In Emilia Romagna, Christmas and the holiday season in general are a good opportunity to reconfirm the link with the regional gastronomic tradition.
In the warm atmosphere of the Christmas lights, one by one the dishes of the typical menu arrive on the table, often prepared by the reggitrice of the house and kitchen, called in dialect rezdora (Emilia), arzdåura (Bologna) or arzdora/azdora (Romagna).
First courses
Among the most popular first courses at Christmas time in Emilia Romagna are undoubtedly tortellini, the meat-filled egg pasta typical of Bologna and Modena, usually served in broth.
Each corner of the region then has its own specialty: from Romagna come cappelletti stuffed with cheese and served with meat sauce, while in Parma the main dish is anolini made with Parmigiano Reggiano cheese.
Also in Reggio Emilia on Christmas Day cappelletti come to the table, but unlike those from Romagna they contain meat.
Second courses
If fresh stuffed egg pasta is the star of the first courses, the second courses of the Emilia-Romagna tradition are led by bollito, a mixture of meats served with various types of sauces.
These range from the green sauce from the province of Reggio Emilia made with parsley, eggs, celery and onion, to the green eggplant sauce from Ravenna, with eggplant, anchovies and capers, to the sweet-and-sour combination with mostarda (a grape must jam). The peasant tradition of Modena, on the other hand, serves boiled meat with a sauce of beets, onions and carrots.
Desserts
At the culmination of the meal, when you have reached the limit of satiety, here comes dessert.
As in many regions of Italy, the Christmas menu of Emilia Romagna cannot leave out the classic panettone; however, there are also many typical recipes, with strong and tasty flavors.
Think, for example, of Pane di Natale modenese, a dessert with a shiny brown color, Panone bolognese or Pampepato ferrarese covered in chocolate (all similar to fruitcakes), which are distinguished from other Christmas desserts by their recipes rich in ingredients and loaded with flavor.
Finally, in the Modena and Reggio Emilia area, one rises from the table with the taste of Tortelli or Tortellini di Natale in the mouth, typically fried (but nowadays they are also baked) with a filling of custard, jam or Pesto Natalizio, an exquisite filling made of jam, chestnuts, walnuts, pine nuts, coffee powder, orange marmalade, mostarda bolognese, bitter cocoa and sugar.
Also discover ideas for a Christmas menu made #inEmiliaRomagna based on PDO & PGI products.
