Diffuse Agro-Food Supply Chains – for Food and Wine Areas in Romagna
The Faentine Experience: territory, food and culture between Romagna and sustainability
Saturday 16 May 2026, from 15:30 to 19:00, at the MIC Faenza – International Museum of Ceramics, a meeting dedicated to diffuse agro-food supply chains and the food and wine areas of Romagna will take place.
The initiative is part of the project “Le Faentine – Food and Wine Areas”, promoted by several local organisations to build a virtuous system connecting producers, artisans, associations and institutions, enhancing local supply chains and promoting a sustainable development model.
The project is developed in collaboration with Romagna Cuochi (Chef to Chef), Il Lavoro dei Contadini, Slow Food and Tempi di Recupero.
Event details
- Date: Saturday 16 May 2026
- Time: from 15:30
- Venue: MIC Faenza – Viale Baccarini 19, Faenza
- Admission: 5 euros
Programme
- 15:30
Producers and artisans present the project Le Faentine and share experiences from the local area. - 16:30
Guided tour of the exhibition “Alchimia Ginori 1737–1896. Art and Technique in Manufacture”
Booking required: 335 7240536 - 17:00
Talk: “Why a food and wine area, territory and storytelling. Excellence and its critical issues”Moderator: Carlo Catani
Speakers:- Omar Casali – “Chefs beyond the kitchen”
- Ettore Bartoletti – “Good food does good”
- Valtiero Mazzotti – “New relationships between businesses in food areas”
- Ettore Pezzi – “Why a food and wine area”
- 18:30
Aperitif curated by Le Faentine featuring local wines and products. - 20:30
Participating restaurants will offer menus featuring high-quality local products.
Participating organisations
Artisans and artists
- Egidio Miserocchi – printed textiles
- Stefano Rubboli – carpenter
- Ceramiche Lega
Wineries
- Stella dell’Appennino (Modigliana)
- Torre Oriolo (Faenza)
- Tre Colli (Brisighella)
- Tenuta Nasano (Riolo Terme)
Producers
- Antonella Minardi (Casola Valsenio) – jams, oils, medicinal herbs
- Leonardo Bandini (Brisighella) – Mora Romagnola meat and cured meats
- Alvaro Bartolini (Brisighella) – honey and chillies
- Davide Montanari (Imola) – Romagnola chicken eggs
- Silvano Neri (Brisighella) – Moretto artichoke
- Marisa Lingerri (Modigliana) – buffalo cheeses and ricotta
- Fattoria Palazzo di Zattaglia – Mora Romagnola cured meats
- Azienda Agricola De Lorenzi (S. Pietro in Campiano) – bread and focaccia
Restaurants and pizzerias
- Ca’ Murani (Faenza)
- La Baita (Faenza)
- La Berta (Brisighella)
- ‘O Fiore Mio (Faenza)
- Timo BeFood (Faenza)
- Osteria del Guercinoro (Brisighella)
- Osteria del Sale (Brisighella)
- Framboise (Brisighella)
Collaborations
The event is organised in collaboration with Chef to Chef, Il Lavoro dei Contadini, Slow Food, Tempi di Recupero, MIC Faenza, Around Faenza, and with the support of the Union of the Romagna Faentina.
