Search results by field: Emilia-Romagna
How to make Bolognese Sauce
Time
1 hour
Difficulty
Easy
Course
Sauces
Italian Region
Pumpkin Puree with Goat Cheese Mousse and Traditional Balsamic Vinegar of Modena
Time
1 hour
Difficulty
Easy
Course
Appetizers
Italian Region
Cipolla dorata di Parma
The “cipolla dorata” (or golden onion) was brought to Parma by a seed salesman from Pavia in 1896.
Zampone Modena IGP
Zampone of Modena is made from the front trotter of a pig. The trotter is stuffed with a mixture of lean meats, belly and back skin and neck fat and boiled before consumption.
August Yogurt Cake
Time
50 minutes
Difficulty
Easy
Course
Desserts and Fruits
Doppio concentrato di pomodoro
Originally from South America, the Licopersicon species of flowering plants, including tomatoes, was introduced to Europe in the 16th century.
Pecorino dell'Appennino Reggiano
This cheese is made from whole sheep’s milk during the spring and summer seasons in the mountainous area in the province of Reggio Emilia.
Provolone Val Padana DOP
Provolone Val Padana is a whole cow’s milk cheese in the shape of a pear or cone.
Salame Felino
Salame Felino is a pure pork salame from Felino, a small town located in the green Baganza valley, full of forests where herds of pigs were raised in an ancient past.
Salama da sugo ferrarese
For over five centuries, Salama da sugo (a pork sausage) has been the hallmark of the salumerie (salumi stores) in the city of Ferrara.
Fungo porcino di Borgotaro IGP
Porcini mushrooms, of the Boletus family, have been known for centuries to grow in the area of Borgotaro in the Apennines near Parma.
Ciliegia di Vignola (MO)
Around 150,000 quintals of cherries of 150 different varieties are produced in Italy each year.
Spalla cotta di San Secondo
Spalla cotta of San Secondo is a type of traditional cured pork product made in precise area of the Bassa Parmese, outside of Parma.
Coppa Piacentina DOP
Coppa Piacentina is produced in the Arda Valley near Piacenza. It is made with a big, round cut of pork that runs from where the shoulder meets the neck to the fifth-sixth rib of the carré.
Aceto Balsamico Tradizionale di Reggio Emilia DOP Emilia–Romagna
Traditional Balsamic Vinegar of Reggio Emilia is made from grape must that has been drawn off, filtered, cooked and then aged in special barrels made of oak, chestnut, juniper, mulberry or cherry wood.
Modena-style omelette
Time
14 minutes
Difficulty
Easy
Course
Second Courses
Italian Region
Parma-style Cardoons
Time
50 minutes
Difficulty
Medium
Course
Side dishes and salads
Italian Region
Passatelli pasta with prosciutto, rucola, cherry tomatoes and eggplants
Time
30 minutes
Difficulty
Medium
Course
First Courses
Italian Region
Bologna-style Turkey Fillets
Course
Second Courses
Italian Region
Romagna-style Chicken Stew
Course
Second Courses
Italian Region
