Basotti, Bassotti, Tagliolini al forno, Bazòt, Bassot

Basotti, also known as Bassotti, Tagliolini al forno, Bazòt, or Bassot, is a traditional pasta dish from the Emilia-Romagna region of Italy. It can be found in various towns and communes in the region, including Bologna, Modena, Parma, and Ravenna. Basotti can be purchased at local pasta shops, specialty food stores, and markets in these areas.

One popular recipe for Basotti is to cook the pasta in a rich tomato and meat sauce, then layer it with cheese and bake it in the oven until golden and bubbly. Another recipe is to toss the cooked Basotti with a creamy mushroom and pancetta sauce, then top it with freshly grated Parmigiano-Reggiano cheese.

Basotti has been recognized with the PAT (Traditional Agri-Food Product) designation, which signifies its traditional production methods and ties to the Emilia-Romagna region. The specifications for Basotti include using durum wheat semolina, water, and a bronze die for shaping the pasta, as well as a slow drying process to preserve the pasta’s texture and flavor.