Aceto Balsamico DOP
Aceto Balsamico Tradizionale di Reggio Emilia DOP
Almond Stuffed Peaches
Created by Academia Barilla
Anolini (Stuffed Pasta)
Beef Fillet with Balsamic Vinegar
Ciliegia di Vignola (MO)
Cipolla dorata di Parma
Coppa Piacentina DOP
Coppia ferrarese IGP
Costoletta alla Bolognese (Bologna-Style Veal Cutlets)
Culatello di Zibello DOP
Since the end of the Middle Ages, records show the presence of a “tart syrup”, vinegar’s precursor, in the areas between Panaro and Secchia, near Modena, and around Reggio. The ...
Tags: balsamic vinegar, Spring, Summer, Autumn, Winter, Emilia Romagna, Spices-dressings-sauces
Traditional Balsamic Vinegar of Reggio Emilia is made from grape must that has been drawn off, filtered, cooked and then aged in special barrels made of oak, chestnut, juniper, mulberry ...
In this recipe, the slightly bitter taste of almonds is perfect with the softness of peaches, creating a wonderful summery combination.
Tags: Easy, peach, Sweets and Fruit, 60 minutes, Emilia Romagna, In the oven/Baked, 30 minutes, 30 minutes
Anolini are little stuffed dough rounds from Parma. They are usually served in broth during the holiday season. This recipe will bring the taste of Emilia into your own home.
Tags: First course, flour, Difficult, Asking for forgiveness, Winter, Emilia Romagna, 5 minutes, more than 1 hour, Impress guests, 60 minutes, Romantic
In this recipe, fillet of beef is paired with one of the most famous Italian products worldwide: balsamic vinegar, thus creating a delicate yet appetizing dish.
Tags: Anniversary, balsamic vinegar, beef tenderloin, Main course, Medium, 30 minutes, Braising, Asking for forgiveness, Winter, Emilia Romagna, 20 minutes, Gift foods, Impress guests, 10 minutes
This cake is a classic recipe from Modena. It is a dry cake that lasts for several days and can be eaten year-round. It is perfect for breakfast and served ...
Tags: Easy, egg, flour, sugar, Sweets and Fruit, Asking for forgiveness, Emilia Romagna, more than 1 hour, In the oven/Baked, 45 minutes, Make ahead, 20 minutes
Borlengo comes from the hills outside Modena. Originally, it was made with just flour and water. Borlengo is a typical dish of the cucina povera, which literally means “the food ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Emilia Romagna
Enhance dense cardoons with butter and Parmigiano Reggiano, bake and enjoy!
Tags: butter, clam, Easy, Parmigiano Reggiano Cheese, Side dish, 5 minutes, 45 minutes, Winter, Emilia Romagna, Buffet, In the oven/Baked, 40 minutes
Around 150,000 quintals of cherries of 150 different varieties are produced in Italy each year.
Tags: Spring, Emilia Romagna
The “cipolla dorata” (or golden onion) was brought to Parma by a seed salesman from Pavia in 1896.
Tags: Autumn, Fruits and vegetables, Winter, Emilia Romagna
Coppa Piacentina is produced in the Arda Valley near Piacenza. It is made with a big, round cut of pork that runs from where the shoulder meets the neck to ...
Tags: Spring, Summer, Autumn, Winter, Emilia Romagna, Meat and sausages
Coppia Ferrarese is a type of regional bread from Ferrara. According to the Statuta Ferrariae, a communal statue made in 1287, the bread had to have a signature scroll shape ...
"Appetizing breaded cutlets with the addition of Prosciutto di Parma, Parmigiano Reggiano and truffle shavings: all wonderful, typical products of the ""Italian food valley""."
Tags: Easy, Main course, Parma Prosciutto, veal chop, Emilia Romagna, Brunch, In the oven/Baked, Sautéed, Quick meal
A typical preparation from Emilia-Romagna, this recipe for rich, tasty cotechino is ideal for special occasions.
Tags: beefsteak, cotechino sausage, Main course, pancetta, Braising, Difficult, Asking for forgiveness, Emilia Romagna, more than 1 hour, 45 minutes, Impress guests, 60 minutes
Culatello is one of the most prized salumi in Italy: mentions of this delicacy date back to the 15th century. Culatello is produced in the flatlands located south of Parma, ...