Emilia Romagna Recipes (18)
Browse our choice of traditional Italian recipes collection from the Italian region of Emilia Romagna. Start with our suggestions below.
This recipe is known as the 'Holy' recipe. You cannot get a more authentic filling for your tortellini pasta than this. So authentic is it, that it was registered at the Chamber of Commerce, Industry, Handicraft and Agriculture in Bologna by the 'Dotta Confraternita del Tortellino' and the local commitee of the 'Italian Cookery Academy' on December 7th 1974.
100g pork loin, 100g lean Parma ham, 100g real Bologna sausage (mortadella), 150g parmigiano reggiano cheese, 1 hen egg, a bit of nutmeg.
Spaghetti bolognese, spag bol, spaghetti with meatballs, whatever you want to call it and however you make it, the sauce should be as delicious as this. This is the official recipe deposited at the Bologna Chamber of Commerce and if you would like to see how it is made then view the video below.
300 gr. of minced loin of pork, 300gr. di minced beef, 100 gr. minced bacon, 100 gr. minced ham, 1 onion, 1 carrot, 1 celery, glass of red wine, tomato sauce, vegetable, salt
This is the traditional broth you should be making when preparing a dish of classic tortellini or cappelletti from Bologna. How authentic is it? Well, it is certified by the Chamber of Commerce in Bologna and printed in a document called 'La Mercanzia'.
5kg topside of beef, 2kg veal, 4 carrots, 4 celery stalks, 2 cloves, half onion, 1 chicken
My daughter needs to prepare an authentic San Marino dessert. We have researched and come up with two desserts we'd like to try and make, but unfortunately I have not been able to locate a recipe on line. The two desserts are Bustrengo and Cacciatello (San Marino cake). Any suggestions?
100 gr. fine polenta (cornmeal), 200 gr. plain flour, 100 gr. fresh breadcrumbs, 200 gr. sugar or honey, 3 eggs, half a litre of milk, 100 raisins, 100 gr. diced dried figs, grated zest of 1 lemon, grated zest of 1 orange, 500g peeled, cored and diced firm apples, 60 mls of olive oil, 1 teaspoon of salt.
I am searching for an Italian bread recipe called Cicoli, which is made with the addition of pork lard. Thank you, Dean. We couldn't find a recipe for the bread as a whole, but have a reference for the ciccioli. We guess the salumi is simply added prior to baking.
Reading "the broker" by john grisham; he gave an explanation of the difference between tortellini and tortelloni in northern italy. I am trying to verify that difference and obtain a recipe for the latter. I had dinner at a very fine restaurant, The Cocchi, in Parma and the "tortollino" was similar to ravioli with a butter sauce; it was superb. please help me out ...
Not to be confused with tortellini, tortelloni is basically very large ravioli. There are many types not only square, but triangles and semicircles etc. The filling changes around the regions (asparagus, spinach, mint), but that of Bologna must contain parsley.
For the pasta: 600g flour, 6 eggs, 600g fresh ricotta, 250g parmigiano reggiano cheese, 1 egg, parsley.
For the filling: 2 tins tomatoes, butter, chopped celery & carrot & onion, salt & pepper, 1 small spoon sugar, sage
Unfortunately for him, but fortunately for our Christmas tables, a 'cappone' is a castrated chicken reared for four months on a diet of cereal and subsequently milk for a further 30 days. The technique renders the meat of the bird tender, abundant and less fatty.
Salve, i Cappelletti sono una pasta ripiena tipica di Reggio Emilia e provincia e la ricetta è questa.
Cappelletti or 'caplèt' in local dialect are typical of the province of Reggio Emilia. This is the definitive recipe for this type of ravioli pasta sent to us by the Redazione IAT-RE.
Cappelletti are small pasta squares filled with pork and ricotta cheese, particularly popular as part of Christmas Day lunch in regions such as Friuli, Emilia Romagna, Umbria and Le Marche. They are typically consumed in a brodo or broth.
500gr flour, 7 eggs, ½ turkey breast, 100gr pork tenderloin, 100gr ricotta cheese, 100gr stracchino cheese, 1 slice mortadella, 50gr. parmesan cheese, 30gr. butter, sage, rosemary, lemon, salt, pepper, nutmeg
This delicious Italian risotto recipe with vegetables is a serving suggestion taken from a box of organic superfino carnaroli rice picked up in Rome, although the producers are based in Modena with the rice cultivated in the province of Vercelli.