ANTIPASTI (STARTERS)

Gnocco fritto / Crescentina fritta / Pinzin / Torta fritta (fried bread)

Piadina (griddled flat bread)

 

PRIMI (FIRST COURSES)

Ragù alla bolognese (Bolognese meat sauce)

 

SECONDI (MAIN COURSES)

Arrosto morto (pan-roasted rib-eye of beef)

Polpettone (meatloaf)

 

CONTORNI (SIDE DISHES)

 

DOLCI (DESSERTS)

Torta di mele ferrrarese (apple cake)

 

RICETTA DI BASE (BASE RECIPES)

Pasta fresca all’uovo (fresh egg pasta)