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First Course

Rice bomb (bomba di riso), recipe from Emilia-Romagna
Rice bomb (bomba di riso), recipe from Emilia-Romagna
The rice bomb is a flan. And flan, in Italian sformato, is the name we used to call it at home. It must be said, however, that it is an Emilian rather than a Romagna dish. In fact, each Emilian province has its own version of the recipe. You can find the bomb bolognese, the one from…
28 March 2024
Artichoke lasagne
Artichoke lasagne. And time to cook
Artichoke lasagne belongs to the long list of dishes that have graced my family's Sunday lunch and a variety of other occasions such as, for example, Easter lunch or Easter Monday, above all, if it fell early, that is, in March, like this year. Grandma used to execute the recipe in her own way, cooking the…
21 March 2024
Homemade dried porcini mushrooms pasta dough
Homemade dried porcini mushrooms pasta dough
I associate the memory of the first taste of some foods among the keenest gastronomic moments of my life. For example, with oysters, it was a disaster. They were exceptionally high in quality and fresh, but my palate and stomach expressed a different opinion. The experience with porcini mushrooms was of the opposite sign. I was with…
6 November 2023
Pumpkin cappellacci from Ferrara
From Ferrara. Pumpkin cappellacci pasta
I often tell you stories and tastes of the Via Emilia, the road of Roman origin that runs through Emilia-Romagna from Piacenza to Rimini. Anyway you should know that my region also has another main highway, less busy and quieter but just as significant, the Po River.   Significant Italian gastronomes and writers have written about the…
26 October 2023
Ingannapreti con salsa affumicata al pomodoro e mascarpone
Ingannapreti (trick the priest) or Sorpresine: fresh pasta of Romagna
Ingannapreti (trick the priests) or sorpresine, like lying tortellini, are names that refer to a type of fresh pasta that arouses curiosity from the moment you hear them. Sorpresine or ingannapreti belong to the Romagna tradition, while tortellini bugiardi or bugie to the Bolognese repertoire. Both refer to fresh egg pasta that imitates stuffed pasta,…
11 October 2023
Tortelli di tonno
Potato and tuna tortelli seasoned with black olive sauce
Before introducing you to the potato and tuna tortelli recipe, I would like to share with you some food memories. I kept a memory related to food for almost every vacation I took. In some cases, it was related to the purchase, in others to the preparation, or, finally, to the tasting. Recently, I asked my husband…
3 August 2023
Creamy zucchini and basil lasagna
Creamy zucchini and basil lasagna
I remember the taste of that creamy zucchini and basil lasagna from when I was a child. Grandma created this dish from just a few eggs of pasta dough and zucchini from the garden, which she cooked slowly with lots of basil until they were almost mushy. It is a summer and vegetarian version of lasagna.…
28 June 2023
Tortelli di erbetta
Tortelli di erbetta recipe from Parma to celebrate St. John
This is a traditional recipe from the city of Parma and the small towns surrounding it. Tortelli di erbetta features delicate fresh pasta rectangles filled with ricotta and sweet chard. On the evening of June 23, the eve of the feast of St. John the Baptist in Italy, people in and around Parma celebrate by dining…
23 June 2023
Stuffed tortelli with salame rosa, cheese, and sage pears
Stuffed cappelletti with salame rosa, cheese and sage pears
About stuffed cappelletti and failures in the kitchen. I am a home cook, and my teachers have been the grandmothers, aunts and azdore who frequented my home kitchen. Often the teaching was unintentional. In most cases, I learned through what I saw and the molecules of scented particles I breathed in. The kitchen and I I cooked, for…
10 May 2023
Spoja lorda burro e salvia
Butter and sage spoja lorda (stuffed pasta squares)
Spoja lorda (sfoglia lorda), which literally means dirty pasta sheet, is a fresh stuffed pasta typical of Romagna. The recipe is traditionally served in broth. From hence its second name: minestra imbottita (stuffed minestra). It is born as a dish to use leftover filling from other preparations. Here is the reason for the adjective dirty (lorda):…
28 April 2023

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