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Stuffed capon of Bologna
Stuffed capon from Bologna, a home recipe for special events
The Christmas menu was a puzzle that, year after year, took shape and changed. Some dishes were untouchable dishes and others went in and out of the composition each time. Stuffed capon, in our house, also called galantina, was a Christmas dish of the second group. And if it did not take its place on the Christmas lunch…
12 December 2024
Macaroni pie of Ferrara
Macaroni pie of Ferrara (pasticcio di maccheroni)
The macaroni pie, known as pasticcio di maccheroni alla ferrarese, is a traditional dish with very ancient origins. Because of this, it has undergone many modifications over the centuries. The current version combines medieval features with modern reinterpretations. The external shell is a sweet, shortcrust pastry; the filling is made with macaroni seasoned with a white…
21 November 2024
Salame matto (fake salami). A recipe from cucina povera of Romagna
Salame matto (fake salami). A recipe from cucina povera of Romagna
Salame matto (fake salami) is a typical meatloaf from the humble cuisine of Romagna that brings to mind many a family meal, especially Easter lunch. First of all, I think a clarification is necessary. Some Italian recipes, in the title, contain the adjective finto (fake) or matto (which translates as crazy but has value as…
21 February 2024
Mortadella and veal rifreddo (meatloaf)
Mortadella and veal rifreddo (meatloaf)
Rifreddo, galantina, stuffed chicken and capon are classic dishes of Bolognese cuisine. They represent one of the happiest expressions of local home cooking. The Bolognese table is welcoming in flavor and appealing to the eye. And recipes, even if rich in character and ingredients, never recall food porn. On the contrary, the local gastronomic culture doesn't lack a certain…
8 January 2024
Herb-stuffed pork loin recipe: ho to make it
Herb-stuffed pork loin recipe: how to make it
Loin, tenderloin, and loin with bones are three distinct parts from the same part of the pork. The tenderloin is the part near the thigh, the loin with bones is the part with the ribs, and the loin is the final part of the back of the pig. The pork loin is a lean and valuable cut…
6 December 2023
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…
5 September 2023
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…
20 May 2023
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…
22 April 2023

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