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  • No houseguest can ever have been offered a more delicious or historically informative meal than the Artusian lunch of passatelli, tortellini, and rabbit fricassee that Iain Antony MacLeod and Marina Ardito prepared for me in Florence.


  • In parts of the Romagna, passatelli the worm-shaped pasta made with bread crumbs were an Easter dish.


  • My favorite, though, was Girasole's twist on passatelli. - Latest Videos

  • From the interior of his own Romagna came passatelli—a worm-shaped fresh pasta made by squeezing a dough of bread crumbs, Parmesan, egg, and bone marrow through a colander or a special grid “there are very few families in the Romagna who don’t have one,” Artusi explains.



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