Showcooking with Emilia-Romagna’s agrifood excellences

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Published on 12 December 2021

Parmigiano Reggiano DOP, Balsamic Vinegar of Modena IGP, Traditional Balsamic Vinegar of Modena DOP, Traditional Balsamic Vinegar of Reggio Emilia DOP, Extra virgin olive oil of Brisighella DOP, Piadina Romagnola IGP, Garlic of Voghiera DOP, Rice of the Po Delta IGP, were the main ingredients, united by the tradition of Casa Artusi, of the show-cooking reserved for the students of the Emirates schools, who were also able to witness the preparation of Emilia-Romagna pasta by a Marietta of Casa Artusi, with many formats offered, including filled pasta.

The chef of Casa Artusi prepared tortelli stuffed with pumpkin and potatoes, very appreciated by the students, curious to know the products and methods of preparation of pasta.

The famous gastronomic manual of Forlimpopolese Artusi, will also be used in schools in order to better know Italian culture and cuisine.