Lemon zest
Lemon zest seasons Romagna’s passatelli and also enters a Carnian family recipe for cjarsons.
- Italian name
- Scorza di limone
- In Romagna
- With nutmeg in passatelli
At the table
Lemon zest joins nutmeg, grated bread, Parmigiano and eggs in passatelli from Emilia-Romagna. Chiara Selenati’s cjarsons version uses it in a filling with fruit and herbs.
Measure the zest for the version you follow, balancing it with the other ingredients in each dish.
