typical products

Description
There is no word such for pasta in the romagnolo dialect. First courses made of homemade thin pasta dough are called mnestra (literally "soup", meaning any tipe of pasta). Those mnestra recipies can be pasta in soup  (mnestra int e' brod) or dry pasta (mnestra sòta).
Typical main courses from our region are: 

Egg dough pasta: different types of pasta such as: tagliatelle, passatelli (dry or in soup), tagliolini, maltagliati (literally roughly cut) pasta with beans...  No egg dough pasta: strozzapreti (hand rolled past), pappardelle in soup...

Filled pasta:
tortelli (same as ravioli).

Cappelletti in soup:
Traditionally families get together on Christmas Eve and prepare this typical dish all together.