Top 28 Traditional Foods
in the Province of Reggio Emilia

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

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

Latteria San Giovanni di Querciola is a mountain dairy cooperative located in the village of San Giovanni di Querciola, in the municipality of Viano, Reggio Emilia province, specializing in the traditional production of Parmigiano Reggiano DOP. Founded in 1954, the dairy sources milk exclusively from local farmers whose cows graze on the Apennine pastures above 600 meters of altitude, resulting in a cheese with distinctive aromas, marked minerality, and clean, herbaceous–floral notes.

Milk is processed immediately after milking, without long transport, following classic methods that include natural whey cultures and copper vats. Their range focuses on Parmigiano Reggiano aged from 18 to over 29 months, including occasional award-winning batches.

In addition to Parmigiano Reggiano, the dairy produces butter, Parmigiano cream, and smaller semi-hard cheeses such as “La Cortigiana”. Maturation takes place in their own aging rooms under strict control, ensuring consistent quality and an authentic expression of the mountain terroir characteristic of the Reggio Emilia area.Expand

Latteria sociale del Cigarello specializes in the production of Parmigiano Reggiano cheese. Their production area is located in Italy.

The company utilizes traditional methods to produce cheese that is aged for a minimum duration to develop its characteristic flavors. Its cheeses are typically made from high-quality cow's milk.

The company adheres to the strict standards of the Parmigiano Reggiano Consorzio, ensuring authenticity and quality.Expand

Nazionale Parmigiano Reggiano Caseificio Agricolo del Milanello, located in Campegine, is involved in the production of Parmigiano Reggiano cheese. This dairy farm adheres to traditional cheese-making techniques specific to the Parmigiano Reggiano designation, which requires production in designated areas of Italy and using natural ingredients.

The cheese is aged for a minimum of 12 months.Expand

Nazionale Parmigiano Reggiano Latteria Tabiano is a cheese producer located in Tabiano, Italy, specializing in the production of Parmigiano Reggiano. This cooperative comprises local dairy farmers who follow traditional methods to produce their cheese, ensuring adherence to strict Protected Designation of Origin (PDO) regulations.

The cheese ages for a minimum of 12 months, developing its distinct flavor and texture.Expand

Nazionale Parmigiano Reggiano 993 Caseificio Cavola is a cheese producer located in Italy, specifically in the town of Cavola, Reggio Emilia. This cooperative consists of a group of small dairies dedicated to producing Parmigiano Reggiano cheese according to traditional methods that date back to the 12th century.

The dairy uses milk from local cows fed primarily on grass and hay from the surrounding areas, ensuring a distinct regional flavor profile in their cheese.Expand

Nazionale Parmigiano Reggiano Fattoria Fiori is a cheese producer based in Italy, specializing in the production of Parmigiano Reggiano. The company adheres to the strict production standards required for this cheese, which includes specific geographic and ingredient regulations.Expand

Nazionale Parmigiano Reggiano Latteria Molinazza, based in Italy, specializes in producing Parmigiano Reggiano cheese, adhering to strict Protected Designation of Origin (PDO) guidelines to ensure authenticity and quality. This producer utilizes traditional methods passed down through generations to create cheese from locally sourced milk.

Their Parmigiano Reggiano is aged for a minimum of 12 months, which enhances its flavor and texture, making it a staple in various culinary preparations.Expand

Considered to be among the world's top quality cheeses, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. It has a hard, gritty texture and its flavors range from nutty to robust and slightly piquant, depending on how long the cheese had matured. The origins of Parmigiano Reggiano date back to the Middle Ages, when the Benedictine and Cistercian monks reclaimed the Po Valley wetlands and started producing this much-prized cheese. Since it originated and was mainly produced in the two city-states Parma and Reggio Emilia, the cheese was named Parmigiano Reggiano, meaning "a cheese from Parma and Reggio Emilia." The cheese got its name in the 19th century, and the word order is speculated to be purely due to alphabetical order. Today, the cheese goes by the unofficial Parmigiano, which is because Parma started promoting this cheese as coming from Parma when it became the capital of the Duchy of Parma and Piacenza in the 16th century. Today, it is produced in the provinces of Parma, Reggio Emilia, Modena and Bologna in Emilia-Romagna, as well as in the Lombardian province of Mantua. Parmigiano is available in following varieties: Mezzano (2nd selection, aged for 12-15 months), Parmigiano Reggiano (aged for 12-24 months or longer) and Parmigiano Reggiano Extra, which needs to pass an additional quality assessment test after 18 months of aging. This particularly versatile cheese is one of the essential ingredients used in a number of classic Italian dishes; it is ideal for grating over pasta, minestrone and consommé, but it can also be enjoyed as a table cheese, typically served with crudités, salads and fresh fruit or nuts.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

The combination of cappelletti pasta and a flavorful chicken broth is a traditional dish that is popular throughout northern and central Italy, but it is believed that both the dish and the stuffed cappelletti pasta originated in the Emilia-Romagna region. Though the fillings in the pasta may vary and commonly include beef, chicken, cheese, and nutmeg, they are always cooked and served accompanied by a generously seasoned, warm chicken broth. From a festive dish that was traditionally eaten on Christmas, cappelletti in brodo is nowadays enjoyed on various occasions.Expand

Chizze Reggiane is a traditional snack originating from Reggio Emilia. It’s made with a combination of flour, butter, baking powder or yeast, salt, olive oil, peanut oil, and Parmigiano-Reggiano shavings. The flour is mixed with the butter, salt, yeast or baking powder, and olive oil. The dough is shaped into a ball and left to rest, and it’s then rolled out and cut into rectangles. Shavings of Parmigiano-Reggiano are placed on half of the rectangles, which are then folded in half, sealed, and fried in melted lard or sunflower oil. The chizze are drained, sprinkled with salt, and served immediately while still warm.Expand

Cacio faenum is an Italian cheese hailing from Castellina. It's produced by L'Antica Cascina. The cheese is made from raw sheep's milk and it's aged in a wooden barrel. When young, it's wrapped in hay, which imparts an aroma reminiscent of wild flowers and grass of the alpine meadows. The texture is dense, while the flavors are nutty and sweet when young. The cheese ages from 2 to 4 months. It's recommended to grate it over pasta or serve it with pears and green figs. Pair it with Ribolla or Pinot Grigio.Expand

Finocchio alla parmigiana is a traditional dish originating from Emilia. It's made with a simple combination of fennel, salt, pepper, butter, and grated Parmigiano-Reggiano cheese. In order to prepare it, the fennel is cut into slices, blanched, and drained. The slices are then placed into a buttered baking dish, seasoned with salt and pepper, drizzled over with butter and topped with grated cheese. The dish is baked in the oven until golden brown and bubbly. It's recommended to serve finocchio alla parmigiana immediately as an accompaniment to broiled or roasted meat dishes.Expand

Arrosto di vitello farcito reggiano is a traditional dish from the Italian region of Emilia-Romagna, made with veal that is filled with a rich mixture of spinach, frittata, and mortadella. The veal is stuffed, rolled, baked in the oven, then sliced and served topped with the juices released during baking. Mashed potatoes are a common accompaniment to this rich dish, while sauteed greens make a better option for those wanting a lighter version without compromising on deliciousness.Expand