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In Romagna, like in other parts of Italy, Carnival is a celebration of folklore with masks, fancy costumes and floats, as well as a celebration of traditional sweets, which are often deep fried.
Bagnacavallo: I CAPLET (A)SOT DSA'MICHIL (San Michele cappelletti)
Recipe coded and registered by Pro Loco Bagnacavallo in 2012 to describe a special type of cappelletti that started spreading in the '70s. It is a variation of the Romagna cappelletti spread in Ravenna area, which was officially decreed on 30 September 2006 by the Ravenna agency of the Italian Academy of Cuisine. Unlike the Romagna version, which is served only in broth, the cappelletti of San Michele are served with a particular sauce that was created as a result of the cooking experience of some local azdore.
Russi: I CAPLET (i Cappelletti)
Russi's specialities named "cappelletti", which is actually a kind of pasta typical of all the area of Ravenna's territory, used to be and still are stuffed with soft cheese (but not the type named "tomino") and "parmigiano reggiano" (the original parmesan cheese), eggs if needed and nutmeg to give flavour; the dough is made with the best wheat flour (the kind 00 made out of soft wheat). "Cappelletti" used to be prepared during the main celebrations along the year, usually in the morning (seldom the night before the meal), soon after women had been to the early Mass of the day.
The 'passatelli in brodo' is a soup of the tradition of Romagna. In the past, 'passatelli' used to be eaten mainly on Sunday meals or during festive occasions.
Massa Lombarda: I SABADONI
The 'sabadoni' are the typical cakes of Massa Lombarda and they are celebrated with a yearly fair. Their name comes from 'saba', which is their main ingredient; 'saba' is a dark liquid which is obtained by boiling must of grapes.
Bagnacavallo: I SUGAL (sugali)
Typical autumn dessert of peasant origin that is prepared and eaten by tradition on the grape harvest days as a dessert after lunch and dinner, or as a tasty afternoon sweet snack.
Bagnacavallo: I ZUCAREN (zuccherini biscuits)
Zuccherini are biscuits spread in Emilia-Romagna and in Tuscany. In Romagna, zuccherini do not have a doughnut shape as they do in Emilia and in Tuscany; they are different, preferably almond-shaped, covered with granulated sugar or with minced almonds. In Romagna, zuccherini were also prepared in wood-fired ovens in the past for particular celebrations such as baptisms, communions and confirmations.
Bagnacavallo: LA BRAZADELA (Ciambella)
It is the typical local and rural dessert that is eaten after important lunches. It is served with a good glass of sweet wine or with a good Sangiovese wine.
Recipe of the traditional bread named "piadina romagnola".
Russi: LA PIE' INT'LA TEGIA (Pizza baked on "testo" or "Piadina")
"La Piadina", which in our area is still called "la piè int'la tégia" (pizza baked on "testo", which is a terracotta flat pan), is a kind of flat bread traditional of all the territory of Romagna. In the original recipe of the past, the dough was made just with wheat flour and water, and sometimes a little bit of salt. Kneaded and left to rest a little, then it used to be baked on a terracotta flat pan called "testo" on the firedogs of the fireplace (on the so called "cavdôu") and turned often from one side to the other. Then the water was substituted by cheese whey, which was also eaten with the "piadina". It was then added lard and salt, till we get to nowadays when the ingredients are: wheat flour, lard, dried yeast, milk, dried white wine; everything is mixed together, left to rest and then the dough is flattened with a rolling pin in the shape of round pieces.

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