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TERRITORY - A charming mix of culture and nature, the Modenese Apennines are also renowned for gastronomic specialities as well as sports facilities for every kind of free time activity. Free time is seen as an essential to enrich our lives physically, mentally and culturally.

CULTURE - The Modenese Territory is a meeting place of diverse civilizations: from the first inhabitants of the Bronze Age to the Etruscans, Celts, Romans, Lombards through to the centuries long domination of the Estensi. Each leaving its own trace, from simple archeological remains to numerous linguistic relics and wonders of medieval art (churches, oratories, craftwork, hamlets, fortresses, turreted castles); from renaissance courts to palaces and villas from the 16th/ 17th century, to the recent artistic work of our days. From the plain lands to the rolling hills and the Apennine peaks, it is possible to reconstruct our past through physical and cultural evidence, museum exhibits that document the evolution of mankind, the activities that have taken place, the economy and the mentality of those who have passed down this precious information.

ENVIRONMENT - The protected areas, natural parks, areas of ecological balance, faunal oasi and the Frignano Park that make up the Apennine Territory contribute to the overall realization of a harmonious and sustainable relationship between man and nature. On foot, by bicycle on horse on skis and even snow shoes: there are many ways to immerse oneself in the beauty of the surrounding nature. An ancient network of pathways can be found among the rolling hills weaving through a suggestive landscape of chestnut , oak, birch and pine woods, through to the foot of the highest Apennine peaks, where some of the most characteristic lakes of this area can be admired. Here, in close contact with the most exclusive species of highland fauna and beautiful flora, one can enjoy unexpected sights and forgotten aromas and fragrances. A visit to the botanical gardens and characteristic highland lakes and walks along the highest ridges of the Apennines, is a discovery of the human aspiration to be at one with nature.

SPORT - Sport is important, even more so when in the open air and in close contact with nature, breathing in pure air. Where better than the Modenese Apennines, a place with sports facilities for all needs? In the summer and winter touristic centres, the Territory offers numerous and often exclusive packages: not just tennis, football, athletics, volleyball and basketball, mountain biking, paragliding, trekking...
Some specific indoor structures mean swimming, ice skating, rollerblading, tennis and team sports (volleyball, basketball, football, five a side football and handball….) are available all year round, both at an amateur and agonistic level. The most specific package is however that for snow sports. With numerous slopes dedicated to specialist ski sports, from bob, alpine skiing to sports on ice. Sporting people of all ages and all levels and abilities can take advantage of the snow covered mountains: natural gyms for physical and mental activity. Linked to the snow sports activities, the winter stations of the Modenese Apennines propose rich entertainment programmes so as to offer a complete and relaxing touristic package.

GASTRONOMY - To complete the picture of fascinating surroundings and the cultural charm left by the passing of the centuries, we can add the gastronomic specialities well known to those who are interested in food and territory. In fact, one of the most pleasant ways of discovering the character of a place is by knowing how to eat. The Modenese mountains offer an infinite variety of mushrooms ( the chanterelles/finferli, St George’s and above all the precious porcini), locally grown and cooked in an infinite number of ways, the traditional tortellini and the ricotta and spinach tortelli, not to forget the ‘ciacci’, made from chestnut flour, distinguished ricotta, Parmigiano Reggiano, Traditional Balsamic Vinegar and much more. The delicious sweets, chocolate, sugars and crunchies are a must. Jams and typical liquors made from berries, nuts, fragrant fruits of the forest: blueberries and raspberries in particular. Many of these gastronomic specialities are the protagonists of local festivities and traditions.




Il nome deriva dalla capacità che hanno di crescere durante la cottura, anche senza l'aggiunta di lievito, perché le bollicine d'aria incorporate durante la lavorazione si gonfiano con la cottura. Oggi si cuociono negli stampi di metallo o nelle piastre refrattarie elettriche, ma un tempo si utilizzavano le tigelle, dischi di terracotta arroventati tra le braci del camino (dal latino tegere, cioè coprire).

LA RICETTA: per circa 24-30 crescentine, occorrono 1 kg di farina di frumento "0", la metà del peso della farina di acqua tiepida (o metà latte e metà acqua, o latticello), un cucchiaino di sale, poco olio o strutto (facoltativo), un cubetto di lievito di birra sciolto in poca acqua (oggi è diventato indispensabile, ma un tempo non si usava: per chi volesse provare a non utilizzarlo si raccomanda di impastare manipolando molto a lungo, in modo da incorporare più aria possibile).

Impastare a lungo e con cura gli ingredienti, lasciar lievitare circa tre ore in luogo tiepido, coprendo la pasta con una grande terrina riscaldata (durante questo tempo sarebbe meglio interrompere una o due volte la levitazione manipolando con energia l’impasto), finché sarà ben lievitata; ricavare circa 24-30 palline, stenderle con il mattarello allo spessore di circa 2 cm e lasciarle riposare coperte per 15-20 minuti. Cuocere le crescentine negli stampi di metallo riscaldati sulla fiamma girandoli spesso, o tra le piastre refrattarie.

Le crescentine sono ottime caldissime, con le carni in umido (pollo o coniglio alla cacciatora), con i salumi e i formaggi, o con il tradizionale pesto di pancetta, aglio e rosmarino ed una spolverata di Parmigiano Reggiano.*



*contributo di Federica B.