Emilia-Romagna Cuisine

Emilia-Romagna cuisine is the food culture of the Gallo-Italian people who traditionally speak Gallo-Italic languages including Emilian and Romagnol, generally in the Emilia-Romagna region.

Emilia-Romagna cuisine is famous for balsamic vinegar, bolognese sauce(ragù alla bolognese / ragù bolognese), lasagna, and egg pasta.

Bologna city is a cultural center.

Ingredients

Wheat is a staple, often ground into flour and made into pasta. Most pasta is made with egg flour, traditionally one egg to a hundred grams flour.

tagliatelle

polenta

Onion, celery, and carrot are used as a base for sauces(ragù). Bolognese sauce(ragù alla bolognese / ragù bolognese) is a famous sauce from the region made with a base of chopped onion, celery, and carrot plus minced meat and tomato.

Tomato, though not native to the region, has become a major ingredient.

Olives are a traditional product of the region. They are made into olive oil.

White Grapes are used fresh and made into wine. Balsamic vinegar is traditionally made from fresh white grapes. The grapes are boiled and fermented in wooden casks, typically for at least twelve years.

Porcini mushroom is foraged and used in the region.

Egg is used in pasta.

Pork, beef, milk, and butter are all fairly common. Parmesan cheese(parmigiano-reggiano) is a famous aged cheese from the region. Mortadella is a type of large sausage made from seasoned pork and originating from Bologna.

Dishes

• tagliatelle: long flat egg pasta noodles, usually served with bolognese sauce
• garganelli: tubular egg pasta noodles
• tortellini: small dumpling usually filled with meat, cheese, egg, and nutmeg
• cappalletti: hat-shaped dumpling which may be filled with ground meat, onion, celery, carrot, egg, and/or cheese
• lasagna(lasagne): large, flat sheets of pasta, typically layered with fillings such as bolognese sauce and cheee