23 Jan
0
2785
Paccheri with Tuscan Kale and Caciottone di Norcia I.G.P.
Paccheri with Tuscan Kale (Cavolo Nero) and Caciottone di Norcia I.G.P. is an easy, flavorful recipe suitable for all palates. It is a quintessential Umbrian dish, traditionally made with ingredients found in a cook’s home garden. We have..
07 Oct
0
221
Mezzelune with Ricotta and Pecorino
The recipe for Mezzelune pasta stuffed with Ricotta and Pecorino from Bolognami is the typical preparation of the housewives of our region. It could only be made during certain periods of the year, as Cherries needed to be available. However, it can also be ma..
24 Mar
0
1639
Pici from Val d'Orcia with Leeks and Sausage
Pici are a traditional type of pasta typical of the Val d'Orcia, a beautiful area in the Tuscany region. This is a fresh pasta, similar to spaghetti but thicker and more rustic. The preparation of this Bolognami Pici recipe is quite simple: it uses so..
16 Mar
0
816
Come Discover This Offering and the Uniqueness of Our Company!
The doors of Bolognami open, inviting you into a world of authentic and genuine flavors, where every single ingredient expresses the passion and connection with our land.
Let yourself be surprised by the story of a cuisine that preserves..
28 Dec
0
6998
Oven Baked Pasta from Valdichiana
Oven Baked Pasta from Valdichiana is one of those dishes that my Tuscan grandmother from Montepulciano made for special occasions, prepared with mixed meat sauce such as beef, pork, turkey, chicken offal, also mixed, and four or five beautiful Tuscan sausages. A sau..
14 Dec
0
6874
Umbrian Capelletti in Capon Broth
Cappelletti in capon broth are a must on Umbrian tables on Christmas day, a warm and delicious dish of our ancient tradition regional. This is our Bolognami recipe handed down in the family from generation to generation. Cappelletti are a fresh pasta filled with a m..
28 Oct
0
13347
Umbricelli al Rancetto
Umbricelli al Rancetto are a typical Umbrian pasta recipe. Of ancient tradition, this pasta is truly delicious, the preparation is very simple, just a few things are enough but they must absolutely be of quality. In each area of Umbria, this pasta has a different name, it can ..
05 Aug
0
10538
Cold Pasta with Pecorino Tomato and Basil
Cold Pasta with Pecorino Tomato and Basil is a real goodness of Italian cuisine made in simple but excellent things, during the summer season it is suitable for all occasions, easy to prepare for everyone, you only need quality ingredients that are easily fo..
26 Jun
0
7229
Tagliatelle alla Spoletina
Tagliatelle alla Spoletina are a classic of the Traditional Umbrian Cuisine of the area between Foligno and Spoleto, there are many variations of this recipe, we of Bolognami offer you, below, the one that we believe respects tradition more, keeping unchanged the flavors o..
22 Jun
0
10331
Pici all'Etrusca
I Pici, this exceptional traditional Tuscan pasta, which in the modern era is to be considered native to the Sienese and Arezzo Valdichiana, but in ancient times traces of it can be found in a painting of an Etruscan tomb called dei Leopardi in Tarquinia (attributable to the 5th cen..
25 Apr
0
9076
Strangozzi with Asparagus
Starngozzi with Asparagus are part of those ancient recipes of the wonderful poor cuisine of our Umbria. Probably born to be able to use, by our farmers, the wild asparagus, still collected by us in the period from April to May, which give the dish a more decisive taste, bu..
24 Apr
0
6001
Pasta alla Norcina
Pasta alla Norcina is a typical recipe of traditional Umbrian cuisine, clearly both the name and the ingredients suggest that its origin is from Norcia, a true delicacy of the Italian regional culinary art, made of simple but which must be Umbrian and of great quality, only in thi..