Gramigna paglia e fieno is a traditional pasta dish from the Emilia-Romagna region in Italy. It can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, and Parma. This dish is typically served in local restaurants and can also be found in specialty food stores and markets in these towns.

One popular place to find gramigna paglia e fieno is at Osteria dell’Orsa in Bologna. This cozy restaurant is known for its traditional Emilian cuisine and serves this dish with a creamy sauce made from butter, Parmigiano-Reggiano cheese, and prosciutto. Another place to try this dish is at Trattoria Aldina in Modena, where they serve it with a rich ragù sauce made from ground beef and pork.

To make gramigna paglia e fieno at home, you will need 200 grams of gramigna pasta (a type of short, twisted pasta), 100 grams of green spinach tagliatelle, 100 grams of yellow egg tagliatelle, 100 grams of prosciutto, 50 grams of butter, and 50 grams of grated Parmigiano-Reggiano cheese. Cook the pasta and tagliatelle according to package instructions. In a separate pan, melt the butter and add the prosciutto, cooking until crispy. Then, add the cooked pasta and tagliatelle to the pan and toss with the butter and prosciutto. Finally, sprinkle the grated Parmigiano-Reggiano cheese on top and serve.

Gramigna paglia e fieno has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional Italian food products. The specifications for this dish include the use of gramigna pasta, green spinach tagliatelle, yellow egg tagliatelle, prosciutto, butter, and Parmigiano-Reggiano cheese. These ingredients must be used in the traditional preparation of the dish to maintain its authenticity.

– “Gramigna paglia e fieno” – Osteria dell’Orsa (
– “Gramigna paglia e fieno” – Trattoria Aldina (
– “Gramigna paglia e fieno” – Piacere Modena (
– “Gramigna paglia e fieno” – Emilia-Romagna Turismo (