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 […]
What gives us greater satisfaction than a chocolate dessert? Very few things indeed! When somebody says they don’t like chocolate dessert, they are looked at as though are foreign and missing out on something of vital importance. Hot chocolate puddings look good, they taste good, they’re comforting and they can be made even more enticing […]
Rabbit stuffed with spinach and omelette is one of the great classics of Emilian cuisine. Aromatic herbs, black and green olives and capers fill this recipe with an ecstasy of flavour and fragrances. This mouth-watering white meat dish is deeply rooted in modest peasant traditions and, as such, its humble origins are often shunned in […]
This iconic, classic dish – made from beef fillet, Parmigiano Reggiano cheese and Parma ham – is the pride of Parma. High-quality ingredients and perfect cooking are the key to getting this dish right. Ingredients (serves 10 – 12): 900g beef fillet 6 large slices Parma ham 120g Parmigiano Reggiano cheese shavings 2 sprigs rosemary […]
Inside this “mountain erbazzone” pie the dominating ingredient is rice, together with the more traditional ingredients of chard, Parmigiano Reggiano cheese and ricotta. Traditionally, young women rice workers called mondine would work in the rice paddies for three months each summer to free the rice plants from weeds before transporting the rice to the Apennines. […]
Pan brioche is tasty and soft and can be used in thousands of ways. It is used not just for sweet recipes but for savoury ones as well; all you need to do is reduce the amount of sugar (which is not much in any case). This recipe is very simple but it gives great […]
A sformatino is something similar to a soufflé. This sformatino recipe is a guaranteed hit with guests, with its soft, flavoursome qualities and the note of freshness that the primo sale (unripe) cheese affords it. We have used broad beans but you can substitute these with other vegetables such as courgette, asparagus, broccoli, etc. according […]
