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Emilia-Romagna & Bologna cuisine
Tips you can trust
Pork -
a famous
specialty of
Bologna
and
Emilia-Romagna
Cured
products
Pork is the base ingredient of the city of Bologna's famous sausages (hence the English word "baloney") and other cured products including:
Prosciutto
Parma's classic mountain-air cured ham
Mortadella
Seasoned pork mixed with pork fat chunks
Zampone
A boned pig's foot stuffed with spiced pork.
Ragu
Pork is the chief meat ingredient in the famed ragu. It is a thick, rich, and complex tomato sauce ideally suited for pasta. The sauce is often called "Bolognese saurce", named after the region's leading city.
Pork
fat
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).
Other famous
specialties
of Bologna
and
Emilia-Romagna
Pasta
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.
Dairy
products
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.
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