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Stuffed lettuce rolls
Stuffed lettuce rolls, Romagna peasant recipe
I am in Puster Valley, where, even in the middle of August, the mountains provide sun-kissed summer days and more than acceptable temperatures. As I am every Friday, I am at the farmers' market in Bruneck (in that Instagram post, I talked about my protracted stay in a village in the Italian Alps).   At the farmer's market…
Chicken cacciatora: recipe from Romagna
Chicken cacciatore: recipe from Romagna
The recipe for chicken cacciatore is part of the Italian peasant tradition, and you should know the dish knows many variations. In addition to regional differences, almost every family guards its own version. Its preparation ignites debate. For example, there is debate about the base (oil or lard? Sautéed or garlic?), whether there should be tomato, flavorings…
Bolognese cutlet recipe
Bolognese cutlet: traditional recipe from Bologna
Among traditional Italian meat cutlet recipes, in addition to the Milanese and the one known as elephant's ear or the Viennese, the Bolognese cutlet also deserves a place of honor. It is a recipe that today you can often find revisited with heavy cream or cheese to speed up preparation and accentuate fat taste, considered wrongly…
Stuffed Fennel. Ancient recipe from Bologna
Stuffed Fennel. Ancient recipe from Bologna
Stuffed fennel recipe, Bolognese style. And perhaps the statement alone represents news. In fact, people are unlikely to associate fennel, a vegetable, with the typicalities of Bologna. Bologna is the home of tortellini, lasagna, tagliatelle and cured meats, primarily mortadella. And charcuterie and fresh pasta are indeed two relevant cornerstones in its gastronomic history, but, in the…
Baby octopus stew and chickpea polenta. Romagna style
Baby octopus stew and chickpea polenta. Romagna style
I am walking through the streets of the  Quadrilatero , which, in Bologna, has been a market area since the Middle Ages. I stop to look at the fish displayed on the counters of a fish market, and following an impulse, I buy some baby octopus. With the bag in my hand and in…
Bruciatini and radicchio. A recipe from cucina povera of Romagna
Bruciatini and radicchio. A recipe from cucina povera of Romagna
Mixed field radicchio, pork belly, and wine vinegar are the few ingredients needed to make Bruciatini, one of the many dishes of the Romagna cucina povera tradition. Kitchen note: mixed field radicchio, green and red, is a wild, uncultivated variety. Today farmers also grow this radicchio for its flavor and crispness. Bruciatini and cucina povera of Emilia-Romagna…
Fried polenta recipe
Tricks and home recipe for fried polenta
Polenta warmed so many winter evenings of my childhood. Warm and soft or firm and sliced and topped with melted cheese. And, of course, fried polenta was always welcomed with joy. The polenta Grandma Sara often cooked polenta. In addition to the best-known one made with cornmeal, yellow or white, she also made it using chickpea or semolina…
Potato flan with cheese and mortadella
Sformato di patate / Potato flan with cheese and mortadella
The recipe for potato flan, in this case, stuffed with cheese and mortadella, makes me think back to the months I spent in Bonn, Germany. And to how much the kitchen, understood as a physical place, is, at least for me, an important space. I have lived in different places and houses for longer and shorter…
Lesso rifatto. Italian's leftover beef recipe
Lesso rifatto. Italian’s leftover beef recipe
Do you know lesso rifatto a la Italiana recipe? The stock pot is very special. Whatever comes out of there is always delicious. The broth: a recipe to make all year round At home, the broth was both a winter and summer preparation. It was the most significant Saturday morning activity. That way, it was ready for Sunday…

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