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	Meat, mushrooms and truffles The tasty and famous Romagna meat is obtained, for beef from Razza Bovina Romagnola; for pork, the Mora Romagnola, the pig with a characteristic dark cloak. For sheep (it comes from the legendary castrato: CASTRE in Romagnolo dialect, meat of lamb mutton) from flocks grazing populating in particular the hills of &#39;High Rubicon. So prodigious meat, excellent for creating tasty sauces and dishes offered in restaurants, taverns and inns in the area. Meat also appreciated for the production of various types of sausages (festival in Mercato Saraceno in early May) here is the legacy of the extraordinary &quot;pork culture&quot; (porc, baghen, Baghin, depending on the dialect areas), still very much alive in rural areas of Romagna.</div>
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	In fact, between December and January, we relive the &#39; &quot;epic&quot; of the pig, whose murder in the rural culture of this land has always been &quot;breaking the piggy bank&quot; of this animal you do not throw anything, and so from meat wisely worked, as well as bacon, sausages born (including the characteristics Sausage Matta, ciavar, Zanbudell), salami, ham, coppa, liver, bacon, greaves (Grasul: festival in Taibo market St.). Sausages of own production and sold directly from farms and from farms.</div>
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	Among the woodland products also present in the lowest provincial Apennines, include mushrooms and truffles. In the territory of Forl&igrave; and Cesena, it is best known kind of truffle: the White Truffle (Tuber magnatum pico). Areas particularly suited to the discovery of the truffle are the Valley of the Montone and Bidente Valley. A Dovadola is held in late October, the historical Sagra del Tartufo Bianco; in Cusercoli, that of Bidente Truffle in late November.</div>
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	The most sought-Romagna are porcini mushrooms, but also the blackthorn (Sagra in Cusercoli), and then chanterelles, mushrooms, honey, mushrooms and clubs drums.</div>
