Traditional Agri-food product of Emilia-Romagna
Inserted in the list of Traditional Agri-food Products of Emilia-Romagna BURER N: 375 November 28, 2018–ESTABLISHES N. 18344 November 12, 2018
Consortium: Flavors of Montescudo and Monte Colombo
Area of Production: Municipality of Montescudo and Monte Colombo Rimini
Variety: Loaf of Saint Martin Pagnòta ad San Marten (in local dialect)
Use and consumption: After the meal as a dessert and as a meal by itself
Area of production: originally, the area of the Parish of Monte Colombo and Taverna (until 1934). Today, in the municipality of Montescudo-Monte Colombo.
Variety and characteristics of the product: loaf made with typical local ingredients of the fall season: straw white grapes, nuts, pepper
Production techniques: Manual mixing of the ingredients followed by a phase of leavening and, later, baking.
Storage: Once baked, the loaf can be consumed in a week. If after being baked the loaf is dried, it can be eaten even over the timespan of a month.
Consortiums, associations, committees: Consortium “Flavors of Montescudo and Monte Colombo”, composed by the Pro Loco of Montescudo and the Pro Loco of Monte Colombo.
Distribution: bakeries and retail shops managed by the Municipality of Montescudo-Monte Colombo, as well as touristic events organized by the Pro Loco.
Promotional initiatives: The sweets of Saint Martin (“Le Dolcezze di San Martino”), The Exhibition of the Flavors of Montescudo and Monte Colombo (Fiera dei sapori di Montescudo e Monte Colombo) (second Sunday of November).
Dishes: after the meal, as a dessert, but also as a meal by itself, given the high amount of calories and nutritional contents.
Historical insights: The Loaf was a sort of nourishing bread prepared by families of the area and its tradition has been passed on orally from generation to generation. Its name is derived from the day of its production. In Romagna, the day of Saint Martin, which falls on the 11th of November, was very important, as it marked the beginning of the harvest year and the start of agrarian contracts.
Anecdotes: During the olive harvest, rural families that went to the crops used to bring with them the Loaf of Saint Martin and some good wine, as the only meal for their day, given the ingredients of the Loaf, which make it very nourishing. Many people preferred – and still do – to dry the Loaf after having placed it on top of a closet, to consume it hardened.