Regional Recipes of Emilia-Romagna

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.