Emilia Romagna
Emilia Romagna in tavola
The fertile Po River valley is home to many of Italy’s legendary food products. Think Prosciutto di Parma, Parmigiano-Reggiano and Balsamic Vinegar from Modena.
How to store and serve Prosciutto di Parma
Deboned and wrapped, Prosciutto di Parma should last up to 6 months in a refrigerated location with a steady temperature of 40 to 46°F. Only bone-in Prosciutto di Parma can be hung and left at room temperature. If this is the case, the prosciutto can be stored for up the 12 months, in a room with a temperature between 62 and 68°F.
Some traditional products of Emilia Romagna
Parmigiano-Reggiano DOP
The quality of Parmigiano-Reggiano DOP is based on a happy balance of many factors, including the quality of the the milk, the artisanal production methods that have remained unchanged for 7 centuries, the natural aging process, the complete absence of preservatives.
Prosciutto di Parma DOP
Prosciutto di Parma is made by rubbing and massaging the hind legs of pork with an amount of salt proportionate to the weight of the meat.
Aceto Balsamico DOP
Balsamic vinegar is characterized by its rich dark brown color. It should be shiny and quite dense or syrupy. It should have a nice bouquet of complex, yet well balanced, aromas that are strong and long lasting.
Some traditional recipes of Emilia Romagna
Crescentina (deep-fried bread)
A delicious, tasty and easy-to-make appetizer to open your dinner.
Pumpkin Ravioli (Cappellacci)
The sweetness of pumpkin enclosed in home-made pasta: a refined and particular variant on filled pasta.
Beef fillet with Balsamic vinegar
A fine and delicate recipe for your table with the Traditional Balsamic Vinegar of Modena.
Erbazzone (Savory greens pie)
A classic recipe from the Italian gastronomic legacy.
Rice cake
Rice, milk, sugar and candied fruit go into this delicious gluten-free cake from the city of Bologna.
