Recipes from this book
Lasagne In Bianco - White Lasagne
Ursula Ferrigno · Cucina Dell'Emilia-Romagna
This is a very celebratory, but also light and utterly divine dish. I am always proud to make and serve this lasagne to my family and friends, especially on a special occasion.
Piadina - Italian Flatbreads
Ursula Ferrigno · Cucina Dell'Emilia-Romagna
These flatbreads are popular across the entire Emilia-Romagna region, which is not surprising as they are so delicious. In fact, they are now enjoyed the length and breadth of Italy. Even if you are a novice breadmaker, do try these flatbreads as they are relatively simple and quick to bake. I love to eat these piadina folded in half and filled with prosciutto, stracchino cheese, sliced tomatoes and rocket or basil leaves, but they are equally good with just slices of mortadella. I like to use Mulino Marano 00 flour or Canadian bread flour for best results.