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Recipes from Emilia Romagna

Lasagne Bolognese

Ingredients for 4 servings:

Besciamella sauce                       0,88 lb.   400 g
Yellow pasta dough                       0,6 lb.    270 g

Bolognese sauce                         0,88 lb.    400 g

Parmigiano Reggiano cheese     2,8 oz.     80 g

(Preparation time: 75’)

• Roll out the dough with a machine until each sheet results of 1,5 mm thick and 30/40 cm long.
• In a pot with plenty of hot boiling water blanch the pasta for about 15 seconds, drain and place over kitchen towels.

• Grease a baking sheet with butter, then put make layers of Besciamella sauce, pasta sheets, Bolognese sauce and Parmigiano Reggiano. Repeat the layers for 4 more times and end with Besciamella sauce and Parmigiano Reggiano cheese.

• Cut the portions before placing in the oven at 350°F for about 30/40 minutes.

• Before serving let stay for 15/20 minutes.

Rose of Parma

Ingredients for 4 servings:

Beef fillet                                               21 oz.                 600 g
Parmigiano Reggiano cheese          1,5 oz.                   40 g
Prosciutto di Parma                            3,5 oz.                 100 g
Garlic                                                  3 cloves           3 cloves
Rosemary                                            1 sprig                1 sprig
Red wine                                             2,5 fluid oz.         0,7 cl
Marsala                                                0,7 fluid oz.            2 cl
Cream                                                  3,5 fluid oz.            1 dl
Extra virgin olive oil 100% Italiano  3,5 fluid oz.            1 dl
Butter                                                            0,8 oz.           25 g

Salt and pepper                                   To taste          To taste


(Preparation time: 25’)

• Butterfly the fillet, then beat it.
• Add salt and pepper, then lay over slices of Prosciutto and slivers of • Roll and tie the fillet like a roast.
• Place in a pan at medium heat, add the butter and a drop of olive oil. Let the fillet brown.
• Add to the fillet the minced herbs and let brown for a few seconds.
• Remove the fillet and add the cream. Let it cook for a few minutes
• Cut the fillet into quite thick slices and cover with the sauce before serving


Ingredients for 4 servings:  

All-purpose flour    17 oz.    500 g
Sugar                     5,3 oz.    150 g
Eggs                      1+1 egg yolk 
Butter                     1,7 oz.      50 g
Yeast                     0,3 oz.      10 g
Marsala                 To taste
Milk                        To taste
Lemon zest           1 lemon 

(Preparation time: 35’)

• Mix all the ingredients to obtain a smooth and soft dough.
• Through a pastry bag roll out the dough on a baking tray covered with baking paper.
• Spread the egg through a brush and sprinkle with refined sugar.
• Cook in the oven at 350°F with vent fan on.

Zuppa Inglese


For the pastry cream:

Milk                              16 fluid oz.  ½ l
Sugar                           4,4 oz.     125 g
Flour                             1,5 oz.       40 g
Dark chocolate           2,6 oz.       75 g
Egg                               5 (4 egg yolks + 1 egg) 

For the sponge cake:

All-purpose flour          16 oz.    450 g
Potato starch               4,4 oz.    125 g
Eggs                              24 oz.    680 g
Egg yolks                     4,4 oz.    125 g
Sugar                          20,3 oz.   570 g

For the Alchermes syrup:

Water                         ½ cup     1,25 dl.
Sugar                        2,2 oz.      62,5 g
Alchermes liquor    2,5 Tbsp.  37,5 cl.



(Preparation time: 45’)

For the pastry cream:
• Boil the milk and in the meanwhile beat the eggs with the sugar.
• Add the flour and keep mixing.
• Pour into the mixture the hot milk, then put on stove and let boil by mixing continuously through a whisk. Then let it cool quickly.
• It is possible to aromatize with vanilla, rum or chocolate and change the amount of flour according to the different uses.

For the sponge cake:
• Beat the eggs with the sugar.
• Add the potato starch and the flour sifted into the eggs.
• Grease a baking dish with butter and flour, then pour the mixture into it.
• Cook in the oven at 350° F.

For the Alchermes syrup:

• Boil the water and add the sugar until melted.

• When cold add the alchermes liquor.

For the Zuppa Inglese

• When the pastry cream is ready, separate into two parts and add the chocolate to one part.

• Cut the sponge cake into very thin slices.
• Place in a bowl a layer of sponge cake and soak with the alchermes syrup.
• Then add a layer of yellow pastry cream, another layer of sponge cake soaked with the syrup, a layer of chocolate pastry cream and end with soaked sponge cake. It is possible to make 4/6 layers of cream.

Yellow (Egg) pasta dough


Flour                      2,2 pounds     1 kg
Eggs                       10 


• Place flour on a pastry board or marble topped table.
• Make a well in the centre, break the eggs into it and knead.
• Knead until the dough is smooth and of an even consistency.
Leave the pasta in a towel or wrapped in cling film for 30 minutes before using.

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