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BassottiEgg pasta as prepared in the Upper Savio (an area of Romagna also known as Romagna-Tuscany). This dish originates in Romagna, where families still prepare it, and has for this reason been declared a ‘typical dish’. It is a kind of “tagliolini” (egg pastry cut into thin strips), firstly scalded in the broth, then laid in a baking tin, previously greased with suet and sprinkled with breadcrumbs, seasoned with Pecorino cheese and again covered in broth. The baking tin, located on the fireplace trivet, was placed on the embers, which were also put on the lid, until the broth was soaked up by the “tagliolini”, which appeared au gratin. At this stage, beaten eggs and a ladle of broth could optionally be added, extending the cooking for a few more minutes, until a distinctive golden crust had formed. Nowadays, the “basotti” are prepared with chicken and beef broth, using the oven.

Difficulty: Medium

Ingredients: 4 eggs, 400 g of flour, grated Pecorino cheese or Grana cheese, breadcrumbs, suet or butter. Serves 4.

Preparation: work 1 egg and 100 g of flour per person into a dough, then roll it out and cut it into thin “tagliolini”. Meanwhile, prepare a chicken or beef broth (the original recipe requested a broth made with tail, trotter and other pig’s scrap-bones for this dish). Grease with suet (or butter) a suitable baking tin, sprinkling it with breadcrumbs. Cover the bottom with a first layer of “tagliolini”, season with a little suet and sprinkle with grated cheese, then repeat the procedure to arrange other layers. Ladle the broth into the baking tin, until the ingredients are covered and place in the oven. During the baking process, the pastry absorbs the broth and becomes soaked. Bake until a golden crust has formed and the broth has completely evaporated. Dish up piping hot in large squares.

Suggested white wine Malvasia dei Colli Piacentini


Recipe sent by: Giuliano Marcuccini - Bagno di Romagna (FC)

Last modified Dec 18, 2013

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