ICONIC BIKE PATH AND CULINARY TREASURES
THE ILLUSTRATION EVOKES SCENES FROM THE DELTA DEL PO
The project
“Un altro Po” is a unique project uniting nature and the culinaryand illustrative arts in an effort to promote the territories of the Delta Veneto. Experiences and actions become intertwined like the thich weaveof reeds and valleys that frame the Great River: Seven collectible ceramics – created by famous Italian artists – will narrate the changing atmospheres of these unusuallandscapes. Four cycling itineraries will immerse us in this fertile territory shaped by water and rich in regional products and culinary specialties, all to be discovered and savoured. Added to this are the 7 municipalities in the region who havejoined forces to create a strong and recognizable identity, to enhance sustainable ‘slow’ tourism routes and to show howhospitable this territory truly is.
The routes
There are numerous routes that can be explored on two wheelsand lots of suggestive scenery allowing visitors to fully immercethemselves in the delta of the largest river in Italy. We have drawn four georeferenced rings. Each marked itinerarycan be easily identified at any time, both before and during the journey, using any navigation tool, from the Smartphone to the most sophisticated GPS. Let yourself be inspired by the discovery
BICYCLE TOURING LOOP
7 MUNICIPALITIES OF THE PO DELTA
Earth without shadow
178 km The ring crosses the entire Po Delta area and can be covered in 2 or 3 days depending on the number of daily hours of activity planned.
BICYCLE TOURING LOOP
NORTH PO DELTA
Sky, water and dreams
121 km The loop passes through the municipalities of Loreo, Rosolina, Porto Viro and Taglio di Po. A visit to the northern part of the Po Delta can be done in 1 or 2 days depending on the number of daily hours of activity planned.
You will encounter: Pila Fishermen’s Harbour, Boccasette Beach, Scaranello Valley, Porto Levante, Scanno Cavallari Island, Via delle Valli
BICYCLE TOURING LOOP
SOUTHERN PO DELTA
The colours of the Delta
112 km The loop passes through the municipalities of Corbola, Ariano nel Polesine, Taglio di Po and Porto Tolle. A visit to the inland areas in the southern part of the Po Delta can be covered in 1 or 2 days depending on the number of daily hours of activity planned.
You will encounter: Santa Maria di Punta Nature Park, Ca Vendramin Land Reclamation Museum, Po di Goro Pontoon Bridge, Po della Donzella Pontoon Bridge, Bacucco Island, Sacca degli Scardovari, Lavender Field
BICYCLE TOURING LOOP
EASTERN PO DELTA
A palette of water
154 km The loop passes through the municipalities of Rosolina, Porto Viro and Porto Tolle. A tour of the coastal area in the eastern part of the Po Delta, a ring that can be covered in 2 or 3 days depending on the number of daily hours of activity planned.
You will encounter: Sacca degli Scardovari, Port of Barricata, Polesine Camerini, Mouth of the Po at Pila, Lavender Fields, Ca Mello Oasis, Boccasette Beach, Porto Levante, Via delle Valli, Porto Caleri and Botanical Garden, Mouth of the Adige
The artists
Earth without shadow
Andrea Serio / Corbola
Andrea Serio was born in Carrara in 1973. An illustrator and cartoonist, he has been devoted to the pastel and coloured pencil technique for twenty years. His drawings have been exhibited at major national and international events. He has created numerous covers for novels, magazines and records, posters, children’s books and graphic novels. His latest works were “Rapsodia in Blu” (published by Oblomov, here you can find an interview by Fumettologica) and the illustrations accompanying Erri de Luca’s book “Il peso della farfalla” (Feltrinelli). His most recent collaborations include: Linus, Edizioni Oblomov, Feltrinelli, Topipittori, Le Nouvel Observateur, La Revue Dessinée, Magnard Jeunesse, Bayard Editions, Kleiner Flug, Einaudi, Mondadori, La Stampa, Seuil Jeunesse. Since 2012, he has been a lecturer at the International School of Comics in Turin and Florence.
43k
follower
andreaserio.altervista.org
Sky, water and dreams
Gio Quasirosso / Taglio di Po
Giovanni Esposito, aka Gio Quasirosso. Born in 1992, he began his career as a self-taught artist and then went to the Graphic Design school at the Academy of Fine Arts in Naples, which he abandoned to devote himself to the study of illustration by following different masters. Fame arrived when he started publishing his illustrations on the Facebook page he created, Quasirosso. He currently works as an advertising illustrator and collaborates with several Italian and foreign publishing houses.
