A poor man’s plate or a rich man’s dish? Invented in the house of Gonzaga or the house of Este? This filled pasta dish is a recipe that has been the subject of much debate and extraordinary variations. Although the shape of the pasta and the fillings vary, the building blocks are the same: pasta […]
Pappardelle pasta…meat sauce and the irreplaceable Parmigiano Reggiano; these are the protagonists of a dish offered by John Filipinos, Cook (please don’t call him ‘Chef!’) based at the agriturismo Ca’ del Ciuco di Case Martini in Vazzano sul Crostolo situated in the province of Reggio Emilia. In this dish however, we find pappardelle made using […]
Park Fola restaurant is situated in Albinea in the heart of rich traditional Reggiana culinary traditions. Since 2013, the restaurant has been managed by a social cooperative called ‘Sottovoce’ – a dream fulfilled where good food and solidarity going hand in hand. Their recipe has a new creative take on a traditional dish: tortelli with […]
Ingredients: 150 grams Parmigiano Reggiano 50 grams butter 2 pounds of bread that is several days old Preparation: Taking a pound of bread that is a few days old, break it into fragments and put it into a saucepan. Cover with cold water, add salt and cook for 45 minutes on medium heat […]
Cappelletti or “i caplett” is one of the dishes that best represents Reggio Emilia tradition, bringing together all the know-how and mastery of “rezdore” – housewives who traditionally dedicated several days to preparing cappelletti ahead of feast days. Every family has its own recipe and uses very different ingredients depending on the region (lowland, town […]
