In Faenza, a city in Romagna where I live with my husband and my two children, I offer traditional recipes from Romagna. I really like to follow the seasonality, so I always try to combine fresh seasonal vegetables from my trusted greengrocer, decorate my dishes and desserts with fruits of the current season to make everything more interesting and delicious. My home is a large attic in downtown Faenza. With my guests, before we start cooking, I like to go and buy personally in the stores of the historic center, the products that we are going to cook.

Romagna pasta, piadina, my Nonna's desserts.

Would you like to learn a fantastic menu of romagna,an appetizer, a homemade pasta dish and a typical dessert? This is the course for you!I will explain and show how to prepare it with traditional ingredients and reveal all the secrets.After the class you will savor what you have prepared!Our food smiles, just as we do! And our guests smile when they savor typical Romagna dishes, which meet expectations and especially greedy mouths!

Romagna cooking course

Course dedicated to handmade Piadina Romagnola: from "food of the Romagnoli" as Giovanni Pascoli wrote to one of the most famous contemporary street foods!I will reveal the secrets to making the real Piadina Romagnola, and more.The course will cover traditional flours and the latest possibilities such as spelt, senatore cappelli, the other basic ingredients such as yeast and liquids but also the various fillings necessary to make all the variations that can be made of this product.After the class you will savor what you have prepared!

The Piadina Romagnola

I am sure you want to be cheerfully pampered and spoiled by my Romagnola cuisine I am waiting for you, you are guests to whom I want to convey the welcoming values of my city.You will taste "La piada" was the bread of the peasants, this food born poor has been able to really conquer everyone thanks to its genuine goodness.Then I will delight you with my "Strozzapreti Salsiccia e Sangiovese"And last but not least, a tart with homemade jam.

Ilaria special menu

Are you ready to become true azdore romagnole? In this course you will learn how to make 3 types of fresh pasta

Fresh pasta Romagnola

A cooking class where you will learn how to make the signature dishes of the Romagna tradition, an appetizer, a first course of fresh pasta and a dessert that you can also repurpose at home to impress your guests. Ready to put your hands in the dough while drinking some good wine? At the end of the course all recipes will be tasted.

Romagna at the table

Piadina romagnola (thick version) with squacquerone cheese, rocket and dried sausage ( available in vegetarian version with caramelized figs)Ricotta tortelloni with butter and sage (vegetarian)Tiramisu (mascarpone and egg cream with coffee-flavored ladyfingers cookies, dusted with bitter cocoa - vegetarian )

Piadina and squacquerone cheese, ricotta tortelloni, tiramisu

Explore the tastes of romagna,starting with a board of Salsiccia Passita ( a kind of salami), cicciolini and coppa di testa (two sliced pork based "poor"delicacies) Squacquerone di romagna IGP (a local fresh sweet fresh cheese) with carameled figs confecture.Then a classical homemade tagliatelle with a savoury ragout with knife cut ham and Romagna shallot IGP.Served with a no added sulphytes red Sangiovese wine and a final mascarpone mousse dessert.

Typical IGP products of Romagna

Mixed grilling over hornbeam and oak coals is the truest way to enjoy all the flavors of the meat specialties of the Tuscan-Romagna Apennines:-pepper bone-in bacon, "crazy" sausage, garlic and rosemary ribs, roasted mutton (mutton), and deviled chicken thighs.(naturally gluten-free products)Accompanied with piadina romagnola or toasted Tuscan bread and radicchio topped with bacon bruciatini and balsamic vinegarTaste a superior sangiovese di Romagna without added sulfites.Dessert of lemon custard and crumble.

Meat grilled on a wood-burning grill

Discover a poor dish from Romagna, spoia lorda (dirty pastry), small stuffed lasagnette cut with a pasta wheel (la sprunèla), made using leftover filling from tortellini and other pastas. We will serve them with parmesan cream.We will then make Garganelli typical egg pasta maccheroncini rigati curled using the combs of old original looms ( a treasure handed down from grandma) seasoned with a recipe with colorful vegetables, cream and prosciuttoInfinite we will make cappelletti al formaggio, the Romagna competitors of tortellini , accompanied by meat ragu