The gorgeous, oversized egg yolk raviolo (uovo in raviolo) originated at the Michelin-starred restaurant San Domenico in Imola, 40 km east o

Cappelletti is made with 00 flour and eggs. The filling, called compenso, can be meat and spices or a mix of at least three soft cheeses.

How to make handmade tortelloni, a delicious recipe perfect for a summer night!

A pasta course through Emilia Romagna

Wild garlic tortelloni, a must try recipe! You will fall in love with the filling of these ravioli made of ricotta, coriander and lemon!

Tagliatelle with ragu bolognese

A quick pasta sauce to prepare in ten minutes: garlic mushroom tagliatelle