Emilia-Romagna is home to the town of Parma, from where Prosciutto di Parma comes. The region's rich tradition of cured meats are produced and perfectly aged in the colder climates of the hills, mountainsides, and caves near Modena. Other products also originates from this area: coppa, pancetta, salame, culatello, zamponi. Mortadella di Bologna is produced here.
Modena is also known for Balsamic vinegar of Modena, which has been produced since Roman times under strict quality stardards in which it is aged up to 50 years in wooden barrels. It is used in cooking of both savory and sweet dishes.
Parmigiano-Reggiano cheese originates from this region. This cheese is exclusively produced in this region of Italy by law. The provinces of Parma, Reggio and Emilia have legal title to production for hundreds of years.
Emilia Romagna's cuisine is full of delicious pasta. One of the popular are torteloni. It is a half-moon shaped pasta filled with meat or cheese. It is commonly eaten in cream sauce. Then, there are tortellini - which are like torteloni but smaller. Popular dish from with this pasta is Tortellini in Brodo which is eaten during the winter months especially for Christmas.
Another stuffed pasta from Emilia-Romagna region is ravioli with an array of filling ingredients. You can use spinach or cheese to fill them and it is absolutely mouth-watering.
Passatelli pasta is particular to Emilia Romagna and is something different than other pastas. It has more floury dense taste. Passatelli is made with parmigiano cheese, bread crumbs, egg, flour and sometimes nutmeg. The mixture is run through a press. Because of the texture or a roughness of the pasta, the sauce hold onto the pasta more than a smooth pasta would.
Bolognese sauce (sugo alla bolognese) originates also from Emilia Romagna - as the its name says - from Bologna. This sauce usually goes with tagliatelle but it is ideal with any pasta shapes. Another famous dish from this region is Lasagna bolognese.
Emilia-Romagna region is also knows for its specific desserts. One of them is Pasticcio di Maccheroni (Macaroni Pie) is usually prepared when celebration "Carnival" before Lent. Chestnuts is used in flour, soups and breads. Ciacci is a favorite traditional chestnut-based delicacy for dessert.
Zuppa Inglese is a popular dessert made of soft, sweet ladyfinfers (savoiardi) soaked in liqueur and topped with layers of pastry cream (crema pasticcera). Torta Barozzi is known as "black cake" from Modena. This rich cake is made of chocolate, almonds, coffee, cocoa and peanuts.
Familiar grape vintages native to this region include the popular wines of Lambrusco, Sauvignon, Sangiovese, Trebbiano, and Albana. These wines are a source of great pride of the people who realize how perfectly they compliment the foods of the region.
When in Bologna be sure to visit Sfoglia Rina restaurant in the centre of Bologna. You will spot this place by people waiting for enter as it is very popular among locals and tourists. They serve the best pasta dishes from the region. Each dish they prepare is like home-made and you can choose from a variety of pasta dishes: tortellini al brodo, tagliatelle alla bolognese or other types of pasta. Here local people come to buy fresh pasta of all types.
Gramigna is a pasta from Emilia-Romagna that goes with sausage sauce (Gramigna alla salsiccia). It comes in two variations - yellow and green.
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