developed by Claudia Chiodi based on an idea by Silverio Cineri.

MAGICIAN
Gialli laccetti con afrore di terra

350 g tagliolini
50 g (2 spoons) olive oil (better if from Brisighella)
50 g butter
A few thin slices of Parmesan cheese
Truffle

Boil some salty water in a pot, and add the tagliolini.
On the side, melt oil and butter in a pan on a very light flame.
Strain tagliolini and put them in the pan.
Prepare 4 dishes,
cut the truffle in thin slices
and finally add Parmesan cheese.

CHARIOT
Pappardelle flavoured with cedar and acacia flowers

For the sauce:
80 g olive oil from Lake Garda
2 cedars cut in thin round slices
2 fists of acacia flowers
80 g slices Parmesan cheese
350 g puff paste

JUSTICE
Triangoli with green spring buds
Ingredients for the stuffing:
100 g ricotta cheese
100 g grated Parmesan cheese
2 spoons Béchamel
6 chopped asparagus

For the sauce:
80 g sliced Parmesan cheese
1 bunch of cleaned asparagus
50 g olive oil from Liguria
50 g butter

300 g yellow puff paste
Mix the ingredients for the stuffing in order to obtain a smooth mixture.
Roll out puff paste and cut it in squares about 4 cm (2 inches) and lay the stuffing in the middle.
Close the squares, forming a triangle.
Boil the stuffed pasta in salted water, drain it as soon as it reaches the surface,
then sauté with chopped asparagus in butter and oil.
Put them in the dishes and garnish with Parmesan cheese.

DEVIL
Stewed kidney-bean (Borlotto )

Ingredients for the stew:
1 small carrot in big pieces
1 celery in big pieces
1 small onion in big pieces
50 g pork rind
1 kg boiled kidney-beans
50 g bacon
3 l bouillon
1 branch of rosemary

Ingredients for pasta:
300 g yellow pasta
300 g boiled beans

Brown carrot, celery, onion, pork rind and bacon e in a pan with oil.
Combine beans and bouillon and let it cook.
Purée and stir with a leafless branch of rosemary on a light flame, adding oil.
Roll out pasta and cut in triangles.
Put four or five beans in each triangle and fold.
Boil pasta and then sauté in a pan with olive oil for a few seconds.
Pour the hot stew in a dish and add pasta adding little oil.
If you like you may add some slices of Parmesan cheese.

JUDGEMENT
Tied triangles flavoured with purple aubergines

Ingredients for the stuffing:
100 g ricotta cheese
80 g aubergines cooked in small cubes
50 g Gruyère
300 g yellow puff paste

Ingredients for the sauce:
100 g aubergines cooked in small cubes
30 pulverized strings of chive
80 g sliced Parmesan cheese
50 g butter
Olive oil from Sardinia.

Mix all the ingredients for the stuffing.
Roll out the puff paste (2 mm thick),
cut in squares (10 cm),
Put the filling in the middle and close in a triangle.
Stretch the angles with your fingers and tie them.
Boil and sauté in a pan with butter,
chive, oil and aubergines cubes.
Garnish with slices of Parmesan cheese and serve.

WORLD
Racchiusa with chard

300 g yellow pasta

For the stuffing:
50 g ricotta cheese
50 g revigiolo radicchio
50 g Parmesan cheese
100 g minced cooked chard
1 minced parsley
salt

For the sauce:
130 g fresh salami
½ minced white onion
10 g butter
apple in cubes to garnish

Mix all the ingredients for the stuffing,
obtain a smooth mixture.
Roll out the pasta and lay some stuffing in the middle of a square a bout 7 cm (3 inches) wide.
Fold in a triangle,
join the tips.
Boil in salty water and sauté in a pan with onions and salami browned with butter.
Should the sauce be a little too dry add some cooking water.
Serve with the apple cubes.