Food and Wine of Emilia Romagna, FOOD & WINE

 
Passion For Italy PassionForItaly.com ~ For lovers of all things Italian
Home
FOOD & WINE
Food and Wine of Emilia Romagna
Wines of Emilia Romagna, Italy
Italian Cheese
Food and Wine from Lombardia
Food and Wine of Marche
Food and Wine of Molise
Food and Wine of Puglia, Italy
Food and Wine of Sardinia
Food and Wine, Trentino Alto Adige
Food and Wine of Valle d'Aosta
Food and Wine of Umbria
Food and Wine of Piemonte
Food and Wine of Liguria
Food and Wine from Rome
Food Specialities of Italy
Food and Wine of Tuscany, Italy
Food and Wine of Sicily
Food and Wine of Abruzzo
Food and Wine of Basilicata
Food and Wine of Calabria
Food and Wine of Campania
Food, Wine of Fruili Venezia Giulia
Food and Wine of Veneto
REGIONS OF ITALY
PEOPLE AND CULTURE
HISTORY OF ITALY
CURRENT NEWS
ITALIAN ART
COMMERCE INDUSTRY
TRAVELLING IN ITALY
MUSIC IN ITALY
VILLAS & GARDENS
Articles

FOOD & WINE >> Food and Wine of Emilia Romagna

Food and Wine of Emilia Romagna

Emilia-Romagna is considered a single region from a political and administrative point of view, but in reality it is two separate regions, each with its own character, history, and traditions. Emilia includes the provinces of Bologna, Modena, Reggio Emilia, Parma and Piacenza, whereas Romagna lies alongside the Adriatic sea and is comprised of Ferrara, Ravenna and Forli`. Emilians are generally happy and looking for good times, the Romagnoli tend to be hot-tempered and decisive. This difference in character is even reflected in their cooking: an Emilian cook would never disturb his dish with a strong flavour, while the Romagnolo often exceeds in adding flavours.

Everything in Emilia is fat. The fertile land is fat, and its dows are fat, as well as its pigs, the vats that hold the sea of wine produced every year, and the bellies of the diners that love to tell anecdotes during their lavish meals. The strength of the wine contributes to the gay atmosphere.

Emilia is the home of salamis, and Parma is their home. Parma has a saying: "The pig is like Verdi's music, there's nothing to throw away." (Somewhat reminiscent of the Chicago meat packers who claim to use everything of the pig but its squeal.) The cured ham of Parma, "prosciutto," becomes sweeter than ham from any other region in Italy. Some say it's because of the air, and the breeze which provides the ideal ventilation for the curing. Others say that the credit goes to the masters who cure the hams, hanging them outside when the weather is mild, during the 18 to 20 months necessary.

"Culatello" is another specialty of the area, which has a very special quality, considered by some even finer than "prosciutto." Modena favours the "zampone" (big paws) which is salami stuffed inside a pig's foot, and cooked over a very low fire. It is served with mashed potatoes or black lentils. It is traditionally eaten on New Year's day.

If Parma can boast of its hams and "parmigiano" (Parmesan cheese) Bologna uses the "tortellino" as its trademark, and fights to maintain the purity of the recipe. The pasta must be made from flour and eggs with nothing else added, spread out by hand and thinned with a wooden "mattarello." The stuffing must contain Parmesan cheese, lonza of pork, mortadella from Bologna, raw ham, turkey breast and egg. Parma boasts of its "anolini" and "tortelli di erbette", Piacenza adds bread crumbs, and Romagna loves its "cappelletti."

Romagnolo cooking, in contrast with Emilian, loves aromatic herbs and uses the spit. Fish, fruits of the sea and chicken are roasted, as well as game, other meats, and different kinds of sausages.

Categories

Wines of Emilia Romagna, Italy

Contact Us | About Us

© Passion For Italy 2005 - 2017