Emilia-Romagna cuisine

Italy's richest table: hand-made egg pasta and slow ragù, Parmigiano Reggiano and Prosciutto di Parma, mortadella and balsamic. Emilia drinks its frothy Lambrusco with everything fatty and fried, while Romagna answers its Sangiovese and the golden Albana.

← Cuisine

Antipasto

Prosciutto di ParmaParma dry-cured ham

Sweet, air-dried ham aged for months in the Parma hills, sliced tissue-thin and eaten as is or with bread and butter.

dry-cured ham

Wines to drink with it

Lambrusco di Sorbara DOC The dry, frothy Sorbara cuts the ham's fat and echoes its delicate sweetness.
Gutturnio DOC The frizzante Piacenza red is the local Emilian foil for cured pork.

ErbazzoneReggio chard-and-cheese pie

A savoury flat pie of chard (or spinach), Parmigiano and lardo in a thin crust, a Reggio Emilia snack eaten warm.

chardParmigianolardopastry

Wines to drink with it

Reggiano DOC The local Reggio Lambrusco's fizz and acidity lift the rich, cheesy pie.
Colli di Scandiano e di Canossa DOC A Spergola or Lambrusco from the Reggio hills is the home match.

Piadina RomagnolaRomagna flatbread

A thin, griddled flatbread folded around squacquerone cheese, prosciutto and rocket - the street food of Romagna.

flatbreadsquacqueroneprosciuttorocket

Wines to drink with it

Romagna DOC A young Romagna Sangiovese is the everyday Romagnolo partner to the piadina.
Sangiovese Sangiovese's bright acidity suits the creamy cheese and cured ham.

Primo

Tortellini in BrodoTortellini in capon broth

Tiny navel-shaped egg-pasta parcels filled with pork, prosciutto, mortadella and Parmigiano, served floating in a clear capon broth - the Bologna-Modena Christmas dish.

egg pastapork and mortadella fillingcapon brothParmigiano

Wines to drink with it

Lambrusco di Sorbara DOC The pale, high-acid Sorbara Lambrusco refreshes the rich meat filling and broth.
Colli Bolognesi Pignoletto DOCG A crisp Pignoletto sparkler suits the delicate broth for those who prefer white.

Tagliatelle al RagùTagliatelle with Bolognese ragù

Fresh egg tagliatelle dressed with the true Bolognese ragù - a long-simmered sauce of beef and pork with soffritto, a little tomato and milk.

egg tagliatellebeef and porksoffritto

Wines to drink with it

Romagna DOC A Romagna Sangiovese's acidity and cherry fruit cut the rich meat ragù.
Lambrusco Grasparossa di Castelvetro DOC The darker, fuller Grasparossa Lambrusco scrubs the fat with its frothy tannin.

Lasagne alla BologneseGreen lasagne with ragù and béchamel

Layers of green (spinach) egg pasta with Bolognese ragù, béchamel and Parmigiano, baked until the edges crisp.

green egg pastaragùbéchamelParmigiano

Wines to drink with it

Lambrusco Grasparossa di Castelvetro DOC Grasparossa's tannin and fizz balance the layered richness of ragù and béchamel.
Sangiovese Sangiovese's acidity keeps the rich baked pasta fresh.

Secondo

Zampone e Cotechino con LenticchieStuffed pig's trotter / sausage with lentils

Modena's rich, gelatinous pork sausages (in a boned trotter, or as cotechino) simmered and served with lentils - the New Year's dish.

cotechino sausageporklentils

Wines to drink with it

Lambrusco Grasparossa di Castelvetro DOC Grasparossa's froth and tannin cut the fatty, gelatinous sausage.
Lambrusco Salamino di Santa Croce DOC Another dark Modena Lambrusco with the acidity to match the rich pork.

Dolce

Zuppa IngleseAlchermes trifle

A layered dessert of sponge soaked in bright-red Alchermes liqueur with vanilla and chocolate custard - Romagna's answer to trifle.

spongeAlchermescustardchocolate

Wines to drink with it

Romagna Albana DOCG A sweet Albana passito, Italy's first white DOCG, matches the custard and liqueur.
Albana Albana's apricot-and-honey sweetness in passito form suits the rich trifle.