The recipes we are presenting are the result of real people’s experience
and adaptation; they are real witnesses to local territory and to its inhabitants’ innate passion
for cookery.
Pinzini fritti – Fried bread
Ingredients: 500 gr of flour,40gr yeast,4 spoons olive oil, warm water,1 pinch of salt, 1lt of
oil for frying.
Directions:Melt the yeast in a glass of warm water, add the melted yeast, oil and salt to flour
and knead it , adding more warm water if necessary to obtain a firm dough. Let it sit for about
one hour. Set the pasta machine at its widest setting - and roll the lump of pasta dough
through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting
and roll the pasta dough through again for 6-8 times. Cut the pastry in rectangular shapes and
deep fry.Serve pinzini hot with different cold cuts.
Tagliatelle
Ingredients for the pasta dough: ( four servings) 400 g Italian “00” pasta flour, 4 Eggs
Directions: Pour all the flour into a bowl, making a well in the centre. Crack in all the eggs
and whisk with a fork, while whisking, go wider and wider with the fork, bringing in some
flour from the outer perimeter, then, bring in all the flour from the outside and start working
the dough with your hands. It is necessary to work the dough energetically for about 10
minutes or so: the dough should be smooth and neither too soft nor too hard. Dust a flat
work surface with some Type '00' flour, take some pasta dough( the size of a large orange)
and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll
the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for
any use which may be made of the information contained therein."
the machine down a setting and roll the pasta dough through again. Fold the pasta in half,
click the pasta machine back up to the widest setting and roll the dough through again.
Repeat this process five or six times. Now roll the dough out properly, working it through all
the settings on the machine, from the widest down to around the narrowest. Lightly dust both
sides of the pasta with a little flour every time you run it through. When you've got down to
the narrowest setting, fold the pasta in half lengthways, then in half again, then in half again
once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through
the machine at the widest setting. As you roll it down through the settings for the last time,
you should end up with a lovely rectangular silky sheet of dough with straight sides . If your
dough is a little cracked at the edges, fold it in half just once, click the machine back two
settings and feed it through again. That should sort things out. Once you've rolled your pasta,
shape it in long, thin ribbons of pasta with the aid of your pasta machine. Bring water to the
boil add salt, cook your tagliatelle for about 5 minutes then serve with bolognaise/
vegetable/seafood sauce.
Cappellacci di Zucca ( pumpkin stuffed cappellacci)
Ingredients: makes 8 servings - For the stuffing: 1.2 kg Violina Pumpkin or yellow sweet
pumpkin, 2 teaspoons salt, 1 tablespoon ground amaretti cookies , 300 gr ParmigianoReggiano cheese, grated, ¼ teaspoon nutmeg, 1-2 tablespoons grated bread if necessary to
make the mixture firmer. For the pasta-dough: 5eggs and 500 gr type00flour ( see
“Tagliatelle “Recipe).
Directions: Heat the oven to 180 Centigrades , scoop out and discard seeds , slice the
pumpkin in quarters and arrange it on the baking sheet, the peel side down. Bake 45 minutes,
or until the squash flesh is very soft. When ready let it cool and scoop all the flesh from the
skin, drain it to remove all water, then turn it in a large bowl and mash it up with a large
wooden spoon. Add the parmigiano cheese, nutmeg, salt , 1 tablespoon of ground amaretti
cookies and stir until thoroughly blended and smooth. If the mixture is too watery , add 1-2
tablespoons of breadcrumbs. Make the pasta dough , cut it in 4 equal pieces and roll them out.
Make cappellacci from one strip at a time. Lay it out each strip ( one at a time, leaving the
other ones to rest covered under a bowl) in front of you on a lightly floured cloth or board.
Make squares of about 5-6 cm with a knife or dough cutter. Put a spoonfulof filling in the
centre of each square. Fold over to form a triangle and close the filled pasta by pressing the
edges carefully.wrap the long side of the triangle around your forefinger making the two ends
meet and press with your thumb. Boil the cappellacci in salty water and when “al dente”
drain them and serve with Bolognaise meat sauce or with sage and melted butter sauce.
Sprinkle with shaved Parmigiano Reggiano cheese.
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for
any use which may be made of the information contained therein."
Cappelletti
Ingredients ( make 4 servings)- Filling: 300 gr lean pork,200 gr pork schooner,, 30 0 gr
turkey breast, a good sausage meat, 150 gr grated Parmigiano cheese, 1 egg, Nutmeg. Pasta
dough:9 eggs, 1000 gr flour type 00.
