Rice, eggs, milk: simple ingredients for an everyday recipe that belongs to Reggiana tradition. In Reggio, it is a homemade desert that you can also find at the bakery or in cafes and is also eaten for breakfast. It has many variations and each family has a personalised recipe with different ingredients, preparation methods […]
A dish full of impact that is easy to make and tastes great. Full of contrast and flavours, this starter marries the sweetness of onion with the freshness and lasting flavour of Parmigiano Reggiano cheese ice cream. Gluten-free puff pastry gives a fragrant touch that those bound by a gluten-free diet can enjoy. Ingredients (serves […]
Autumn’s arrival brings with it chestnuts and all its derivatives – amongst these is the aromatic chestnut flour. It is suitable in either sweet or savoury dishes as demonstrated in the signature recipe of castagnaccio (a plain chestnut flour cake). The Tuscan version of castagnaccio, which mustn’t exceed more than 1cm in thickness, is a […]
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 […]
This recipe is inspired by a traditional Reggio Emilia dessert: stuffed peaches. Historically, in the summertime, when fruit ripened or fell after being punctured by bees, peasants had to find a way to use fallen peaches that would disguise any dents in the fruit. They hollowed out the peaches, filled them with a chocolate, eggs, […]
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 […]
Great news for coeliacs! Maria Teresa Bonati, the chef from the artisan restaurant ‘Grattugia di Villa Aiola’ (in Montecchio close to Reggio Emilia) teaches us in a few easy steps how to prepare a first-rate gluten-free ‘Gnocco Fritto’ (Fried Dough Puffs/ Fried Dumplings) (also known as ‘Torta Fritta’ in Parma and ‘Crescitine’ in Bologna). A […]
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 […]
