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Rice Cake

  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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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 […]

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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 […]

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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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I cappelletti

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 […]

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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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