cinturato

Cinturato is a traditional Italian dish originating from the Emilia-Romagna region, particularly in the province of Modena. It is a hearty stew made with a variety of ingredients, including meat, vegetables, and pasta. The dish is typically prepared with a combination of beef, pork, and sometimes veal, which are slow-cooked with onions, carrots, celery, and tomatoes. The meat is often seasoned with herbs such as rosemary, thyme, and bay leaves, and sometimes includes a touch of red wine for added flavor.

The pasta used in cinturato is usually a type of short-cut pasta, such as ditalini or orzo, which helps to absorb the rich broth. The dish is known for its robust and comforting flavor, making it a popular choice for cold winter days. Cinturato is often served with a side of crusty bread to soak up the delicious broth.

The name "cinturato" comes from the Italian word "cintura," which means belt, reflecting the dish's origins as a meal that provided sustenance for workers who wore belts around their waists. Today, cinturato is enjoyed not only in Italy but also in other parts of the world, where it has gained a reputation as a comforting and satisfying dish.