If the scepter is a rolling pin. Skilled gestures, in an energetic and measured alternation, deliver to the table products that have the charm of myth.

Starting from the “cappelletti”, the fruit of the pasta parcels properly closed one by one to be enjoyed today as it was in 1811, when in the report from the prefect of Forlì reads: "At Christmas every family eats a pasta in a soup filled with ricotta called cappelletti. The greed for such a soup is so general that everyone, even the greatest of the priests, makes bets for those who can eat the most. "

Following the indications of the Artusi "they are so named for their hat shape". So, just removed the hat as a sign of respect, you sit at the table and compete like priests.

Always in stock is the other pasta of the territory prepared with the dedicated iron that gives it its characteristic shape. Here are the passatelli, with the scent of nutmeg.

Ironic the name of strozzapreti, an echo of anticlericalism: and here water and flour are enough.

An eco of Romagna in Catria and Nerone where the pasta is served with truffle. Everywhere visitors can find small family shops or intimate little restaurants to taste the specialties of the area, such as Anghiari in Valtiberina Toscana, where one can sample “Bringoli”, handmade spaghetti made with water and wheat flour, while in Costacciaro the taverns prepare traditional dishes such as “bigoli", a type of spaghetti, without eggs, seasoned with a basil and ricotta sauce.  The talented men of Valfabbrica are said to be able to prepare at least ten specialties of spaghetti.

At Galeata, from April to October, in the woods and mountain meadows, “Stridolo”  can be picked, a herb that owes its name to the particular sound that the leaves produce. The Stridolo is also celebrated with a festival that animates the area with typical dishes, especially pasta and tortelli.  In Tredozio the “bartolaccio” is celebrated with live music and performances of all kinds, with a festival dedicated to the tasty “tortello" pasta cooked with boiled potatoes, bacon, pork, and pecorino cheese.