Written by Penny Sadler
Penny Sadler is a freelance writer and wine enthusiast residing in the Lone Star State. She enjoys exploring wine through travel and is WSET 2 certified. Her glass is always full, preferably of something white and sparkling. She writes for Wine 365, The Cheese Professor, Inside Hook, and other outlets.
There’s no question that good food is one of the key attractions of any visitor to the Bel Paese. But only one region is referred to as the stomach of Italy: Emilia Romagna.
Centrally located between Tuscany, Lombardy, the Veneto, and bordering the Adriatic Sea, Emilia Romagna was once the epicenter of food production for the Roman Empire. Today, it is known for its rich gastronomic traditions and the many foods that have protected designation of origin status, guaranteeing high quality.
Whether you’ve been to Emilia Romagna or not, you’ll be familiar with many of these foods, as most are widely exported throughout the world. Now, let’s dig into some of the deliciousness that is Emilia Romagna.
Parmigiano Reggiano. Image Credit: Shutterstock
Parmigiano Reggiano
Parmigiano Reggiano (better known as parmesan) and Parma ham are produced in the countryside surrounding Parma, a sophisticated city located in the northwestern area of Emilia.
Parmigiano Reggiano cheese is a raw cow’s milk cheese that is often grated over pasta, veggies, or stirred into a rich risotto. It can even be served as an appetizer with a drop of balsamic vinegar. Its nutty and salty-sweet flavor is a bit addictive. I use it on almost everything instead of salt.
SHOP: Latteria Sociale Nuova Mandrio. Nuova Mandrio dairy was founded in 1948.They are known for producing some of the best Parmigiano Reggiano in the area. 50% of their production is sold directly to the consumer in their shop, Latteria Sociale. They do sell many other types of cheese as well as local products like prosciutto, olive oil, and vinegar.
Balsamic Vinegar
Balsamic vinegar is made in the region of Modena, a bit east of Parma. The delicious nutty and slightly sweet taste of this vinegar pairs well with many foods. The best balsamic vinegar is aged at least twelve years and is thick and syrupy, not the runny copy you often find in grocery stores in the US. It will cost more than a bit to get the real thing, but it’s worth it. It never goes bad, so you can spend more without guilt. Put a few drops on some Parmigiano Reggiano cheese or mix it into a creamy risotto. Have you noticed how all of these foods go well together?
Prosciutto di Parma. Image Credit: Shutterstock
Prosciutto di Parma
Prosciutto di Parma, or Parma ham, which must be made in the region of Parma, can be eaten raw or cooked. There are only four ingredients used: pork, mountain air, salt, and time. Personally, I prefer the raw, or crudo, style.
Other salumi from Emilia Romagna that are equally delicious and highly prized are Culatello di Zibello, Mortadella di Bologna, and Coppa Pacentina.
Tagliatelle with Bolognese sauce. Image Credit: Shutterstock
Pasta
Emilia Romagna is known for a number of delicious pasta dishes, all beginning with eggs and flour, and made by hand. Tagliatelle is undeniably the king of pasta, but there are also many other types of stuffed pasta like ravioli, tortellini, and cappelletti, the latter are shaped like small hats and stuffed with cheese, vegetables or meats, depending on where in the region you are dining. A favorite of mine is any of the stuffed pasta served in brodo, a simple clear broth, usually capon but you could use chicken broth if you’re preparing this at home.
Perhaps the most popular dish is a ragù Bolognese, or lasagna Bolognese, a dish that is believed to have appeared in the 17th century. The ragù is made with finely ground beef, pancetta, minced onion, celery, and carrots with a touch of tomato and white wine, all simmered together. Delicious and filling!
Gnocco Fritto. Image Credit: Shutterstock
Piadina + GNOCCo FRITTO
Though Emilia Romagna is known for rich pork and cheese-based foods, you’ll also find simple street foods, like Piadina.
Piadina, also called Piadina Romagnola, is a dish from the Adriatic Coast. A staple in Romagna, it is a round flatbread made with flour, water, and olive oil, and is crisp and light in appearance. It is baked on a terracotta tray placed on an open fire. Piadina can be stuffed with cheese, veggies, or more recently, Nutella.
Another street food to try is Gnocco Fritto di Modena, a deep-fried parcel of dough made from flour, salt, water, and lard. Shaped like a pillow, it is golden and crispy on the outside and fluffy and soft on the inside. The filling can be either savory or sweet, and it may be accompanied by salumi, soft cheese, or even jam.
SHOP: KM90 is a high-end retailer of fine foods from Emilia Romagna plus a bar and a full-service restaurant.
Wine OF Emilia-ROmagNA
Wine is produced throughout Emilia Romagna—and just like other wine regions, different varieties are cultivated based upon the soil and climate. In the past the wines were produced in bulk and the quality was low. That was then…now you can find delightful high quality wines of red, white and sparkling varieties.
There are two DOCG designated wines, meaning the quality is strictly controlled, just like the food production. Both are white wines: Albana and Pignoletto. Albana is made in both a dry and a sweet passito style. Pignoletto wines are made from the Grechetto di Todi grapes and can be still, sparkling or sweet.
Most people think of Chianti in Tuscany when they drink Sangiovese but it actually grows in Emilia Romagna and makes a terrific red wine that pairs well with tomato sauces and the popular ragù Bolognese. But there are many other varieties grown in the region, some are native Italian grapes like Barbera, others like Merlot, and Cabernet Sauvignon, are French imports.
The wine most associated with Emilia Romagna is Lambrusco, typically a sparkling wine that can be sweet or dry. It is actually a family of eight grapes that are closely related and native to Italy. Lambrusco is fantastic with prosciutto di Parma and Parmigiano Reggiano.
TRY: Lini910 Lambrusco Labrusca. Lini910 has made Lambrusco cool again. This producer has roots in Emilia Romagna but is making Lambrusco that is modern, fresh and infinitely drinkable. It pairs well with just about everything and is also a great wine to just drink. Fresh, fruity, dry, and spicy, this is not your mother’s Lambrusco.
