Top 100 Emilian Foods

Carefully crafted with the same diligent care since the Roman times, Prosciutto di Parma is a true masterwork of time and tradition, and a gold standard of Italian prosciutto. The pigs of the Large White, Landrace and Duroc breed used in the production of this ham must also meet high quality standards, be bred in one of 10 northern and central Italian regions and fed a diet of grains, cereals and whey of Parmigiano Reggiano cheese, which contributes to the complex taste of the meat. Apart from the characteristic microclimate of the Parma region, which is ideal for the drying of prosciutto, a vital part of the curing process is salting. The expert Maestro Salatore (salt master) measures the minimum amount of sea salt required to preserve the meat. This respects the tradition of 'Cultura del Dolce' (the Culture of the Sweet), with the signature taste of Prosciutto perfectly balancing between salty and sweet. Parma ham spends three months hanging during the riposo or resting phase. To stop it from drying too quickly, around 7 months after the salting process the ham is smeared with sugna, a mixture of rice flour, salt, and pork fat. By strict regulations, Prosciutto di Parma must be matured for at least one year before it is given the Ducal Crown firebrand, and some are even cured for up to 3 years. The meat gradually becomes darker and harder, attaining its unique full-bodied flavor. For maximum enjoyment, Parma ham is sliced thin and served as an appetizer with focaccia or a warm piadina, some cheese and porcini mushrooms preserved in oil or wrapped around grissini and paired with a local sparkling wine like Lambrusco or Malvasia.Expand

Tagliatelle al ragù alla Bolognese is a traditional dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragù itself. Experts nowadays tend to consider the recipe for ragù alla Bolognese registered by the Italian Academy of Cuisine in October 1982 the most authentic version. However, chances are that every restaurant and trattoria in Emilia Romagna dishes out its own version of tagliatelle al ragù, and each version is surely worth trying.Expand

Lasagne alla parmigiana is a traditional lasagna dish originating from Emilia-Romagna. The dish is essentially a blend of two Italian classics – lasagne pasta and eggplant parmigiana. Although there are many recipes, it's usually made with a combination of lasagne sheets, eggplants, tomatoes, garlic, mozzarella, olive oil, basil, grated cheese, salt, and black pepper. The eggplants are sliced, salted, drained, and fried in oil until golden. The tomato sauce is made with tomatoes, olive oil, and garlic. It's spread on the bottom of an ovenproof dish and topped with cooked lasagna sheets, tomato sauce, eggplant slices, mozzarella, grated cheese, and basil. The process of layering is repeated, and the last layer should consist of tomato sauce and grated cheese. The dish is baked in the oven until golden and bubbling, and lasagne alla parmigiana are then ready to be enjoyed. It's recommended to pair the dish with crisp and fruity white wines such as Greco di Tufo.Expand

Even though today this griddled Italian flatbread is typically enjoyed as a sandwich (one of the most popular fillings includes prosciutto, creamy soft cheeses like squacquerone, tomatoes, and a handful of peppery wild arugula), Piada or piadina Romagnola was once merely a staple of the poor, often made with maize flour and called la pjida ad furmantoun in Romagnolan dialect. In his poem entitled La Piada, which is sort of an ode to the beloved Romagnolan piadina, a 19th century Italian poet Giovanni Pascoli calls it "the bread of poverty, humanity, and freedom", describing it as "smooth as a leaf and as big as the moon." Since then, the humble, rustic piadina has come a long way and even today takes a special place in the regional cuisine, having been awarded the Protected Geographical Indication status. Le piadine, in plural, can take virtually any ingredients as their filling, and they can be easily found freshly prepared at numerous street kiosks called piadinerie, as it is best to eat a piadina only minutes after it comes off the cast-iron griddle while it's still pliable and warm - the perfect frame for the almost-melting soft cheese and delectable, thinly sliced charcuterie.Expand

Known as crème de la crème of Italian hams, with a tradition dating back to the 14th century, Culatello di Zibello is one of the most prized products of Parma nowadays made only with pigs raised in the regions of Emilia-Romagna and Lombardia. Culatello is tender, rich in flavor and has a refined, winey taste. It is one of the leaner forms of cured pork, cut from the best part of the whole fresh ham, and cured with a mixture of salt, pepper, garlic and dry white wine. Since it is stuffed in a natural casing, most often a pig's bladder, and tied with twine, Culatello is sometimes classified as a type of salami. However, this doesn't do it justice because as outstanding as most prosciutto hams can be, real Culatello di Zibello tastes even better and can cost up to three times as much! These delicious hams must age for at least 11 months, but they are best enjoyed between 14 and 18 months. To bring out the best of its flavor, Culatello needs to be soaked in dry white wine for a couple of days, after which the skin is removed and fat trimmed off. Once it has been sliced, the best way to conserve it is to coat it with olive oil or butter, wrap it in a linen towel and store it in a cold place.Expand

