Emilia Romagna

EMILIA ROMAGNA

TERRITORY 

AND HISTORY

Emilia-Romagna is a region of northern Italy divided almost symmetrically between the Po Valley and mountains, with the eastern portion of the northern Apennines (Tuscan-Emilian and Tuscan-Romagna) constituting the hinterland of each province except Ferrara . The flat part of the region (central-southern area of ​​the Po Plain), between the piedmont line and the Po, gradually widens from west to east, while the mountainous-hilly area maintains a nearly constant width throughout its development. The projection of the Via Emilia on the territory almost perfectly coincides with the exact transition line between the plain and the adjacent adjacent hills.

 

Emilia is a region with a great historical legacy, with vestiges dating back to the Paleolithic.

He entered the Kingdom of Italy in March 1860 together with Romagna and Tuscany. Before that date it had been the home of the famous duchies of Piacenza, Parma, Guastalla and Modena, in addition to the free municipality of Bologna.

 

CUISINE 

AND TRADITIONS

Emilian cuisine, as in most Italian regions, more than a kitchen, is a constellation of kitchens which, in Emilia, represents the result of almost eight centuries of autonomy of the Emilian cities, from the age of the Municipalities to the Unity of Italy, and the role of real capitals exercised for a long time by the major centers. Undoubtedly it is a solid, tasty and generously seasoned cuisine. The first courses are the pin of the Emilian cuisine. First of all the tagliatelle, thin and firm. A variant is the green tagliatelle, in the mixture of which the chard or spinach enters. Baked lasagna is made with green pastry, a rich dish with alternating layers of Bolognese sauce and béchamel and Parmigiano Reggiano cheese. The Tortellini instead are a banner for the Bolognese and Modena cuisine.

 

Romagna cuisine is rich in dishes and recipes born of ancient traditions. The characteristics of the Romagna cuisine are eminently peasant. The contribution of the maritime culture is decisive and the swine tradition, rich in recipes, is great. The most prestigious dairy production comes from the hills of Cesena.

 

 In addition to the different cuisine, the two areas also stand out for the grapes that are grown and therefore the wines that are made from them. Emilia is the undisputed homeland of “Lambruschi”, sparkling red wines, while in Romagna the wine becomes predominantly still and is produced with Sangiovese, Albana, Pignoletto and other grapes.

 

TYPICAL DISHES

Cibi Italiani - Emilia Romagna - Galleri

Ragù alla Bolognese

Ragù alla Bolognese is a typical ragù of mixed minced meat. The sauce is traditionally served with egg tagliatelle (tagliatelle alla bolognese), but it is also used to flavor other types of pasta such as baked lasagna (enriched with béchamel) and the typical poor dish of the past, polenta. A very common use abroad of ragù is to season spaghetti, which are then called "Spaghetti alla Bolognese", rather common in Northern Europe and sold even in cans: this dish, now widespread even in Italy, is not to be attributed to Bolognese cuisine, as the Emilian cuisine has always preferred egg pasta, usually fresh, compared to durum wheat semolina pasta, generally dry.

Piadina

Also called "piada", of which piadina was originally the diminutive, it is a product composed of a sheet of wheat flour, lard or olive oil, bicarbonate or yeast, salt and water, which is traditionally cooked on an earthenware plate , called teglia (teggia in Romagna), but today it is more commonly cooked on metal plates or on refractory stone slabs called texts.

Parma Ham

A typical salami of the province of Parma; more precisely, the production area is located 5 km south of the Via Emilia, up to an altitude not exceeding 900 m, bounded on the east by the Enza stream and on the west by the Stirone stream. It is famous all over the world and is distinguished not only for its nutritional peculiarities (the only ingredients are pork and salt, without additives or preservatives) also for the "crown", the brand that is burned only on the original.

