"Well begun is half done". So goes a well-known proverb of Latin tradition, which is fully reflected in Emilia-Romagna every time we sit down at the table. The regional cuisine offers a very rich variety of dishes to be enjoyed at aperitifs but also at the opening of a meal, before the classic first and second courses.
At the top of the list, of course, we cannot miss the traditional products-primarily cured meats and cheeses-protected by PDO and PGI marks, which have made the gastronomy of Emilia-Romagna famous all over the world.
The cured meats and cheeses are numerous and tasty: Culatello di Zibello, Prosciutto di Parma, Mortadella Bologna, Coppa Piacentina, Salame di Felino to name but a few, but also Pecorino dell'Appennino reggiano, Raviggiolo and Squacquerone di Romagna, Robiola and Formaggio di Fossa from Sogliano and Talamello.
Quick and easy to serve at the table, with just a few elements you can compose a mixed, flavorful and tasty charcuterie board to accompany piadina, crescentine, fried gnocchi and borlenghi.
In addition to these exceptional products, however, there are also many recipes that can make the initial phase of lunch and dinner a truly unforgettable moment. Here are a few examples.
Potato pie is a typical dish of the peasant tradition of the Piacenza area, born from the need to employ potatoes that had somehow spoiled during the harvest phase.
By combining the potatoes with a sauté of lard, butter, onions and some grated cheese, a tasty and flavorful filling is obtained, which is then used to stuff an oven-baked pastry, prepared with water, butter and flour.
Among the different existing versions, the one from the municipality of Farini, in the upper Nure Valley, has obtained De.Co., Denominazione Comunale d'Origine, or Municipal Designation of Origin, recognition.
Like potato cake, pistà ad gràss or beaten lard is a product of Piacenza's poor cuisine. Its preparation is simple and consists of beating pork lard with a large kitchen knife until a smooth paste is obtained, to which parsley and garlic are added.
It can be served in many ways, either as a filling for crescentine or as an appetizer with warmed bread croutons (bruschetta type).
If you ask a resident of Reggio Emilia what chizze are, you are sure to receive an enthusiastic response. Originating from a traditional Jewish recipe, they appear as savory pancakes prepared with fried gnocco dough, then folded into a tortello shape and stuffed with Parmigiano Reggiano cheese shavings.
They are cooked in plenty of lard or boiling oil. They are usually served hot, but some people do not disdain them cold either. Alongside the traditional one is a lighter version, made with puff pastry, usually found in bars and bakeries in the city.
Prepared with simple ingredients, erbazzone is a typical product of the province of Reggio Emilia, whose recipe has remained unchanged over time.
Overall, it is a savory pie stuffed with a very tasty filling (plenty of spinach, onion, garlic, breadcrumbs and Parmigiano Reggiano ), garnished on the surface with a few pieces of lard and pork lard.
Originating from the need to preserve vegetables as long as possible, giardiniera is one of the typical preserves of the Emilian tradition, usually prepared using seasonal vegetables.
In the Parma area, giardiniera very often accompanies typical hors d'oeuvres or aperitifs, enriching with its sweet-and-sour flavor charcuterie boards, torta fritta but also tenderized horse meat.
Mortadella mousse is a typical preparation from Emilia Romagna, particularly the Bologna area.
As the term itself implies, it is a delicately flavored mousse made with mortadella, ricotta, parmesan and cream whose recipe was filed in 2004 with the Bologna Chamber of Commerce.
It can be served as an appetizer, spread on crostini and canapés, for example.
A delicacy of seafood culture, "lumachini" (sea snails) are a typical shellfish of the Upper Adriatic Sea, also widespread along the coasts of the Marche and Veneto. Because of their abundance, they were once eaten as a single dish seasoned with tasty sauces and accompanied by croutons.
Today it is a dish that finds a place on the menus of coastal restaurants, served stewed as an appetizer or as a main course accompanied by polenta.
Finally, nine recipes for a tasty appetizer and finger food made #inEmiliaRomagna!
