Gramigna con salsiccia

FrankEmilia-Romagna, pasta, primi piatti37 Comments

Gramigna con salsiccia

Gramigna is a delightful curlicue shaped pasta from the Emilia-Romagna region of Italy. The word means Bermuda grass in Italian and I suppose the pasta does rather resemble it, if you make liberal use of your imagination. There are various ways to dress gramigna, but surely the best known is … Read More

Erbazzone (Savory Greens Pie)

Frankantipasti, Emilia-Romagna46 Comments

Erbazzone

Erbazzone is a savory vegetable pie from Reggio-Emilia in Emilia-Romagna. Greens are sautéed with onion and pancetta and enriched with Parmesan cheese, encased in a crust made from an unleavened dough of flour and water enriched with oil or lard called pasta matta, and then baked. Simple, honest food, made from humble ingredients in … Read More

Zuppa inglese (Italian Trifle)

Frankdessert, Emilia-Romagna, Toscana41 Comments

Zuppa inglese (Italian Trifle)

Zuppa inglese, literally “English soup”, is actually neither English nor a soup. It is a classic Italian dessert, but the name is apt nevertheless. Its texture is very reminiscent of the bread-thickened soups so typical of the cookery of central Italy, only sweet and cool rather than savory and hot—a … Read More