Tortellini, tagliatelle and Bolognese ragù, the traditional table of Emilia-Romagna
In Emilia-Romagna, the azdora, the hostess of the house, prepares the stuffed pasta, piadinas and meat dishes that bring people together at the table during the holidays.
The entire region boasts renowned dishes, and Bologna, one of the capitals of Italian gastronomy, offers some of the most famous. Tagliatelle with Bolognese ragù, baked lasagna, and tortellini in broth perfectly exemplify this tradition. Stuffed pasta, piadinas, and meat dishes have since spread throughout the country.
Many ingredients stand out for their excellence. From Parmigiano Reggiano, exported and imitated worldwide, to cured meats such as Coppa di Piacenza, Culatello, Parma ham DOP, Zampone di Modena, and Mortadella di Bologna, the region's larder is extensive and renowned.
The region's winemaking tradition complements these dishes perfectly. It produces wines that pair beautifully with the food, from Lambrusco to Trebbiano, not forgetting Sangiovese and all the selections from Colli Emiliani.
The two cuisines of the region, although geographically close, have fundamental differences. Emilian cuisine is very hearty, with rich and generous sauces and seasonings; Romagnola cuisine leans more towards seafood and spicy flavors.