Food identity in Italy's Emilia-Romagna

Not only in Italy, but in all of Europe, Emilia Romagna is known as the home of the finest food traditions. The food lovers from Italy have labeled the region as the legendary “breadbasket.” We all seem to be pretty much known about why Emilia Romagna is very famous and why we should visit them. Yes, you’re right. It has the most quintessential foods in Italy.

Parmigiano Reggiano? Cool. Prosciutto di Parma? Oh, yes. The Balsamic Vinegar? Awesome. The dishes of Emilia Romagna are so delicious that even thinking of them makes you drooling. They mostly depend on generous seasonings, olives, fishes, meats, and salumi. Ingredients like balsamic vinegar, Prosciutto di Parma are used in the cuisines of the region. If you’re a chef or a home cook or a connoisseur, you should plan a tour to Italy to indulge in the heavenly flavors. But before that, I’m going to draw you in the food identity of Italy’s Emilia-Romagna, about what you should eat while you visit the region. So, brace yourselves, fellas.

1. Parma Ham (Prosciutto di Parma)

Emilia-Romagna is distinguished from all other Italian regions because of its history of raising swine for a thousand years. The regional pork dishes are filled with rich and gravy flavor and perfect to swing your mood. Prosciutto di Parma is the town’s best-known meat. It’s made by rubbing into the hind legs of the pork. And then they wash away the salty exterior and keep it preserved for 10 to 12 months. It represents the Italian tradition in every bite of it. If you want to add extra flavor to any of your meals, go with Prosciutto di Parma.

2. Balsamic Vinegar

The balsamic vinegar is made in Modena. It is one of the world’s most famous foodstuffs. It has a vibrant, dark brown color and robust, syrupy texture. It’s made of must, skin, seeds, stems, and juice of freshly pressed grapes. The mixture is cooked under low heat until it gels and changes into a dark brown hue. It is used traditionally to flavor the roast meats, but the perfection of the vinegar is so divine that you can have it with many other dishes. Don’t forget to trickle a little bit of it onto Parmigiano-Reggiano. It tastes good on pasta also.

3. Parmigiano-Reggiano

Parmesan cheese is a legendary cheese produced in this region of Italy by law. The expert cheesemakers have had centuries of knowledge and experience to produce this cheese. The unique quality of this cheese is that it is covered with a dark or a light gold rind, which protects the soft and velvety or slightly grainy texture of the cheese. The taste of this cheese is vibrant and delicate. You can eat it in chunks with the drops of Balsamic Vinegar, or you can have it along with every dish of pasta. This cheese is incomparable to all other cheeses in the world.

4. Tortellini

Tortellini is delicate fresh stuffed pasta that is very famous and favorite all around the globe. It’s made of egg and flour, and the little pouches are stuffed with cheese and sometimes with meats, but that’s usually for their elder brother, tortelloni. It’s prepared in various ways, from a little tomato sauce to heartier sauces with cream or greens as the base. Making Tortellini is a matter of art and love combined. Restaurants reserve this specialty on holidays only, and everyone looks forward to every holiday gathering for this little stuffed pasta.

5. Lasagna Bolognese

It’s another special pasta dish from Bologna, Emilia Romagna. Making lasagna is very time consuming, but with the labor of love, it becomes delicious and unique. It has some alternating layers of spinach pasta, Ragu sauce, béchamel, and Parmigiano. The best version of Lasagna comes from the Bologna. The taste of this dish has been perfected over generations. It is the ultimate comfort food of the people from Italy.

6. Bolognese Ragú

Talking about Bolognese Ragú makes me hungry. It is a creamy and thick sauce containing beef, pork, meat curry, dry white wine, tomato paste, and vegetables. The ingredients are simmered very slowly for long until it melts together. This sauce is used to dress the decorations of tagliatelle pasta to make it filling and hearty dish that’s been representing Italian cuisine all over the world. In the city of Bologna, the reign of Bolognese Ragu is supreme.

7. Mortadella

Everyone loves sausages. Especially when it comes to Mortadella. It is a large sausage made of fresh, finely chopped pork meat. Even cherry on the top of this sausage contains 15% of pork. It’s spiced with myrtle berries, pistachios, nutmeg, and whole or ground pepper. Sandwiches with this sausage are heavenly delicious. You should invest in a good panini press to make the best out of Mortadella.

8. Tagliatelle al Ragu

Spaghetti in Bologna does not exist practically. But the real deal is Tagliatelle al Ragu. It is a kind of Pasta made from egg. The combination of a gravy sauce or ragu of pork, onions, carrots, veal, and tomatoes makes it super delicious.

Places for Emilia-Romagna Cuisine

1. Bologna: Capital of Emilia-Romagna, the pioneer of tortellini and salumi mortadella. Very famous for egg-based pasta of tagliatelle, tortellini, and Bolognese ragu.
2. Parma: Best known for producing Parmigiano-Reggiano cheese and Prosciutto di Parma.
3. Modena: Balsamic Vinegar is very popular in Modena. Also, this region is best for pork sausages and egg-based pasta.
4. Ravenna: This place is best known for dishes like stuffed Tortelloni with vegetables, ricotta, cheese. The recipes of Ravenna’s cuisine are vibrantly characterized.

Fruits and Vegetables

Irrigation around the Po Valley and the valleys of the Apennine Mountains of Emilia-Romagna provide a good number of delicious fruits and vegetables. The region has a fertile landscape, and it utilizes seasonal fruits and vegetables for the cuisine. Some of the famous fruits and vegetables of Emilia-Romagna are:

• Amarena cherries

• Pears

• Sugar beets

• Peaches

• Asparagus

Some other best meals and dishes to find in Emilia-Romagna are:

• Erbazzone: A classic savory pie highlighting the delicious flavors of Parmigiano-Reggiano cheese, chard, spinach, and pancetta.

• Pumpkin Ravioli: This is a traditional hand-made, stuffed pasta that forms a dome over the pumpkin combining the flavors of Parmigiano-Reggiano, butter, salt, and sweet taste of the pumpkin.

• Zompone: It’s another traditional meat dish that is often eaten at Christmas. It’s served with lentils.

With its mouth-watering foods, supercars, and great people, Emilia-Romagna is a beautiful place to call home. It’s amazing to be here. I tried to cover my best in this blog for you. I hope to be remembered the day you visit Emilia-Romagna. Thanks.

Author Bio

Mostafij Tuhin is a food blogger and a professional gourmet. He writes about the recipes of traditional foods of the regions around the globe. He has five years of experience in food blogging. He loves cooking in his leisure period. The only things he is attracted to are eating and gossiping with the foodie people.