Directions:Cook the meat by roasting without spices or herbs, boil the sausage. When
cooked, in a food processor mix the cooked meat, the egg, the parmigiano cheese and the
nutmeg. Make the pasta dough following the directions given in” Tagliatelle” and divide it
into four pieces. Cover 3 pieces with plastic wrap. Flatten the dough so that it will fit through
the rollers of a hand-cranked pasta machine. Set rollers of pasta machine at the widest setting,
then feed pasta through 3 or 4 times, folding and turning pasta until it is smooth . Roll pasta
through machine, decreasing the setting one notch at a time until pasta sheet is thin. Cut
sheets into 4-5 cm squares and place a teaspoon of filling in the centre of each square. . Fold
diagonally opposite corners to meet each other to form the cappelletti. Keep cappelletti
covered with a clean dishtowel until ready to cook. Bring broth to a low boil; avoid a rolling
boil, which may cause the pasta to open up. Cook cappelletti in broth until tender, about 3
minutes Using a slotted spoon, transfer cappelletti to serving bowls. Ladle the hot broth over
cappelletti and serve immediately.
Pasticcio di Maccheroni -Maccheroni Pie ( 14 servings)
For the pastry: 250 gr of butter, 500 gr of type 00 flour, 120 gr of sugar a raped lemon peel, ½
glass of water, knead all together and put it in the refrigerator, protected by cling film for at
least 2 hours, For the béchamel: 100 gr of type 00 flour, 100 gr of butter, 1 lt of milk melt the
butter, add the flour and the salt, add the boiling milk little by little and mixing all the time.
Cook for 3 minutes - For the ragout: 500 gr beef and pork minced meat, brown the meat in a
pot with a little bit of minced onion. add ½ a glass of red wine. Let to evaporate and add salt
and pepper.
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for
any use which may be made of the information contained therein."
Directions: Cook in salty boiling water 200 gr of macaroni “al dente”, drain and add to the
béchamel.Divide the short pastry into two pieces. Make a disc with one piece and place on
an oven a dish, then put over it a layer of macaroni, grated Parmigiano Reggiano, the truffles
in thin slices, the ragout, then make another disc of short pastry and place on the maccheroni
mixture giving to your pie the shape of a dome, firmly close the edges. Brush the pastry
with a beaten egg, and cook in the oven at 180 degree C° for 1 hour.
Passatelli ( 6 servings)
Ingredients: 250 gr grated stale white bread, 350 gr parmigiano cheese, 3 eggs, nutmeg,
lemon zest.
Directions: In a bowl, combine the breadcrumbs, cheese, eggs and nutmeg. The resulting
dough should be fairly firm; if it's not, add some more breadcrumbs. Let the dough rest for
half an hour and in the meantime bring the broth to a boil. Fill your potato ricer with the
dough and mash it over the simmering broth, allowing the passatelli to drop into it. As soon
as the passatelli have risen to the surface turn off the heat and let the soup sit for a few
minutes. Serve passatelli with extra grated cheese at the table. Wine matching: Trebbiano di
Romagna, or a Sangiovese di Romagna.
Risotto di zucca - Pumpkin risotto (4 servings)
Ingredients: 400 gr Carnaroli/Arborio/Vialone nano rice, bunch of sage , 1 spoonful of
chopped onion ,1 peeled onion, 400 gr cooked pumpkin pulp , parmigiano cheese, butter.
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for
any use which may be made of the information contained therein."
Direction: Make a vegetable broth with the peeled onion, the sage, salt; bring it to the boil. In
a large pan ,sauté the chopped onion and add the rice, stir for a few seconds; pour half a
glass of white wine and evaporate. Add the cooked pumpkin pulp and add the boiling
vegetable broth little by little and let it be absorbed by the rice .Cook on a medium heat until
the rice is is “Al dente”. Remove from the heat and stir in some butter and some parmigiano
cheese ( to your taste). Cover with a lid and Let it sit for two-three minutes.Serve with extra
parmigiano cheese at the table.
Vongole alla Marinara -Mariner’s style Clams
1.50 kg fresh clams, Olive oil, 4 cloves peeled garlic, 250 ml white wine, 1 hot chilly pepper ,
seeds discarded, 3 tablespoon chopped parsley. Wash the clams under water and discard any
shells that are open and do not close when tapped on the work top. Pour the olive oil into a
large, heavy-based saucepan on a medium heat, add the garlic; the chilly pepper; after a few
seconds add the wine and let evaporate then tip the clams, cover with a lid and cook for 3-4
minutes over a medium heat or until they have opened (discarding any that don’t).Serve in a
big bowl with chopped parsley on the top and with some crusty white bread.
Anguilla alla griglia - Grilled Eels ( 5 servings)
Ingredients: 1 kg eel,3 gloves of garlic, 1 bay leaf for each piece of eel, salt, pepper, 2
tablespoons of olive oil, vinegar( one tablespoon)
Directions: Ask your fishmonger to cut the eel into pieces about 6 cm long, wash them, dry
them, and rub them with the garlic. Slip them onto steel skewers, alternating them with bay
leaves. Season them with salt and pepper and drizzle the oil and vinegar over them; let them
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for
any use which may be made of the information contained therein."
sit in the marinade for at least an hour. Grill the pieces over a medium flame for about a half
hour, turning them frequently and basting them with olive oil.
