page_title: List of Italian dishes
section_title: Emilia-Romagna
hierarchical_section_title: List of Italian dishes / Dishes and foods / Unique dishes and foods by region / Emilia-Romagna
caption_attribution_description: Passatelli are pasta made of breadcrumbs and broth
context_page_description: This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines.
  Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.
  Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes.
context_section_description: Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar) and Aceto Balsamico Tradizionale di Reggio Emilia (Balsamic vinegar) – very precious, expensive and rare sweet, dark, sweet and aromatic vinegar, made in small quantities according to elaborated and time consuming procedures (it takes at least 12 years to brew the youngest Aceto Balsamico) from local grapes must (look for the essential "Tradizionale" denomination on the label to avoid confusing it with the cheaper and completely different "Aceto Balsamico di Modena" vinegar, mass-produced from wine and other ingredients
  Borlengo from the hills South of Modena
  Cannelloni, Crespelle and Rosette – pasta filled with bechamel, cream, ham and others
  Capicola|Coppa – cured pork neck form Piacenza and Parma
  Cappellacci – large size filled egg pasta with chestnut puree and sweet Mostarda di Bologna, from Romagna.
  Cappelletti – small egg pasta "hats" filled with ricotta, parsley, Parmigiano Reggiano and nutmeg, sometimes also chicken breast or pork and lemon zest, from Emilia, in particular Reggio.
  Cappello da prete – "tricorno" hat shaped bag of pork rind with stuffing similar to zampone's, to be boiled (from Parma, Reggio Emilia and Modena)
  Ciccioli – cold meat made with pig's feet and head from Modena
  Coppa – cured pork neck form Piacenza and Parma
  Cotechino – big raw spiced pork sausage to be boiled, stuffing rich in pork rind (from Emilia provinces)
  Crescentine baked on Tigelle – (currently known also as Tigelle that is the traditional name of the stone dies which Crescentine were baked between) a small round (approx. 8 cm diameter, 1 cm or less thick) flat bread from the Modena Appennine mountains
  Crescentine – flat bread from Bologna and Modena: to be fried in pork fat or baked between hot dies (see Tigelle above)
  Culatello – a cured ham made with the most tender of the pork rump: the best is from the small Zibello area in Parma lowlands
  Erbazzone – spinach and cheese filled pie from Reggio Emilia
  Fave stufate – broad beans with mortadella
  Garganelli – typical Romagna quill shaped egg pasta usually dressed with Guanciale (cheek bacon), peas, Parmigiano Reggiano and a hint of cream.
  Gnocco Fritto – fried pastry puffs from Modena (Gnocco Fritto was a very local name: until few decades ago it was unknown even in neighbouring Emilian provinces where different denominations, i.e. Crescentine Fritte in Bologna, for similar fried puffs)
  Gramigna con salsiccia – typical Bologna short and small diameter curly pasta pipes with sausage ragù.
  Lasagne – green or yellow egg pasta layered with Bolognese Ragù (meat sauce) and bechamel
  Mortadella – baked sweet and aromatic pork sausage from Bologna
  Pan Pepato – very rich Christmas dried fruit and nut dessert with almonds, candies and a lot of sweet spices
  Parmigiano-Reggiano –  prized ancient long-aged cheese from Reggio Emilia, Parma. Modena and Bologna
  Passatelli –  noodles made of breadcrumbs, Parmigiano Reggiano, cheese, lemon zest and nutmeg from Romagna* Pesto di Modena – cured pork back fat pounded with garlic, rosemary and Parmigiano-Reggiano used to fill borlenghi and baked crescentine
  Piadina Fritta  – Fried Romagna pastry rectangles
  Piadina – Pancake shaped flat bread (from Romagna) which can be smaller and higher or larger and very thin
  Pisarei e Fasò – pasta peas with beans from Piacenza
  Salame Felino – salami from Parma province
  Salamina da Sugo – soft sausage from Ferrara, seasonal.
  Spalla di San Secondo – gourmet salami from a small town near Parma; it is made with seasoned pork shoulder, stuffed in cow bladders and slowly boiled or steamed.
  Spongata – very rich Christmas time thin tart: a soft crust with flour sugar dusting, stuffed with finely broken almonds and other nuts, candies and a lot of sweet spices, from Reggio Emilia
  Squacquerone – sweet, runny, milky cheese from Romagna
  Tagliatelle all' uovo – egg pasta noodles, very popular across Emilia-Romagna; they are made in slightly different thickness, width and length according to local practise (in Bologna the authentic size of Tagliatelle alla Bolog
caption: Passatelli
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