Our
Laboratory
Our Workshop in Cervia
There is a place in Romagna where everything smells good, the pots and pans mumble
always merrily and lively on the stove, and the expert hands of our sfoglini and sfogline move swiftly and surely to prepare, every day, little masterpieces of goodness.
Pastificio Battistini’s laboratory is located in the center of Romagna, a land of excellence for the production of egg pasta. Making pasta is an ancient art, a heritage of history, culture, traditions and secrets.
There are recipes in Romagna that can tell beautiful stories, made of passion for genuine things, love for cooking and respect for tradition.
In our workshop in Cervia, there is no day when that same story of craftsmanship is not told and handed down by skilled hands, between a pinch of flour and a ladle of meat sauce. The pasta produced is destined for restaurants, ho.re.ca businesses and individuals.
Want to taste the authentic taste of Romagna?
Try the artisanal delights of Pastificio Battistini.
CAPPELLETTI WITH CHEESE
The Romagnolo cappelletto is the undisputed emblem of Romagna cuisine and of its most "lovo" and enjoyable character. If there is one pasta that is not missing from the tables of Romagnoli on holidays, it is the cheese cappelletto, a generous casket of real goodness.
CAPPELLETTI DA BRODO
MEAT: Stuffed with mouthwatering meat filling and prepared with type 00 flour, eggs, D.O.P. Parmigiano Reggiano and nutmeg, Pastificio Battistini's cappellettini are perfect for dipping and enjoying in hot broth, as the Romagna tradition dictates. CHEESE:Filled with mouthwatering cheeses - Parmigiano Reggiano DOP, ricotta di Romagna, sheep's milk ricotta, aged sheep's milk cheese and squacquerone di Romagna DOP - the broth cappellettini are perfect to enjoy in hot broth on colder days.
CHEESE PASTA LORDA
"Spoja Lorda" is one of Romagna's soups par excellence. It was prepared by reusing leftover puff pastry from cappelletti, then stretched with milk, breadcrumbs and an egg and finally rolled out with a rolling pin. We made an even more mouthwatering version with ricotta cheese filling, squacquerone cheese, Parmesan and pecorino cheese
RICOTTA AND SPINACH TRIANGLES
Delicious fresh artisan pasta temptations filled with ricotta and spinach! The our ricotta and spinach triangles are perfect to accompany and enhance simple sauces such as tomato-based ones and the classic combination butter and sage.
GOAT AND WALNUT CRESCENTS
Goat cheese and walnut crescents are a fresh egg pasta with a creamy heart, capable of making any lunch or dinner special. They enclose a mouthwatering filling of squacquerone di Romagna DOP, goat cheese, Parmigiano Reggiano DOP, fossa cheese and walnuts.
PAPPARDELLE
You can enjoy them in broth, as the Romagna tradition dictates, or in combination with a meat or vegetable sauce: however you decide to enjoy them our artisanal egg pappardelle, with their porous roughness, will always generously embrace any kind of sauce.
TAGLIATELLE
Pulled by hand and then cut with a knife, tagliatelle are the trademark of a noble land, which smells of flour and has the strong and vigorous character of freshly made puff pastry. Porous texture and quality raw materials come together for a 100% Romagna recipe.
TAGLIOLINI
They are rolled out with a rolling pin and are perfectly suited to both fish sauces, and the classic meat sauce, as well as to hot broth: artisanal tagliolini are undoubtedly one of the most loved and enjoyed types of fresh egg pasta in Romagna.
MALTAGLIATI
Maltagliati or "bad cut" are small Vs of traditional fresh pasta made from the scraps of pasta sheet after tagliatelle or cappelletti had been made. You can use them to enrich your soups, sautéed with herbs and oil for a simple dish, or even in mad broth.
STROZZAPRETI
Water, flour and a preparation process made of patient and precise gestures: strozzapreti are the very symbol of Romagna and its most precious traditions . Once a must-have recipe on the tables of peasant families, today they are one of the most popular pastas for everyone.
PASSATELLI
Perfect for bringing artisanal goodness to the table on any occasion, passatelli are prepared by hand-mixing simple ingredients and daily: breadcrumbs, Parmesan cheese, eggs, nutmeg and lemon zest. You can enjoy them any way you like: in broth or dry, accompanied by vegetable, meat or even fish toppings.
GNOCCHI
Let's prepare artisanal gnocchi with selected potatoes and Romagna flours! A rich, mouthwatering and satiating first course, perfect to enjoy in summer and winter, on holiday Sundays or weekdays: they will always be delicious!
Depending on seasonality,
will be available
other types of artisanal pasta.
Mezzelune alla Burrata, Ravioli zucca e patate, Cappelletti verdi al radicchio, Lasagna,
Strichetti, Tagliatelle paglia e fieno, Spaghetti alla Chitarra…