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 […]
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Pumpkin tortelli
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 […]
Caramelised onion with Parmigiano Reggiano cheese ice cream
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 […]
Plum Jam Tart
The home-made dessert par excellence. The aroma, the fragrance of the melt-in-the-mouth pastry and the bitter-sweet flavour of the plum jam go to the heart of those who love simplicity, tradition and timeless quality. Ingredients 200g flour 80g butter 110g sugar 1 teaspoon cake yeast 1 egg 1 egg yolk A pinch of salt 250g […]
Castagnaccio, a richly aromatic recipe
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 with chestnut flour and Roe deer meat sauce
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 […]
Peaches With Moscato Zabaione
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, […]
Pink Cappellacci with smoked scamorza cheese, radicchio and crunchy speck
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 […]
Panada
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 […]
Fried Dough Puffs/ Fried Dumplings)…delicious even without gluten
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 […]