or "The Drinkable Romagna Region", the first guide to the wines from this region was published by PrimaPagina Editore and the Romagna chapter of the Italian Association of Sommeliers). The guide honors 26 wines produced by 22 wineries, chosen among the 238 varieties tasted by the AIS sommeliers.
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 SERRAMAZZONI, ITALY - The new school year started at a fast pace at the Scuola Regionale Alberghiera e di Ristorazione (Regional School for Hotel and Restaurant Management). The number of students is at a record high of 212, divided into five first-year, three second-year and three third-year classes.
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Here comes another enological guide. This time it is La Romagna da Bere 2005, or "The Drinkable Romagna region", the first guide to the wines from this region was published by PrimaPagina Editore and the Romagna chapter of the Italian Association of Sommelier). The guide honors 26 wines produced by 22 wineries, chosen among the 238 variety tasted by the AIS sommeliers.
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 The second Annual 'Chocolate and Almond Crunch Games' ended with great success, unexpected by even the most optimistic of the chocolatemakers who participated in the event. Not even the rainy weather stopped the thousands of sweet-toothed participants that gathered in Sestola.
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> Following last year's annual huge success, when thousands of visitors literally invaded the event, the organizers, Marisa Tognarelli, the association 'Sestola OK', the Sestola and the Modena Administrations are eager to repeat the experience. From the 7th to the 10th of October visitors with a sweet tooth and residents alike will have the chance to participate in the many events scheduled for the Second Annual of the "Giochi di Cioccolato e Croccante", or "Chocolate and Almond Crunch Games".
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Brought to you by the School for Hotel and Restaurant Management from Serramazzoni, Italy.
This month chef Davide Dalloco talked to us about primi piatti, describing the various kind of pasta and rice. In addition, he suggested some tasty recipes. Next month we will continue the repast and ask questions about the main courses.
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 As a member of IAL (Istituto di Avviamento al Lavoro, or "Work Training Institute"), in June the Serramazzoni school hosted a delegation from a Mölndalm, Sweden high school specializing in hotel and restaurant management. The two schools agreed upon an exchange program that involves both students and teachers.
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Brought to you by the School for Hotel and Restaurant Management from Serramazzoni, Italy.
It was our pleasure meeting once again with Chef Davide Dalloco and asking him questions about Emilia-Romagna hors d'oeuvres. Next month, continuing our regional culinary education, he will introduce us to Emilia-Romagna's primi piatti.
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Find out what the associates of Frignano Gourmet have to offer this summer. As always very active and in the vanguard of taste, pastry chefs Marisa Tinarelli and prize winner Valter Tagliazucchi, restaurant La Vecchia Quercia (The Old Oak), Sottosopra (Upside Down) Wine Bar & Restaurant and Enoteca (Wine Bar) La Morra, are preparing for a long, sweet, tasty and refreshing summer.
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The second annual national review "Children of a Lesser Bacchus?", dedicated to native vines and wines produced with it in all the Italian wine regions takes place on Friday the 28th, Saturday the 29th and Sunday the 30th of May, 2004, at the historic St. Francis convent in Bagnacavallo, Italy.
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Unexpected union of the Consorteria dell’Aceto Balsamico Tradizionale di Modena (the town of Spilamberto Traditional Balsamic Vinegar Clique) and the Scuola Regionale Specializzata nella Ristorazione (Regional School Specialized in Restaurant Management). The two prestigious organizations made an agreement to found an Educational Center based at the Spilamberto headquarters of the Consorteria.
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Enjoy a visit to Daniele Malagoli's acetaia, or vinegar-(aceto) making facility, which produces traditional balsamic vinegar di Modena exclusively. It is a facility that, once the production cycle has achieved the minimum requirement of 14 years of aging according to the official production rules, will be among the first eight companies producing aceto balsamico TRADIZIONALE di Modena. We have highlighted "tradizionale" because this is the official denomination that defines the "true" ("vero") aceto balsamico, officially setting it apart from the balsamic vinegar produced industrially.
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Once again the contest Marietta returns to Forlimpopoli, in the province of Forlì-Cesena. The contest is named after Artusi's housekeeper and is open to all amateur chefs.
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On May 27, 2004 at 10:30AM, the European Food Safety Authority settled in its selected residence, Parma's Palazzo Ducale (Palace of the Duke). As the permanent location of the important organization, the city is preparing to welcome about 100 white collar workers. The Authority plans to be fully operational within one year.
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On April 15, 2004, at the Scuola Alberghiera di Serramazzoni (School for Hotel and Restaurant Management of Serramazzoni) an important meeting between representatives of the Emilia-Romagna Region and the Dutch Antilles' Minister of Economy and Business, Burney El Hage took place.
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The Second Annual Chocolate Extravaganza closed the afternoon of April 5, 2004. The event, organized by the Frignano Gourmet Association, with the support of Pavullo Administration as well as Modena Province, was sold out all three theme nights of Thursday, April 1st, Friday, April 2nd and Saturday, April 3rd, as well as the closing day, Sunday, April 4th, when the action was moved outside, into the Piazza Battisti
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Introduced two new culinary books on typical and organic products at a convention at Palazzo d’Accursio, in Bologna, Italy
The appreciation for the Emilian Scuola Regionale Specializzata nella Ristorazione (Regional School for Restaurateurs) grows.
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The introduction of chocolate maker, Valter Tagliazucchi, at the fortunate TV show “Quelli che il calcio…” ("Those who the soccer ...") was certainly the February highlight for the organization Frignano Gourmet. But there's much more.
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Genetic engineering and the moon landing are the most represented subjects in the chocolate sculptures presented at the forth Barry Callebaut Italia Trophy – Sigep 2004.
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The dynamic association “Frignano Gourmet” kicks off the new year with an activity-filled calendar directed to both new and existing associates.
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Luca Gardini, a 22-year-old s from the Ristorante Gardini in Cervia, is the winner of the third Master del Sangiovese. The competition took place with 12 of the best Italian professional sommeliers gathered at the Hotel Casali in Cesena, Italy on December 1, 2003.
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On Tuesday, November 4, the convention dedicated to "Food Education and Taste Education in Emilia-Romagna Region", was held at the School for Hotel and restaurant Management of Serramazzoni, Italy.
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The school year 2003-2004 starts with170 students on board, or 170 young persons with a job waiting for them at the end of the school season.
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Sestola, Modena – The first annual of Giochi di Cioccolato e Croccante,or "Chocolate and Almond Crunch Extravaganza", was more successful then the organizers had forecast.
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The basic guidelines for producing the Balsamic Vinegar of Modena according the tradition and rules passed from generation to generation of producers.
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