Travel Journal

Emilia-Romagna, nestled in the northern part of Italy, is often referred to as the gastronomic soul of the country. Renowned for its rich culinary traditions, this region is the birthplace of some of Italy’s most beloved and enduring dishes. The cuisine here reflects a deep respect for quality ingredients, time-honored techniques, and a passion for flavor that permeates every meal, from the simplest street food to elaborate festive feasts.

Parmigiano Reggiano

One of the most iconic products to emerge from Emilia-Romagna is Parmigiano Reggiano, a symbol of the region’s commitment to excellence and tradition. Parmigiano Reggiano, often referred to as the “King of Cheeses”, is a hard, aged cheese made under strict regulations in specific provinces including Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. Aged for a minimum of 12 months, its nutty umami flavor and savory depth make it an essential ingredient in local cooking as well as a delicacy enjoyed on its own.

Prosciutto di Parma

Equally esteemed is Prosciutto di Parma, a dry-cured ham that requires nothing more than high-quality pork, sea salt, and time. Aged for at least 12 months and produced exclusively in the hills around Parma, its sweet, delicate flavor is best appreciated when sliced paper-thin and served simply with bread or melon. This product, protected under the EU’s Protected Designation of Origin status (PDO), not only highlights the region’s culinary prowess but also its dedication to preserving artisanal methods passed down through generations.

Emilia-Romagna Cuisine: The Art of Fresh Pasta

Emilia-Romagna is arguably the pasta capital of Italy. Nowhere else is the tradition of making fresh egg pasta more revered or more deeply woven into the fabric of daily life. The region boasts an astonishing variety of pastas, each with its own shape, filling, and sauce. Here are some of the most famous ones.

Tortellini

Perhaps the most celebrated is tortellini, small, ring-shaped pasta traditionally stuffed with a mixture of pork, prosciutto, mortadella, and Parmigiano Reggiano. According to local legend, the shape was inspired by the navel of Venus, the Roman goddess of love. Served in a rich capon broth, tortellini in brodo are a staple holiday food and a symbol of familial warmth.

Tagliatelle al Ragù

Equally popular are tagliatelle, long ribbons of pasta that are traditionally served with a classic ragù alla bolognese , a slow-cooked sauce, made with minced beef, pork, and aromatic vegetables, then gently clings to the fresh pasta in a comforting embrace of flavor.

Lasagna

Another dish that perfectly represents the richness of regional pasta is lasagna alla Bolognese . This classic recipe features delicate layers of fresh egg pasta, ragù, béchamel, and Parmigiano Reggiano, baked to perfection. The result is a harmonious balance of textures and flavors that exemplifies the culinary sophistication of Emilia-Romagna.

Balsamic Vinegar

Modena, another culinary jewel of Emilia-Romagna, is famous for its traditional balsamic vinegar. True balsamic vinegar from Modena is a carefully crafted elixir, made from cooked grape must and aged for a minimum of 12 years in a series of wooden barrels. The result is a dark, glossy liquid with a perfect balance of sweetness and acidity, and a complex bouquet of aromas.

More Treasures of the Table

While pasta and cured meats dominate much of the culinary conversation in Emilia-Romagna, the region also boasts a variety of lesser known but equally delicious specialties.

Gnocco Fritto

Gnocco fritto, a puffed, golden fried dough that hails from the provinces of Modena and Reggio Emilia. Traditionally served warm, it is paired with slices of Prosciutto di Parma or mortadella for a simple yet irresistible appetizer. Despite its simple ingredients, flour, water, lard, and a pinch of salt, it is a dish that captures the comfort and conviviality of Emilian cooking.

Erbazzone

Another regional favorite is erbazzone, a savory pie made from a thin pastry filled with a mixture of spinach or chard, Parmigiano Reggiano, garlic, and sometimes pancetta. Originating in Reggio Emilia, it reflects the cucina povera tradition, where simple, local ingredients are transformed into deeply satisfying dishes.

Emilia-Romagna Cuisine in Fiumicino Aeroporto

While travelling to Emilia-Romagna, don’t pass up the opportunity to enjoy some authentic Italian cuisine at Fiumicino Airport. Eataly , located on the outdoor terrace in the Food Court of Terminal 1, offers a wide selection of typical Italian dishes, including many specialties from Emilia-Romagna.

Luxury Shopping at Fiumicino Airport

If your journey to Emilia-Romagna takes you through Rome Fiumicino airport in area E, make your trip even more special by indulging in some luxury shopping. Thanks to the exclusive Shop&Fly service, you can buy everything you need online and collect it on the day of departure. And there’s more: customers can enjoy a 10% discount on online purchases, not combinable with other offers.

Whether you are dining in a rustic trattoria in the hills of Reggio Emilia or savoring a meal in a refined restaurant in Modena, the food of Emilia-Romagna invites you to experience a deeper connection to Italian culture. It is a region where eating is not merely sustenance but a ritual of pleasure and tradition.

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