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Good taste

The art of eating well

When talking about the food and wine culture of our country, the philologist Piero Camporesi was certainly not wrong in praising Artusi’s work: 790 recipes of peasant origin contained in his manuscript of 1891 “La Scienza in cucina e l’arte di mangiar bene” by Pellegrino Artusi from Romagna.

It is a bona fide cooking manual and compendium of the home-cooking tradition, tied to local and often humble ingredients, to the land, to the seasons and to farming methods.

And it is from here – with products evoking kinship with the land and simple country cooking – from which the chefs of Ravenna set out. Since February 2020, the chefs have also become formally part of the “RavennaFood” association, a local extension of the renowned “Chef to Chef Emiliaromagnacuochi”.

Twenty chefs, gourmets and small producers united by passion for quality cuisine, are convinced that local and possibly little used seasonal products are the true resource that can help restore greatness to the gastronomic heritage of Ravenna.

The chefs of “RavennaFood” have been asked to present a selection of recipes for an itinerary of taste featuring the foremost traditional dishes.

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It is common knowledge that the cuisine of Romagna is dominated by fresh pasta, with which excellent first courses are prepared, especially those in a full-bodied broth, such as passatelli – a mixture of egg, breadcrumbs, Parmesan cheese and nutmeg – or cappelletti, strictly homemade with a rolling pin and chopping board and filled with soft cheese and Parmesan (Parmigiano Reggiano).

Tagliatelle with meat sauce and strozzapreti (a poorer but no less tasty dish made of water, flour and salt) are the most celebrated “dry” first courses.

Sharing humble origins and wide fame, is piadina (thicker in Ravenna, thinner and wider in Rimini), stuffed in a thousand ways: with squacquerone, a typical local cheese, and prosciutto (as pork in the Romagna diet is never absent) or even saraghina, blue fish, breaded and flavoured with parsley and garlic, cooked on the grill.

Among the typical desserts of Romagna is the world famous zuppa inglese (a dessert made with custard, alchermes liqueur and savoiardi), but at home among the Ravenese and habitual holidaymakers, the simple Romagna doughnut is ever popular, often dunked in sweet wine or even Sangiovese.

In fact, on the dining tables of Romagna a good glass of wine is never absent: the foremost is Sangiovese DOCG, strong and full-bodied, perfect for lunch or a rich dinner in Romagna, but also the Albana, a good match for cheese and desserts, such as the typical Romagna doughnut.

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