PERCORSO DEI RAVIOLI
Davanti takes you to Italy through the flavors of the Ravioli.
The Ravioli Route #PercorsoDeiRavioli has the mission of sharing a Timeless Italian Tradition with our guests, tasting 32 variants of this important dish of Italian cuisine.
Every 2 weeks we offer a different Ravioli, typical of each region until we travel the country from North to South. At the end of the tour, which will last approximately a year, you’ll have enjoyed the flavor of each of the regions of Italy through one of its flagship dishes, and you will know why the types of Ravioli are recipes that are passed down from generation to generation.
Live the Davanti experience #PercorsoDeiRavioli
Get to know the Ravioli that we have already tasted, and find the information on the next one here
Mar 30, 2023
CASONCELLI di BARBARIGA
Homemade ravioli stuffed with parmesan cheese, bread, chard, eggs, garlic, parsley, and sautee with butter and sage.
Teofilo Folengo in his “Baldus” (1517) mentions the casoncelli together with gnocchi and tagliatelle (“caldaria plena casoncellis, macaronibus atque foiadis”) specifying the similarity between tortelli, casoncelli and rafiol (ravioli) and that the Mantuan “tortellis” are cooked “fat”, with the addition of meat, while those from Brescia are “lean”, that is, made mainly only with bread and cheese. Barbariga is a small village in the province of Brescia famous for its "casoncelli" protected by a municipal denomination.
Mar 02, 2023
RAVIOLI LUCANI Alla POTENTINA
Home-made ravioli filled with ricotta, pecorino cheese, eggs, and parsley, sautee in marinara sauce.
TYPICAL OF THE CITY OF POTENZA BASILICATA REGION
FEB 16, 2023
TORTELLONI di ZUCCA alla BOLOGNESE
Traditional ravioli from city of BOLOGNA filled with pumpkin, parmigiano cheese served with light pomodoro sauce and prosciutto
FEB 02, 2023
Homemade ravioli stuffed with prosciutto , mozzarella cheese, ricotta, parmigiano, eggs and parsley .
Topped with fresh tomato and basil.
Jan 19, 2023
Homemade ravioli filled with potatoes, swiss chards, dry sausage, veal meat, scamorza cheese and parmigiano.
It is a typical recipe of Carnival in Molise and the ravioli festival is celebrated on the Sunday before Shrove Tuesday (MARDI GRAS) in Scapoli (ISERNIA). Swiss chard, dry sausage, potatoes, aged cheese, scamorza, and ground veal enrich the pastry. The ideal condiment, is simple tomato sauce.