This savory pie has its origins in the Reggio Emilia province, where it was invented as a humble, rustic dish, utilizing ingredients that were in abundance. It is consists of a filling, traditionally prepared with various greens such as spinach, chard, leeks, or different herbs, which is enclosed between two layers of lard-based dough. Parmigiano Reggiano and garlic often complement the greens, and before baking, the pie is traditionally smeared with lard. Erbazzone is enjoyed as a light snack or an appetizer and is best paired with Lambrusco wine, another Reggio Emilia favorite.Expand

Depending on the exact area of production and its features, this deli meat is often given other names such as Capocollo, Lonza or Lonzino. Many historical sources indicate that Coppa di Parma has been in production since the late 1600s, when it was called Bondiola, after the pork bowels (Ita. bondeana) in which the meat was wrapped. Today, Coppa di Parma is made from the precisely trimmed muscular portion of the pig's neck, also stuffed into natural casings, and produced within the regions of Emilia-Romagna, Piedmont and Lombardy. Apart from the high quality of lean meat, what makes Coppa and other typical Po Valley products so special is in fact the humid microclimate of the region. During cold winters and warm summers, cold cuts of Parma can age slowly, attaining its delicate aromas and a sweet taste. Coppa di Parma is excellent as an appetizer served with focaccia or sourdough bread and accompanied with a glass of wine.Expand

Gnocco fritto is a traditional pastry consisting of flour, lard, salt, and a leavening agent. The dough is traditionally shaped into little rectangles by flattening it with the palm of one's hand. Often times, people make small holes in the middle of the dough with their fingers, and fry the dough on lard in a pan. Gnocco fritto is traditionally served warm and paired with cheese or cured, sliced meats. In the past, it was very popular with farmers who consumed it during the days of hard labor in the fields.Expand

This cured pork sausage originates from Felino, a small town located in the province of Parma, where herds of pigs are raised and pastured in the wild, verdant ranges of the densely forested Baganza valley. Salame Felino has been produced for centuries, using only the best pork meat: carefully selected cuts from pig's shoulder, belly, and ham. The meat is coarsely ground and seasoned with salt and pepper, after which white wine and whole peppercorns are added to the mixture. Finally, the meat is stuffed into natural casings and Felino sausages are left to slowly mature in the favorable microclimate of the Parma area, acquiring their sweet flavor and a distinctively delicate aroma. As an essential part of just about any Italian cheese and cold cuts platter, salame Felino is sliced at an angle and typically served with torta fritta, a type of fried sourdough.Expand

According to earliest historical evidence, the origins of Modena ham date back to the time of Celts and later the Romans whose legions used to stock up on salted pork meat before setting off on military expeditions. Traditionally, this ham is produced on the hills and plains along the Panaro river, up to an altitude of 900 metres, namely in the provinces of Modena, Bologna and Reggio Emilia. Only the Large White, Landrance and Duroc pig breeds are used for Modena ham, and all involved production techniques are extremely detailed with precise regulations on slaughter, tracking marks, trimming, salting and greasing. The curing period lasts for a minimum of 14 months. Prosciutto di Modena is famous for its intense aroma and a delicate, less salty taste.Expand

Gardini Cioccolato is a renowned Italian chocolate company based in the city of Forlì, in the Emilia-Romagna region, founded in 1987 by brothers Fabio and Manuele Gardini. The brand was born from a family pastry tradition dating back to the 1950s, and with the shift into the world of chocolate, Gardini has become a symbol of top-quality artisanal production in Italy. Their chocolates are crafted entirely by hand, without automated processes, with great respect for raw ingredients and traditional methods. Their product range includes dark and milk chocolate bars, layered cremino bars, pralines, filled chocolates, as well as spreads and chocolate creams made with pistachios, cherries, hazelnuts, and other authentic ingredients. In addition to production, Gardini also offers guided tours, tastings, and workshops at their workshop, where visitors can discover the craft and philosophy behind the brand firsthand. The blend of tradition, local identity, and creativity makes Gardini Cioccolato one of the most respected names in the world of Italian chocolate.Expand

Villa & Stacchezzini is an elegant destination located in the beautiful surroundings of Faenza, Italy. Renowned for its premium pastries and chocolate, this villa combines tradition and innovation in culinary arts. Visitors can enjoy delicious tastings in a relaxing atmosphere, perfect for dessert lovers and gastronomic enthusiasts. With a focus on quality and attention to detail, Villa & Stacchezzini offers an unforgettable experience for those seeking authentic Italian sweets.Expand

