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Cuisine of Emilia Romagana

Cuisine of Emilia Romagana

cured meats, cheeses, wines, pasta and traditional balsamic

The cured meats, cheeses, wines, pasta and traditional balsamic vinegar are the true artesian masterpieces of Emilia Romagna.

Some of the following examples of cured meats should be tasted and taken home as souvenirs of your visit to the gourmet centre of Italy: coppa Piacentina, Culatello di Zibello, Mortadella di Bologna, prosciutto di Parma (parma ham), salami da sugo di Ferrara, zampone and cotechino di Modena and spalla cotta di San Secondo.

Emilia Romagna is the birthplace of handmade pasta such as tagliatelle, tortellini, cappelletti and lasagna. Other specialties worth noting are are gnocco fritto, pieces of pasta rolled thin and fried in boiling lard to acquire their characteristic taste and eaten while still hot with local sausage, Erbazzone which is a spinach pastry, chestnuts roasted or used to make a delicious sauce, truffles, wild boar and the wonderful drinks and pastry fillings made from the fruits found in the woods of the area such as blackberries, blueberries, raspberries and bilberries.

fresh food from Italy for Italian CuisineOf course you can combine eating with exercise by going mushroom picking in the mountains; the area is home to the marvelous porcini mushroom. If you are looking for delicacies truly fit for a king, you would be hard pushed to beat Parmigiano Reggiano (Parmesan Cheese). Parmigiano Reggiano represents all that is excellent about food production in the Emilian Apennines. Produced in 52 diaries with milk taken from 860 farms that own a total of 30,000 selected cows. It can be eaten before, during or after your meal and it is present in hundreds of recipes.

The world famous traditional balsamic vinegar from Modena and Reggio Emilia delights the taste buds thanks to its unique production process, derived not from wine, but for the skins of the best grapes. It undergoes a slow and lengthy transformation from skins to vinegar which can in some cases mean more than 25 years from start to finish.

In Emilia the premier wine is Lambrusco, in frothy shades of purple to pink it is made from grapes grown on high trellised vines, mainly in the flatlands south of the Po. Romagna's wines come primarily from the native Sangiovese, Trebbiano and Albana grape, the variety that accounted for Italy's first white DOCG

Street markets in ItalyThere are many outlets for locally produced food but the best means is undoubtedly through the market. Every village has a market day and as the villages are reasonably close to each other giving you exceptional choice. Freshly made pasta is available in bakeries, Castelnovo ne Monti has shops which sell nothing else! If you want the locally made Parmigiano Reggiano you can go to Minozzo, where cheese production is an art. Local wines can be purchased through the wine seller in Villa Minozzo. Fruit and Vegetables can be got at the market or the traveling grocer vans that have their mountain rounds. Meat from the butchers originates in the area. Bread is baked in the local bakeries. Higher up in the mountains, the porcini mushrooms, blackberries and blue berries are abundant and can be found in most local grocers. Products made from these fruits, such as the potent but exquisite 'Mirtillo' liqueur, which uses wild blueberries, are also to be found in abundance.

Example dishes of Emilia Romagana

Example dishes of Emilia Romagana

Asparagi alla parmigiana: green asparagus served with melted butter and grated Parmigiano Reggiano.
Cappelletti romagnoli: the “hats” with a filling of cheese, pork, turkey breast, sage and rosemary are served with a pork ragout or in broth.
cappone ripieno large capon roast in the oven with a stuffing of veal, ham and Marsala.
Erbazzone: round tart baked or fried with spinach or chard, salt pork, onions, garlic, sometimes ricotta, typical of Reggio, called scarpazzone when baked in a crust.
Garganelli: pasta tubes with ragù alla romagnola based on chicken livers, veal, prosciutto, tomatoes, herbs and bechamel


Gramigna: short, curly pasta tubes often served with sausage braised in wine.
Lasagne verdi: Bologna's spinach green pasta sheets layered with ragout and bechamel.
Passatelli: grated grana, breadcrumbs, eggs and bone marrow are worked into paste and forced through slots to form dumplings, cooked in beef broth as soup in Romagna.
Pasticcio di tortellini: in Bologna, the cooked pasta with ragù is baked in a pie crust with broth, grated cheese, breadcrumbs and, if available, white truffles.
Pisarei e fasò: tiny pasta rounds with reddish borlotti beans, tomato sauce and grated Parmigiano Reggiano, the pride of Piacenza.
Prosciutto con melone: roseate slices of Parma ham with fresh cantaloupe (or figs).
Riso con sugo di anatra selvatica: risotto of the lowlands around Ravenna and Ferrara with a sauce from wild duck stewed with white wine, tomato and herbs.
Tagliatelle alla duchessa: chicken livers browned in butter flavour noodles dressed with beaten egg yolks and grated Parmigiano Reggiano, as Parma's Marie Louise liked them.
Tortelli con le erbette: envelopes filled with ricotta and greens are served with drawn butter around Parma.
Tortellini in brodo: the pasta curls with an exquisite meat and cheese filling are traditionally served in capon broth with grated Parmigiano

More information pages on Emilia Romagna

La Casa Emilia www.lacasaemilia.com 11 Westfield Avenue, Beverley, East Yorkshire, HU17 7HA
Tel: +44 (0)845 331 2812 (local call in UK) Fax: +44 (0)7970 703788 E-mail info@lacasaemilia.com
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