Food and Wine in Bagno di Romagna
Basotti, the recipe that only exists in Bagno di Romagna
The interference between Romagna e Tuscany gave birth to a unique recipe that one can only taste in Bagno di Romagna. We are talking about the "basotti", or more precisely a special kind of tagliolini (thin noodles) cooked in the oven together with broth. It is the perfect example of a close tie between a land and its recipe.
At the beginning, the basotti were served only when a pig was killed; its tail and trotter were used to obtain an intensively flavoured broth. Noodles were then boiled in this broth and laid on a large pan covered with lard and seasoned with Pecorino cheese. The broth was then added to it but without covering completely the pan. The pan was put on the fire of the chimney and other embers were placed on the cover, to get an "oven effect", until the broth was absorbed by the tagliolini and the crust was brown and crunchy.
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