One of the most notable New Year's Eve celebrations takes place in Piazza Maggiore, the central square of Bologna. Here, the ancient tradition of the Old Man's Bonfire is brought to life in a theatrical form: a puppet symbolizing the past year is burned on a bonfire, allowing people to superstitiously cast away the negativity of the old year and welcome the new one with hope. The "Old Man" is a gigantic illuminated sculpture that is set up in the center of the square in the final days of December and remains there until the midnight countdown. The festivities in the square continue even after the bonfire, spilling over into the nearby streets with music and performances by street artists. Combine the event with a New Year's Eve Dinner at Ristorante Da Nello close to Piazza Maggiore.
Da Nello is located in the heart of Bologna, a stone's throw from Piazza Maggiore. It has a rather peculiar charm, as it was created from the interiors of ancient barrel-vaulted cellars, where the wines were kept.
It is a medium-sized, family-run restaurant, managed with great professionalism and competence that has lasted for 50 years. Tradition is the key word of typical Emilian cuisine, even if it is always full of a lot of creativity. Some dishes suitable for your New Year's Eve dinner are: the mixed starter with fresh raw fish, Carloforte-style trofie with tuna, tomatoes and pesto (a local delicacy), breaded artichokes. The famous Bologna Potato D.O.P. is used to create a very special dish:
Petroniana di Patate di Bologna D.O.P.
Petroniana di Patate di Bologna D.O.P.
Ingredients:
Bologna Potatoes D.O.P. 1 kg approximately; Parma ham aged 24 months cut into thin slices 300 g; White or black truffle according to season, thinly cut 59 g; Parmigiano Reggiano flakes 200 g; Grated Parmigiano Reggiano 100 g; Milk cream 540 ml; Butter 50 g; Salt; Pepper
Preparation for 1 portion:
Boil the Potatoes of Bologna D.O.P. in lightly salted water and cut them into slices about 4-5 mm thick. Butter a small porcelain baking pan approximately 22 cm in diameter and 3 cm high, arrange a layer of potato slices on the bottom, add a pinch of salt and a sprinkling of pepper. Cover the potatoes with a layer of thinly cut truffle, one of Parma ham, one of flakes of Parmesan and finally a sprinkling of grated Parmesan. Make another layer of sliced potatoes, add a pinch of salt and pepper, cover with flaked Parmesan and a sprinkling of grated Parmesan. Pour approximately 90 ml of milk cream over everything and grill in a hot oven at 200°C for 8/10 minutes. Coming out of the oven, finish with a final grating of truffle and serve piping hot.
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