Sfoglia dell’Emilia-Romagna, also known as Spója or Spòia, is a traditional pasta from the Emilia-Romagna region in Italy. It is a thin, delicate pasta sheet that is typically used in dishes like lasagna or tortellini. This pasta is made by rolling out a dough made from flour, eggs, and sometimes a touch of salt. It is then cut into thin sheets and cooked in boiling water.
Sfoglia dell’Emilia-Romagna can be found in various towns and communes in the Emilia-Romagna region. Some of the specific places where it is commonly found include Bologna, Modena, Parma, and Ravenna. In these towns, you can find local stores or shops that specialize in selling traditional Italian pasta, where Sfoglia dell’Emilia-Romagna is likely to be available.
One popular recipe that features Sfoglia dell’Emilia-Romagna is Lasagna Bolognese. This classic dish is made by layering the pasta sheets with a rich meat sauce, béchamel sauce, and grated Parmigiano-Reggiano cheese. Another delicious recipe is Tortellini en Brodo, where the pasta sheets are filled with a mixture of meat, cheese, and herbs, then cooked in a flavorful broth.
Sfoglia dell’Emilia-Romagna has received the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional Italian food products. The specifications for this pasta include using only locally sourced ingredients, such as flour and eggs from the Emilia-Romagna region. The pasta must also be made following traditional methods and techniques, ensuring its authenticity and quality.
Sources:
– “Sfoglia dell’Emilia-Romagna” – www.emiliaromagnaturismo.it
– “Traditional Agri-Foodstuffs (PAT)” – www.agricoltura.regione.emilia-romagna.it