We open the special #mangiandosanremo 2026 with a dedication …
A journey to the plains of Myzeqe, Albania, to pay tribute to an artist who has made sincerity his stylistic hallmark: Ermal Meta.
His song, “Stella stellina”, is a modern lullaby, a song of protection and hope dedicated to the “children of everyone”.
To accompany such deep notes, I could only choose the emblematic dish of Fier, his hometown: Pulë me Rosnica (Chicken with Rosnica).
The choice is not random.
The Rosnica is an ancestral pasta, prepared by rubbing flour and eggs by hand until small irregular grains are obtained.
Once toasted in clarified butter and plunged into chicken broth, these golden grains float like a myriad of little stars in an amber universe.
It is the gastronomic transposition of the song title: a comfort food that tastes like home, handed-down traditions and that reassuring hug that only childhood flavors can give.
The Rosnicë (or Rosnica) is the cornerstone of Albanian peasant cooking. It was born from the art of elevating a few humble ingredients — flour, eggs and butter — turning them into a complex and aromatic preparation.
The secret of the Fier version lies in two fundamental steps:
Toasting: The pasta is not boiled in water but toasted in butter until it releases a nutty aroma. It is a process that “tempers” the grain, just as life experiences temper Ermal’s talent.
Dried Mint: It is the “soul” ingredient of the dish. In Albania, and especially in Myzeqe, wild dried mint gives a balsamic freshness that perfectly balances the richness of free-range chicken and butter.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop, Boiling
- Cuisine: Albanian
- Seasonality: All seasons
Ingredients
- 3.3 lb free-range chicken (or chicken thighs)
- 1 carrot
- 1 onion
- 1 stalk celery
- 12.75 cups water
- to taste peppercorns
- 2.5 cups flour
- 2 eggs
- 6 tbsp clarified butter (or butter)
- to taste dried mint
- to taste salt
Steps
The Broth: Put the chicken in a large pot with the cold water, the onion, the carrot, the celery and the peppercorns. Bring to a boil, skim if necessary, and simmer for about 45–60 minutes (the chicken should be very tender). Once ready, drain the chicken and strain the broth, keeping it hot.
Preparing the Rosnica (Homemade): In a large bowl put the flour. Lightly beat the eggs with a pinch of salt and drizzle them over the flour. Begin to “rub” the flour with the tips of your fingers, creating irregular lumps (similar to breadcrumbs). Pass everything through a coarse sieve to remove the excess flour.
Toasting (Fier’s secret): In a wide pan or a clay pot, melt the butter. Add the Rosnica (homemade or toasted fregula) and toast over medium-low heat, stirring constantly. It should turn a beautiful golden hazelnut color. This step is vital: toasting seals the pasta and prevents it from turning gluey in the broth.
Final Cooking: Gradually pour the hot broth over the toasted pasta, as you would for a risotto. Add the dried mint. Continue adding broth until the Rosnica is cooked (a few seconds). The final consistency should be creamy, almost like a thick soup, but with the grains well separated.
To Serve: Lay the pieces of chicken over the creamy Rosnica, add a final sprinkle of mint and serve piping hot.
You can choose to make the pasta by hand or use a toasted Sardinian fregula (its perfect Mediterranean “twin”).
FAQ (Questions & Answers)
Who is Ermal Meta?
Born in Fier in 1981 and moving to Italy at 13, Ermal Meta is one of the most intense and cultured singer-songwriters on the contemporary scene.
The connection between Ermal and the Ariston was born in 2016, when he debuted among the Newcomers with the biting ‘Odio le favole’.
A multi-instrumentalist and outstanding songwriter (he has written hits for the biggest names in Italian music), he won over the general public by winning the Sanremo Festival in 2018 together with Fabrizio Moro.
His music is a perfect balance between pop melody and deep lyrics, often linked to social and human themes.
With “Stella stellina“, Ermal returns to the Ariston stage bringing with him the full force of his Albanian roots and the sensitivity of someone who knows how to look at the world with hopeful eyes.
