A land of flavors and convivial traditions, for centuries Emilia Romagna has been able to claim an outstanding gastronomical vocation and a proverbial culture of hospitality.
In Romagna, there is a great variety of tasty first courses: cappelletti al formaggio, strozzapreti al ragù, tortelli alle erbe, tagliatelle alla romagnola and maltagliati con fagioli, but this area also excels in soups: passatelli, tagliolini and manfrigoli. As for second courses, there is no lack of braciole di castrato alla brace (grilled mutton chops), roasts and stews unfailingly accompanied by a good glass of wine.
The characteristic dishes on the coast are primarily based on fish: the table is ruled by fish soups, risottos, sardines and mixed fried seafood and seppie con piselli (cuttlefish with peas).
A rich variety of deli meats and cheeses enjoyed with the typical bread, the piadina, is always present on Romagna tables where the pleasures of the palate are considered the first rule of well-being.
For those who would like to enjoy preparing a typical Romagna dinner, we invite you to try some of these recipies!
500 g of flour
30 g of lard
warm water as needed
The piadina is the queen of Romagna tables. In the past it was cooked in a terra cotta baking pan placed on glowing coals. Today, it is cooked in an iron frying pan.
Mix the flour and lard, salt, bicarbonate and sufficient quantity of water to obtain a compact, sufficiently hard dough.
Roll out the dough into circles 1/2-cm thick and 15 cm in diameter. Cook the piadinas in an iron frying pan, piercing the surface with a fork. They can be stuffed with sliced meat or cheese or eaten as an excellent substitute for bread.
Grana (slightly spicy) cheese,
dry grated bread
four eggs and a little nutmeg.
It used to be a fundamental rule that the proportion of Grana cheese should be greater than the bread crumbs for greater flavor.
Mix the bread crumbs and grated Grana cheese with the eggs to obtain a solid, compact mixture. Add the flavor of nutmeg. Boil in broth, gradually mash the mixture with a potato masher.
Wait until the passatelli are entirely covered by broth and service.
Cappelletti di magro
Ingredients for the stuffing:
500 g of ricotta
500 g of blue cheese
100 g of Parmesan
a pinch of nutmeg
Ingredients for the pastry:
600 g of flour
Blend the ricotta in a bowl together in a bowl together with the other ingredients for the stuffing.
Then prepare the pastry dough, continually working it until it is smooth and homogeneous. Then cut it into 5-cm squares and on each one of them place 1/2 teaspoon of stuffing, closing it in a triangle and sealing the edges. Then turn each triangle around one finger and overlap the two edges. In this way, an authentic Romagnola cappelletto assumes the characteristic shape of a "cappelletto" or little hat.
1 kg Mutton
2 cloves of garlic
1 tablespoon of lard (50 g oil)
glass of dry white wine
250 g tomatoes
Saute the vegetables in the lard (or butter); when browned, add the meat, brown it for several minutes then add the wine and let it evaporate. Then, when half-way cooked, at 200 g of fresh tomatoes, peeled and without seeds, the salt and a handful of pepper.
Continue cooking over a moderate fire, stirring occasionally.
Seppie con piselli
6 or 7 cuttlefish
1/2 kg of shelled peas
1 bunch of parsley
1/2 glass of olive oil
Prepare the cuttlefish for cooking, peeling them and eliminating the insides, beak and eyes. Saute the finely sliced onions in the olive oil and as soon as they are browned, add the washed cuttlefish and plenty of water. Let them blend well, add their amber-colored liquid, the minced parsley and the peas. Salt lightly, bring to a boil, cover, lower the heat to the minimum and, slowly, complete cooking. It will take about an hour for the cuttlefish and peas to cook and their broth to thicken.
1 kg of sifted flour
200 g of lard
500 g of sugar
an envelope of yeast (dose for 1 kg)
an envelope of vanilla
a grated lemon peel and about one fourth of milk
The pile of flour on the rolling board with a hollow for the eggs and other ingredient and add the milk a little at a time, mixing everything together. Knead to a soft dough, give it an oblong shape, sprinkle it with multi-colored sugar and place it on a baking sheet greased with lard and then bake it in the oven for about one half-hour.
It the most common sweet and most often made for any holiday. It is always appreciated with a good glass of wine or soaked in a desert wine.