Tagliatelle with Stridoli
Tagliatelle with Stridoli The stridoli are wild herbs of Pineta; children of the past made them crackle in the forehead for fun. It grows spontaneously from May to October, but can easily be grown at home. Thin and bitter, it gives your dishes a special taste, and goes perfectly with tomato or bacon and sausage. [...]
Cinnamon Pasta (Strozzapreti)
Cinnamon Pasta (Strozzapreti) The strozzaprete is another of the traditional Romagnoli dishes, cheap to prepare; certainly faster than a ravioli or a garganello and requires no special tools. It is suitable for vegetarians and, if you use water instead of milk when making the dough, it becomes a dish suitable also for vegans. The recipe [...]
Green Lasagna
Green Lasagna One of the most famous dishes of our tradition. There is also a version with white pastry, without spinach. Your children will love it! First look at the recipes for making puff pastry, meat sauce and bechamel with your hands. If you don't have the time, there are many ready-made products (the result [...]
The meat sauce
Meat Sauce A mainstay of the Emilia-Romagna tradition, even the meat sauce has a thousand variations. Who puts the bay, who uses more spices, who lightens it by removing the bacon. Being a reuse plate, apart from the main ingredients, such as minced beef and tomato, our grandmothers used all the leftovers left, for the [...]