Culinary specialities of Emilia Romagna

Pasta, piadina, and pork divine

Pellegrino Artusi released the first cookbook for the entire Italian market in 1891 and thereby paved the way for the triumph of the Italian cuisine. The above-average number of recipes from his native Emilia Romagna made the region’s culinary art world-famous. Sauce Bolognese, prosciutto di Parma, ravioli, tortellini and mortadella are known to and liked by most people outside Italy. With the addition of some exquisite Lambrusco or Sangiovese every Italian dish becomes a special treat.

The triumph of the Italian cuisine

Nowadays the Italian cuisine is known and savoured all over the world. It started its eventual triumphal procession from Emilia Romagna. Forlimpopoli’s Pellegrino Artusi released his Italian cookbook “La Scienza in cucia e l’arte di mangier bene” (“The science of Cuisine or the Art of a Fine Meal”) in 1891. Naturally, it featured an above-average number of recipes from his native Emilia Romagna, describing its cuisine as heavy, rich and savoury. It hardly comes as a surprise that many a dish of this beautiful region is being cooked and enjoyed in many households all over the world.

The importance of pork in the cuisine of Emilia Romagna

Pork is the undisputed basis for many dishes of the region. The Gauls brought the pig to northern Italy and Emilia Romagna in the 2nd century BC where it quickly resettled and spread in the dense oak forests. Pig representations and sculptures can be found even today in various churches; hence it hardly comes as a surprise that Emilia Romagna has become the prime region for pig and cattle breeding. Culinarily, pork found its way into many dishes and products. Prosciutto di Parma and sauce Bolognese are inherent ingredients of many dishes and cuisines.

Pasta, piadina, balsamic vinegar and more

Meat dishes aside, there are many famous and extraordinary dishes. Aside from the well-known pasta that is being twisted and filled in many variations (ravioli, tortellini ...) in Emilia Romagna, one enjoys classic piadina – thin flatbread filled and served with meat, cheese and sausage – that was already eaten by Roman legionnaires. The famous balsamic vinegar is native to Modena. Oenophiles can look forward to some Romagnian Sangiovese and tangy, smooth Lambrusco in Emilia Romagna.

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