What is a glorious match!?! A warm Piadina Romagnola filled with some slices of tasty Prosciutto Crudo, creamy and melted Squacquerone Cheese and Arugula paired with a Glass of “E be di Smembar” Sangiovese Superiore Red Wine.
Even if it is not easy to find some of these ingredients outside of Italy, let’s treat yourself making Piadina Romagnola from scratch (quick and easy recipe below), and then fill it with what you prefer most and enjoy!
High acidity and moderate alcohol make Sangiovese a very food-friendly red wine. In specific, “E be di Smembar” Sangiovese Superiore brings to mind ripe berries, like raspberries, as well as the purple-leaf plum. It is fresh to the palate, with good minerality and sweet tannins.
It is an Organic Wine produced in a small, passionate, and family-owned wine producer located in a hilly terrain a few hundred meters high southwest of Cesena (Center of Italy – Emilia Romagna Region).
🍷 Francesca & Marinella🍴Continue reading “Homemade Italian Flatbread Piadina Romagnola and a Glass of Organic Sangiovese Superiore Red Wine”
Our last suggestion for a summer meal is the stuffed Piadina. It’s a typical and traditional flat bread of Romagna, the eastern area of the Emilia–Romagna region. Usually this crispy bread is filled with every kind of delicacies like cured meat, fresh cheese, greens but also with sweet ingredients. Today we suggest to fill this Piadina with Prosciutto Crudo (Cured Ham) and Crescenza or Stracchino, two creamy cheeses. Enjoy the sun and this delicious food!Continue reading “Let’s Eat Outside! Piadine Romagnole with Italian Cured Ham and Creamy Cheese”
When I was a child, Carnival was the funniest period of the year. I remember that the excitement for Carnival started already in January when my Mom and my Great-aunt, who was dressmaker, started thinking about which carnival costume to sew for my sister and me. Every year I wore a different costume, and together with my friends I used to go banking on the doors in my town asking for treats. I really enjoyed walking around my town throwing confetti at the people with masks on and smelling the fragrance of Carnival fritters that filled the streets.
Living abroad I can’t celebrate Carnival as much as I did when I was young, but at least I can prepare the traditional treats for my family.
So let’s go for these Carnival Castagnole!
The main feature of this chocolate Tenerina cake is a creamy inside covered by a crunchy outside.
Tenerina is a traditional dessert from Ferrara, a city in Emilia-Romagna, North Italy. It is the nominated city of the Renaissance by Unesco for its well preserved historical buildings and for being a centre that attracted the greatest minds of the Italian Renaissance in the 15th and 16th centuries.
Thanks to our dear friend Sergio for sharing his family recipe of this easy-to-make cake. If you find yourself in Ferrara go to Pasticceria Cioccolateria Chocolat (Via Corte Vecchia 55), so you can have a taste of the original Tenerina cake.
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Today it is the turn of our dear friend and talented photographer Giulia! We invite you to periodically take a look at new website Giulia is developing and working on: www.followingthenorthstar.com
Passatelli is a typical rustic dish of the region Emilia-Romagna, in central Italy.
All pictures by Giulia Bellini!
🍷Francesca & Marinella🍴Continue reading “Typical Passatelli in Broth from Emilia Romagna Region – by Giulia“