The Bolognese Apennines represent a real discovery both from a naturalistic and cultural point of view: a treasure chest of traditions and folklore. Until the second half of the 20th century, the most profitable activities in the mountains and in the countryside were linked to agriculture and craftsmanship, as well as forestry and sheep farming. These activities were gradually abandoned or at least significantly reduced in importance, while at the same time assuming great importance for the study of peasant civilization.
Tools and objects of common use have been transformed into finds to collect and exhibit: it is above all thanks to private collections, in fact, that the ethnographic museums of the Apennines were born. This itinerary offers you three museums perfect for thoroughly investigating the mountains, their uses and customs.
The Pietro Lazzarini Museum of Arts and Crafts is located in Pianoro, a few km from the city of Bologna. The collection is made up of a collection of more than 1800 pieces, all collected by Pietro Lazzarini, a native of Pianoro to whom the museum was later dedicated. The exhibits are set up inside the nineteenth-century barn “Gualando”, grouped and arranged to recreate the daily and work environments (the stable, the fields, the woods) of the typical peasant civilization of the Savena, Idice and Sambro valleys: users thus have the opportunity to fully come into contact with local history.
During 2009, the Museum contributed to the filming of Giorgio Diritti's movie "L'uomo che verrà", dedicated to the "Marzabotto massacre", by lending numerous objects for the historical reconstruction of the scenes.
The farmers, as one might imagine, led a very simple life, if not downright poor, with a little varied diet. Some dishes, however, are still widely consumed and loved today, such as polenta: once eaten alone or with the little meat available, today the queen of food festivals accompanied by ragù, cheese and game stew.
Continuing the route along the Idice Valley you reach the small hamlet of Piamaggio, a few km from Monghidoro. Here you can visit the Museum of Peasant Civilization of the Bolognese Apennines: the layout partly follows that of an ancient mountain house, with the reconstruction of a furnished kitchen and some work environments; among the pieces on display there is also a press for making “treccino” (straw braids used to create platforms, mats and baskets).
The exhibition is completed by the reconstruction of an elementary school classroom, with desks, blackboard, pens and inkwells, and the (working) 1:3 scale model of a water mill. The Piamaggio museum also hosts a section dedicated to the theme of emigration, a phenomenon reconstructed through objects and testimonies from 1875 to today.
A poor dish typical of peasant cuisine in the Monghidoro area is the “stianconi”. These are rather large and irregular maltagliati of puff pastry, seasoned with “ajeda”, a pesto made from garlic and walnuts. Today they can still be tasted in some restaurants, with more varied and tasty condiments.
Moving along the upper Reno valley you arrive in Poggiolforato, a hamlet of the municipality of Lizzano in Belvedere. Here you can visit the Giovanni Carpani ethnographic museum, organized according to a visit itinerary that includes 4 sections: one dedicated to chestnut growing, one to craftsmanship (with particular attention to woodworking) and sheep farming, one to religiosity and finally one to weaving.
The chestnut growing room highlights how this activity was the most important source of income for most families: the chestnut groves were cared for continuously and the chestnuts collected could be sold, consumed or dried in the “casoni” and then transformed into flour. The last section displays a loom, with its accessories, dating back to the 19th century.
A few steps from the ethnographic museum is also the “house-museum” Le Catinelle, an authentic peasant home with original furnishings in every room (kitchen, bedrooms, loom room and cellar).
The mountain is typically linked to the cultivation of chestnuts, which were used for many preparations in the kitchen, both sweet and savory. It is still possible to taste products such as chestnut fritters, ciacci, patolle and the sweet castagnaccio in some places or at the food stands of the festivals.
