La gastronomia tipica dell'Alto Appennino Reggiano è legata ad una tradizione prettamente contadina e a prodotti locali semplici e naturali (patate, castagne, latte, ecc.)
Ingredients: 200 grams of beans, 1 onion, 1 clove garlic, celery, parsley, 1 ham bone or pork rind.
You cook it all together, then removed the ham bone will pass through the various ingredients in the strainer. Finally we add the homemade pasta or rice. POLENTA CHESTNUT
Boil water with salt. When it boils withdraws from the heat and pour the floor chestnut flour, stirring vigorously because no lumps. He puts on the heat and cook for 20 minutes, then pour on the cutting board and cut into small slices. And 'sweet, but you can eat as a starter, served with fried bacon or sausage. POTATO CAKE
Ingredients: Boiled potatoes, eggs, cheese, chopped parsley, a clove of garlic, pork fat.
After you pass the potatoes are added, eggs, cheese, parsley did insaporirenel fat and the fat completely melted. S'impasta the whole. It covers the bottom of a greased cake tin with a sheet of dough salt and pour the mixture. Put in oven at elevated temperature. FRIED MUSHROOMS
Take some rather large mushrooms, clean them thoroughly and cut the stems and the upper part into thin slices. Let them dry, covered with a towel, for half an hour. Pass them in flour, then beaten egg and bread crumbs. Fry in hot oil, let them dry on paper towels and sprinkle with salt. INTRIGONI
Ingredients: 500 gr flour, 50 g butter, 100 grams of powdered sugar, 5 eggs (one whole egg and 4).
Mix it all together with sparkling white wine and sweet. Roll out the dough, form the intrigoni and fry in hot oil. CAKE BLACK
Ingredients: 800 grams of walnuts, 800 grams of sugar, 1 hg and a half of butter, 7 cups of stone and a slice of lemon, 9 uova.Si abbrustoliscono well as nuts and mash finely. They attach their eggs until stiff and will combine all ingredients. It is a pastry and line a buttered cake pan. Pour the mixture and put in frono for about an hour.