Unsinkable promoter Roy Berardi and Fausto Faggioli, organized an educational press tour featuring Italian and international press members such as Australian Desmond O’Grady, Alabama’s Pauline Fitzgerald, Chef/Author Philip Sinsheimer from Los Angeles, Silvia Donnini from Milan and me, from…everywhere in the world!Our base was Fattorie Faggioli at Borgo Basino, on the heights of Cusercoli,
There we were welcomed and pampered by the Faggioli family with the proverbial warmth and empathy of Romagna. For a Non Touristy Tourist like me, this place was heaven, far from noise, cars, immersed in a peaceful green valley. I was feeling the quality of life, in s natural environment that contributed to the health of its spirit and body.
There we were welcomed and pampered by the Faggioli family with the proverbial warmth and empathy of Romagna. For a Non Touristy Tourist like me, this place was heaven, far from noise, cars, immersed in a peaceful green valley. I was feeling the quality of life, in s natural environment that contributed to the health of its spirit and body.
Mountain trips are provided, among herb gathering, hay baths,
healthy sauna with herbs and mud bath.
healthy sauna with herbs and mud bath.
Here rooms are cozy, there is a nice swimming pool.
The spectacular food are made by fresh products cultivated on the premises, totally
home-made, healthy and delicious with prices definitely affordable
In addition to that the Faggiolis organize an internship for workers and future experts.
Our group was taken around to visit local borghi (little historical villages) and to acknowledge the identification of identity and biodiversity, of a territory that is now actively engaged in the tourism development of the new “Destination Romagna”. that I consider the most genuine, deep and sincere Region in Italy, where nature, history, wine and food and wine relate to roots, memories and traditions.
We started visiting Ravenna discovering of the quirky “Hospitality Shops” of the historic center and participating to a Happy Bio meeting by the sea hosted by the Regional Advisor To agriculture
delightful Mrs. Simona Caselli.
delightful Mrs. Simona Caselli.
On the second day, Alberto Zattini, took us to the grandiose Piazza Saffi in Forli,
then we moved In Bertinoro, where we met Tourism Concil Mirko Capuano,
I loved their hand made fresh pastas. especially the passatelli in brodo,
followed by tastings of delicious rabbit with vegetables and roasted pig, 
to end with the famous latteruolo
a signature dessert
created by iconic 19th century chef
Pellegrino Artusi 
In Predappio, Mussolini’s birth place, we were welcomed by Mayor Giorgio Frassineti, we ended the day at the vineyards of the Poderi da Nespoli and the visit to the wine cellar. Quite a journey …so Roy decided to give us a relaxing morning at the Emi and Gianmarco Rossi‘s Terme di Fratta,
a luxury hotel with an equipped spa that blends wellness, beauty and health.
a luxury hotel with an equipped spa that blends wellness, beauty and health. The next day we moved to the Ridracoli Dam, taking a suggestive sailing around the lake at the edge of the great National Park forest. 
In the hamlet of Santa Sofia, then, walk with the councilor Ilaria Marianini to discover the the River Bidente outdoor sculpture park, curated by Renato Barilli and Claudio Spadoni. 
Gran finale In Pianetto di Galeata with a succulent dinner at Osteria La Campanara
authentic testimonial of the Romagna gastronomy.
In the hamlet of Santa Sofia, then, walk with the councilor Ilaria Marianini to discover the the River Bidente outdoor sculpture park, curated by Renato Barilli and Claudio Spadoni. Gran finale In Pianetto di Galeata with a succulent dinner at Osteria La Campanaraauthentic testimonial of the Romagna gastronomy.
I finally had the traditional tripe with tomatoes, among pastas and excellent Sangiovese and Albana the masters of local winery.
The city celebrates Pellegrino hosting the Festa Artusiana, a tempting feast where from now till June 2th, from 7 p.m. to midnight, the historical city center changes into a “town to be tasted.” The big castle dominates the borgo, where courts, alleys, streets and squares have names of recipes from Artusi’s book.
All the best restaurants and the street vendors in the area are invited to participate and include in their menus several of Artusi’s specialties.
To welcome Philip, Laila Tentoni, Casa Artusi Director set up a fresh pasta making class , coached by Carla Brigliadori head teacher of the Artusi cooking school…not only … but
For the next two days, Philip and I went to the close Forlimpopoli the city that every year pays a tribute to its most illustrious citizen Pellegrino Artusi, the acknowledged father of modern Italian cookery, 
Pellegrino was born in 1820 in Forlimpopoli. He was a succesful businessman, became a wealthy man and, at age 45, was able to concentrate full time on his passion: the home cuisine. He loved to search, ponder recipes and have someone else cook his experiments. After long research, he narrowed his findings to 790 favorite recipes that he collected in a manual called “La Scienza in Cucina e l’Arte di Mangiar Bene” (“The Science in the Kitchen and the Art of Eating Well”).
Pellegrino was born in 1820 in Forlimpopoli. He was a succesful businessman, became a wealthy man and, at age 45, was able to concentrate full time on his passion: the home cuisine. He loved to search, ponder recipes and have someone else cook his experiments. After long research, he narrowed his findings to 790 favorite recipes that he collected in a manual called “La Scienza in Cucina e l’Arte di Mangiar Bene” (“The Science in the Kitchen and the Art of Eating Well”).The city celebrates Pellegrino hosting the Festa Artusiana, a tempting feast where from now till June 2th, from 7 p.m. to midnight, the historical city center changes into a “town to be tasted.” The big castle dominates the borgo, where courts, alleys, streets and squares have names of recipes from Artusi’s book.All the best restaurants and the street vendors in the area are invited to participate and include in their menus several of Artusi’s specialties.
For nine evenings, Forlimpopoli becomes the capital city of “Eating Well,” thanks to the partnership with Casa Artusi, the first Italian gastronomic center devoted entirely to traditional home cookery. Casa boasts a library, a museum and a school that teaches practical courses both for food lovers and professionals wanting to learn how to improve their skills.
We had a wonderful Artusi dinner in the Casa’s restaurant. tarting with a traditional welcome small carrot soup,
then the famous tortelli , stuffed with ricotta cheese and fine spices,followed by paccheri pasta with duck ragu and beef with cloves and white beans, to end with an almond chocolate dessert with zabaione cream.
Yummy!!
To welcome Philip, Laila Tentoni, Casa Artusi Director set up a fresh pasta making class , coached by Carla Brigliadori head teacher of the Artusi cooking school…not only … butalso accurately supervised by a local Marietta ( the name is from Artusi,s assistant) and the attentive eye of Alberto Capatti, considered the top connoisseur of the Artusi cuisine.
So, if you want to feel welcome…put Romagna in your next vacation agenda.
So, if you want to feel welcome…put Romagna in your next vacation agenda.
A region where people love to host, eat, drink and love tobe merry …
nontouristytourist.com 