{"id":811,"date":"2024-03-30T19:56:12","date_gmt":"2024-03-30T19:56:12","guid":{"rendered":"https:\/\/www.pastificiobattistini.it\/workshop\/"},"modified":"2025-03-07T17:38:35","modified_gmt":"2025-03-07T17:38:35","slug":"workshop","status":"publish","type":"page","link":"https:\/\/www.pastificiobattistini.it\/en\/workshop\/","title":{"rendered":"Workshop"},"content":{"rendered":"\t\t
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Our
Laboratory<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our Workshop in Cervia<\/strong>
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.<\/p>

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\"pastificio_battistini_pastafresca_9<\/figure><\/div>
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Pastificio Battistini’s laboratory<\/strong> 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.<\/p>

There are recipes in Romagna that can tell beautiful stories, made of passion for genuine things, love for cooking and respect for tradition.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Want to taste the authentic taste of Romagna?<\/strong>
Try the artisanal delights of Pastificio Battistini.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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CAPPELLETTI WITH CHEESE<\/a><\/h3>

The Romagnolo cappelletto is the undisputed emblem of Romagna cuisine and\nof its most \"lovo\" and enjoyable character. If there is one pasta that is not missing from the\ntables of Romagnoli on holidays, it is the cheese cappelletto,\na generous casket of real goodness.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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CAPPELLETTI DA BRODO<\/a><\/h3>

MEAT: <\/strong>Stuffed with mouthwatering meat filling and prepared with type 00 flour,\neggs, D.O.P. Parmigiano Reggiano and nutmeg, Pastificio\nBattistini's cappellettini are perfect for dipping and enjoying in hot broth, as\nthe Romagna tradition dictates.\nCHEESE:<\/strong>Filled with mouthwatering cheeses - Parmigiano Reggiano DOP,\nricotta di Romagna, sheep's milk ricotta, aged sheep's milk cheese and\nsquacquerone di Romagna DOP - the broth cappellettini are perfect to\nenjoy in hot broth on colder days.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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CHEESE PASTA LORDA<\/a><\/h3>

\"Spoja Lorda\" is one of Romagna's soups par excellence. It was\nprepared by reusing leftover puff pastry from cappelletti, then stretched\nwith milk, breadcrumbs and an egg and finally rolled out with a rolling pin. We\nmade an even more mouthwatering version with ricotta cheese filling,\nsquacquerone cheese, Parmesan and pecorino cheese<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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RICOTTA AND SPINACH TRIANGLES<\/a><\/h3>

Delicious fresh artisan pasta temptations filled with ricotta and spinach! The\nour ricotta and spinach triangles are perfect to accompany and enhance\nsimple sauces such as tomato-based ones and the classic combination\nbutter and sage.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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GOAT AND WALNUT CRESCENTS<\/a><\/h3>

Goat cheese and walnut crescents are a fresh egg pasta with a creamy\nheart, capable of making any lunch or dinner special. They enclose\na mouthwatering filling of squacquerone di Romagna DOP, goat cheese, Parmigiano\nReggiano DOP, fossa cheese and walnuts.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"PAPPARDELLE\"<\/a><\/figure>

PAPPARDELLE<\/a><\/h3>

You can enjoy them in broth, as the Romagna tradition dictates, or in\ncombination with a meat or vegetable sauce: however you decide\nto enjoy them our artisanal egg pappardelle, with their porous\nroughness, will always generously embrace any kind of sauce.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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TAGLIATELLE<\/a><\/h3>

Pulled by hand and then cut with a knife, tagliatelle are the\ntrademark of a noble land, which smells of flour and has the strong and\nvigorous character of freshly made puff pastry. Porous texture and quality raw materials\ncome together for a 100% Romagna recipe.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"TAGLIOLINI\"<\/a><\/figure>

TAGLIOLINI<\/a><\/h3>

They are rolled out with a rolling pin and are perfectly suited to both fish sauces,\nand the classic meat sauce, as well as to hot broth: artisanal tagliolini are\nundoubtedly one of the most loved and enjoyed types of fresh egg pasta\nin Romagna.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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MALTAGLIATI<\/a><\/h3>

Maltagliati or \"bad cut\" are small Vs of traditional fresh pasta\nmade from the scraps of pasta sheet after tagliatelle or\ncappelletti had been made. You can use them to enrich your soups, saut\u00e9ed with herbs and oil\nfor a simple dish, or even in mad broth.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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STROZZAPRETI<\/a><\/h3>

Water, flour and a preparation process made of patient and precise gestures:\nstrozzapreti are the very symbol of Romagna and its most precious traditions\n. Once a must-have recipe on the tables of\npeasant families, today they are one of the most popular pastas for everyone.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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PASSATELLI<\/a><\/h3>

Perfect for bringing artisanal goodness to the table on any occasion,\npassatelli are prepared by hand-mixing simple ingredients and\ndaily: breadcrumbs, Parmesan cheese, eggs, nutmeg and\nlemon zest. You can enjoy them any way you like: in broth or dry, accompanied\nby vegetable, meat or even fish toppings.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"GNOCCHI\"<\/a><\/figure>

GNOCCHI<\/a><\/h3>

Let's prepare artisanal gnocchi with selected potatoes and Romagna flours!\nA rich, mouthwatering and satiating first course, perfect to enjoy in summer and\nwinter, on holiday Sundays or weekdays: they will\nalways be delicious!<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Depending on seasonality,
will be available\nother types of artisanal pasta.\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mezzelune alla Burrata, Ravioli zucca e patate, Cappelletti verdi al radicchio, Lasagna,
Strichetti, Tagliatelle paglia e fieno, Spaghetti alla Chitarra…<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tAbove our Shop<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Our Laboratory Our Workshop in CerviaThere is a place in Romagna where everything smells good, the pots and pans mumblealways 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-811","page","type-page","status-publish","hentry"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-07-16 19:52:08","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"translation_priority","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.pastificiobattistini.it\/en\/wp-json\/wp\/v2\/pages\/811","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pastificiobattistini.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.pastificiobattistini.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastificiobattistini.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastificiobattistini.it\/en\/wp-json\/wp\/v2\/comments?post=811"}],"version-history":[{"count":0,"href":"https:\/\/www.pastificiobattistini.it\/en\/wp-json\/wp\/v2\/pages\/811\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pastificiobattistini.it\/en\/wp-json\/wp\/v2\/media?parent=811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}