home pageBagnacavalloFlavours › Traditional recipes
In Romagna, like in other parts of Italy, Carnival is a celebration of folklore with masks, fancy costumes and floats, as well as a celebration of traditional sweets, which are often deep fried.
I CAPLET (A)SOT DSA'MICHIL (San Michele cappelletti)
Recipe coded and registered by Pro Loco Bagnacavallo in 2012 to describe a special type of cappelletti that started spreading in the '70s. It is a variation of the Romagna cappelletti spread in Ravenna area, which was officially decreed on 30 September 2006 by the Ravenna agency of the Italian Academy of Cuisine. Unlike the Romagna version, which is served only in broth, the cappelletti of San Michele are served with a particular sauce that was created as a result of the cooking experience of some local azdore.
I SUGAL (sugali)
Typical autumn dessert of peasant origin that is prepared and eaten by tradition on the grape harvest days as a dessert after lunch and dinner, or as a tasty afternoon sweet snack.
I ZUCAREN (zuccherini biscuits)
Zuccherini are biscuits spread in Emilia-Romagna and in Tuscany. In Romagna, zuccherini do not have a doughnut shape as they do in Emilia and in Tuscany; they are different, preferably almond-shaped, covered with granulated sugar or with minced almonds. In Romagna, zuccherini were also prepared in wood-fired ovens in the past for particular celebrations such as baptisms, communions and confirmations.
LA BRAZADELA (Ciambella)
It is the typical local and rural dessert that is eaten after important lunches. It is served with a good glass of sweet wine or with a good Sangiovese wine.
Recipe of the traditional bread named "piadina romagnola".
LA SOPA INGLESA (English pudding)
This home made pudding has been prepared in Romagna since the 19th century.
In the dialect of the Romagna region the term tardura means “minced”. This ancient soup was traditionally used to celebrate Easter. Sometimes it was served to family members and guests when a baby was born.
The recipe of these cakes is very old; they used to be sold by street vendors in winter. They are ideal for dunking in sweet wines such as passito or vin santo.
PIADOT (yellow country biscuits)
The recipe of Gialletti (Piadòt in Romagna dialect) is really ancient: they are just slightly sweet biscuits that were prepared for feasts.

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