SPOJA LORDA The tradition tells tath the recipe is native of Brisighella, a nice Medieval Village on the Hills near Faenza, and was called "spoja lorda" that means fat-pasta.
It is a handmade pasta made with the same ingredients of other  traditional Romagna (pastriesCappelletti, tagliatelle, tagliolini...), but it is cut into small squares, filled with cheese (squaquarone, ricotta o raviggiolo), parmesan and left almost joined together, not separated as cappelletti or ravioli.
The women sewed the "spoja lorda" when they did not have the time to prepare more elaborate first courses, or to finish the remains of the pastry for cappelletti.