Perfect for either breakfast or a quick snack, graffe are a typical sweet of Neapolitan cuisine inherited from the House of Bourbon. Here’s the recipe for the baked version.
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We believe that being a business means being a real factor within the local community, listening to its needs and actively participating in its day-to-day life.
Potatoes aren’t just perfect for many savoury dishes, they can also be used to make delicious sweet cakes.
Potato salad with tzatziki sauce is a typical dish of Greek cuisine. Fresh, light, nourishing and, above all, delicious: a perfect choice for a hot summer day.
Typical of southern Italian cuisine, and especially the Campania region, potato croquettes (or “crocché”) are beloved around the world.
Potato salad is a dish that originated in Germany, very easy to make and suitable for all times of year.
We all consume lots of vegetables that grow underground, but do we know the difference between tubers, bulbs, roots and rhyzomes? Let’s find out!
Is it so hot that you just want to eat ice cream all day long? Keep in mind that proper nutrition is important to stay healthy and hydrated, especially when our body is put to the test by high temperatures.
Have you ever considered using onions for healthier and more beautiful skin? Try, and you’ll see that nature really is full of surprises.
Beach, water, sun... The key ingredients for a magical holiday.
August is just around the corner... is it time for a tan? Beware, however, that in these days of intense heat sunblock may not be enough.
On the heels of our collaboration with Legambiente, which resulted in the “Patata di Campo-Amica dell’Ambiente” project, Romagnoli F.lli Spa took part in the 30th edition of Festambiente, held, as is customary, in the town of Rispescia (GR, Tuscany) from 10 to 19 of August.
“Brustengo” is a traditional dish of Umbria’s peasant cuisine, mainly associated with the town of Gubbio.
Starting Tuesday, 31 October, “Patata di Campo-Amica dell’Ambiente” will be available at 155 Ce.Di.Gros locations in the Rome metropolitan area and throughout the Lazio region.
The soft texture of potato focaccia, a traditional recipe from Apulia’s cuisine, goes great with cured meats, vegetable dips or any other condiment.
Virtually every day, we use nickel or alkaline batteries to power the electronic devices that populate our lives, but most of us may not realise that potatoes, too, are capable of producing electricity.
Romagnoli F.lli Spa wrapped up 2017 with strong performance numbers across the board: revenue reached 32.7 million Euro (+7.4%), the number of products increased by 8.7% (seed potatoes, food potatoes, packaged products) and deliveries grew significantly as well (+20%).
We’ve already examined the health benefits of onions in the article “Onions: a precious resource in fighting bacteria”.
“Tortel di patate” are an iconic dish of Trentino’s cuisine, with many variants found in the different parts of the region.
Potato frittata can be a side, a stand-alone dish or a snack, and it also tastes great when eaten cold during hot summer days!
Onions have always played a key role in natural medicine, thanks to their well-known anti-inflammatory and anti-bacterial properties.
“Acquacotta della Tuscia” is a dish of peasant origins typical of lower Maremma and the area around Viterbo, which farmers and herdsmen used to eat in the fields.
They’re beloved all over the world, but where in the world were they invented?
Growing potatoes requires vast areas of arable land, but if you just want to grow a bit, for fun or for private consumption, you can do so in your garden or even on your balcony.
“Baccalà alla vicentina” is packed with Omega 3s and Vitamin E, which help boost the immune system and protect against cellular degeneration. Oh, it’s also delicious!
Savoiarda potatoes are a cherished speciality of Piedmont. They can be enjoyed as a stand-alone dish or as a rich side, especially recommended for pairing with white meats.
Onions are at the heart of innumerable recipes, yet whenever we begin chopping them our eyes well up with tears... why does that happen?
Directly from Sicily, today’s recipe is a scrumptious side dish to be paired with meats, especially red ones.
If you think potatoes are just good for eating, you couldn’t be more wrong! Indeed, they have many applications other than as a food source. Here are some of the more interesting ones...
Minimise the amount of water used in agriculture, considerably reduce the use of fertilisers and pesticides, and curtail CO2 emissions: these are the goals behind the partnership between Romagnoli F.lli Spa and Legambiente, which created the first agricultural production chain for high-quality potatoes grown with water-saving irrigation systems.
Today we present a delicacy of Romagna’s cuisine made with potatoes and striped prawns.
There are many types of gnocchi, but those made from potatoes are certainly the most popular.
The 2018 potato season is looking bright for the Bologna area.
Liguria is synonymous with pesto, but this recipe is much more than the simple condiment you’re probably used to.
Potatoes and onions are staples in everyone’s pantry, and by following a few tips for proper storage it is possible to keep them fresh for a long period of time.
An unexpected gift for Massimo Bulgarelli, new member of Lions Club Bologna San Petronio: during a recent gathering of the Club, Massimo received the “BEL” Electronic White Cane, a device for the blind, from Romagnoli F.lli Spa president Giulio Romagnoli.
“Patate mpacchiuse” (literally “potatoes that stick together”) are a typical dish of the Cosenza area.
Fruits and vegetables rule the shopping lists of Italians: with an average of 102.33 Euro (or 23% of the monthly budget), produce represents the biggest chunk of food spending for Italian families.
Italy is renowned for its vast wealth of gastronomical treasures, which is revered around the world. But alongside the most famous productions, there are less-known products that are equally representative of wonderful local traditions.
This is the best-known dish in the local cuisine of Ogliastra, a region in the eastern-central part of Sardinia.
Potatoes, the peasant food par excellence, are at the core of a success story featuring three friends from Piedmont, who in 2011 established the Poormanger restaurant.
It is now possible to use your smartphone to analyse different potato cultivations, and also to get real-time information on soil temperature, moisture and CO2 levels by planting an electronic potato among the tubers.
Rice with potatoes and mussels is a dish with roots in Apulia’s peasant tradition, in which land and sea come together to delight even the most demanding palates.
A staple in the Andes region since pre-Columbian times, potatoes were discovered by Europeans during the Pizarro-led expeditions of Spanish conquistadores, who brought the crop to the Old World between 1580 and 1585.
Tradition, research and innovation combine with a steadfast commitment to make the production cycle eco-friendly. This year too, our distinctive traits will be on display in Rimini, from 9 to 11 May, at the Macfrut trade fair (pavilion D3, booth 001).
Fresh potatoes, peeled and fully cooked, ideal for making gnocchi.
Headquarters
via Quarto di Sopra 1/7
40127 Bologna
Tel. 051 6069611
Fax. 051 6069608
PI 00768160376
Manufacturing plant
via Gino Gabusi, 7
40062 Molinella (BO)
Telefono: 051 6902901
Fax: 051 6902900
Certifications
Download certificates:
IFS Food Standard (pdf)
Certificato del Sistema di Gestione per la Salute e la Sicurezza sul Lavoro - ISO 45001 (pdf)
Certificato del Sistema di Gestione Ambientale - ISO 14001 (pdf)
Certificato della Parità di Genere - UNI/PdR 125:2022 (pdf)
Certificato GLOBALG.A.P. (pdf)
Zero Residue Product Cerification (pdf)
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