One of the typical dishes of the village of Brisighella and all of Romagna. Dish of the holidays par excellence


Recipe: the Spoja Lorda Romagnola

Recipe: the Spoja Lorda Romagnola

The spoja lorda romagnola is a typical feast dish that every real azdora (the real lady of the kitchen in Romagna) could do with your eyes closed! Also called the stuffed soup the spoja (puff pastry in dialect) is a delicate egg pasta (very similar to the Emilian puff pastry) filled with cream cheese, cooked in capon broth or hen which is then 'dirtied' (gross from which gross) with the stuffing. They have the appearance of small squares, about two centimeters on each side, made with the spur, the typical toothed wheel used to cut the handmade pasta. The azdores cooked it when they did not have time to prepare the more difficult tortelli, and using only the cheese for the stuffing advanced by the traditional cappelletti di magro. A dish therefore of memory, reuse and exquisite Romagna practicality. Let's find out the secrets:



For the pasta:

  • 500 gr flour
  • 5 eggs
  • A dash of salt

For the filling:

  • Squacquerone or raveggiolo fresco cheese

to be cooked with:

  • Chicken broth


Place the flour in a fountain, shell the eggs, salt and knead. Let the dough rest for about half an hour in a covered bowl.

Take back the dough and roll it out with a rolling pin, making a thin sheet. On half of this spread the cheese, close the dough and cut the squares of 2 cm on each side (the edges of the dough will be cut while you cut them).

Cook the pasta in the chicken stock and serve it with a sprinkling of Parmesan.

And with this wonderful delicacy we wish you good appetite!

Photo by

By Redazione

Events in Brisighella

  • San Michele
    29-09-2019 | Brisighella (RA)
    Patronal parties

    Add to calendar 2019-09-29 2019-09-29 Europe/Rome San Michele Brisighella

    Village of Brisighella

  • Living Nativity
    26-12-2019 | Brisighella (RA)

    Add to calendar 2019-12-26 2019-12-26 Europe/Rome Living Nativity Living pictures represent the nativity in the medieval village.
    (Historical Center Brisighella – Info: 0546/81166 –

    Living pictures represent the nativity in the medieval village.
    (Historical Center Brisighella – Info: 0546/81166 –

    Village of Brisighella

Related News

Recipe: Mirto, sips of well-being from the villages of Sardinia
Myrtle is considered a plant that brings well-being and prosperity. And the inebriating liqueur that comes from it, is a true elixir of Sardinia, with a variable color depending on the aging phase and with a velvety taste
By Luciana Francesca Rebonato
Recipe: Jota, the tasty minestrone of the Friulian villages
A tasty soup of vegetables and legumes, a traditional dish of the Friulian villages to be appreciated in all seasons: hot and steaming in winter, cold and tasty in summer. According to the endless variations, even with pork ribs
By Luciana Francesca Rebonato
Recipe: The Sarchiapone di Atrani, the triumph of flavor on the Amalfi Coast
In this specialty is contained all the gastronomic goodness of Atrani, a jewel-village of the Amalfi Coast. Sarchiapone seems to be the ancestor of cannelloni, and is prepared with traditional elongated green pumpkins
By Luciana Francesca Rebonato
Recipe: La Michetta of the village of Dolceacqua, between love and legend
The Michetta di Dolceacqua is typical of the Ligurian village and, compared to the homonymous type of bread, seems to be linked to a love story. A simple and tasty delicacy, to go back in time and taste the present
By Luciana Francesca Rebonato
Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
Prepared according to an ancient recipe, Befana is the traditional biscuit from the village of Barga to celebrate the epiphany with family or friends
By Redazione
Recipe: The Donut from the village of Veroli. New Year all to taste
Renowned throughout the Ciociaria, the donut of Veroli has an unmistakable aniseed aroma and its shape is reminiscent of a crown. To celebrate the beginning of the new year of serenity and prosperity
By Luciana Francesca Rebonato
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turisimo slow

Read e-borghi travel for free, your new travel magazine