Food Notes for My October 2020 Excursion, Romagna, Part I.

Last night we went to Ro e Buni, in Villa Verucchio. (That’s Boo-NEE.) It’s a pasta-meat place. I had cappelletti al ragu. Sort of like tortellini, a folded pasta with a filling, cappelletti are usually served in broth. It’s a delicious soup when there’s a chill in the air. I like cappelletti with ragu at Ro e Buni.  Here they are:

cappelletti in ragu

In addition, we had passatelli in broth (another fantastic soup), swisschard, squaquerone (a soft spreadable cheese), grilled sausage, and piada. And a half liter of red wine. 

For dessert, because we’re taking it easy, we had just a tiny bit of crostata with nutella.

nutella crostata   

Today for lunch we went to Nud e Crud, in Rimini. This place gets it done. It will definitely be on our itinerary. In the interest of sampling as many different kinds of pasta as I can (and I’m doing this for you) I had strozzopreti with salsiccia, pendolini, stridoli, e fossa.  Strozzopreti is the pasta, meaning “choke the priest,” with sausage, pear tomatos, a wild herb I don’t have a name for in English, and a local cheese that matures in a cave. This dish was mind-blowing:

strozzopreti-salsiccia-pendolini-stridoli-e-fossa.jpg

In addition, we had piada, swisschard, baby artichokes, and a half a liter of red wine. For dessert: Zuppa Inglese and Crema della Nonna. (Idiot! I didn’t take their picture).

carciofi saltati

 Note: there will be recurring menu items in these reviews–swisschard and piada, especially.  And red wine. I’m eager for you to try to local Sangiovese.  

I’m thinking about how to organize this food adventure so you can try as many things as possible. Eat widely (without becoming wide). With your permission, I will order for the table, indicating in advance: Tonight is a great pasta place. Or today we’ll have three soups for lunch. Or next up: a seafood meal. Or at this place we’ll concentrate on meats. Always, of course, with an assortment of sides.

My preference is to order for the table–because it saves time and because I can direct you to local specialties. Often servers will have recommendations. Today’s special at Nud e Crud, for example, was the strozzopreti. I would have been a fool to miss it. 

That’s yesterday and today. We’re taking the night off.  It was a heavy lunch. Which raises an important issue.  Is he nuts? How much does he expect us to eat? Only as much as you want.  I’ll be thinking light vs heavy, when we need to take our feet off the accelerator and coast. When we need to coast and take a breather, we will.  

Tomorrow for lunch I expect to have rabbit–at another great place in the area. Also, they usually have ravioli (probably with a stridoli sauce) that are delicate and, well, exquisite.   

 

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