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St. Petronius bread of Bologna
St. Petronius bread. A bread dedicated to the Patron of Bologna
St. Petronius bread is a celebratory bread prepared on October 4, when the city of Bologna celebrates its protector. The recipe has been deposited at the local Chamber of Commerce since 2005, along with many other traditional recipes from the city and the Bologna area. When I say traditional, I don't necessarily mean an ancient…
29 September 2025
Savory potato chifel (bread)
Savory potato chifel (bread), and a forgotten Bolognese history
That is the Bolognese recipe for non-Bolognese chifel. It sounds bizarre, I know. Now I'll tell you the story. The recipe for chifel (or chiffel or kipfel) demonstrates how recipes are travelers with great adaptability. From Austria, Kipfel means half-moon in German. And it is the shape created by Viennese baker Peter Vendier to celebrate the defeat of…
26 January 2024
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…
14 March 2023
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…
21 January 2023
Tomato cake recipe
A savory tomato cake recipe to greet the summer
I stir the cream of tomato cake while humming summer is ending, an old Italian song from the 1980s. I'm in my kitchen overlooking the red rooftops of Bologna, the windows wide open, while I'm preparing a tasty and easy-to-make pie. The redskin tomatoes I'm using will give it a fullness of flavor that I already…
9 September 2022
Grandma's white fish balls recipe
Grandma’s white fish balls and seafood a la Romagnola
I have a distinct memory of my first experience with a seafood dish. And it was not white fish balls, but rather a brodetto. Or fish soup, as grandma often called it. The restorative meatballs came later. But let's go in order. With the arrival of the dish, I smelled a pleasant fragrance. Then I saw pieces of different fishes…
12 July 2022
Streghe di Bologna ricetta
Streghe of Bologna: typical savory crackers
Streghe of Bologna (strega means witch) are flaky, savory, and fragrant bread sheets baked in the oven. If home baking is for you, try this recipe, it's affordable for everyone. Streghe of Bologna: the origin They originated as a baked product that you could buy, at weight, from bakers throughout the city. Streia (its name in the bolognese…
25 May 2022
Terrina di fagioli borlotti e saba di Romagna
Borlotti terrine flavored with Saba of Romagna
Say terrine, and you think about a rustic but elegant table, a timeless country house, and a crackling fireplace. But, you know, you don't necessarily need to live in the countryside. If you love good food, you will find new inspiration in this preparation. There was a time when I often made terrines. They were…
22 November 2021
Fried bread of Bologna: crescentina fritta
Crescentina fritta: the typical fried bread of Bologna
Crescentina fritta is a traditional fried bread of Bologna that, with different names, you can find all over the Via Emilia. Crescentina fritta of Bologna is a typical fried bread In Modena and Reggio Emilia it is called gnocco fritto. When in Parma calls for torta fritta. In Romagna piadina fritta, in dialect piê fritta. Sometimes it…
27 August 2021
Piadina romagnola recipe (Italian flatbread)
Piadina romagnola (leavened type). Original recipe and history
When talking about piadina romagnola, we should use the plural. Exist the high and raised one, the large and thin (unleavened), and the sfogliata (puffed). Three different types belong to as many areas of Romagna. Piadina Romagnola: the varieties. Among  piadine , there is leavened piadina. And this kind of piadina is typical of the area between Ravenna…
1 July 2021

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