Mamma mia, that’s delicious! In Romagna with MSGM

Massimo Giorgietti’s mother’s Cappelletti

MSGM collections for men and women are contemporary, comfortable, original, colorful. Designer Massimo Giorgetti also created an exclusive and ultra- contemporary apron for yoox.com. His mamma was from Romagna, his grandparents were farmers in the hills outside Rimini. The area plays second fiddle in the name of the region, Emilia Romagna, and its cuisine is less famous than that of Emilian cities like Modena, Parma and Bologna.

 

 

 

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Mamma mia, that’s delicious! In Romagna with MSGM
 

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Regional gastronomic historians claim that cappelletti were originally stuffed with ricotta, and locals competed at Christmas to see who could eat the most—up to 500 according a document from 1811

  • But Romagna’s pasta is equally sublime, hand-rolled with a long wooden pin. Massimo’s mamma made cappelletti for the holidays, hand-rolled pasta stuffed with a meat filling, folded into a shape said to resemble a rustic hat worn by rurals, hence its name, meaning cutelittle hats. Regional gastronomic historians claim that cappelletti were originally stuffed with ricotta, and locals competed at Christmas to see who could eat the most—up to 500 according a document from 1811. Northern provinces of Romagna still make this version but in the Rimini area cappelletti are filled witha pork, poultry and cheese stuffing, and served in capon broth. It’s a complicated process. Those without a Romagnola mamma should head for Povero Diavolo in Torriana, outside Rimini. It’s a modern restaurant with a 5 room inn, updated rustic, with chef Pier Giorgio Parini’s innovative take on territorial cuisine, super-fresh seasonal produce from his father’s nearby vegetable garden. Cappelletti are always on the menu, served without broth, topped with grated formaggio di Fossa, another regional specialty. Breakfast at the inn is worth a voyage.

  • To taste the traditional cappelletti in broth check out Osteria dei Frati in Roncofreddo. Chef Giorgio Clementi adds a creative touch to his wife Emanuela’s more traditional cooking utilizing fine regional ingredients. Chef Pier Giorgio Parini from Povero Diavolo often dines here on his day off. If you wish to buy some cappelletti to bring back home, don’t miss the Gastronomia Girometti in Santarcangelo di Romagna (Gastronomia Girometti, via Don Minzoni 52, Santarcangelo di Romagna, Tel +39-0541-624317).

Mamma Mia, that’s delicious!
Italy’s top designers remember their mothers’ signature dishes. A gastronomic journey through the country’s most tasteful traditions

It’s no secret that Italian mammas are the best cooks in the world. Faith Willinger, chef, author, and food journalist, speaks to Italian designers about their mothers and the age-old family recipes passed from generation to generation that evoke warm feelings of holidays at home and tell The New Yooxer readers where to find them. Through a series of whimsical features, Willinger speaks to the many traditions of Italy’s different regions, marrying two of the country’s most time-honored traditions—fashion and food.







 
14 November 2013
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