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Ingredienti della pasta

The season ofTruffles

The Tertufeste season is back, inevitable and certain: the most delicious events of BOM's autumn, when the foliage colors the valleys and forests and the intoxicating scents that smell of woods, mushrooms, heat and truffles rise from the streets of the villages !

Pasta fresca

Itinerari di gusto

Nelle terre di BOM si potrebbero creare itinerari ed esperienze legati dal delizioso e profumato fil rouge della pasta fresca.

In ogni comune, frazione, cucina, lo stesso piatto di tortellini o di tagliatelle avrà infatti un sapore diverso.

I ripieni dei tortelloni variano al variare dei confini comunali e potreste orientarvi alla perfezione solo gustando un condimento piuttosto che un altro.

Funghi e selvaggina per i territori più selvaggi e montanari, brodi fumanti nelle cucine casalinghe e tagliatelle al ragù per unire tutti. Da dove vorreste partire?

Sweet shades of territories

Do you want to experience the Bologna-Prato journey in an immersive way? Whether you are walking along the Wool and Silk Road or you intend to cross the Regions on your two wheels, you cannot miss the tasting of mountain sugars. Starting with those of Bologna, continuing with those of Castiglione and ending, then, with the famous sugars of Vernio and Prato, you can savor the sensitive variations of the recipe.

The recipe: Zuccherini Montanari by Lucia Antonelli

Ingredients for about 1 kg and 100 of finished glazed sugars: 500g flour 00, 50g sugar, 1 sachet of yeast, 5 eggs, 1 pinch of salt, grated rind of a lemon, 1 handful of anise soaked in water, 150 g of melted butter (or extra virgin olive oil).  For candying, weigh the sugars and make an equal weight of icing (ratio 1: 1) with 500g of sugar 200g of water approx.

Procedure: Preheat the oven to 200 ° C static. In a large bowl mix all the dry ingredients, add the eggs, mixing them well, the anicini and finally the butter. Knead for a few minutes until the mixture is soft and elastic. Take small pieces of about 10 g each from the dough, rolling them with the palm of your hands made into small cords, join the ends by crossing them and form donuts. Bake for about 10 minutes. Take them out of the oven and let them cool. Meanwhile, in a saucepan, add the water and sugar and bring to a temperature around 110 ° C (check with a thermometer or if you don't have it, take a little syrup with two forks and let it drain from above, if you don't have it). make the thread is ready) ._ cc781905-5cde-3194-bb3b-136bad5cf58d_ Arrange the sugars in a heap on top of a sack or parchment paper or marble surface, pour the boiling sugar syrup and start mixing GENTLY and SLOWLY so that the sugars are completely coated. As the sugar cools it will form the characteristic glaze.

(recipe by Lucia Antonelli from http://ricetteevignette.blogspot.com)

Try it yourself and show us your creations. Send the photos of your dishes to info@bolognamontana.it to see them reshared  on our social networks!
Hands in the dough!

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Tasty tours, natural well-being, paths of history, mysteries and legends, trekking and bike paths: discover the lands of BOM and let us advise you for your next holiday in the Apennines

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(+39) 331 443 0004

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