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San Domenico Ravioli is a rich and elegant ravioli made by incorporating an egg yolk with ricotta and spinach filling and topped with white truffle.
The recipe was the creation of Nino Bergese, who was from the Piedmont region of Italy and cooked for aristocrats and entrepreneurs. After being a key figure in the Post WWII cuisine scene of Genoa, he was recruited to the region of Emilia-Romagna and to the city of Imola, near Bologna to be the chef of San Domenico.
Chef Nino Bergese, the creator of Ravioli San Domenico
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