Cuisine of Emilia-Romagna
By: Liz Flynn
Emilia-Romagna is a region of Italy that is well-known for its delicious food. It is home to some of Italy’s finest produce and most recognized Italian dishes. In fact, many people consider Emilia-Romagna the culinary heart of Italy. Here is an overview of the cuisine of this region
One of the most famous foods produced in this region is Parma ham and this is a popular delicacy across the globe. It is an interesting fact that there are a larger number of pigs living in Parma than there are people. Therefore, it is no wonder they make good use of the pork and create Prosciutto di Parma, or Parma ham.
Parmagiano Reggiano Cheese
Another wonderful product produced in this region is Parmagiano Reggiano, also known as Parmesan. This is used to dress pasta dishes or pizza and is often grated over a meal at the table. By law, this cheese can only be produced in this region of Italy.
One of the world’s most popular dressings and ingredients, balsamic vinegar is produced in Modena and the city is famous for the exquisite quality of this product. The vinegar is aged in wooden barrels for up to 50 years.
Emilia-Romagna is not the best place to eat for vegetarians as most of its dishes are meat-based. In Forli, there is a large, famous poultry market and Modena is home to the biggest meat market in Europe. However, along the Adriatic Coast, there are many wonderful fish dishes made using freshly caught fish and seafood.
Stuffed Pasta Dishes
There is a diverse range of pasta dishes that are traditional to this region and many of these are stuffed pasta dishes. Some examples include tortellini in brood, cappelletti, and stuffed ravioli. There are variations of each of these dishes as different fillings are used.
Lasagne is one of the best-known dishes and it is replicated across the world, yet its origins are in this region. This dish has layers of lasagne pasta sheets, meat in bolognese sauce, béchamel sauce and cheese.
One of the most popular desserts from Emilia-Romagna is Zuppa Inglese, which is similar to an English trifle. Egg custard is layered with ladyfinger biscuits that have been soaked in a liqueur.