Here you will find all the Bolognami recipes of traditional Italian cuisine, made only with our high quality natural products, trying to keep the aromas and flavors of their centuries-old history unaltered, in the memory of our grandmothers, as we still do in the families of Umbria and Tuscany
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..
28 Oct
0
306
Pork Liver Rolls Grilled over Coals with Stewed Beans
This recipe for Pork Liver Rolls Grilled over Coals with Stewed Borlotti Beans from Bolognami is the typical thing to organize for a barbecue with friends; first of all it's fun, and secondly, it's absolutely delicious. It's made from simple ..
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..
02 Oct
0
227
The Mistaken Pasta alla Gricia
This Pasta alla Gricia might be mistaken, but this Bolognami recipe made with our Fresh Artisanal Egg Tagliatelle is fantastic. It's a perfect mix of Asparagus, Bolognami's Trasimeno Pancetta, and Roccaccio Aged Pecorino from Norcia, bringing the thousand-year-old ..
19 Apr
0
1348
Bolognami's Paschal Lamb Chops
This recipe for Lamb Chops with Truffle and Aromatic Battuto by Bolognami is a reinterpretation of some traditional recipes from the Umbrian-Marche Apennines, where both lamb and truffle are staples, having always been readily available to everyone. Consequently, t..
14 Apr
0
834
The Perugian Easter Ciaramicola
It is said that the Ciaramicola, a typical Umbrian sweet of the Easter period, has very ancient origins, most likely dating back at least to the 15th century. Reference to this sweet is found in an old Umbrian cookbook discovered in Gubbio and dated around 1431. This ..
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..
19 Feb
0
1057
Florentine Rice Fritters
Florentine Rice Fritters are the perfect dessert for any occasion, but especially during Carnival and on March 19th, for St. Joseph's Day, Father's Day (or rather, "Babbo" - dad - as per Tuscan tradition). Tasty, sweet and fun to prepare at home. Here's how to cook delicious..
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..
21 Dec
0
7168
Lamb in Fricassee
Lamb in Fricassee, is a typical recipe from the Umbria region, whose origins are believed to be either Greek or Spanish and is not Well documented, here in particular, it is a recipe that is prepared in the mountains of our Apennines, in areas where there is an excellent quality of..
18 Dec
0
6710
Umbrian Chicken Galantine
Umbrian Chicken Galantine is part of those recipes from our beautiful Umbria region that have delighted the palate for centuries. Each family has its own specific recipe, which may vary in small details from area to area, but are nevertheless important. There are those who ..
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..