CESTINI AGLI ASPARAGI

This filled pasta unites a favorite spring vegetable with Parmigiano-Reggiano. Each spring, they appear together across the Italian peninsula in a variety of ways, including in pastas and risottos. The asparagus and salty cheese contrast beautifully.

MINESTRA DI VERURDA CON SORPRESINE

Bologna’s cold winter months are dominated by hardy vegetables, such as bitter leafy greens and sweet heads of cabbage. What is nice about this soup is that it’s warming and filling without being heavy.

GARGANELLI CON RAGÙ DI AGNELLO

This braised lamb ragù is an Easter specialty in Emilia-Romagna, marrying the Christian symbolism of the sacrificial lamb with the natural rhythms of nature. In Bologna, suckling lambs are slaughtered in spring just as peas come into season. The tender meat is simmered with herbs and sweet seasonal peas, resulting in a soulful sauce with deep flavor.

STRICHETTI ALLA ROMAGNOLA

Romagna is the often-overlooked neighbor to the east of Emilia. While it is home to beach resorts, such as Rimini and Riccione, its cuisine is definitely overshadowed by the globally revered food of Bologna, Modena, and Parma. That said, the dishes of Romagna are simple, satisfying, and easy to prepare, and this pasta is no exception.