All recipes with Tipo 00 flour
Cassatelle saccensiSciacca’s cassatelle are thin fried pastry pockets filled with sweet sheep’s-milk ricotta and dark chocolate chips. Their crescent shape and crisp, lightly puffed surface hold a creamy center, finished with powdered sugar once the pastries have cooled a little.
Agnolotti monferriniAgnolotti monferrini enclose a filling of beef, veal, ham and Savoy cabbage in thin pasta. The meats cook slowly with aromatics before being finely chopped and mixed with Parmigiano Reggiano, parsley and porcini. Small folds of dough hold the rich filling, finished with butter and the reserved meat juices.
Piadina with LardThin flatbreads made with tipo 00 flour and lard, rested in the refrigerator and cooked in a hot pan until golden spots appear.
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.
Spaghetti alla Chitarra con PallottineAbruzzo’s square-cut egg spaghetti, strung through the chitarra, with tomato sauce and the region’s tiny hand-rolled pallottine.
Tortellini in BrodoBologna and Modena’s shared treasure: thumbnail tortellini around a mortadella and prosciutto filling, served only in a clear capon broth.