Matterello & Co.
Special cooking utensils lie at the heart of our cuisine tradition in Romangna. Every local woman has a pan for cooking piadinas and a utensil for making passatelli in her kitchen. These dishes are the basis of typical traditional cuisine here in Romagna, so if you come to visit us you absolutely have to try them!
Passatelli are made from a mixture of eggs, cheese, breadcrumbs and muscat nuts, and are produced with a ‘ferro da passatelli’, a special utensil for passatelli which is difficult to find outside Romagna.
The piadina is the most typical of our regional specialties. It should be cooked on the ‘teglia’, a special baking tray. The traditional clay piadina tray is hard to find these days, and there are only a few craftsmen left who still produce them.