Just like for many other festivities, every Italian region also has its own recipes to bring to the dinner table for Carnival. These dishes, primarily desserts, have traditional roots and, in most cases, are fried. Here are the most famous ones.
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Soft and incredibly tasty, graffe – originally from Campania – are enjoyed and made all across Italy. To make your Carnival dinner table even more delicious, let’s discover them in this version with chocolate icing and chopped hazelnuts.
Delicious, versatile and good for you, potatoes are an essential food in any kitchen. They come in many varieties, each one suitable for different recipes (check out our seed potatoes), while still sharing certain common features, so let’s find out which ones.
This Valentine’s Day, skip the usual chocolates and amaze your partner with these irresistible biscuits with potato shortcrust pastry filled with hazelnut cream.
Freezing February temperatures can pose a threat to your immune system. A good way to prevent sore throats, the flu and colds is to eat right: so let’s discover the seasonal fruits and vegetables of this month together.
Delicious and easy to make, mini courgette and potato quiches are a mouthwatering alternative to a traditional savoury pie, perfect either as an aperitif or a starter.
From 24th to 26th January, the former Romagnoli industrial warehouses (on Via Emilio Zago 3, Bologna) hosted for the second year running Paratissima, an international exhibition for independent artists, now in its third year in Bologna.
Alongside the more traditional yellow and white potato varieties, delicious and colourful purple potatoes are becoming increasingly common in fruit and vegetable aisles. Originally from South America, this variety is now widely grown in many countries around the world.
Once again this year, Romagnoli F.lli is taking part in Fruit Logistica, the main international event for the fruit and vegetable sector, scheduled from 5th to 7th February in Berlin.
Following the long sowing period, running from mid-October to late January due to the constant rain which affected all the production areas in the province of Syracuse, the new potato situation is still being monitored.
You’re surely accustomed to using onions to make many different recipes, but are you sure you’re always choosing the right variety? Red, yellow, white, spring onions and shallots, here’s how to choose the right onion!
We’ve already spoken about baked potatoes, delicious potatoes baked in the oven and then filled, a typical traditional British dish, that you can top with your favourite ingredients.
The benchmark festival on the independent art scene, set up in 2005 in Turin as an alternative event to the international contemporary art fair, Paratissima is back in Bologna for the third edition, scheduled from 24th to 26th January, in conjunction with Arte Fiera and Bologna art week.
An innovative project for an award that recognises female innovation in fruit and vegetables.
èVita Residue-Free potatoes will be coming soon to supermarket fruit and vegetable aisles, a new variety resulting from the research led by Romagnoli F.lli Spa together with Legambiente and Tuscia University, which is already available at certain major supermarket chains in northern and central Italy.
Have you ever thought about the incredible range of colours of fruit and vegetables? Blue, red, orange, yellow, white and green: each colour has specific, often unknown or underrated benefits.
Did you know that, as well as being used as a topping, potatoes can also be added to the dough to make a soft, delicious pizza?
Need a healthy, colourful recipe to brighten up your January detox dinner table? We’ve got the perfect recipe for you! Thanks to its antioxidant properties, beetroot is particularly recommended for detoxing the body…while still tasting great!
To celebrate Epiphany in a more original, healthy way, this year fill your stocking with homemade sweets and treats. Here are a few delicious ideas.
The partnership between Romagnoli F.lli Spa and Gialle & Co. is under way. The latter is a restaurant in Milan famous for giving one of the most typical British dishes an Italian twist – the baked potato – filled with typical traditional, authentic and seasonal ingredients and, from today, made using the best potato varieties supplied by Romagnoli F.lli.
Headquarters
via Quarto di Sopra 1/7
40127 Bologna
Tel. 051 6069611
Fax. 051 6069608
PI 00768160376
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via Gino Gabusi, 7
40062 Molinella (BO)
Telefono: 051 6902901
Fax: 051 6902900
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