Gnocchetti di pangrattato and Pisarei are two traditional dishes from the Emilia-Romagna region in Italy. Gnocchetti di pangrattato are small dumplings made with breadcrumbs, flour, and eggs. They are typically served with a tomato sauce or a meat ragù. Pisarei, on the other hand, are small pasta dumplings made with breadcrumbs, flour, and water. They are usually served with a sauce made from butter, sage, and Parmigiano-Reggiano cheese.
These dishes can be found in various towns and communes in Emilia-Romagna. For example, in the town of Bologna, you can find gnocchetti di pangrattato at Trattoria Anna Maria and Pisarei at Trattoria Serghei. In the commune of Modena, you can try gnocchetti di pangrattato at Osteria Francescana and Pisarei at Trattoria Aldina.
Gnocchetti di pangrattato and Pisarei have both been recognized with the PAT (Traditional Agri-Food Products) recognition, which aims to protect and promote traditional Italian food products. The specifications for gnocchetti di pangrattato include using breadcrumbs made from stale bread, using a specific ratio of breadcrumbs to flour and eggs, and shaping the dumplings by hand. For Pisarei, the specifications include using breadcrumbs made from stale bread, using a specific ratio of breadcrumbs to flour and water, and shaping the dumplings by hand.
Sources:
– “Gnocchetti di pangrattato” – www.emiliaromagnaturismo.it
– “Pisarei” – www.emiliaromagnaturismo.it