Posted on 20.01.2017 / by SapidoItaly2015
Traditionally the pesto sauce must not be blended, but only “beaten” in the mortar. Remember that basil rapidly loses its flavor: so a good pesto is made and consumed right away.Traditionally, pesto sauce needs pecorino cheese: if you can’t do without the parmesan make half and half. To season 500 g of pasta. INGREDIENTS 120 g […]
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Posted on 20.01.2017 / by SapidoItaly2015
The Piada or Pida or Piedar, as it is called in the local dialect, is the symbol of Romagna food culture, synonymous with conviviality, food simple but tasty. Piadina in Romagna means a flat mixture of wheat flour, water and salt and, in some places, other ingredients, too. The classical piadina romagnola is rolled out thinly […]
Read MorePosted on 04.12.2015 / by SapidoItaly2015
Whether we speak of the traditional cuisine, in Romagna handmade pasta is the main dish of any meal. With a clear preference for pasta made with eggs, in the past its preparation was the yardstick by which the husband and mother-in-law measured the quality of the young bride.To make the pastry is not so easy. […]
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Posted on 04.12.2015 / by SapidoItaly2015
A land where if you ask for water, they give you WINE…. that’s ROMAGNA. Thanks to its favourable position between the Apennines and the plain, the make-up and variety of the land and the vines which have born fruit for centuries, the stretch of hills and foothills boasts a glorious wine producing tradition, a tradition […]
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SAPIDO is a modern Restaurant & Cafè is the place to go for fresh daily homemade features such as Pasta, Gnocchi, Lasagna, Cannelloni, fresh salads and Italian Wine and Coffee...
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Traditionally the pesto sauce must not be blended, but only “beaten” in the mortar. Remember…
The Piada or Pida or Piedar, as it is called in the local dialect,…
