Emilia Romagna pulls the strings of the Italian pasta making tradition. There are many local specialties that are prepared here: from tortellini, to anolini, passing by lasagna to them: passatelli. They are not as well known worldwide as all the others, but they are no less good for that. A homemade story, where women, with what they had available, cooked substantial dishes to feed the whole family.

The origin of this pasta is a bit obscure, but certainly the story starts from Romagna and from the province of Pesaro-Urbino, where Azdore was very common. Azdore were women who lived in farmhouses and were experts in cooking, in particular fresh pasta.