There isno better way to get to know an area than through its cuisine and dishes, and the culinary tradition of Emilia Romagna is proof of this.
Sumptuous and meat-based, the dishes of our region are proudly linked to the territory and its strong peasant roots.
More than a regional cuisine, in Emilia Romagna one should speak of a constellation of cuisines, because every city and town boasts typical dishes that are reinterpreted differently from one place to another. Each territory has its own distinct culinary characters and can offer incredible taste experiences.
There are the everyday dishes, those of tradition and those of festivals, when we all gather around a table to celebrate the joy of being together.
Taking the lion's share, however, is always fresh egg pasta, filled or not, rolled out with a rolling pin as in the old days, from which tagliatelle, lasagna, tortelli, cappellacci, passatelli and anolini are born, dressed with tasty ragùs or pleasant meat broths.
Then there is pork, the king of the table and a must in regional cuisine, present in almost every recipe and even in bread dough, as is the case, for example, with piadina, the traditional bread of Romagna.
If you want to carry some of this magic with you always, here are many recipes from our land that we have decided to give you. Collected over time by those who know them well, they are all ready to give your family and friends a fragment of the soul of our dear Emilia Romagna.
