By: Nicole Dickerson / Last updated: April 8, 2024
Estimated reading time: 2 minutes
Guide to Emilia-Romagna Gastronomy and Cuisine: Read more
Regional Cuisine:
Bologna, Ferrara, Modena, Parma, Piacenza, Ravenna, Reggio Emilia, Rimini
In Forlí-Cesena, enjoy bartolaccio, a typical pasta of Tredozio comune. Bartolaccio is a large, folded pastry filled with pancetta, potatoes, and cheese, then grilled until golden brown and crispy. This specialty is usually made in autumn, especially for the Bartolaccio Festival.
Paciàrle, another delicacy of Tredozio, is reminiscent of a polenta, served with beans and leeks, rather than the traditional ragù.
Tardura is Forlí-Cesena’s version of passatelli, made with a simple dough of breadcrumbs, cheese, and eggs that are pulled rather than worked with a special tool. The dough is still served in meat broth for a simple yet tasty soup.
For a delicious dessert in Forlí-Cesena, look to volpine pears cooked in Sangiovese wine with cloves and cinnamon.
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