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Breakfast and Merenda

Sabadoni
Sabadoni cookies from cucina povera of Romagna and Bologna
Sabadoni cookies are sweet, rectangular-shaped tortelli filled with chestnuts and a handful of other ingredients. They are a typical sweet from the cucina povera of Romagna, which we can find under the same name or under that of chestnut tortelli in an area that also includes Bologna and Ferrara. The name sabadoni comes from saba, the…
7 November 2024
Bread of The Dead (piada dei morti). A typical fall recipe
Bread of The Dead (piada dei morti). A typical fall recipe
The bread of the dead (piada dei morti) is a typical autumn cake from Romagna, particularly from the province of Rimini and the municipalities of San Mauro Pascoli, Gatteo, and Savignano sul Rubicone in the province of Forlì-Cesena. This piada, which, despite its name, resembles a focacia, has a sweet dough and is typical for the…
26 October 2024
Ricciola brioche from Imola
Ricciola brioche from Imola, the savory rosemary bread roll
Ricciola brioche from Imola is a leavened savory roll halfway between bread and brioche that smells of rosemary. And it was one of the breakfasts and snacks of my childhood. Since 2023, it has been one of the products recognized as Bologna's De.Co, the list of agri-food products and traditional activities of Bologna and its metropolitan…
20 October 2024
Torta dei 5 minuti
5 minutes cake, a typical recipe of Emilia-Romagna
In this gastronomic journey along the Via Emilia in search and rediscovery of familiar memories and flavors, sometimes it happens that I discover little culinary surprises. Recipes I have never heard of, such as the 5 minutes cake or, in Italian, torta dei cinque minuti. Honestly, I was surprised to discover that The Slow Food Dictionary…
8 February 2024
Marsala and semolina tart with pine nuts recipe
Marsala and semolina tart with pine nuts recipe
Semolina and Marsala tart is a recipe that tastes of family, memories, and pine forest. As a child, I spent all my summers at the seaside. The destination was always the Riviera Romagnola. What changed over the years were the villages where we rented a house for the season. And although I am fond of all the…
22 September 2023
Easter Bracciatello bread, recipe from Romagna
Easter bracciatello bread: an old recipe from Romagna
Bracciatello bread is a somewhat forgotten recipe from the Romagna tradition. It is a doughnut, usually not very sweet, typical of Easter breakfast. And although it finds a place among cupboard cakes in Romagna cookbooks, it is an almost-bread. The ciambella version, with raisins or chocolate chips, is recent. Originally it was almost certainly a dry cookie that has…
4 April 2023
Raviole of Bologna filled with sour cherries
Raviole of Bologna made with red wine shortcrust pastry
Words that make us feel good should be carried with us always. For instance, my friend Gilla claims that if I want to, I will have a great vegan chef. Thanks to her, I started using new ingredients like peanut butter for making the shortcrust pastry of these Raviole of Bologna.   Gilla's words motivate me to step out…
18 March 2023
Pinza of Bologna. A typical cupboard ciambella
Pinza of Bologna. A typical cupboard ciambella
Pinza of Bologna is a recipe that speaks Bolognese. It is a pantry cake made with a few simple ingredients. It was once a typical homemade preparation that was never missing from the table of Bolognese families, especially those of peasant origin. Pinza and sweet mustard: two typical products of Bologna The recipe for pinza first appears…
17 December 2022
The King's Biscuits, recipe and history of bolognese cantucci
The King’s Biscuits, recipe and history of cantucci of Bologna
The King's Biscuits look like cantucci both in shape and double baking. And just like cantucci, you can serve them at the end of dinner with vin santo and a good story (theirs). The King's cookies are crumblier and softer to the bite than their Tuscan cousins. The dough preparation is straightforward. After combining all the ingredients by…
10 November 2022

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