Here you will find some of the many traditional recipes of Romagna, directly from our grandmother’s notebooks; the only secret ingredient is the “air of Romagna”… so, if the dish you prepare does not  satisfy you as much as the one you tasted in our land, don’t get upset but come back to visit us!!!

Piadina Romagnola
Ingredients for 4 people: 500 gr. of white flour, 50 gr. of lard (or five spoons of extra vergin olive oil), salt, a pinch of bicarbonate, warm water. 
Preparation: prepare the flour on the chopping board and combine it with lard (or the oil), salt and bicarbonate. Add warm water and stir everything until your dough becomes stiff. Divide the dough into eight balls and let them stand for 30 minutes under a cloth. Choose your pan (terra-cotta, cast-iron or modern anti adhesive pan). Roll the balls with the roller pin until you obtain discs of 25 cm wide  and ¾ mm. high and cook in the pan both sides for a few minutes. Use a large blade knife to turn and lift and turn the piadina. When it is cooked, cut and serve the piadina to accompany barbecues or fill it as follows:
La Piadina Romagnola
With the piadina...
You can stuff the piadina in thousands of ways: with ham, meat, salami, lard, etc. or with squaquerone (soft cheese) and rocket, radicchio salad and fresh onion, or with grilled tomatoes and aubergines, with cabbage in winter, or with various herbs all throughout the year…there is even those who eat it with nutella! In sum…the piadina is good with everything…plain as well!

Beans with Pork rind:
Ingredients for 6 people: 500gr. of dried borlotti beans, 300 gr. of pork rind, two onions, celery, salt, pepper, 80 gr. of tomato sauce, some Tuscany toasted bread.
Preparation: stew the beans (soaked from the night before). Strain them but keep the water for cooking. Warm up the rind in hot water so that it loses some fat. Fry chopped onions, carrots and celery with a few spoonfuls of oil. Add the pigskins cut in slices and leave for a little time. Add the beans, salt, pepper and tomato sauce. Stew and add and  if necessary the bean cooking water. Serve the beans with pigsking with a lot of toasted bread.

Passatelli in brodo:
Ingredients for 4 people: 2 eggs, 200 gr. of parmesan cheese, 300 gr. of breadcrumbs, one grated lemon rind, nutmeg, a pinch of salt.
For the broth: put a beef bone in a lot of cold water, two pieces of beef, one chicken leg and wing, 2 onions, 3 cherry tomatoes. Simmer for 2-3 hours. Turn off, take out the meat, leave it to cool, then strain.
Preparation: knead all the ingredients until the dough is solid. Form a ball and let it stand for one hour. Boil the broth and, with the suitable ‘tool’ press the ball of pasta and put the “passatelli” in the broth, being careful they do not break. As soon as they float, turn off.