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Sauces and condiments

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01/07/2017

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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23/06/2017

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 […]

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10/06/2017

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 […]

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22/10/2016

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 […]

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03/11/2015

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 […]

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27/08/2015

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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