Emilia-Romagna is a region in northern Italy known for its rich culinary traditions. One of the traditional dishes that can be found in various towns and communes of Emilia-Romagna is Calzagatti. This dish is a type of pasta made with flour, eggs, and water, which is then rolled and cut into small pieces. Calzagatti can be found in stores or shops in towns such as Calzagatti, Chelzagàt, Papacc, Paparòcc, Pulenta Imbrucada, Cazzagai, Calzagàtt, Paparucci, and Cassambragli.
To prepare Calzagatti, the pasta is typically cooked in boiling water until it is al dente. It is then served with a variety of sauces, such as ragù, tomato sauce, or a simple butter and sage sauce. Another popular way to enjoy Calzagatti is to toss it with sautéed vegetables and grated Parmesan cheese.
Calzagatti has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional Italian food products. The specifications for Calzagatti include using specific ingredients, such as durum wheat flour, eggs, and water, and following traditional production methods.
Sources:
– “Calzagatti: la pasta fresca di Emilia-Romagna” – www.emiliaromagnaturismo.it
– “Calzagatti: la ricetta tradizionale” – www.cucinaitaliana.it