Uovo in raviolo from San Domenico in Imola, a dish by Nino Bergese, Valentino Marcattilii and, now, Massimiliano Mascia
This is for sure the most delicious and visionary intuition that Valentino Marcattilii and Nino Bergese had. In this dish there’s an unquestionable interpretation, a representation of a region, its culture and traditions. The strictly traditional ingredients are presented in a sort of Matryoshka doll, all in enclosed in one spoonful, once open; it’s a special flavour that can anticipate a model of interpretation that has been copied and reinterpreted again and again by many chefs around the world.
It’s an example of creativity destined to become an emblem. Indeed, it’s a “neveroffside”, always in the menu at San Domenico in Imola. It’s the original accomplishment of an elegant thought that aimed to reach a goal: uniting all the flavours of a region so they could be enjoyed in just a mouthful. Initially, it was a "functional” recipe, made for when couriers did not deliver local and international raw materials. Inside, there’s the best ricotta, fresh spinach and eggs: a homage to the clayey soil of Emilia. And while at first Bergese was not fully convinced by this rich dish, the determination of Valentino was the key used to open the doors to success. His success, which he reached also thanks to a series of internships in some of the most famous restaurants in France.
Massimiliano Mascia and Valentino Marcattilii
But when spring comes, and everything is born again, Mascia manages to enhance and shed light on his passion for cooking; green asparagus is one of his favourite vegetables, which he uses to make brilliant, traditional and innovative dishes, always connected with the season, with different nuances, mixing everything with wisdom and a more contemporary style. This style always follows a modal logic, narrating the slow and silent passing of time through flavours. Just like the dish featured in this article, as presented in his latest book “Il San Domenico di Imola. Piatti e sogni di un cuoco tra le stelle”.
Recipe for 4 people
For the raviolo
200 g flour
40 g spinach
200 g sheep’s milk ricotta
100 g Parmigiano Reggiano 24 mesi
extra virgin olive oil
For the seasoning
200 g burro di malga (mountain butter)
100 g Parmigiano 24 mesi
50 g white truffle
After making the dough with two eggs and a pinch of salt, clean and cook the spinach and then blend it with the ricotta. Add the Parmigiano, one egg yolk, some grated nutmeg, salt and pepper. This will be part of the filling of the raviolo, together with the egg yolk, made with a very thin pastry. Once cooked, it must be covered with Parmigiano, white truffle and hazelnut butter from the mountains (burro di malga).
Translated into English by Slawka G. Scarso
a graduate in Economics and tourism valorisation, she puts into practice what she learnt to shed light on the territory through recipes and wines. She’s dynamic and curious. It’s the search for craveable identities that urges her to travel, always
Seven virtues... in just one dish