I PASSATELLI IN BRODO
The 'passatelli in brodo' is a soup of the tradition of Romagna. In the past, 'passatelli' used to be eaten mainly on Sunday meals or during festive occasions.
The 'passatelli in brodo' is a soup of the tradition of Romagna. In the past, 'passatelli' used to be eaten mainly on Sunday meals or during festive occasions.
I SABADONI
The 'sabadoni' are the typical cakes of Massa Lombarda and they are celebrated with a yearly fair. Their name comes from 'saba', which is their main ingredient; 'saba' is a dark liquid which is obtained by boiling must of grapes.
The 'sabadoni' are the typical cakes of Massa Lombarda and they are celebrated with a yearly fair. Their name comes from 'saba', which is their main ingredient; 'saba' is a dark liquid which is obtained by boiling must of grapes.
LA SFOJA
In the local dialect, spoia is literally the thin sheet of pasta, ready for creating any pasta shape. Careful use of the rolling pin makes it smooth and elastic. Pasta making is almost one millennium old in Romagna and every year, at the end of August, Massa Lombarda holds a traditional popular feast which celebrates the skill of rolling pasta dough.
In the local dialect, spoia is literally the thin sheet of pasta, ready for creating any pasta shape. Careful use of the rolling pin makes it smooth and elastic. Pasta making is almost one millennium old in Romagna and every year, at the end of August, Massa Lombarda holds a traditional popular feast which celebrates the skill of rolling pasta dough.
