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Fossa di Sogliano and Talamello Cheese
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| In Sogliano, in the Rubicone valley, and in Talamello, in the Valmarecchia (in the central part of northern Italy), November's air is already saturated with scents of wine, mushrooms and truffles. Sogliano is on a hill that acts as a watershed between the Uso and the Rubicone rivers. Its territory, in the Forli province, spreads among the Romagna hills, and ends where the Montefeltro lands are. |
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A document, dated 1186, authenticates that the Malatesta family purchased the territory named "Castrum Solliani" and kept its ownership up to the year 1640, when the HOLY SEE, in consequence of the many wrongdoings committed by the counts, expropriated the town and appointed a proper Governor of his. Among the monuments, it is worth mentioning the Chiesa del Suffragio, which conceals a late Sixteenth Century painting, the Oratorio di Santa Lucia, and the Town Hall. Today, this town lives mainly on agriculture and, in particular, on the production of "formaggio di fossa", a family tradition passed on from father to son. In the vicinity of Sogliano, visit the locality Montetiffi, a medieval village where a XI century abbey stands out. Here, incidentally, is where the famous baking tins for the renown Piadina romagnola have been made for centuries, following an extremely laborious technique.
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THE PRODUCT AND ITS CELEBRATIONS |
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The best period to visit these locations is between the end of the last weekend in October and the first weekend in November. In this season of the year, in fact, the Sagra of Sogliano is being held. Exhibitions, concerts, and touring shows enrich this event, born in 1975.
Tourists can make purchases, among which, naturally, the "formaggio di fossa" wrapped up in scudiòt of pottery, ideal for original gifts.
The Talamello Exhibition, instead, takes place on the first and second weeks of November.
You can access this small medieval village, in the Pesaro-Urbino province, by crossing a suspended bridge that leads to the main square, where one can visit the church of San Lorenzo, which guards a marvellous crucifix painted, according to some, by Giotto. In this case too, the Fair anticipates shows, performances and topic-related gatherings.
Mixed with cow milk and sheep, the "Formaggio di fossa di Sogliano e Talamello," owes its name to the particular ripening that takes place from August to November inside real tuff pits (old grain storages). The environment assures constant temperature (around 21 Celsius) and humidity (almost at 100%), giving the "pasta" a range of flavours and fragrances that go from stronger musk and truffle to a more delicate mushroom and undergrowth. A real symphony of tastes, best appreciated when tasted in slivers on Carpaccio, fresh salads, and oven cooked pasta.
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Assessorato alla Cultura di Sogliano
tel. 0541-948610
soglianoturismo@libero.it
Talamello TownHall
tel. 0541-920036
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