Osteria La Campanara
Via Panetto Borgo 24, Galatea
Together with his wife Alessandra, Roberto Casamenti runs the osteria La Campanara in the small medieval village of Galatea, in the Emilia-Romagna province of Forlì-Cesena, close to the Tuscan border. Roberto used to be a surveyor and Alessandra a teacher, but after some friends introduced them to Slow Food in 2004 they developed a passion for restaurants and good food. They serve dishes based exclusively on local, seasonal ingredients, sourced directly from the producers, who are named on their menu.
500 g Romagnola breed beef (Slow Food Presidium) ground
400 g ciavar, Romagna pork sausage (Ark of Taste)
300 g ripe tomato sauce, migrant product
150 g White Modenese cow’s milk Parmigiano (Slow Food Presidium), grated
50 g dried breadcrumbs
Extra virgin olive oil, for frying
1 garlic clove
1 boiled potato
1 bunch parsley, minced
1 pinch Cervia sweet salt (Ark of Taste)
1 whole egg
Freshly ground Rimbàs pepper (Slow Food Presidium)
300 g fresh garden peas, shelled
Mix ground beef with ciavar sausage. Add egg, grated cheese, garlic and parsley. Season to taste with salt and pepper.
Cover mixture and leave to rest in the fridge for a few hours.
Shape into balls, dip in breadcrumbs and fry in extra virgin olive oil or bake in the oven.
Cook peas in a large skillet with a splash of oil and hot water. Add tomato sauce and season with salt. Place meatballs on top and simmer for a few minutes. Serve with slices of piadina and a generous twist of pepper.