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Appetizers

Erbazzone Reggiano (swiss chard pie). A treasure recipe from Emilia
Erbazzone pie (swiss chard pie). A treasure recipe from Emilia
There is a land with indefinite borders, which is the South of the North and the North of the South: someone calls it Emilia (E. Berselli, Italian writer born and raised in Emilia) The city of Reggio Emilia is the birthplace of one of the most satisfying Italian snacks: erbazzone or scarpazzone , a hearty, savory…
Easter Bracciatello bread, recipe from Romagna
Easter bracciatello bread: an old recipe from Romagna
Bracciatello bread is a somewhat forgotten recipe from the Romagna tradition. It is a doughnut, usually not very sweet, typical of Easter breakfast. And although it finds a place among cupboard cakes in Romagna cookbooks, it is an almost-bread. The ciambella version, with raisins or chocolate chips, is recent. Originally it was almost certainly a dry cookie that has…
Crescente con i ciccioli
Stories of focaccia with lardo and a yellow school bus
Focaccia with lardo is a masterpiece among Bologna's recipes. Even if, in Bologna, the typical focaccia is called  crescente. There are two different kinds of focaccia. Exists a kind of short crescente ("e" ending, don't miss) made with finely minced prosciutto mixed into the dough. It is simply delicious. And then there is a more leavened…
Savory brioche loaf with aromatic herbs recipe
Savory brioche loaf with aromatic herbs recipe
Savory brioche loaf but just as good as the sweet one. If you're here, we probably think the same way. Brioche is a French preparation. It has nothing to do with the traditional Bolognese and Romagna cuisine I usually share on the blog. But it has a lot to do with my life because I love bread…
Fried Mortadella and Cheese Sticks
Stecchi alla Bolognese (Fried Mortadella and Cheese Sticks)
Bologna "The Fat". The culinary tradition of Bologna, already celebrated by Pellegrino Artusi, includes a large number of opulent dishes where the typical ingredients of the territory have been used to create incredible recipes. Dotta, Rossa, Grassa. Three adjectives tell, in short, the city: Dotta, for the presence of the oldest university in the western world, Rossa,…
Traditional Mortadella Mousse Recipe
Traditional Mortadella Mousse Recipe
Like many other recipes from the old Bolognese school, the Mortadella mousse was lost for a while. Perhaps for this reason, when it came back a few years ago, many thought that the mousse was a magic sprouted from the cylinder of the wizards of street food, born already spread on crusty bread. Tortellini…
Russian Salad: An Italian Timeless Classic Side Recipe
Russian Salad: An Italian Timeless Classic Side Recipe
It's a sumptuous side dish. Maybe for that reason many people believe that Russian salad, the Italian version of a great European recipe, is a difficult dish to make. What do you think about reading method before discarding the idea? Sides. In cooking, the word side usually means a dish of vegetables or legumes that accompany the main…
Cheese and Salami Rolls With Boiled Eggs
From The 1970s: Cheese and Salami Rolls With Boiled Eggs
This dish is cheap, quick and easy to make. And vintage. It comes straight from the 1970s. A few ingredients and an impeccable presentation. That's all you need for a dish that is the best of Italian cuisine. Do you know La Cucina Italiana? I am not referring to the heritage of recipes that have made Italian…
Speck Tartare with Fresh Chives, Mustard and Horseradish
The place of the heart where I go to rest and put order between my thoughts is, since many years, the Italian mountain. On the Alps of the South Tirol Alps or surrounded by the Dolomites above my beloved Cortina, I disconnect myself from everything. I can do long walks both in winter and summer. And…
Traditional Bolognese Recipe: Tortellini Fritti (Fried Tortellini)
Who's ever heard of fried tortellini? Tortellini fritti (fried) are one of my fav "ricetta della tradizione" and it's also a super traditional Bolognese recipe, sometimes forgotten from Bolognese people too. Yes because you can eat tortellini not only in broth or with a delicious cream of parmigiano reggiano, but also fried. Easy to make and really…

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