riccione

Riccione Recipes

Here are some simple recipes to prepare at home with your own hands, as in the best restaurants of Riccione, dishes of the best culinary traditions of Romagna:

- Piada romagnola
- Passatelli in brodo
- Cappelletti di magro alla romagnola
- Farms and wineries where you can buy local products

Food and wine offers Riccione

AZIENDA AGRICOLA IL GERMOLIO
di Gualtiero Frontali
Via delle Fonti Romane 5, Rimini
tel 0541/751285 - fax 0541/767904
E-mail: gualtierofrontali@libero.it

CANTINE SPALLETTI COLONNA DI PALIANO
Castello di Ribano - via Sogliano,100, 47039 Savignano sul Rubicone
Tel 0541/945111,943446 - Fax 0541/937690
Email: info@spalletticolonnadipaliano.com

AZIENDA AGRICOLA SAN LORENZO IN SCANNO
Via Felloniche, 595, 47020 Longiano
Tel 0547/665099 - Fax 0547/665099
Email: info@burioli.it

ROMAGNA DOC - prodotti tipici di Romagna
Via della Pace n. 15/a, 47039 Savignano sul Rubicone
Tel 0541/945185 - Fax 0541/945185
Email: commerciale@romagnadoc.it

AZIENDA AGRICOLA PODERE VECCIANO
Via Vecciano, 23
47853 - Vecciano (Coriano) RN
Tel/Fax 0541 658388
Cell 335 256039

Passatelli in brodo

Ingredients:
100 g parmesan cheese
100 g bread crumbs
4 eggs
broth, nutmeg, grated lemon rind (small amount)

Prepare the passatelli as follows: mix the parmesan cheese, bread crumbs, a little nutmeg, a small amount of lemon rind, salt & pepper and the eggs (3 whole and 1 yolk) to obtain a homogeneous dough. If it is too soft, add a little parmesan cheese and bread. Let it rest for 30 minutes.
Prepare the broth for the passatelli (vegetable or better yet, capon).
Make the passatelli by cutting the dough into large pieces and passing it through a potato ricer. Then put the passatelli in the boiling broth and cook for 2-3 minutes.
Serve them in the broth.

Piadina romagnola

Ingredients:
500 g flour
30 g lard
salt
bicarbonate
warm water, as required

The piadina romagnola is one of the most traditional recipes from Romagna. In the past it was cooked on a special stone (called a testo) over burning embers. Today it is cooked in an iron frying pan.
Knead the flour with the lard, salt, bicarbonate and enough water to obtain a compact, stiff dough. Roll out the dough so it is ½ cm thick and make circles with a diameter of 15 cm. Cook the piadina in an iron frying pan and pierce the surface with a fork. They can be stuffed with sliced cold meat or cheese.

Cappelletti in brodo alla romagnola

Recipe for 6 servings

Ingredients for the stuffing:
500 g ricotta cheese
500 g soft cheese
100 g parmesan cheese
2 eggs
a pinch of nutmeg

Ingredients for the pastry:
600 g flour
6 eggs

Dissolve the ricotta in a bowl together with the other ingredients for the stuffing.
Then prepare the pastry by working it constantly until it is smooth and homogenous.
Cut the pastry into many squares (5 cm per side). Place ½ teaspoon of filling on each square. Fold the square to form a triangle making sure the edges stick together, then wrap each triangle around a finger and overlap the two ends. This is how this authentic Romagnola pasta takes on its characteristic shape of a cappelletto (or hat).