Passatelli*** with maidenstears pesto and Igp Fiocco di Valtellina (the leanest part of high quality ham)
Tortelli filled with pumpkin, potatoes and Amaretti d’Italia, with a sage and clarified butter
Cappelletti filled with soft fesh cheese, in broth with black truffles
Yellow potato dumplings with Dop Gorgonzola cheese and walnuts
Durum wheat semolina noodles with Romagna-style meat ragu
Pastificio Mancini’s large spaghetti with caramelised Igp red onion from Tropea, Mora Romagnola** unsmoked jowl bacon, Sogliano Fossa cheese (matured in underground pits)
(**) Mora Romagnola is an ancient native breed of pork of the provinces of Forlì and Faenza.
(***) Passatelli are one of the most classic primi in Romagna but they are NOT PASTA. They’re made from eggs, grated bread and grated parmesan cheese.