Among the historic streets of Ravenna, where Byzantine mosaics narrate millennia-old stories, lies another kind of mosaic, equally fascinating: that of Romagna’s culinary tradition. One of its most precious gems is *spoja lorda*, a dish that captures the very essence of this generous land’s cuisine.
A Name That Tells a Story
*Spoja lorda*, literally meaning “dirty sheet” of pasta, is a fresh, filled pasta that perfectly embodies the ingenuity and frugality of Romagna’s *zdore* — the traditional housewives of the region. This dish was born from the need to avoid waste: when leftover filling remained after making *cappelletti* or *tortellini*, the skilled hands of grandmothers would spread it over a thin sheet of pasta, just “dirtying” it slightly — hence the curious name.
A Recipe Born of Necessity, Now a Tradition
This pasta format was created in times when eggs were precious, and the filling even more so. The pasta was therefore barely “stained” with a thin layer of a mixture made from soft local cheeses such as *raviggiolo* (now often replaced by *stracchino* or *squacquerone*), *ricotta*, and *Parmigiano Reggiano*. The pasta was then folded over itself and cut into tiny squares about 1-2 cm wide, creating those little gastronomic jewels that still grace Romagna’s tables today.
From Broth to Table
Tradition dictates that *spoja lorda* should be served in a steaming hot meat broth, preferably chicken or capon, generously sprinkled with Parmigiano. It’s in this warm embrace that the dish releases all its character, becoming the perfect comfort food for cold days. However, its versatility also allows it to be enjoyed dry, dressed with melted butter and Parmigiano, or with light sauces that enhance the delicate flavor of its filling.
A Dish That Blends Simplicity with Mastery
Despite its apparent simplicity, *spoja lorda* contains all the mastery of homemade pasta. For visitors to Ravenna, tasting this dish means immersing themselves in centuries of culinary tradition, embarking on a sensory journey that beautifully intertwines with the city’s artistic and cultural experiences.
Where to Taste It in Ravenna
While getting lost in the magnificent mosaics of San Vitale or strolling beneath the starry ceiling of the Mausoleum of Galla Placidia, take a break to savor *spoja lorda* in one of the historic trattorias in the city center. Here, where recipes are handed down from generation to generation, you can enjoy this dish in its most authentic form, perhaps accompanied by a glass of local Sangiovese wine.
Bringing a Taste of Romagna Home
If your visit to Ravenna has captured your heart not only with its art but also with its flavors, why not try your hand at making *spoja lorda* once you’re back home? With just a few quality ingredients and a little patience, you can recreate this dish and relive — if only for a moment — the warm, welcoming atmosphere of Romagna.
*Spoja lorda* isn’t just a dish: it’s a story of creativity, tradition, and love for good food, woven into the thousand-year-old history of Ravenna, creating a gastronomic experience that perfectly complements a visit to this extraordinary city of art.
Spoja Lorda Recipe: A Treasure to Take Home
For those wishing to recreate this authentic Romagna dish after visiting Ravenna’s marvels, here’s a traditional *spoja lorda* recipe you can easily make in your own kitchen.
Ingredients (serves 4)
For the filling:
- 200 g *stracchino* or *ricotta* (or a mix of the two)
- 30 g grated *Parmigiano Reggiano*
- Salt and nutmeg, to taste
- Grated lemon zest (optional)
For the pasta:
- 2 eggs
- 200 g type 00 flour
Preparation
The filling:
- In a bowl, combine the cheeses with a pinch of salt and nutmeg.
- Mix thoroughly with a fork until you achieve a creamy consistency.
- Let it rest at room temperature while you prepare the pasta.
The pasta:
- Place the flour in a mound on your work surface, making a well in the center.
- Crack the eggs into the well.
- Using a fork, gradually incorporate the flour into the eggs.
- When the dough starts to come together, continue kneading it by hand.
- Knead energetically for about 10 minutes with steady movements, pushing the dough away and folding it back toward you, until smooth and elastic.
- Form a ball, cover it with plastic wrap or an overturned bowl, and let it rest for 30 minutes.
Forming the *spoja lorda*:
- Roll out the dough very thinly using a rolling pin or pasta machine.
- Spread the filling evenly over half of the pasta sheet.
- If desired, add a teaspoon of grated lemon zest to the filling.
- Fold the other half of the pasta sheet over the filling, pressing gently to remove air pockets (prick with a fork if necessary).
- Cut into small squares about 1 cm wide using a pastry cutter.
- Let the squares dry in the open air for about 30 minutes.
Cooking and serving:
- Bring the meat broth to a boil.
- Drop in the *spoja lorda*, lower the heat, and cook for 3-4 minutes.
- Serve immediately in the hot broth, topped with a generous sprinkle of Parmigiano.
Useful Tips
- If you have leftovers, remove the pasta from the broth immediately to avoid it falling apart.
- Leftovers can be stored in the refrigerator for 1-2 days.
- You can freeze uncooked *spoja lorda* and keep it for up to a month.
Tasting this dish at home will feel like taking a memory-filled stroll through Ravenna’s streets — a culinary souvenir worth more than a thousand photographs.