It's the first typical dish of the medieval village of the Marche and its name can be misleading...
 
SEARCH IN AN AREA

Recipe: Tagliolini with the Bomb of Gradara

 Recipe: Tagliolini with the Bomb of Gradara

The "Tagliolini con la Bomba" are the first typical dish of the Marche village of Gradara, the village of Paolo and Francesca, in province of Pesaro e Urbino. The name of effect can be misleading because, if the term "bomb" makes one think of the war and the turbulent past of Gradara and its fortress, witness of a hundred battles distriubite in different ages, the Tagliolini with the Bomb represent instead a "peaceful" dish, still prepared today with simple and "poor" ingredients by the skilled hands of grandmothers and great-grandmothers of Gradara. Tagliolini with Bomba, simple tagliolini cooked in water and salt and seasoned with lard and onion sautéed with a pinch of pepper, are also described in Delio Bischi's book, La cultura Contadina in the three valleys. Conca, Foglia and Metaturo. A specialty of the peasant tradition of the Marche, whose curious name derives from the preparation method. That's how...

Ingredients

  • q.s. pepper
  • 100 grams of lard
  • 50 gr pecorino
  • q.s. parsley
  • 5 sheets of basil
  • 1 dl of meat broth
  • q.s. extravirgin olive oil
  • q.s. salt
  • 1 onion
  • 320 gr egg pasta

Method

Stir-fry with a little oil, onion and lard or fatty bacon. Meanwhile, cook the tagliolini in water and salt, then drain the excess water, leaving the dish a bit brothy. Pour the fried lard and onion into the pan, adding some pepper. The effect of the hot oil poured into the water causes a large quantity of steam, for this reason they are called "Tagliolini con la Bomba"!

Photo by www.comune.gradara.pu.it

...enjoy your meal!

By Redazione
COMMENTS :

Related News

Recipe: the Scurpella di Civitella Alfedena
Recipe: the Scurpella di Civitella Alfedena
Traditional fried, symbol of abundance, the Scrupella is the dessert that celebrates the great occasions
By Redazione
Recipe: the braised beef with Barolo wine
Recipe: the braised beef with Barolo wine
Braised with Barolo is a Piedmontese dish rich in tasty flavors for the palate
By Redazione
Recipe: Pasticciotto Leccese
Recipe: Pasticciotto Leccese
Pasticciotto Leccese is one of the typical desserts of Salento, it is also found in the beautiful villages of Galatina, Otranto and Tricase. A specialty to be enjoyed in those places like at home. Here is the original recipe.
By Nadia Calasso
Recipe: Pasta and potatoes in the Tajedda
Recipe: Pasta and potatoes in the Tajedda
Pasta and potatoes in the "Tajedda" is a traditional Calabrian dish and especially from the sila area. A first course with simple and genuine ingredients, easy to prepare and excellent to taste.
By Nadia Calasso
Recipe: Sagne spicy, an Abruzzo specialities
Recipe: Sagne spicy, an Abruzzo specialities
Sagne are a spicy, Abruzzo specialties to be tasted in one of these summer days if you are on holiday in Abruzzo, a goodness that you will like to prepare also at home.
By Nadia Calasso
Recipe: Pan De Mej - A typical Angera dessert
Recipe: Pan De Mej - A typical Angera dessert
Pan De Mej is a typical dessert from Angera, a characteristic village on Lake Maggiore. A must to taste and easy to be prepared at home. Here is the recipe
By Nadia Calasso

Most read articles of the month

 Poetry Festival '19, author's verses in the heart of Emilia
Poetry Festival '19, author's verses in the heart of Emilia
From 16 to 22 September the event promoted by the municipalities of Terre di Castelli is back: well-known protagonists of theater, cinema and music will animate the long-awaited edition number 15
By Redazione
Caprarola - History of popes, cardinals, architects ... and a wonderful palace-fortress.
Caprarola - History of popes, cardinals, architects ... and a wonderful palace-fortress.
In Lazio, among hazelnut and tufaceous ridges there is a magnificent village that houses one of the jewels of architecture of all time: Caprarola
By Roberto Giarrusso
Recipe: the braised beef with Barolo wine
Recipe: the braised beef with Barolo wine
Braised with Barolo is a Piedmontese dish rich in tasty flavors for the palate
By Redazione
Recipe: the Scurpella di Civitella Alfedena
Recipe: the Scurpella di Civitella Alfedena
Traditional fried, symbol of abundance, the Scrupella is the dessert that celebrates the great occasions
By Redazione
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

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

With the patronage of