All recipes with Nutmeg
Spinach and ricotta gnudi with butter and sageTuscan spinach and ricotta dumplings, shaped by hand, lightly floured and served with butter, sage and grated Parmigiano Reggiano.
Passatelli in meat brothBreadcrumb and Parmigiano Reggiano strands gently cooked in meat broth.
Agnolotti del Plin Burro e SalviaThe Langhe's tiny pinched pasta, filled with wine-braised meat and spinach, finished simply in butter and sage so the filling does the talking.
Olive all’AscolanaTender Ascolana Tenera olives with a three-meat filling, breaded and fried until crisp.
Tortellini in BrodoBologna and Modena’s shared treasure: thumbnail tortellini around a mortadella and prosciutto filling, served only in a clear capon broth.
VincisgrassiThe Marche’s grand baked pasta: silkier than lasagne, layered with a chicken-liver-enriched ragù, besciamella, and patience across two days.