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Despite its name, this dessert is traditionally eaten in Romagna. There are several variations in the different towns of Romagna.

Ingredients for 6 people:

400 g of sponge cake or sponge fingers. Prepare a yellow and a chocolate custard by mixing 4 egg yolks with 4 spoonfuls of sugar and 2 spoonfuls of flour.

Gradually add half a litre of hot milk flavoured with the zest of half a lemon. Bring to the boil and cook for a few minutes until the cream thickens.

For the chocolate cream, follow the same procedure, but add 4 tablespoons of bitter cocoa at the beginning.

Place a layer of sliced sponge or ladyfingers soaked in alchermes in a casserole dish, cover with a layer of yellow cream, then another layer of sponge or ladyfingers soaked in rum and a layer of chocolate cream. Continue in this way until all the ingredients are used up.

Before serving, place the zuppa inglese in the refrigerator for at least 4 hours.


A typical autumn recipe using one of the most popular and forgotten fruits of Romagna. Remember that Volpine pears must be eaten after cooking. They are a hard, grainy, tannic and acidic fruit, rich in fibre and should always be eaten after cooking, usually in wine or water.

About 8-10 Fox pears, 1/2 litre of Sangiovese wine (it must cover the pears well), 8/10 tablespoons of sugar, half a spoonful of olive oil, half a glass of water, a good pinch of cinnamon, a few cloves.


Typical Romagna soup with which Easter was once celebrated.

Ingredients for 6 serves:
6 eggs, 100 g breadcrumbs, 150 g grated Parmesan cheese, a pinch of salt, two pinches of nutmeg.

Tardura is a delicious local speciality that takes just a few steps to prepare. First, gather the ingredients and make sure you have about two litres of meat stock on hand.

Mix the flour, eggs, grated cheese and spices.

Heat the meat stock and when it starts to boil, reduce the heat slightly and add the tardura mixture, stirring continuously.

Continue stirring for a few minutes until you see the tardura flake off and form small bright yellow islands in the broth. This is the sign that the tardura is ready to be served.


Traditional cake prepared in winter to mark the pig-slaughtering ritual.

one litre of fresh, lump-free pig’s blood. Heat the milk, 300 grams of sugar, a half orange or lemon zest, 70 grams of peeled and coarsely chopped almonds, 50 grams of chopped chocolate, a little grated nutmeg and 1 whole egg.

Boil for a few minutes, stirring continuously, then remove from the heat.

As soon as the mixture has cooled down, add the pig’s blood and 100 grams of diced candied fruit. Stir well and cook in a bain-marie, without boiling, until the blood begins to thicken.

In the meantime, make a regular shortcrust pastry with 300 grams of flour, 3 eggs, 150 grams of sugar and the grated rind of half a lemon. Line a greased baking tin with the shortcrust pastry and pour the mixture into it. Sprinkle it with sugar and bake in a moderate oven for about 2 hours.


Typical sweet of the Forlì area linked to the Easter festivities.


  • 500 g flour

  • 2 eggs

  • 5 tablespoons of acacia or millefiori honey

  • 40 g of olive oil (or 1 tablespoon of lard)

  • 150 g milk + about 40 g to dissolve the yeast

  • 25 g fresh brewer’s yeast

  • 2 tablespoons of sultanas

  • A generous pinch of salt

  • Water to taste, if the flour absorbs a lot of the liquid part

  • 1 egg yolk to brush the surface

  • zest of an organic lemon and/or 1 teaspoon aniseed left in cold water for an hour

BRULÈ WINE (Mulled wine) - Forlì

Typical winter drink made with red wine, preferably Sangiovese.


Boil the wine with sugar, cinnamon, cloves and plenty of lemon zest. When it comes to the boil, turn off the flame.

This drink should be drunk hot and cures a strong cold, constipation or mild flu very well.


A typical sweet baked during the carnival period.


  • 200 g flour

  • 2 eggs

  • 50 g sugar

  • 40 g lard or butter

  • 1 sachet of vanillin

  • Lemon zest

  • 1 tablespoon liqueur (alchermes) or wine

  • 1/2 sachet of baking powder

  • 1 pinch of salt


Typical carnival period pastry.


  • flour 240 grams

  • butter 30 grams,

  • finely crushed sugar 30 grams,

  • eggs 2,

  • a pinch of salt.


Typical dish of the traditional Truffle Festival in Dovadola.

Recipe for 4 people: Wheat bread 200 grams, extra virgin olive oil, truffle, salt and pepper.

Cut the bread into thin slices and toast in the oven for a few minutes. Thinly slice the truffle and put a small pan with plenty of olive oil on the stove. Bring it to a high temperature and immediately turn off the flame. Now place the truffle in the hot oil, add salt and pepper and spread it on the bread slices.


Typical recipe for the traditional truffle festival in Dovadola.

Recipe for 4 people: 4 eggs, truffle, extra virgin olive oil, salt and pepper.

Fry the eggs in a frying pan with olive oil; when they are half cooked, add the truffle, washed, cleaned and sliced, and season with salt and pepper.


Typical recipe for the traditional Truffle Festival in Dovadola.

