With sea, beaches and art-towns, the typical cooking represents with no doubt one among the most irresistible attractions of Emilia-Romagna Region. If, in fact, the Italian cooking is from a long time the one “officially” recognized as the best of the world that of Emilia-Romagna is certainly one of the best Italian regional cuisine. Also with many differences among the nine Provinces, it proposes from Piacenza to Rimini the “first rule” of a good wine.
Important reds like the Gutturnio of Piacenza’s hills or Sangiovese, “King” of Romagna and “base” of all the most important wines, fizzy as the Lambrusco that reigns between Modena and Reggio Emilia, important white wines like Bosco Eliceo that grows on Ferrara’s beaches or the mythic Albana dry or sweet from the hills of Forlì and Bertinoro. Like the wines, also the kitchen offers a lot of delicacies, like hams, salamis, coppas, ciccioli, parmesan cheese, squacquerone, or must products like balmy vinegar or the rare “saba” of Romagna.
Among the many hand-made types of pasta, if tortellinis from Bologna are known all over the world, we challenge whoever to taste a dish of cappelletti: greater, stuffed with cheese… they are the absolute winners. The best gourmets entirely discuss on theirs good natural “death”, in broth or with meat sauce. Among the typical hand-made pastas, also the famous lasagne, tortellonis of ricotta and spinaches very common on the hills or cappellaccis of pumpkin, typical of the province of Ferrara as the eel and the typical bread to “coppietta”.
Original from Lugo of Romagna, here are the garganellis, typical pasta with egg “ruled” with a particular utensil now difficultly available also in same Romagna. Whether to say then about “mythical” chicory and bruciatini! Or of the simple combining among cheese squacquerone and jam of figs…with piadina of course! You will find them only here!!!
Sonya Argelli
