Bagnacavallo: CARNIVAL SWEETS
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.
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.
Russi: I CAPLET
Russi's specialities named "cappelletti", which is actually a kind of pasta typical of all the area of Ravenna's territory, used to be and still are stuffed with soft cheese (but not the type named "tomino") and "parmigiano reggiano" (the original parmesan cheese), eggs if needed and nutmeg to give flavour; the dough is made with the best wheat flour (the kind 00 made out of soft wheat). "Cappelletti" used to be prepared during the main celebrations along the year, usually in the morning (seldom the night before the meal), soon after women had been to the early Mass of the day.
Russi's specialities named "cappelletti", which is actually a kind of pasta typical of all the area of Ravenna's territory, used to be and still are stuffed with soft cheese (but not the type named "tomino") and "parmigiano reggiano" (the original parmesan cheese), eggs if needed and nutmeg to give flavour; the dough is made with the best wheat flour (the kind 00 made out of soft wheat). "Cappelletti" used to be prepared during the main celebrations along the year, usually in the morning (seldom the night before the meal), soon after women had been to the early Mass of the day.
Massa Lombarda: 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.
Massa Lombarda: 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.
Bagnacavallo: LA PIADINA ROMAGNOLA I.G.P.
Recipe of the traditional bread named "piadina romagnola".
Recipe of the traditional bread named "piadina romagnola".
Russi: LA PIE' INT'LA TEGIA (Pizza baked on "testo" or "Piadina")
"La Piadina", which in our area is still called "la piè int'la tégia" (pizza baked on "testo", which is a terracotta flat pan), is a kind of flat bread traditional of all the territory of Romagna. In the original recipe of the past, the dough was made just with wheat flour and water, and sometimes a little bit of salt. Kneaded and left to rest a little, then it used to be baked on a terracotta flat pan called "testo" on the firedogs of the fireplace (on the so called "cavdôu") and turned often from one side to the other. Then the water was substituted by cheese whey, which was also eaten with the "piadina". It was then added lard and salt, till we get to nowadays when the ingredients are: wheat flour, lard, dried yeast, milk, dried white wine; everything is mixed together, left to rest and then the dough is flattened with a rolling pin in the shape of round pieces.
"La Piadina", which in our area is still called "la piè int'la tégia" (pizza baked on "testo", which is a terracotta flat pan), is a kind of flat bread traditional of all the territory of Romagna. In the original recipe of the past, the dough was made just with wheat flour and water, and sometimes a little bit of salt. Kneaded and left to rest a little, then it used to be baked on a terracotta flat pan called "testo" on the firedogs of the fireplace (on the so called "cavdôu") and turned often from one side to the other. Then the water was substituted by cheese whey, which was also eaten with the "piadina". It was then added lard and salt, till we get to nowadays when the ingredients are: wheat flour, lard, dried yeast, milk, dried white wine; everything is mixed together, left to rest and then the dough is flattened with a rolling pin in the shape of round pieces.
Massa Lombarda: 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.
Bagnacavallo: MISTOCHINE
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.
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.
Bagnacavallo: ZUPPA INGLESE
This home made pudding has been prepared in Romagna since the 19th century.
This home made pudding has been prepared in Romagna since the 19th century.
