Hand made Pasta

In Romagna cuisine dominate first courses, frequently based on

egg and flour puff dough rolled with roll pin

and presented in various forms and combinations: stuffed with meat, cheese or ricotta and vegetables, in broth, in the form of tagliatelle or lasagna with meat beef, pork or game sauce.

Among the soups in broth, the most important dishes of Romagna are passatelli and cappelletti. The spoja lorda is also very common as and the “Zuppa Imperiale”. The range of dry pasta goes from Tagliatelle to garganelli, from tortelli with nettles to Romagna’s strozzapreti.

This post is also available in: Italiano (Italian)

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