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RECIPES

Duchess stracchino chilled dessert
Duchess stracchino: a chilled dessert from Emilia
Duchess stracchino is a chilled dessert from Emilia. It has a simple preparation, ingredients that, usually, everyone likes, and a frozen dessert texture. And although the name evokes stracchino, a soft cheese typical of northern Italy, this ingredient is not there. The origin and name of the dessert are uncertain. The origin of the dessert Folklore tells a…
30 May 2023
Chicken cacciatora: recipe from Romagna
Chicken cacciatore: recipe from Romagna
The recipe for chicken cacciatore is part of the Italian peasant tradition, and you should know the dish knows many variations. In addition to regional differences, almost every family guards its own version. Its preparation ignites debate. For example, there is debate about the base (oil or lard? Sautéed or garlic?), whether there should be tomato, flavorings…
20 May 2023
Stuffed tortelli with salame rosa, cheese, and sage pears
Stuffed cappelletti with salame rosa, cheese and sage pears
About stuffed cappelletti and failures in the kitchen. I am a home cook, and my teachers have been the grandmothers, aunts and azdore who frequented my home kitchen. Often the teaching was unintentional. In most cases, I learned through what I saw and the molecules of scented particles I breathed in. The kitchen and I I cooked, for…
10 May 2023
Torta Tenerina
Tenerina Cake: typical recipe from Emilia-Romagna
I arrange the ingredients on the table: fresh eggs from the countryside, dark chocolate, powdered sugar, flour, butter, and salt. That's all you need for Tenerina Cake. Some dishes make you travel into the past. And like Proust's Madeleine, they are tickets to a nostalgic tour aboard the Orient Express. The bar of dark chocolate I…
4 May 2023
Spoja lorda burro e salvia
Butter and sage spoja lorda (stuffed pasta squares)
Spoja lorda (sfoglia lorda), which literally means dirty pasta sheet, is a fresh stuffed pasta typical of Romagna. The recipe is traditionally served in broth. From hence its second name: minestra imbottita (stuffed minestra). It is born as a dish to use leftover filling from other preparations. Here is the reason for the adjective dirty (lorda):…
28 April 2023
Bolognese cutlet recipe
Bolognese cutlet: traditional recipe from Bologna
Among traditional Italian meat cutlet recipes, in addition to the Milanese and the one known as elephant's ear or the Viennese, the Bolognese cutlet also deserves a place of honor. It is a recipe that today you can often find revisited with heavy cream or cheese to speed up preparation and accentuate fat taste, considered wrongly…
22 April 2023
Baked pasta roses from the repertoire of Nonna Sara
Baked pasta roses from the repertoire of Nonna Sara
Baked pasta roses, or rosette al forno, are filled with ham, cheese, and béchamel, then topped with Parmigiano Reggiano cheese. It is a typical dish from Modena. In this recipe, I find many flavors of the Via Emilia: fresh egg pasta, rolled out on a cutting board with a rolling pin, thin and rough; a salume,…
13 April 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
Barozzi cake my way
Barozzi cake my way and its story since 1886
From my seat on the train, I watch the Emilian countryside flow gently under my eyes. It's a series of villages that seem to hold hands, grain fields, and fruits. As I approach the town of Vignola, I see only cherry trees for which the area is famous. I am about to tell a story of secret recipes…
31 March 2023
Stuffed pasta triangles to celebrate the Italian cuisine
Stuffed pasta triangles to celebrate the Italian cuisine
Say pasta, in this case, stuffed pasta triangles, and the thought runs to the home kitchen, which, over time, has made the most significant contribution to the birth of a great national heritage. The Italian cuisine we appreciate today has taken shape over the centuries. It depends on shared gastronomical recipes and many different regional and…
27 March 2023

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