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Romagna, Emilia-Romagna Techniques

4 techniques from Romagna, Emilia-Romagna cuisine

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Romagna, Emilia-Romagna

Garganelli al Prosciutto di Parma e Piselli Freschi

Romagna, Emilia-Romagna

Garganelli are a rolled, ridged egg pasta unique to Emilia: a small square of egg pasta sheet is rolled diagonally around a wooden dowel while simultaneously pressed across a pettine (comb) that imprints ridges on the outside. The result is a ridged, rolled quill with an overlapping seam. Dressed with a sauce of fresh spring peas, sweet Prosciutto di Parma, cream, and Parmigiano Reggiano — a dish that embodies the Emilian spring table.

Emilia-Romagna — Pasta & Primi →

Minestra in Brodo con Passatelli Romagnoli Fini

Romagna, Emilia-Romagna

Passatelli are Romagna's winter soup: a dough of Parmigiano Reggiano, day-old bread, egg, nutmeg, lemon zest, and a tablespoon of flour pressed through a special iron with large holes directly into simmering capon or beef broth. The dough threads cook in the broth in under 2 minutes and should be served immediately — they continue absorbing broth on standing and turn mushy. When fresh, they are yielding but have structure, deeply savoury from the cheese.

Emilia-Romagna — Soups & Legumes →

Passatelli in Brodo Romagnoli

Romagna, Emilia-Romagna

Romagna's most distinctive pasta: breadcrumbs, Parmigiano Reggiano, eggs, lemon zest, nutmeg, and a small amount of flour pressed through a special disc with large holes (the ferro per passatelli or a potato ricer) to form thick, rough-textured worms that are dropped directly into boiling capon or beef broth and served in the broth immediately after cooking. The texture is unique — not as smooth as gnocchi, not as chewy as pasta, but softer, with the bread providing a slight sponge-like give. Made only in the broth they will be served in.

Emilia-Romagna — Pasta & Primi →

Piadina Romagnola IGP con Squacquerone e Rucola

Romagna, Emilia-Romagna

The flatbread of Romagna: a thin, unleavened disc of 00 flour, lard (or olive oil in the coastal version), salt, and water cooked on a testo (flat iron griddle) for 2–3 minutes per side until it blisters and chars in spots. The piadina is split while hot and filled immediately with squacquerone (a fresh, spreadable Romagnola cheese with a sour, tangy character), fresh rocket, and optionally prosciutto di Parma or stracchino. Eaten standing at piadinerie across Romagna. The coastal variant uses olive oil (not lard) and is thinner.

Emilia-Romagna — Bread & Flatbread →