Traditional Recips

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Cappellacci with Ricotta cheese: It is a typical recipe of the Ferrara area, where you can still come across grazing flocks of sheep (sheep’s ricotta cheese is tastier than cow’s). According to tradition, the stuffed pasta squares must be seasoned with butter, sage and grated Parmesan; gluttons prefer to have them seasoned with a tasty meat sauce and grated Parmesan. #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @TurismoER Source: http://www.emiliaromagnaturismo.com/

Cappellacci with Ricotta cheese: It is a typical recipe of the Ferrara area, where you can still come across grazing flocks of sheep (sheep’s ricotta cheese is tastier than cow’s). According to tradition, the stuffed pasta squares must be seasoned with butter, sage and grated Parmesan; gluttons prefer to have them seasoned with a tasty meat sauce and grated Parmesan. #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @TurismoER Source: http://www.emiliaromagnaturismo.com/

"Curzul" Pasta with Shallot Sauce #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @TurismoER Source: http://www.emiliaromagnaturismo.com/

"Curzul" Pasta with Shallot Sauce #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @TurismoER Source: http://www.emiliaromagnaturismo.com/

Piada romagnola: The piadina (or piada) is a very old bread that has always been present on tables in Romagna. It can be eaten hot or cold and is very good both alone or filled with salami, cheeses, sausage, vegetables or herbs, but always accompanied by a good Sangiovese wine. #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @TurismoER Source: http://www.emiliaromagnaturismo.com/

Piada romagnola: The piadina (or piada) is a very old bread that has always been present on tables in Romagna. It can be eaten hot or cold and is very good both alone or filled with salami, cheeses, sausage, vegetables or herbs, but always accompanied by a good Sangiovese wine. #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @TurismoER Source: http://www.emiliaromagnaturismo.com/

Grilled Piada (Piada in graticola): It is a kind of piadina (flat bread) once very popular in Southern Romagna, particularly in the Lughese area; its peculiarity lies in the cooking, which takes place on a grill, on wood embers. It is usually served as an accompaniment of pork or goat meats, also cooked on the grill. #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @TurismoER Source: http://www.emiliaromagnaturismo.com/

Grilled Piada (Piada in graticola): It is a kind of piadina (flat bread) once very popular in Southern Romagna, particularly in the Lughese area; its peculiarity lies in the cooking, which takes place on a grill, on wood embers. It is usually served as an accompaniment of pork or goat meats, also cooked on the grill. #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @TurismoER Source: http://www.emiliaromagnaturismo.com/

Fried Gnocco Bread (Gnocco fritto): It is a time-honoured fried bread recipe, typical of Southern Modena. #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @TurismoER Source: http://www.emiliaromagnaturismo.com/

Fried Gnocco Bread (Gnocco fritto): It is a time-honoured fried bread recipe, typical of Southern Modena. #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @TurismoER Source: http://www.emiliaromagnaturismo.com/

#Erbazzone: A typical peasant dish in Reggio Emilia. “Erbazzone” is a salty pie of nutritious and vitamin filled vegetables which can be made with beat greens or with spinach. #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @TurismoER

#Erbazzone: A typical peasant dish in Reggio Emilia. “Erbazzone” is a salty pie of nutritious and vitamin filled vegetables which can be made with beat greens or with spinach. #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @TurismoER

Chestnut "Ciacci": Here is a specialty from the Apennines along the boarder between the provinces of Modena, Reggio Emilia, Bologna and Tuscany with very ancient origins: in prehistoric times, flour mixes were cooked on hot stones placed near a fire.  This dish is similar to the "castagnaccio" which is probably where the name "ciaccio" comes from.  They are cooked using a pair of iron discs with a long handle which are then heated up over an open flame or over a wood stove. Source…

Chestnut "Ciacci": Here is a specialty from the Apennines along the boarder between the provinces of Modena, Reggio Emilia, Bologna and Tuscany with very ancient origins: in prehistoric times, flour mixes were cooked on hot stones placed near a fire. This dish is similar to the "castagnaccio" which is probably where the name "ciaccio" comes from. They are cooked using a pair of iron discs with a long handle which are then heated up over an open flame or over a wood stove. Source…

#Bartolaccio: This is a very old traditional recipe from the Tuscan-Romagnolo area. The "bartolaccio" is a type of salty bread (crescione or tortello), filled with a potato, pancetta, pecorino filling and cooked on a griddle.  Source: www.emiliaromagnaturismo.com #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @turismoer

#Bartolaccio: This is a very old traditional recipe from the Tuscan-Romagnolo area. The "bartolaccio" is a type of salty bread (crescione or tortello), filled with a potato, pancetta, pecorino filling and cooked on a griddle. Source: www.emiliaromagnaturismo.com #TraditionalRecips #Italy #Italia #Gastronomy #Tradition #Food @turismoer


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