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A specialty of the Romagna section of Emilia-Romagna, these passatelli, like pappa al pomodoro and panzanella, make wonderful use of stale bread.
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Italian Recipes

Recipes
Filled with the flavors of the area — anchovies from Cetara, black olives of Gaeta, raisins, pine nuts and tender escarole — this first course is a classic favorite in Naples.   
Recipes
Three tantalizing fig fillings — creamy mascarpone, crunchy pistachios and savory prosciutto — provide a perfect assortment of flavors and textures to kickstart any meal.
Recipes
Mayo and boiled eggs on pizza? It’s not as scandalous as you might think — at least not in Pesaro.  
Recipes
You don’t need fancy pasta-making equipment to create this specialty shape from the small town of Bobbio in the Piacenza province of Emilia-Romagna — but you do need a knitting needle.

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