The cuisine of Emilia Romagna is what we often think of when we think about Italian food in America. Among its delicacies are layered pastas like cannelloni and lasagna, risottos and the incomparable Bolognese sauce. Prosciutto and Parmesan cheese originate in the region and are featured in many of their dishes. Proteins like pork and chicken are more common than beef, and tomato and cream sauces reign supreme.
Other than lasagna bolognese, I chose the dishes I made based on what sounded good.
- Fettucine con Prosciutto di Parma e Panna
Fettuccine with prosciutto and cream
- Tagliatelle all'Arancia e Prosciutto
Tagliatelle with Prosciutto and Orange
- Lasagna Bolognese
The queen of Emilian cuisine
- Braciole di Maiale alla Salvia
Pork Chops with Sage
- Cavolfiore All'uso Di Romagna
Romagna Style Cauliflower
- Fritelle di Melle
Formerly cooked Emilian recipe: