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The divergence of historical paths between the popes-dominated Emilia and the duchies' one had consequences that are also felt in the culinary and gastronomic fields. While contrasts prevail over similarities between Romagna's cuisine, incorporated for nearly four hundred years into the Papal States, and that of Emilia, the cuisines of the different Emilian cities form a picture that, although ...
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Sfoglia being rolled out with a rolling pin. The ingredients of sfoglia must be rolled into paper-thin sheets by hand using a mattarello (wooden rolling pin). [6] Pasta from sfoglia is traditionally made by sfoglinas (also known as azdoras in the local dialect) in Emilia-Romagna.
Emilia-Romagna: A Bolognese dish made with the traditional tortellini dumplings, cooked in broth Tortelloni burro e salvia: Emilia-Romagna: A Bolognese dish made with tortelloni dumplings Trenette al pesto: Liguria: A Genoa pasta dish, made with trenette pasta (a dried pasta similar to flat spaghetti), with pesto sauce: Troccoli al ragù di ...
Capocollo; Alternative names: Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany ...
The ingredients of traditional pizza Margherita—tomatoes (red), mozzarella (white), and basil (green)—are inspired by the colours of the national flag of Italy. [1] ...
Squares of dough filled with cheese (or, rarely, meat) and closed to form a small hat (cappello=hat). In the large majority of Romagna the filling is made with a mixture of parmesan and soft cheese. Little caps or hats [145] [146] cappelli, cappelli del prete, or nicci in Tuscany. [145] Emilia-Romagna [6] Caramelle
Almond and chocolate cake from Modigliana, Emilia-Romagna Mandorlini del ponte Almond pastries from Pontelagoscuro, Emilia-Romagna Margheritine di Stresa Biscuits created in 1857 in Stresa, Piedmont Marillenknödel: South Tyrolean, Austrian and Czech apricot dumplings Maritozzo: Enriched bun filled with whipped cream Marron glacé