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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 […]

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Rice erbazzone, aka “scarpasun”

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. […]

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Sformatino of fresh broad beans with crispy pancetta and primo sale cheese

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 […]

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