Food | Salami | Wine | Travel | Italian Food
Specialty foods : Prosciutto di Parma | Parmigiano Reggiano
Making Parmigiano Reggiano
Emilia Romagna Recipes
Typical foods from Emila Romagna include:
Garganelli: pasta tubes with ragu' alla romagnola
based on chicken livers, veal, prosciutto, tomatoes, herbs
and bechamel
Pasticcio di tortellini: in Bologna, the cooked
pasta with ragu' is baked in a pie crust with broth, grated
cheese, breadcrumbs and, if available, white truffles.
Pisarei e faso': tiny pasta rounds with reddish
borlotti beans, tomato sauce and grated Parmigiano Reggiano,
the pride of Piacenza.
Prosciutto con melone: roseate slices of Parma ham
with fresh cantaloupe (or figs).
Riso con sugo di anatra selvatica: risotto of the
lowlands around Ravenna and Ferrara with a sauce from wild
duck stewed with white wine, tomato and herbs.
Tagliatelle alla duchessa: chicken livers browned
in butter flavor noodles dressed with beaten egg yolks and
grated Parmigiano Reggiano, as Parma's Marie Louise liked them.
Tortelli con le erbette: envelopes filled with
ricotta and greens are served with drawn butter around
Parma.
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