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A millenary tradition in the Reggio Apennines, to be enjoyed

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A millenary tradition in the Reggio Apennines, all to be tasted. The most popular dishes are: erbazzone, tortelli, cappelletti, fried dumplings, cold cuts and meats, especially pork and sheep.

Local products are the most used in recipes: Parmigiano Reggiano, ricotta, wild herbs, local meats, porcini mushrooms, chestnuts, berries, spelled and honey. For info: section “where to eat” on the website appenninoreggiano.it

Mountain boot.

A savory pie, with fine dough stuffed with herbs, chard, Parmigiano Reggiano and ricotta, to which rice is added, which differentiates it from the erbazzone of the plains. It owes its name to chard, of which the white stem called “shoe” was also used. Rice, on the other hand, was the salary of the young mountaineers who made the seasons in the paddy field.

Tortelli

A dish of medieval origins, stuffed pasta that is seasoned with butter and Parmigiano Reggiano, meat sauce or mushrooms. The ancient recipe included stuffing with herbs, to which ricotta is added, but today they are made with potatoes proved to be particularly suitable, when they arrived in our mountains a few centuries ago.

Fried dumplings

A fried dough present throughout Emilia, with different names depending on the place. The dough of flour, lard, salt and carbonated water must rest for a few hours and its peculiarity is that immersed in frying it swells leaving the interior empty, which is stuffed with greetings and cheeses.

Sheep kebabs and kebabs

Barzigole are a legacy of the Byzantine era: slices of sheep meat tanned with oil, garlic, bay leaf, sage, rosemary and salt. To be cooked in a pan or grilled. The kebabs are instead small skewers, to be grilled.

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