Traditional Italian Passatelli in Broth Story of the Dish Passatelli in Brodo are among Romagna’s most distinctive foods. Unlike ordinary pasta, passatelli are made primarily from Parmigiano Reggiano, breadcrumbs and eggs, traditionally perfumed with nutmeg and a restrained amount of lemon zest. The dough is pressed through a ferro per passatelli, creating thick irregular strands whose rough surface absorbs broth. The dish developed from economical home cooking in which stale

Carpaccio di Polpo, Burrata, Caviale Oscietra e Limone Candito Story of the Dish Servings: 4 Prep Time: 45 minutes (plus chilling) Cook Time: 1 hour Few preparations showcase the elegance of octopus better than a perfectly executed carpaccio. Although the technique is modern, it draws inspiration from the Mediterranean traditions of Southern Italy, where octopus has been enjoyed for centuries. The secret lies in pressing the cooked octopus while still warm into a cylindrical

Blecs al Ragù di Cinghiale (Traditional Italian Friulian Blecs with Wild Boar Ragù) Traditional Italian Friulian Blecs with Wild Boar Ragù Story of the Dish Rustic buckwheat blecs and slow-braised wild boar bring together two strong mountain traditions of Friuli Venezia Giulia. Servings: 6 | Prep Time: 45 minutes | Marinating Time: 8–12 hours | Cook Time: 2 hours 45 minutes Ingredients 2 lb wild boar shoulder 2 cups Refosco for marinade plus 1 cup for cooking Onion, carrot, c