Regional Recipes of Emilia-Romagna
The cuisine of Emilia-Romagna is actually a constellation of cuisines, the result of almost eight centuries of autonomy of the cities. However, a common character to all of them is that of being an abundant, hearty, tasty and generously seasoned cuisine, which has spread to restaurants and trattorias throughout Italy.
Some Recipes of Emilia‑Romagna
- Cappelletti in brodo
- Cappelletti reggiani
- Faraona alla crema
- Gnocchi rossi alla ferrarese
- Ordine Nocino Modenese: an interview
- Pasta al ragù delizia
- Pasticcio di tagliatelle
- Piadina romagnola
- Piadina recipes
- Taglierini alla Certosa
The divergent historical conditions also had consequences in food and gastronomy traditions. The cuisine of Romagna (to the East), incorporated for almost four hundred years in the Papal States, has significant differences with that of Emilia (to the West), governed in the past centuries by powerful families, whose courts hired celebrated chefs. Throughout the Renaissance and Baroque periods, two cuisine "schools" dominated: the Roman, of the papal court and the Emilian. Furthermore, the cuisine of Piacenza is significantly influenced by the Lombard and Ligurian cuisine, and that of Ferrara instead has absolutely peculiar traits.
The main dishes of the Emilian cuisine are tagliatelle, made from a thin egg and flour dough, and seasoned with Bolognese ragout; stuffed pasta like tortellini, traditionally served in meat broth, or seasoned with cream. And not to be forgotten are the excellent meat products, such as mortadella and prosciutto, Parmigiano Reggiano, Modena vinegar.
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