112k
follower
www.instagram.com/gio_quasirosso/
History of human experiences
BIANCA BAGNARELLI / Ariano nel POlesine
Bianca Bagnarelli (Milan, 21 May 1988) is an Italian illustrator and cartoonist. In 2015, the Society of Illustrators awarded her the gold medal in the short form category in the context of the Comic and Cartoon Art Competition, because of her graphic novel Fish. The following year, she won the Lorenzo Bartoli prize as Italy’s most promising cartoonist. Bagnarelli grew up in Milan and then attended the comics and illustration course at the Academy of Fine Arts in Bologna for a year. In 2010, Bagnarelli founded Delebile, a small independent publisher that publishes short comic stories by Italian and foreign artists. Bagnarelli is a recurring illustrator for The New York Times and The New Yorker. In 2017, she created the cover design for the 50th issue of McSweeney’s, and her work was chosen for the New York Times collection entitled ‘The Year in Illustration 2017’. In 2018 he provided, among other things, illustrations for the English version of Haruki Murakami’s short story Ascolta la canzone del vento, and for the Italian version of Crooner, a short story by Kazuo Ishiguro from his collection Notturni.
16k
follower
www.biancabagnarelli.com
of sacrifices, of rewards, of landscapes
Riccardo Guasco / Porto Viro
Riccardo Guasco, illustrator and painter, was born in Alessandria in 1975. Enamoured of the poster as a means of communication useful for good image education, he mixes poetry and irony, creating illustrations to make the eyes smile. His illustrations appear on advertising campaigns, magazines, books, ships and bicycles. He has collaborated with The New Yorker, Eni, Tim, Poste Italiane, Nastro Azzurro, Moby, Martini, Ferrari, Touring Club Italiano, Repubblica, Esselunga, Emergency, Greenpeace, Rai, L’Espresso and many others.
54k
follower
riccardoguasco.tumblr.com
The colours of the Delta
Ale Giorgini / porto tolle
Ale Giorgini is an illustrator and designer. He has participated in exhibitions and events all over the world: Tokyo, New York, Zurich, Vienna, Paris, San Francisco, Los Angeles, Melbourne, Annecy, Manchester. He won the Good Design Award from the Chicago Museum of Design (2017), was selected by the Society of Illustrators in New York (2015, 2017) and nominated for the Boscarato Award at TCBF (2016). From 2013 to 2018, he was president and artistic director of Illustri Festival. His clients include: Barilla, Armani, Adidas, Jeep, Puma, Martini, Disney, Warner Bros, Opinel, Lavazza, Foot Locker, Emirates, MTV, The Hollywood Reporter, Boston Globe, Chicago Magazine, Le Monde, Il Corriere della Sera.
59k
follower
www.alegiorgini.com
A palette of water, the reflection of the Serenissima
Carlo Stanga / Loreo
Carlo has always been deeply passionate about drawing. After graduating in Architecture from the Milan Polytechnic, he chose to continue his education by studying art and design, also working with Bruno Munari. His highly recognisable style has won numerous Italian Illustration awards and his works have been selected by the American Illustration Annual, while he recently won the gold medal of the US magazine Creative Quarterly and various Communication Arts Awards of Excellence. In 2015 he wrote and illustrated for Moleskine I am Milan, followed by I am London and I am New York, creating a new collection of books dedicated to the world’s major cities. In 2020 he created the illustrations for the children’s book Zaha Hadid, written by Eloisa Guarracino and published by Raum Italic- Berlin and MAXXI, Museo dell’Arte del XXI Secolo – Rome. Carlo lives and works in Berlin.
80k
follower
www.carlostanga.com
A kiss of breeze and salt at sunset
Alessandro Baronciani / Rosolina
Alessandro Baronciani, illustrator and cartoonist, works with leading Italian publishers as an illustrator and writer. Among his best-known books are: Le ragazze nello studio di Munari a paperback book that explains through a love story the genius of Bruno Munari, Come Svanire Completamente a ‘box set’ book that tells the story of a boy in love with a mermaid; a story made in pieces and divided into 40 fragments. La distanza (The Distance) a book set in Sicily, co-written with the singer Colapesce. He collaborates with many independent Italian music realities, creating posters for festivals and record covers.
21k
follower
alessandrobaronciani.blogspot.com
Gastronomic treasures
ANOTHER PO – envisages the involvement not only of the seven above-mentioned municipalities, but also of the Veneto Region for the thematic competence Directorate, the Po Delta Regional Park Authority and the Local Observatory of the Po Delta Landscape operating in the area in question.
Ingredients
One stockfish
q.b milk
1 onion
1/2 celery
2 anchovy fillets
4 tablespoons of extra virgin olive oil
to taste Salt and pepper
Procedure
Soak the cod in plenty of cold water for three days, changing the water several times. Remove the central bone and the small side bones and cut it into pieces. Fry the finely chopped onion and celery in plenty of extra virgin olive oil. Add the codfish and cover with milk, add salt, pepper and two anchovy fillets and cook for at least three hours on a low heat. Before finishing cooking, add a tablespoon of 00 flour, turn off the heat and leave to rest for a day.
