Ricotta ravioli with porcini mushrooms is a very popular recipe in Abruzzo. Thanks to the numerous woods and the suitable climate in autumn the tables of the Abruzzo people are enriched with delicious mushrooms. Among the many recipes that include mushrooms, one of these uses them as a condiment with delicious sheep’s ricotta ravioli, typical of the Abruzzo areas.
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Pasta alla norma is a typical recipe from Sicily. This first course which has now entered the Sicilian gastronomic tradition, is based on fried aubergines, tomato, basil and grated salted ricotta. Its origin seems to date back to a particular dinner held in 1920 which was attended by the poet and playwright Martoglio. This marveled at the goodness of this dish, said the phrase “Chista รจ ‘na vera Norma” in reference to the work of Vincenzo Bellini.
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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.
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