Taste of Romagna

Cappelletto, the king of Romagna table - FRESH PASTA WORKSHOP

Would you like to learn how to roll out the dough to make a fantastic homemade pasta dish yourself? This workshop is for you!   The “sfogline”* of the Mercato Coperto, bearers of rolling pin and wisdom, will teach you how to prepare the real cappelletto romagnolo. *The “sfoglina” (pasta maker) is historically seen as a middle-aged woman who, using a rolling pin and a pastry board, "rolls the dough" strictly by hand to create the base for tagliatelle, tortellini and other stuffed and unstuffed egg pasta. Cappelletti are, for Romagna, a dish charged with a symbolism of well-being, wealth and opulence. In the past, wishing "cappelletti on the table and throughout the year", was in fact one of the most heartfelt and appreciated wishes. The experience will be complemented by a GUIDED TOUR OF THE MERCATO COPERTO by the staff, to discover the history, architecture, furnishings and enogastronomic thinking of the place

FromEUR 39
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La Pida Rumagnola - PIADINA WORKSHOP

The real Piadina* Romagnola is a unique goodness that has ancient origins in the Romagna countryside as a poor dish. Today protected by the PGI, the piadina has deservedly become a symbol of Italian cuisine in the world.  The Mercato Coperto offers the classic recipe, made with: flour type "0" Gran Mugnaio for Piadina Romagnola Molino Spadoni, yeast, water, lard (the good and healthy one) of Mora Romagnola, milk and salt. *Thin flatbread.   The experience will be complemented by a GUIDED TOUR OF THE MERCATO COPERTO by the staff, to discover the history, architecture, furnishings and enogastronomic thinking of the place.

FromEUR 35
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Romagna Cheese Tasting in Ravenna

"E furmai de cuntadé" (lit. the farmer's cheese), made as it was once made. This is the philosophy behind the dairy production of Officine Gastronomiche Spadoni. Both fresh and aged cheeses, typical of Romagna, are made in the factory located in Brisighella, at the foot of the hills and are produced with only the freshest Italian milk of the highest quality from selected farms and processed with cutting-edge production technologies and the expertise of the great artisan tradition of Romagna. In this journey of taste, we will take you on a discovery of the flavors and aromas of dairy Romagna, combining cheeses of various characteristics with local wines and our jams with recipes by Chef Marco Cavallucci.   The experience will be complemented by a GUIDED TOUR OF THE MERCATO COPERTO by the staff, to discover the history, architecture, furnishings and enogastronomic thinking of the place.

FromEUR 37
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