Emilia-Romagne cuisine
Characteristic parts
Ambra di Talamello
Italian cheese
Anolini
Balsamic vinegar of Modena
variety of balsamic vinegar
Borlengo
Italian flatbread, local to Emilia-Romagna
Cappelletti
type of pasta
Cappello del prete
Certosino
Bolognese Christmas cake
Coppia ferrarese
sourdough bread
Culatello di Zibello
Salumi variety from Parma
Formaggio di Fossa
Italian cheese
Garganelli
tube-shaped sort of macaroni
Gnocco fritto
bread from the Emilia region of Italy, also called a crescentina
Lambrusco
varietal
Lasagna
layered pasta dish
Lasagna Pasticciate
Mortadella
large Italian sausage
Neccio
Chestnut galette from Tuscany, Emilia and Corscia
Nocello
Italian liqueur
Nocino
liqueur
Panone
Panpepato
Italian fruit and nut cake
Parmesan
Italian cheese
Passatelli
typical pasta from Romagna
Pesto Modenese
Italian lard spread, also called cunza
Piadina
food
Ragù Bolognese
sauce
Saba (condiment)
Concentrated grape must
Salama da sugo
Salami made of pork in Ferrara
Salame Felino
A variety of Italian salame
Squacquerone di Romagna
Italian cheese
Strozzapreti
type of pasta
Tagliatelle
type of pasta
Tortelli
Italian stuffed pasta
Tortellini
type of pasta
Tosone
Zuppa alla modenese
Italian soup with spinach, nutmeg, butter, Parmesan, and croutons
Has characteristic parts:
Ambra di Talamello
Anolini
Balsamic vinegar of Modena
Borlengo
Cappellettiit
Cappello del prete
Certosinoit
Coppia ferrareseit
Culatello di Zibelloit
Formaggio di Fossa
Garganelli
Gnocco frittoit
Lambrusco
Lasagnait
Lasagna Pasticciateit
Mortadella
Neccioit
Nocello
Nocino
Panone
Panpepatoit
Parmesan
Passatelliit
Pesto Modeneseit
Piadinait
Ragù Bolognese
Saba (condiment)it
Salama da sugoit
Salame Felino
Squacquerone di Romagnait
Strozzapretiit
Tagliatelleit
Tortelliit
Tortelliniit
Tosone
Zuppa alla modeneseit
Categories:
Italian cuisine
Also known as:
English:
Cuisine of Emilia-Romagna
Dupes
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