Exploring the Cuisine of Emilia-Romagna

Today, we’re introducing you to one of feast’s favourite destinations, the rich gastronomical region of Emilia-Romagna in northern Italy. This is a spectacular landscape to explore, with ancient cities, rugged mountains, and beaches along the Adriatic coast. Set against the Apennines, the fertile soil of the Pianura Padana Valley is responsible for the bountiful agriculture that makes this area so full of culinary treasures.

The hyphen in the region’s name is representative here, with Emilia and Romagna having distinct cultures and cuisines. Emilia lies along an old Roman trading route and is associated with rich foods produced with sophistication. Some of the cities in this area will be familiar to you because they’ve become so associated with food: Parma, Modena, Bologna. On the other hand, Romagna—which stretches from Bologna to the coast—is marked by Byzantine influences, seen in the architecture scattered across this part of the region. A history of cooking in terracotta has lent Romagna cuisine a simplicity, though it is still as diverse and rewarding as that of Emilia.   

With more than 200 traditional products, several of which with special geographic protection by the European Council, there is no end of gastronomical pleasures in this part of Italy.

When thinking about meat products in Emilia-Romagna, pork is where you are really going to taste the depths of the land. And above all, this will be in cured products known as salumi, such as Parma ham. Along with cheeses from the region, you are likely to find salumi on local tables. Beyond the high quality of the ingredients, what makes this meat so delicate is the way it is allowed to age naturally. 

Prosciutto di Parma has long been praised, with Cato the Elder applauding the craft of local artisans back in the second century BC. A protected designation of origin product, it is popular for its intense yet delicate flavor. Also notable are the sausages made from local pigs who have been fed on only acorns, called salame di Felino, and coppa Piacentina, aged 900 meters above sea level and with a strong, salty flavor.Culatello di Zibello, or “little rump,” is the meat from the inner thigh of a pig, cured in salt and pepper and white wine, giving it a fragrant taste. Mortadella di Bologna, an enormous, cylindrical salumi known for its spice, is also a protected geographical product. Spalla cotta di San Secondo is pork shoulder, slow-cooked with herbs and wine. Salumi is best sampled with a simple piece of bread, with cheese, or a slice of melon. 

Learning about the art of salumi and pork products from this part of Italy, you’ll understand why our butchery course in Emilia is such a unique culinary journey, and essential for appreciating the connection between farm and table. 

The lush pastures of Emilia-Romagna also come through in the dairy products of the region. Parmigiano Reggiano is a well-known example of the high-quality cheese made here, and its delicate flavor depends on being aged without preservatives. In fact, regulations require that each wheel is aged a minimum of one year. Authentic parmigiano is made from milk of cows in the cities of Parma, Reggio, Mantova, Modena, and Bologna. With each wheel using 550 litres of milk, the finished product can weigh up to 40 kilograms. Commonly used to dust fresh pasta dishes, you can also see large cheese wedges on tables throughout the region, and beyond, with 4 million wheels produced every year.  

Often imitated, there is a difference between supermarket-variety balsamic vinegar and traditional products made in Emilia-Romagna. The vineyards here not only produce wine, but the famous aceto balsamico tradizionale, a protected product made in Modena and one of Italy’s largest exports. Grape juice is aged in a series of casks made from different kinds of wood, giving the authentic vinegar intricate layers of flavor. The maturing process is around 10 years, with extra vecchio versions aged 25 years! True balsamic vinegar can be used for much more than just salads. In Emilia-Romagna, it is flavoring for roasted meat, as a dip for parmigiano, or even as a topping for ice cream, fruit, or cocktails.

When it comes to pasta, you can thank Emilia-Romagna for tagliatelle__and tortellini. Stuffed pasta of various types is found throughout the region, and can include tortelli, ravioli, cappelletti, and anolini. With fillings of fresh cheese, meat, or vegetables such as pumpkin or chard, these pasta parcels are served with a hearty ragu such as Bologna is famous for. This sauce is usually a mix of minced beef and pancetta stewed with tomatoes and a touch of white wine. They can also be served simply, with only butter and Parmesan, or in a clear broth. 

A popular street food along the coast is piadina Romagnola, a round flatbread not unlike pita. Indeed, it is thought to have Greek origins, and is made of nothing more than flour, water, and olive oil. Baked in terracotta over a fire, its crispy appearance is complemented by a rich flavor. Stuffed with salumi or cheese—especially a creamy local cheese called squacquerone—or even with a sweet spread like Nutella, piadina Romagnola is a perfect snack.

Also snack-worthy is a deep-fried dough filled with both savory and sweet ingredients, such as cheese, salumi, or jam. This treat has different names in different places: gnocco fritto in Modena, torta fritta in Parma, or crescentina in Bologna. It tastes just as delicious, no matter what it’s called, golden on the outside and soft on the inside.

The 19th century gastronomy writer Pellegrino Artusi, a giant of Italian cuisine, said: “When you come across the cucina Emiliana, take a bow, because it deserves it.” Artusi’s 1891 book, Science in the Kitchen and the Art of Eating Well, gathered recipes from throughout the country and is seen as Italy’s first national cookbook. Originally from the region, he developed his palate and love for good, traditional foods in Emilia-Romagna.

Get an intimate look at the cuisine arts of Emilia-Romagna that have been perfected across generations by joining us on a visit to the region. You’ll learn up close from masters of their crafts and sample some of the best food in the world, right in the heart of where it’s produced. When it comes to Emilia-Romagna, you may never want to leave!