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.
Read More
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!
Read More