include: Parma's culatello and Felino salami , Piacenza's pancetta , coppa and salami, Bologna's mortadella and Modena's zampone , cotechino and capello di prete . Reggio Emilia is famous for its fresh egg-made pasta cappelletti (similar to Bologna's tortellini but differing in size), the typical erbazzone a spinach and Parmigiano Reggiano salted