• 1 lb Gramigna
  • extra virgin olive oil
  • 1 onion
  • a few cloves of garlic
  • about 2 tbls of butter
  • ground sausage or ground pork
  • heavy cream
  • salt, pepper and other seasonings of your choice

How to make the Gramigna:

Fry your chopped onion and garlic in some olive oil in a large sauce pan for a few minutes and then add your ground sausage.  Let the sausage cook for about 10 minutes until it’s almost thouroughly cooked, then add the butter and seasonings… We use Goya “Adobo” seasoning a lot along with sea salt and fresh ground pepper.  Add some heavy cream and let it cook for a few more minutes.  Once your Gramigna is cooked to your preference… al dente for me, add it to the sauce pan and mix it up.  There you have it!  Simple, easy and delicious.

Serves 4

Regional recipe from Emilia-Romagna

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at