Hats off to 103 year old Irma, still going for a daily walk and still making pasta. She is a joy to meet and inspiration for everyone. Her recipe is very simple:
1 free range egg for every 100g of flour (freshly ground), 2 slices of prosciutto, one red onion, 200ml passata, a handful of freshly grated 24 month aged Parmigiano Reggiano cheese.
And a small glass of locally made sparkling wine called pignoletto.
Enjoy.