For 4 people: 500 grams of tagliatelle, preferably homemade according to Romagna tradition, extra virgin olive oil, a knob of butter, truffle, two tablespoons of cooking cream, salt and pepper, grated parmesan cheese.

Preparation: Cut the truffle into thin slices and place a pan with plenty of olive oil and butter on the heat. As soon as it starts to boil, turn off the heat and sprinkle the truffle with salt and pepper.


Artusi’s original recipe, available in several restaurants in Forlimpopoli.

After washing the rabbit, cut it into pieces larger than the ones you want to fry and put it on the fire in a casserole dish to drain; when it is dry, add a knob of butter, a little oil and a mixture of finely chopped liver, a small piece of dried meat and all the spices: onion, celery, carrot and parsley. Season with salt and pepper.

When it is browned, moisten it with water and tomato sauce or preserves and cook it, adding a little butter at the end. Use the sauce to make a soup of pappardelle or parmesan strips and serve the rabbit with a little of the sauce as a second course.

If you do not want to season the soup, there is no need to add dried meat to the mince.

Original recipe by Pellegrino Artusi.


Passatelli in broth. Typical soup of Romagna.

Ingredients for 4 people: 2 eggs, 200 g of Parmesan cheese, 300 g of breadcrumbs, nutmeg, a pinch of salt.

For the broth: put an ox bone, two pieces of beef, a wing and a chicken foot in plenty of cold water. Bring to the boil, skim off the scum and add salt. Add a sprig of rosemary, 1 carrot, 1 stick of celery, 2 onions and 3 cherry tomatoes. Reduce the heat and cook for 2-3 hours. Turn off the heat, remove all solids, leave to cool and lightly degrease the surface, then strain through a sieve.

Macaro' con l'ai' - Modigliana

Macaro’ con l’ai’ (Pasta with garlic) is a traditional dish that was originally eaten by the lower classes. It is prepared in summer when fresh garlic is less spicy.

Ingredients for 4 people:

  • 350 g peeled garlic cloves;
  • 500 g well ripe tomatoes, peeled and seeded;
  • 1 tablespoon of tomato paste;
  • evo oil;
  • salt and pepper to taste;
  • parsley to taste;


Typical pasta filled with potatoes


For the pastry: 500 g flour, 4 eggs, salt.

For the filling: 500 g potatoes, Parmesan cheese, garlic, 100 g bacon, salt, pepper.

For the sauce: Melted butter, grated Parmesan cheese or meat sauce.


Typical dish from Romagna, in broth or dry.

For each egg: (considering one egg per person)

  • 50 gr. breadcrumbs,

  • 25 g grated Parmesan cheese,

  • 25 g grated Predappio Alta Grotta cheese

  • 1 knob of butter (about 10 g)

  • 1 pinch of nutmeg

  • lemon zest to taste

  • salt as needed

  • meat broth

Ciambella Romagnola – Predappio

Ciambella is, together with zuppa inglese, the most common and popular dessert in Romagna.

Recipe for 6 people:

  • 500 g flour,

  • 300 gr sugar,

  • 100 gr butter

  • 100 gr margarine

  • a knob of lard

  • 3 eggs

  • 1 sachet baking powder

  • grated lemon peel

  • milk to taste

(The doses are generous, but this way the cake comes out sweet and fluffy)

SWEET PEACHES - Rocca San Casciano

Sweets filled with cream and chocolate soaked in Alchermes.


  • 250 g flour 00

  • 100 g butter

  • 90 g sugar

  • 12 milk

  • 6 baking powder

  • 1 egg (medium)

  • 1 pinch salt

  • 200 g pastry cream (chocolate or classic, use whichever you prefer).

  • q.b.alchermes

  • q.b.sugar (for the topping)


Typical speciality of the Tuscan-Romagna Apennines.

The name of the product comes from the “lastra”, the rough sandstone on which the tortelli were placed to cook.

The appearance is that of a large square tortello, about 1 cm thick and varying from 10 to 20 cm on each side, with a strong flavour.

In the past, their preparation was linked to the ripening of the pumpkin, but today, according to the original recipe, they can be eaten from October to April.

The dough is made by mixing wheat flour with the water from the pumpkin, while the filling traditionally includes pumpkin, potatoes, garlic, onion, bacon, lard and pecorino cheese, to which Parmesan cheese is usually added.

Every year in autumn, Santa Sofia hosts the traditional Tortello alla lastra festival.


A typical tortello stuffed with potatoes cooked on a slab, to which the festival held in Tredozio in November is also dedicated.


For the pastry:

  • 1 kg of flour

  • 1 cube of brewer’s yeast (25 grams),

  • enough water for kneading.

For the filling:

  • 1 kg potatoes,

  • 100 grams of pork belly

  • 100 g grated cheese (pecorino or seasoned cheese),

  • salt, pepper, seasoning.

PACIARELA - Tredozio

Tasty polenta recipe with beans, leeks and bacon.

The ancient cuisine of Tredozio, carried over to the present day, was characterised by humble dishes, such as paciarela. Its strength lay in the simple soup, enriched with pieces of meat or vegetables.

The paciarela can be enjoyed at the Bartolaccio festival held every year on the first two Sundays in November.


  • 1 kg maize flour,

  • 2 or 3 leeks,

  • 200 grams of beans,

  • 200 g pork bacon.

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