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
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