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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

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Passatelli

Passatelli were eaten in broth the Christmas day.

Ingredients: breadcrumbs 100 g., 50 gr. of Parmesan cheese, one egg for each person, salt and nutmeg. This course is more used in Romagna rather than Mugello, even if it can be defined as a local course, because it origins from an old course from Mugello also mentioned in the famous "Artusi". Mix all the ingredients, then put them in a meat grinder or make the passatelli(which have the shape of a worm) by yourselves; some years ago there was a particular tool mainly used to prepare passatelli but it does not exist anymore.

Text Tebaldo Lorini
Translated by Gianna Toni

 
 
 
   
 
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