Faraona Arrosto Roast Guinea Fowl
Ingredients: 1 guinea fowl, ½ diced onion, 150 gr pancetta, 2 cloves garlic, 1 bunch
rosemary, ½ glass white wine, salt, pepper.
Directions: in a large casserole sautè the chopped onion with the pancetta, add the Guinea
Fowl and cook until brown, pour in the wine and let it evaporate.Season with salt and
pepper, add 2 cloves of garlic and the rosemary. Cover with a lid and cook at a low fire for
about 40 minutes, adding chicken stock if necessary. Serve hot with roasted vegetables.
Torta di Tagliatelle ( Noodles Tart)
Ingredients for 8 servings -for the crust::1 cup of flour,1/4 cup of sugar,1/5 cup of butter,1
egg, a pinch of salt, half lemon zest, for the filling:3/4 cup of peeled almonds,1/2 cup of
sugar,2/5 of soft butter,1 eggwhite - For the topping: 150 gr fresh tagliolini ,2 tbsp of butter in
small cubes, 1 small glass of Sassolino Liquor, 3 tbspoons powder sugar.
Directions: Mix the crust ingredients until well combined. Make a ball, cover with plastic
wrap and let rest into the fridge for 30 minutes.Prepare the stuffing grinding the almonds and
mixing them with the sugar, butter and egg white.Roll out the dough that was in the fridge
and put it into a greased round pan of about 22cm/8.6in.Spread the stuffing inside and cover
it with the tagliolini .Distribute the butter cubes over it and bake for 30 minutes.at 170°C.
Pour into the tart the Sassolino liquor, sprinkle with powder sugar and leave to cool.
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for
any use which may be made of the information contained therein."
Zuppa Inglese ( Italian Trifle)
Ingredients: 5 servings - 4 egg yolks,4 tablespoons sugar;1,5 tablespoons all-purpose flour;2
oz dark chocolate;½ lb sponge cake ;2 cups milk;1 half cup alchermes liqueur; lemon zests.
Directions: With a fork mix the egg yolks and sugar to make a custard cream. Whisk until
soft and creamy then add the flour and mix together well. In a saucepan add the boiling milk
and lemon peel to the egg mixture , stirring well. Cook under a low fire stirring continuously
until the cream has thickened. Then remove it from the heat and divide it into two bowls.
Mix the chocolate into one half. Place a layer of sponge cake (half of what is called for in the
list of ingredients) on a plate. Drizzle with Alchermes, then cover with chocolate cream.
Place the other layer of sponge cake on top and drizzle with more liquor. Cover this layer
with the pastry cream. Make some more layers alternating the colors of the custard and
cocoa. Cover the trifle with cling film and place in the refrigerator for at least 8 hours, then
serve.
Crostoli
Ingredients for 5 servings: 1 large or medium egg, 1 tbsp melted butter, 1 – 2 tbsp sugar, 1
pinch of salt, 1 pinch of finely grated lemon zest (only the yellow part), 1 tbsp apple vinegar
(plain vinegar or grappa ), 1 – 2 cups type 00 flour plus more for the working area, powdered
sugar to garnish, peanut oil to fry.
Directions: In a bowl mix the egg, melted butter , sugar, salt, lemon zest and vinegar. Add
flour until a no sticky dough is formed. Knead the dough on a floured work surface for about
5-10 minutes until it’s smooth. Let it rest for about 15 minutes, covered with plastic wrap, in
a cool place but not in the fridge. After that, divide the dough into 4 pieces and roll them out
on a floured surface with a rolling pin to form a strip as thin as you can. If you use a pasta
maker , set it on the widest setting , take one piece of the dough and with the palm of your
hand flatten it a bit, turn the crunk and feed the dough through the rollers. Fold the edges of
the strip towards the middle and feed it through the rollers several times, changing the setting
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for
any use which may be made of the information contained therein."
of the pasta maker until you reach the smallest .Cut the thin strips into about 10 x 7 cm
pieces with a pastry wheel cutter with wavy edge .Make 3 small cuts in the middle of each
piece. In a wide and high frying pan, heat up the oil ,deep-fry Crostoli, turning them twice
until they are lightly golden Scoop them out and drain off the oil by putting them over a
kitchen paper. When cool, sprinkle with powdered sugar.
Torta tenerina ( Soft Chocolate cake)
Ingredients for 8 servings: 300 Gr good quality dark chocolate, 200 g butter, 5 eggs,100 gr
sugar, 75 gr flour, pinch of salt,icing sugar.
Directions: Melt the chocolate and butter “au bain marie” or in the microwave.. Pour them in
a large bowl and add – one at a time and stirring continuously - the egg yolks, sugar and
flour. Whip the egg whites with a pinch of salt, add them to the other ingredients, mixing
gently. Pour the mixture into a mold and bake at 160 degrees for 30 minutes. The cake should
be crispy on the surface and soft inside. When cooled down, sprinkle with powdered sugar.
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for
any use which may be made of the information contained therein."