as it often happens in Italy, Romagna food is characterized by its history. Originally a marsh land, this area of Italy was a poverty-stricken land. My grandparents came from mezzadri families- people who’d be allowed to cultivate the master’s land in exchange for what they needed to survive, and nothing more. Their parents before them and their grandparents were in the same conditions, and it was a huge leap forward when, in the years after World War 2, they could start their own entrepreneurial business serving food and coffee to the neighborhood families. So, food is still revered as the most precious belonging, and as children we were taught to only put on our plate what we needed, never to waste food, and to eat leftovers when there were any!
The cuisine in Romagna still follows the same principles of the years before the war: everything is made from scratch because it’s cheaper than to buy premade. Whatever is fresh at the market is what is served at the table. And leftovers are made in creative and wonderful dishes!
Making pasta from scratch is then a must in Romagna!
Starting steps: Flour, eggs and a pinch of salt!
Using gravity to help with dough rolling!
Traditional egg pasta dough being folded for tagliatelle
Eggless pasta sheets cut out to make strozzapreti
Pasta filling: boiled and chopped chard mixed with ricotta cheese and a hint of nutmeg
Ravioli being made: the filling is ready and the dough is getting moisten
Ravioli are (almost) ready. Now on with the cooking!
Now they’re ready!
Tagliatelle ai frutti di mare
Strozzapreti al pomodoro.
Filed under: Traditional Foods