Antique local recipe


42035 Castelnovo Ne Monti


Piazza Gramsci, 1, 42035 Castelnovo ne' Monti (RE)
0522 610111, 0522 810947


Recipes of the whole Appennino Reggiano


Typical gastronomy, local recipes

Typical production area:

High Reggiano apennines

Historical Origins:

The typical cuisine of the Reggiano Apennines is based on a primarily rural tradition and simple and natural local products (potatoes, chestnuts, milk etc.).


Dishes and ingredients CHESTNUT TORTELLINI (Christmas pastry)
Prepared with a well mixed stuffing made of: boiled and mashed chestnuts, jam, cocoa, powdered coffee, nuts, peanuts, pea nuts, candied fruit, raisins, dried figs, rum and "sassolino". Let the mixture stand for a couple of days. Make a soft short pastry dough, close the tortellini in a crescent moon shape and cook either fried or baked. MONTEBIANCO (Christmas pastry)
Mashed, cooked chestnut, unsweetened cocoa, icing sugar and rum, decorated with a soft layer of whipped cream. MANFECH (polenta, enriched and fried)
Make a broth with a bouillon cube, a small pork bone, salt, pepper, diced potatoes. When it's ready add yellow flour (the mixture should remain very soft); let cool, cut in small slices and fry in a bit of hot oil. TORTA DI PATATE (Potato pie) for six people
Peel 3 kg of potatoes, boil them in salted water and mash them with a potato masher. In another pan, brown some oil, 200 gr. lard, minced garlic and rosemary, then add this to the mashed potatoes with salt, a pinch of pepper, a dash of butter and 300 gr. of grated peccorino cheese. POLENTA "STIADA"
Cool cornmeal polenta (yellow flour) keeping it a little moist, when it's ready spread the mixture on a wooden cutting board, flavor with meat or mushroom sauce and parmesan cheese. Eat everything together at the table. RISO CON LATTE
Cut a potato in small chunks, cook it in a pot with *milk* and water, add a bit of butter, salt and when it starts to boil add rice (a fistful per person); when ready add Parmesan cheese. "SOLADA"
Mix flour with water and a bit of milk, add salt and pepper. Mixture should be very liquid, pour a ladle of the mixture into a pan and cook on each side until ready; cover the "solada" with a layer (about 2 cm thick) of mashed potatoes flavored as above. Edited by the staff of and by the Province of Reggio Emilia

Last update: March 7, 2023