Tortellini

The tortellini are, among the stuffed egg pastas, the most famous in the world. Etymologically speaking, the name "tortellino" is a diminutive of tortello which in turn derives from the word "torta", just to indicate that like a small cake, tortellini can also be stuffed. Tortellini has always been considered a purely Bolognese dish, perhaps few know that even today Bologna and Modena contend for paternity.

Parmigiano reggiano

Parmigiano Reggiano is a DOP hard cheese, made with raw cow's milk, partially skimmed by surfacing, without the addition of additives. The cheese can be eaten in flakes or grated.

The minimum seasoning required by the specification is 12 months. Typical seasonings are those of 24 and 30 months, but can also reach 36, 48, 72 months and beyond.

Balsamic Vinegar

The "non-traditional" balsamic vinegar is produced in the provinces of Modena and Reggio Emilia, although it is defined by the IGP only as from Modena. It is obtained by combining grape must and wine vinegar, plus a possible addition of caramel to stabilize the color. Generally the flavor is characterized by a vinous acidity, that is more sour and marked from a sensory point of view. A minimum aging of two months is required.

Erbazzone

The erbazzone in practice is a savory pie composed of a bottom of pasta (called Foieda), stuffed for two centimeters with a mixture of boiled and flavored beets (sometimes combined with boiled spinach), egg, shallot, onion, garlic and much Parmesan Cheese. It is then closed with another layer of pasta sprinkled with lard or small pieces of bacon and pricked with a fork.

Recent variations include the use of puff pastry or puff pastry, and ricotta cheese in the dough.

STARRY

RESTARAUNTS

OSTERIA 

FRANCESCANA

Via Stella 22

Modena (MO)

+39 059 223912

SAN DOMENICO

Via Sacchi 1 

Imola (BO)

+39 0542 29000

MAGNOLIA

Viale Trento 31

Cesenatico (FC)

+39 0547 81598

MARCONI

 Via Porrettana 291

Sasso Marconi (BO)

+39 051 846216

LA CAPANNA

DI ERACLIO

Località per Codigoro 3

Codigoro (FE)

+39 0533 712154

LA PALTA

Loc, Frazione Bilegno 67

Borgonovo Val Tidone (PC)

+39 0523 862103

PARIZZI

Str. della Repubblica 71 

 Parma (PR)

+39 0521 285952

CA' MATILDE

Via della Polita 14

Quattro Castella (RE)

+39 0522 889560

ABOCAR

DUE CUCINE

Via Carlo Farini 13/15

Rimini (RN)

+39 0541 22279

TRATTORIA 

DA AMERIGO

Via Guglielmo Marconi, 14/16

Savigno (BO)

+39 051 670 8326

LA ZANZARA

Via per Volano 52 

Codigoro (FE)

+39 347 036 7841

NIDO DEL

PICCHIO

Viale Patrioti 6

 Carpaneto Piacentino (PC)

+39 0523 850909

ANTICA CORTE

PALLAVICINA

Strada Palazzo due Torri 3

Polesine Parmense (PR)

+39 0524 936539

GASTRONIMICA ARNALDO

Piazza Ventiquattro Maggio 3

Rubiera (RE)

+39 0522 626124

IL PIASTRINO

Via Parco Begni 

Pennabilli (RN)

+39 0541 928106

LA BUCA

Corso Giuseppe Garibaldi 45

Cesenatico (FC)

+39 0547 186 0764

L'ERBA

DEL RE

Via Castelmaraldo 45

Modena (MO)

+39 059 218188

INKIOSTRO

Via S. Leonardo 124 

Parma (PR)

+39 0521 776047

LOCANDA STELLA

MICHELIN D'ORO

Via Giuseppe Mazzini 8

Soragna (PR)

+39  0524 597043

GIUDO

Lungomare Guido Spadazzi 12

Rimini (RN)

+39 0541 374612

STRADA FACENDO

Via Emilia Ovest 622

Modena (MO)

+39 059 334478

contacts

Address

 Via S. Margherita 8/A, 06122 Perugia (PG) - Italy

Tel 

+ 39 075 9072629

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