The cuisine of Ravenna, but in general that of Romagna, finds its greatest expression in first courses. This is where it is at its best.
Among these, a place of honour goes to PASSATELLI, one of the most classic and tasty local soups, mentioned by Pellegrino Artusi in his famous recipe book "Science in the Kitchen and the Art of Eating Well".
Generally served in broth, they are a complete and substantial traditional dish: suitable for Sunday lunch, a winter dinner and, obviously, as a festive soup.
Usually eaten with a meat or fish broth, they are made from a simple mixture of eggs, cheese, grated stale bread and nutmeg.
It seems that they descended from the "tardura", a soup of eggs, cheese and breadcrumbs, traditionally served to women who had recently given birth or to those who were convalescing.
