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Khinkali

Georgia
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My Khinkali Journey, in Georgia

Georgia
nino

One day I was in the mountains of Georgia with my friends, it was a celebratory day, we had a fun time. We rode horses, saw beautiful landscapes and ate khinkali in a family restaurant. It was so big,... Read more

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Maccheroni al pettine

A plate of maccheroni al pettine from Enoteca Quattrochiacchiere in Modena, Italy.

What: One of the area’s many hand-rolled egg pastas, maccheroni al pettine takes its name from the comb-like board (pettine) upon which each tube is rolled, imparting a distinct ridged pattern. The ridges are intended to absorb and stand up to heavy sauces, which is often a rabbit ragu (ragù di coniglio) or a creamy ham sauce around here. The resulting pasta, also known as garganelli, looks and feels beautifully rustic.

Where: Our dish is from Enoteca Quattrochiacchiere (0535-21133; Piazzale Guglielmo Marconi 30) in Mirandola, a small town in Modena province about 45 minutes northeast of Modena city’s center.

Order: You’ll start with warm piadina, Emilia-Romagna’s signature flatbread, and a carafe of frothy Lambrusco—which will act as the perfect foil to the absolutely delicious, rich maccheroni al pettine here (€10,50). Another wonderful and typical pasta dish on offer is the tagliatelle with porcini mushrooms and Parmigiano.


 



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