celery

Webmaster October 19, 2023 0 Comments bacon, broth, butter, carrot, celery, eggs, flour, minced beef, minced pork, onion, pepper, red wine, tomate concentrate

Tagliatelle with ragù

Tagliatelle with ragù, incorrectly called tagliatelle alla Bolognese, are a typical dish of Emilia Romagna, in particular the area between Bologna and Modena. Homemade egg pasta is one of the most loved expressions of the Emilian area and even more so if seasoned with a delicious Bolognese sauce. Tagliatella is a type of pasta which, according to tradition, is of Bolognese origin, invented by a certain Master Zefirano in 1487. We even think that the “Bolognese” tagliatella has an official unit of measurement, consisting of a golden tagliatelle having a width of 8mm and a thickness of 6-8 tenths of a millimetre. Even the “Bolognese” ragù has its standard which requires it to follow the recipe presented here.

Marche pasta recipes

Webmaster August 16, 2023August 16, 2023 0 Comments beef, carrot, celery, chicken giblets, chicken legs, cloves, pork, pork lard, tomato, veal bones, white wine

Vincisgrassi

Very often, they are confused with lasagna, but Vincisgrassi is one of the most traditional dishes of the Marche region. And in reality, although they look similar, they differ in various respects, including origins. Many date them back to the siege of Ancona in 1799, when the Austro-Russian-Turkish troops opposed Napoleon’s troops, besieged in the city. According to tradition, it was a cook from Ancona who presented this dish to the Austrian general Alfred von Windisch-Graetz, winner of the siege and from whom the name of this dish was derived Vincisgrassi, a simple Italianization of his surname.
But there are other testimonies, they would make it go back to previous eras, with the name of princisgrass, although in reality, although similar, this dish involved the use of truffles, while the béchamel sauce and chicken giblets were completely absent.

Abruzzo recipes

Webmaster August 9, 2023August 9, 2023 0 Comments bay leaves, celery, corn flour, garlic, onions, pecorino, pork ribs, rosemary, sausages, tomatoes

Polenta with Ribs and Sausages

Polenta with ribs and sausage is a typical recipe of central-southern Italy, in particular of the mountainous areas. In these places polenta is traditionally served quite liquid (unlike in the north) and then seasoned with abundant tomato sauce in which pork ribs and sausages have been cooked for a long time. All then sprinkled with plenty of pecorino. A generally convivial dish, it is served in a single large portion and then shared at the table among everyone.

pasta recipes Toscana

Webmaster August 9, 2023 0 Comments carrot, celery, chard, chicken livers, eggs, flour, lemon, minced beef, minced pork, nutmeg, onion, pecorino, red wine, ricotta, tomatoes, wheat semolina

Maremma-style Tortelli

Maremma-style Tortelli are a typical recipe from southern Tuscany and more precisely from the Maremma, a vast area that extends into the province of Grosseto. This dish is perhaps the most representative of this area. Tortelli, in fact, are loved by all Maremma inhabitants, tortelli are prepared both in homes where there is a good housewife or in restaurants in the area, and everyone requests it in large quantities. There are also fairs and festivals to act as an environment for this beloved dish. Dish of peasant origin, where the strictly egg pasta is hand-rolled, the stuffing is made with aromatic herbs and ricotta and to season everything, a meat sauce cooked over a very low heat, enriched with herbs. Once the tradition wanted it also accompanied by chicken livers.

emilia romagna pasta recipes

Webmaster August 8, 2023August 8, 2023 0 Comments bacon, carrot, celery, eggs, flour, ham, milk, minced beef, nutmeg, parmesan, spinach, tomato, wine

Green Lasagna Bolognese

Green lasagna alla bolognese is a dish known to all and very famous, not only throughout Emilia, but also throughout the world. Strange to say, the most ancient origins of this dish can be traced back to the Neapolitan tradition (1200-1300) even if the version known to all of us is practically the Bolognese one. Layers of fresh green egg pasta, thanks to the addition of spinach in the dough, are seasoned with the famous Bolognese sauce, and enriched with béchamel sauce and grated Parmigiano Reggiano. The preparation of this dish is more than difficult and long and laborious, however the results will greatly reward the effort in preparing it!