Maltagliati
Type of pasta typical of the culinary tradition of Emilia Romagna, the maltagliati (badly cut in Italian) are ideal for a good first dish in addition to pleasing appearance to the taste. Once obtained from the leftovers by preparing noodles, to be precise, the perimeter portion of the dough, they are little pieces of pasta that are distinguished by shape, size and thickness. Generally served and tasted a bean soup, maltagliati can find many recipes with asparagus or zucchini flowers, with chick peas or tomatoes, or eggplant with vegetables, with beans and mussels or fish, are a maltagliati real treat for the palate, and which originates from maltagliati another dish from Romagna: the strozzapreti. | 
Europe
Italy
Emilia Romagna
