Seasons
A Romagna Christmas menu
The traditional Romagna Christmas menu: cappelletti in capon broth folded as a family, the classic main courses, the ciambella and how to plan ahead.
The journal
Stories of sfoglia, seasons and festivals
What does not fit into a recipe: who the azdore were, where to eat well at a village festival, which flour to buy, the mistakes we all make. One article a week, unhurried.
Advice
Eggs for fresh pasta: which to choose and why
Whole eggs, freshness, yolk colour and pasteurised eggs in cartons: how to choose eggs for egg pasta, with the rule of one egg for every 100 g of flour.
Read the article
Seasons
Advice
Farina 00 or semolina? Choosing the right flour for fresh pasta
Farina 00, farina 0, semola rimacinata, soft or durum wheat, W strength and protein: which flour to use for egg pasta and which for dusting.
Advice
Homemade sfoglia
Pasta sheets that tear, tagliatelle that stick, overcooked pasta: the ten most common homemade sfoglia mistakes and a practical fix for each one.
Festivals
Fresh pasta sagre in Romagna
An indicative calendar of the Romagna sagre and feasts devoted to sfoglia, cappelletti, passatelli and piadina, month by month, with advice for going.
Tradition
Azdora
The azdora ran the farming household of Romagna: where the word comes from, what she did, why the sfoglia was her daily rite and what remains of her today.
Tradition
Cappelletti or tortellini
Cappelletti from Romagna and tortellini from Emilia side by side: shape, filling, size, home towns and broth. How to tell them apart at a glance.