Caseificio di Gavasseto e Roncadella is an Italian cheese producer located in the Gavasseto area. The company specializes in making Parmigiano Reggiano, a type of cheese that adheres to strict production regulations tied to its geographical origin. Their products are aged for various periods to develop distinct flavors and textures that cater to different taste preferences and culinary uses.Expand

Grana d’Oro is a family-run dairy from Cavriago, in the heart of Emilia-Romagna, dedicated for generations to producing Parmigiano Reggiano from the milk of the rare and native Rossa Reggiana cows. At a time when many abandoned this breed for higher-yielding alternatives, the Catellani family remained committed to its preservation, recognizing its unique value and the exceptional quality of its milk. Their Parmigiano Reggiano carries the soul of the land – a rich, layered flavor and aroma born from cows grazing on the polyculture meadows typical of the Val d’Enza valley. Each wheel of cheese is a blend of nature, tradition, and devoted craftsmanship, proving that true quality comes from patience and respect for both the land and the animals. Grana d’Oro is not just a cheese producer, but a guardian of Emilia-Romagna’s cultural and gastronomic heritage.Expand

Salumi Antica Corte Pallavicina is a renowned Italian producer of salami, with a deep tradition that dates back over 150 years. The production of salami is based on the use of traditional methods from the Bassa Parmense region – an area known for its rich culinary heritage. The production of salami began with the Spigaroli family in the 19th century, who started making meat products in the Parma region. Antica Corte Pallavicina is part of this rich tradition, and its name comes from an old estate that has been in the Spigaroli family since 1937. The Spigaroli family has dedicated itself to preserving traditional methods used to produce Culatello, one of the most prestigious salamis in Italy, along with other products like Fiocchi and Coppe. These salamis are recognized for their distinctive flavor, achieved through the use of special pigs such as Cinta Senese and Nero di Parma.Expand

Majani, established in 1796 in Bologna, Italy, is recognized as one of the oldest chocolate manufacturers in the country. The company gained fame for creating the FIAT Cremino in 1911, a four-layer chocolate made for the launch of the FIAT Tipo 4 car. Majani operates with a dedication to traditional crafting techniques, and continues to produce a range of chocolate products, including its signature Cremino.Expand

DiBaldo Spirits is an Italian company founded by master perfumer and alchemist Baldo Baldinini, who was appointed Master of Arts and Crafts in October 2020. The company specializes in creating unique "Essenze," which are spirits and soft drinks designed to provide an unparalleled tasting experience by blending the art of perfumery with traditional distillation techniques. The production process at DiBaldo emphasizes the use of meticulously selected raw materials, including precious herbs and essences typically reserved for perfumery. This approach results in products with aromatic depth, featuring top, heart, and base notes that unfold during the tasting experience, much like a fine fragrance. The company's dedication to excellence is evident in its commitment to producing high-quality products without the use of chemical additives, colorants, or preservatives. DiBaldo also offers private label services, collaborating with other brands to create bespoke spirits that reflect their unique identities. Expand

Salumificio Palmieri is a renowned Italian producer of cured meat specialties, driven by a long-standing tradition and a passion for exceptional quality. Located in the heart of Emilia-Romagna, a region famous for its rich culinary heritage, the company stands out for its carefully selected ingredients and traditional production methods that ensure authentic flavor and outstanding texture in every product. Best known for its mortadella, it represents a perfect blend of craftsmanship, innovation, and respect for tradition. Each product is the result of strictly controlled processes, from meat selection to precise processing and maturation, achieving a unique aroma and superior quality. With years of experience and continuous development, Salumificio Palmieri has become synonymous with excellence in the production of cured meat delicacies, combining tradition and modern techniques to offer lovers of authentic Italian gastronomy products of exceptional taste and unmatched freshness. Expand

Nuova Castelli, based in Reggio Emilia, Italy, specializes in the production and distribution of Italian cheeses, including PDO (Protected Designation of Origin) products such as Parmigiano Reggiano and Gorgonzola. The company was established in 1892 and has expanded its operations internationally, exporting Italian cheeses to various markets around the world. Nuova Castelli supports traditional cheese-making techniques while also implementing modern technologies to ensure quality and sustainability.Expand

Granarolo is an Italian dairy company that produces a variety of cheeses along with other dairy and food products. It is based in Bologna, not Parma. The company was established in 1957 and has grown to become one of the largest dairy groups in Italy, operating multiple production facilities across the country. Granarolo is also known for its commitment to sustainability and reducing its environmental impact.Expand