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Virgin forests and 'a small village of 300 souls nestling between the towns of Poggio and Renatico Vigarano Mainarda in the province of Ferrara in Emilia Romagna.Madonna woods is remembered primarily for a culinary product typical of the province of Ferrara: the Salamina da Sugo legitimized by his monument to the salama da sugo outside the village.

THE PRODUCT: The Salamina da Sugo, is the true queen of the table of local butchers ferraresi.Prodotto by the Pro Loco (all volunteers), in its own laboratories and matured in suitable premises the salama da sugo is a sausage of beef and pork which the poor neck, jowl, bacon, tongue, liver, Sunia, expertly measured in parts due, natural flavors, full-bodied wine but young, before they outlaw 'our' famous Clinto was ideal for our salama (our old spans two thousand years are drinking it but ... ..). The all mixed together for a long time to blend thoroughly until all'insaccamento bladder of the pig, this thoroughly cleaned and washed in warm water, vinegar and wine. Closed by tying it very well at the top, is then tied to 6/8/10/12 segments in which it identifies the various schools of thought of the various butchers. After draining overnight, are left to mature for at least 8 months, but if one wants to sample a real salama da sugo must 'suffer' at least until the tenth / eleventh months of seasoning.

THE COOK: To see if the Salamina da Sugo anomalies should not 'lead' into a container with water, so we realize that if the product is healthy, it falls down, if the product stays afloat, it has some problems. This is a highly importante.Constatato that the product is valid, we must leave from Salamis sauce to soak for 8 / 10 hours, after which you gently brush the dirt under the water. Wrapped in a towel hangs on the straight tied to a stick across a large pot of water and allowed to boil gently by 4 or 7 hours depending on the typicality of Salamis. Today many people use the most practical bag for cooking alimenti.Una Once cooked place it on the special round plate with its head in the middle. You uncover the top. Immediately you will notice a strong smell fragrant only salama da sugo may regalarvi.Viene served with mashed potatoes. All very caldo.La salama da sugo it can eat it raw with figs or melon, cooked and sliced fredda.A Madonna Boschi events are mainly managed by the Pro Loco, which organizes the most important events: the Festival of Fair Galanin in July, last weekend in July, the festival of Salamis by Sauce Spoon 'late September-early October, a true taste of the festival dedicated to Salamis by Sugo.Un our tasting menu: carpaccio with balsamic vinegar Salamis, Triptych Salamina da Sugo, tossed by the Salamis sauce, lasagna baked with pumpkin, Salamina da Sugo spoon with mashed potatoes whole, with mashed Top of Salamis' by Madonna Woods patate.La Pro Loco of Salamina da Sugo produces precisely the Salamis by sauce in suitable compliance with the regulations and traditions.

Info: Pro Loco Lady Woods of Salamis by Sugo
by Mary Woods No. 1, 44028 -
Virgin Forests - Poggio Renatico (f)
Tel 340 709 53 58

Other Infos:

How to get:

Easily reachable from the exit Ferrara Sud junction of the A13 Bologna-Padova (8 km):
- The exit Ferrara Sud take the highway for about 500 meters.
- And take first exit for Fair Ferrara (500 meters).
- To Chiesol Fosso turn left Coronella (3 km).
- Coronella followed by Madonna Woods (2 km).

- From Modena, Finale Emilia, following Mirabello Village of Vigarano roundabout right Lady Woods

- Mantua, to Bondeno Vigarano Pieve Vigarano Mainarda, Village of Vigarano, roundabout left for Lady Woods

- Ravenna, for Argenta, Ferrara, Ferrara south highway to the highway exit - Ferrara, Via Bologna state left to Poggio Renatico Bird location at the traffic lights turn right. About 2 km before the arrow to Lady Woods. At 8 km, Poggio Renatico roundabout right of the railroad overpass, turn right and follow the signs for about 7 / 8 km towards Mary Woods.

Parking facilities, clients possibility 'for campers (not equipped)