Passatelli in broth, Pellegrino Artusi’s recipe number 20

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Bologna, Italy

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February 22nd at 17:00 in your time zone

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Emilia-Romagna is a region of great products and great recipes, many of them made famous by the work of Pellegrino Artusi. Among those products are cheeses like the Sogliano Pit Cheese and Parmigiano Reggiano, widely considered the King of Italian cheeses. As for recipes, the passatelli tell a story of sublime simplicity.

To guide us through the recipe we have Teresa Margheritini, Marietta of Casa Artusi and representative of Slow Food Community of the Mariette. In a few simple but well-practiced moves she shows us the correct doses of breadcrumbs and Parmigiano Reggiano, Sogliano Pit Cheese, nutmeg and lemon rind. Regarding the latter two you’re free to add as much or as little as you like, according to preference. Then there are the traditional tools, the kneading technique, and the result that – even just to look at – warms the heart and whets the appetite.

How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site! This episode of How It’s Made was produced by the Emilia-Romagna Region.

Cover image Giallo Zafferano

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