Full moons filled with soft cheese and Williams pears, dressed in ginger, lime peels, lemon and pomegranate
Pastificio Mancini’s large spaghetti with caramelised Igp red onion from Tropea, Mora Romagnola** unsmoked jowl bacon, Sogliano Fossa cheese (matured in underground pits)
Meat-stuffed cappelletti in broth
Noodles with Romagna-style meat ragù
Yellow potato dumplings with Dop Gorgonzola cheese and walnuts
Black truffle passatelli*** with butter, hazelnuts and fresh velvet pioppini
(**) 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.