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 […]
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 […]
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 […]
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 […]
