Emilia Romagna -
the gastronomic pearls of an Italian treasure
The Emilia-Romagna is known for its egg and filled pasta made with soft wheat flour. Bologna is notable for pasta dishes like tortellini, lasagne, gramigna and tagliatelle wich are found also in many other parts of the region in different declinations.
Romagna subregion is known as well for pasta dishes like, garagnelli, strozzapreti, spoglia lorda and tortelli alla lastra. In Emilia subregion, except Piacenza wich is heavily influenced by the cuisines of Lomgardy, rice is eaten to a lesser extent.
Polenta, a maize-based dish, is common both in Emilia and Romagna. The celebrated balsamic vinegar is made only in the Emilian cities of Modena and Reggio Emilia, following lagally binding traditional procedures.
Parmigiano Reggiano (Parmesan Cheese) is produced in Reggio Emilia, Parma, Modena and Bologna and is much used in cooking, whilst Grana Padano variety is produced in Piacenza. Although the Adriatic coast is a major fishing area (well known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include: Parma´s proscuitto, culatella and Felino salami, Piacenza´s pancetta, coppa and Salami, Blologna´s mortadella and salame rosa, Modena´s zampone, cotechino and capello die prete and Ferrara´s salama da sugo.
Reggio Emilia is famous for its fresh egg-made pasta cappelletti (similar to Blologna´s tortellini but different in size and it´s shape), the mixed flour stripes fried in boiling oil, enjoyed in combination with ham or salami. Piacenza and Ferrara are also known for some dishes prepared with horse and donkey meat. Regional desserts include zuppa inglese (custard-based dessert made with sponge cake and Alchermes liqueur) and panpepato (Christmas cake made with pepper, chocolate, spices and almonds). An exhaustive list of the most important regional wines should include Sangiovese from Romagna, Lambrusco from Reggio Emilia or Modena, Cagnina di Romagna, Colli Piacentini and Trebbiano from Piacenza.