Cuisine of Emilia-Romagna

thumb| Lasagna, also known by the plural form lasagne, is a type of pasta made in wide, flat sheets. It originates in Italian cuisine, where it is served in a number of ways, including in broth (), but is best known for its use in a baked dish made by stacking layers of pasta, alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices. Typically, cooked pasta is assembled with the other ingredients, topped with grated cheese, and then baked in an oven (): regional v

Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others.

sauce

Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and served in capon broth ().

thumb| PGI from Italy Mortadella () is a large made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with peppercorns, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked.

Tagliatelle (; from the Italian word , meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.

type of italian thin flatbread

thumb|A glass of Lambrusco (Grasparossa version) Lambrusco (, ) is the name of both an Italian red wine grape and a wine made principally from the grape. The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy―principally around the central provinces of Modena, Parma, Reggio-Emilia, and Mantua. The grape has a long winemaking history, with archaeological evidence indicating that the Etruscans cultivated the vine. In Roman times Lambrusco was highly valued for its productivity and high yields, with Cato the Elder stating that produce of two-thirds of an acre coul

Tortelloni is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling. It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg, and nutmeg.

'''''' (; ) are an elongated form of , or hand-rolled pasta. The name is also used for a baked cheese and vegetable dumpling, prepared in some regions of Italy.

thumb|upright|Nocino Nocino is a dark brown liqueur from the Emilia-Romagna region of Italy. It is made from unripe green walnuts. The walnuts and the liquor are handled using ceramic or wooden tools (to avoid oxidation) and placed in an alcoholic base. After steeping in spirit, the walnuts are removed and the alcohol is mixed with simple syrup. Nocino has an aromatic but bittersweet flavor. It may be homemade; villages and even individual families often have their own (oftentimes secret) recipes, including different additions like cinnamon, juniper berries, lemon or orange zest, vanilla pods,

Passatelli are a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and in some regions lemon, and nutmeg; it is typically cooked in chicken broth. Typically, it is found mainly in Romagna, Pesaro and Urbino province (northern Marche), Ancona province (central Marche) and other regions of Italy, such as Umbria.

type of pasta

Garganelli (; ) are a type of egg-based pasta from the Emilia-Romagna region of Italy. They are formed by rolling a flat, square noodle into a cylindrical shape over a ridged wooden board, giving the pasta ridges. Garganelli resemble ribbed quills with points at both ends.

thumb|250px|Tortelli di zucca al burro e salvia (pumpkin-filled tortelli with butter and sage) Tortelli () is a type of stuffed pasta made in the Emilia-Romagna, Lombardy, and Tuscany regions of Italy. It can be found in several shapes, including square (similar to ravioli), semi-circular (similar to agnolini) or twisted into a rounded, hat-like form (similar to cappelletti).

Panpepato or pampepato () is a round, sweet cake typical of the province of Ferrara, Siena, the south Umbria and north of Lazio. It is a type of panforte. Dating to the medieval era, it is often consumed on special occasions.

bread from the Emilia region of Italy, also called a crescentina

sourdough bread

Italian cheese

thumb|A plate of necci from Tuscany, Italy Neccio (: necci), also called niccio, ciaccio or cian, is a galette based on chestnut flour, typical of some mountain zones of Tuscany and Emilia, in Italy, and of the island of Corsica, in France.

type of prosciutto

variety of balsamic vinegar

type of Italian bread

Squacquerone is an Italian cheese soft and crumbly type, originally from Romagna.

Borlengo (: borlenghi), also called burlengo or zampanelle, is an Italian thin flatbread. Originally a type of food eaten by the poor and made only with flour and water, it now also usually includes salt and optionally eggs, and is often made outside in a frying pan the size of a cart's wheel. These are then rubbed with a mixture that can contain rosemary, garlic, salt pork, olive oil, or what is called cunza, sauteed minced pancetta and sausage, folded into quarters and sprinkled with Parmesan.

A variety of Italian salame

typical condiment used in Italy

variety of Italian salume