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Great Peasant Dishes of the World
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With good reason, the region has been nicknamed "La Grassa". Literally translated. it means "the fat". It refers to the rich diet that the local citizenry has been enjoying for centuries.
Another characteristic of this regional cuisine is the extensive use of pork.
Pork is the base ingredient of the city of Bologna's famous sausages (hence the English word "baloney") and other cured products including:
Ragu
Pork is the chief meat ingredient in the famed ragu, a thick, rich, and complex tomato sauce ideally suited for pasta.
It rather than butter or olive oil is the principal cooking oil of the region (though the city of Bologna, like Rome, proves itself egalitarian by using all three).
Emilia-Romagna's pasta creations are well known: Tortellini (small, stuffed ring shaped pasta), Tagliatelle (ribbon shaped pasta, the favorite base for a ragu), and the spinach dyed pasta verde. Two noted pasta verde dishes are Lasagna Verde and Paglia e Fieno, literally Straw and Hay, referring to the look when green and yellowish noodles are combined.
The fat dairy cattle give rich milk and cream, frequently used in local dishes and in producing Parmigiano Reggiano, that universally cherished grating cheese English speakers call Parmesan.
Along the region's Adriatic coast, fish become the mainstay. The brodetti (stews) are especially good.
The region's internationally famous wine is Lambrusco, a slightly sweet, slightly effervescent red wine. It's nothing very special, but is a fair foil for the region's rich, well-seasoned food.
Bologna is the top all around food city in Emilia-Romagna. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants. Ravenna is the runner-up.
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