Antonella comes from Sant’Alberto, a little town in the Ravenna area where her paternal grandparents owned a small family-run pasta factory in the early 1900s. Having left her native town, our Guide now lives in the historic center of Ravenna, the ancient city brimming with art and culture, just a stone’s throw away from the sea.
Antonella’s cuisine is the fruit of the influences of the Emilia and Romagna regions, which she interprets according to the dictates of Pellegrino Artusi, the 19th century author of one of Italy’s pre-eminent cookbooks, which have always been held in high consideration in her family.
The secret of the Cesarina
In my family, the sprinkles were always rectangular.
This Taste Experience opens with torta al prosciutto, a prosciutto pie which is a traditional preparation of Antonella’s family: an envelope of crunchy flaky pastry with a ham, cheese, egg and parmesan filling. To treat your tastebuds even more, we have the classic 'piadina romagnola' accompanied by a sweet squacquerone cheese pudding made by a small family-run cheese producer from the Ravenna area.
As a first course, Antonella serves homemade tagliatelle with prosciutto di Parma, one of the most prestigious typical products of her region. The second course, however, is where we really see Artusi’s tradition married with Antonella’s family recipes: stuffed zucchine, with a filling of beef, egg, parmesan, breadcrumbs and mortadella, cooked in a tomato sauce. As a side dish, seasonal vegetables au gratin.
For dessert, we have 'Latte imperiale', "Imperial milk", a pudding similar to crème caramel, and biscottini cookies which are ubiquitous on the tables of Romagna. These are traditionally dunked in wine at the end of the meal. Finally, we have zuccherini, which Antonella shapes into rectangles as is her family’s custom.