Ingredients
600 g moeche (green crabs) 2 eggs
70 g flour
Extra virgin oil
salt to taste
Procedure
This tasty dish is an excellent starter, or, if combined with other fried fish, a tasty second course. Preparing them is really easy: beat a whole egg and a yolk with a little salt, dip the moeche and leave them there for a couple of hours.
Drain them, roll them in flour and fry in oil. Remember to drain off the excess oil, salt and serve (with a little lemon if you like). Serve to taste with white polenta.
Ingredients x 5 persons
1 medium-sized delta eel
1 white onion
1/2 glass of white wine vinegar
Extra virgin olive oil
40 g tomato concentrate
Procedure
Wash the eel and remove the head. Cut it (partially) into small slices, taking care not to separate them completely from each other, so as to form a rondelle during cooking.
Put the oil in a frying pan and wilt the onion. Lay the rolled eel on top, taking care that the tail remains on the outside. Brown on both sides for a few minutes, add the wine accent and fade. Add the tomato paste and cook for 15 minutes. Served the next day the eel doubles in goodness.
Ingredients for 5 pearls
1.7 kg of Scardovari PDO mussels
30 g of extra virgin olive oil
1,5 cloves of white Polesano DOP garlic
50 g white onion
10 g white wine
50 g of lemon
10 g chopped parsley
Pepper and salt to taste
Procedure
Remove the beard from the mussels, wash them thoroughly. Put a saucepan with oil, thinly sliced onion and garlic on the stove, add the mussels, washed and drained from the water. Wet with white wine, stir and cover with a lid.
After a few minutes check that the bivalves are all open, at which point remove from the heat and garnish with lemon and chopped parsley. Serve in a warm concave dish, accompany with toasted bread croutons.
A variant often used is to add tomato sauce while cooking: this will result in a soup that is excellent to the eye and palate.
Ingredients
500 g Radicchio from Rosolina
370 g cow’s ricotta
2 medium-sized eggs
200 g Breadcrumbs
100 g. Grated cheese
Procedure
To prepare the vegetable balls with Rosolina radicchio and ricotta cheese, start by washing and drying the radicchio, remove the leathery part, cut it in half and then into thin strips.
Heat the extra virgin olive oil in a wide-bottomed frying pan, add the radicchio and cook it until it loses all its water. When it is ready, season with salt and pepper and leave it to cool.
Once cool, place it in a bowl and add the other ingredients. Season with salt and pepper and mix everything together to form patties of 30 g each.
You can cook the meatballs in various ways: they can be fried in peanut oil at 170°, baked in the oven at 180° for 20 minutes or stewed with tomato sauce. Ever tried them in broth or with a gazpacho?
Ingredients for 4 persons
400 g bigoli
500 gr minced duck meat
150 gr duck liver
to taste extra virgin olive oil
1 glass of red wine
1 carrot
1 celery stalk
1 onion (small)
1 clove of Polesano Dop white garlic
1 sprig of rosemary
Sage leaves
1 bay leaf
1 clove
1 pinch of black pepper
salt to taste
Preparation
Gently fry the chopped celery, carrot, onion and garlic in a few tablespoons of extra virgin olive oil. Add the duck ragout and the liver washed in water and lemon, dried and cut very thinly and fry until the meat changes colour. Wet with red wine, let it evaporate, season with salt and pepper and add the aromatic bouquet, bay leaf and cloves. Cover, flush, with hot water and cook for about an hour, until the sauce mixes and the cooking liquid is reduced.
Cook the bigoli in salted water, drain, season with the duck sauce and serve with grated Parmesan cheese on the side.
Ingredients for 4 persons
350 g Carnaroli rice del Delta PDO
1 fresh delta mullet bosga
1 ½ onion
1 celery stalk
1 carrot
20 g dry white wine
extra virgin oil
butter
parsley
to taste salt and pepper
Procedure
Scale the fish and boil it in water with onion, carrot and celery for 15 minutes.
Remove the ‘bosga’, extract the flesh and keep it aside, put the waste back into the broth and boil for a further 30 minutes. Strain the prodo and keep it warm. In a frying pan, soften a chopped onion with olive oil, add the ‘bosga’, deglaze with white wine, add the rice and cook, adding the stock a little at a time. Season with salt and pepper and before the end of cooking add a knob of butter and chopped parsley. Allow to thicken for a few minutes before serving.
For the garnish: fillet some “bosghe” and cut them into strips about one centimetre wide, roll them in white polenta flour and fry them in boiling oil. Season with salt and pepper and place a few pieces crosswise on top of the risotto and enjoy.
