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X X List of Italian Dishes by Region
Names of Famous Traditional Dishes of Emilia Romagna III
Originated from: Emilia Romagna, Italy
Occasion: Any time
Contributed by: A variety of sources, including Italian Wikipedia

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Ingredients

The following list includes names of famous traditional dishesEMILIANA (For a list of desserts from the Emilia Romagna region see Italy Revisited/List of Desserts by Region).

BREAD AND PIZZA DISHES
o Chizze con formaggio all Emiliana, cheese fritters using Parmesan
o Crescentine, a flat bread baked on titgelle from the Modena Appennine mountains (Tigelle: a traditional name of the stone dies which crescentine were baked between a small round (approx. 8 cm diameter, 1 cm or less thick)
o Piadina romagnola, toasted bread slices
o Sformato di formaggio, cheese fouffle mould with gruyere and parmesan cheese
o Squaqquerone - Sweet, runny, milky cheese from Romagna
o Tigelle - a small round flat bread from the Modena Appennine mountains
o Torta fritta, fried dough

CHEESE AND EGG DISHES
o Burlenghi, crepes flavored with rosemary
o Erbazzone, spinach and cheese filled pie from Reggio Emilia
o Parmigiano-Reggiano - prized ancient long-aged cheese from Reggio Emilia,Parma. Modena and Bologna
o Parmigiano-Reggiano used to fill tigelle, borlenghi and crescentine
o Salsa besciamella, bechamel sauce
o Squacquerone - Sweet, runny, milky cheese from Romagna

CORN AND RICE DISHES
o Risotto alla Bolognese, with meat sauce, ham and Parmesan cheese
o Risotto alla Parmigiana, rice with parmesan cheese

FISH AND SEAFOOD DISHES
o Anguilla di comacchio, braised eel
o Anguilla in gratella, broiled eel
o Anguilla marinata, marinated eel
o Baccala alla Bolognese, salt cod with parsley and cloves
o Brodetto di rimini, fish soup
o Lumache alla bobbiese, snails with tomato paste
o Pesce in Graticola alla Maniera dell Adriatico, grileld fish
o Salsa per il pesce, sauce for fish
o Seppie in umido con piselli, stewed cuttlefish or squid with peas
o Zuppa di anguille di comacchio, eel soup or stew

MEAT DISHES
o Agnello dorato in salsa d'uov, lamb in egg sauce
o Arista di Maiale al forno, pork loin braised in milk
o Arrosto farcitto, stuffed braised veal
o Bistecche di manzo con burr di Gorgonzola, steak with Gorgonzola cheese
o Bistecche di manzo con prosciutto e uova, steak with prosciutto and eggs
o Bomba di riso, pigeon and rice
o Cappello da prete - "tricorno" hat shaped bag of pork rind with stuffing similar to zampone's, to be boiled (from Parma, Reggio Emilia and Modena)
o Coniglio in umido alla reggiana, rabbit casserole
o Costolette di vitello alla Modese, veal cuts with Marsala sauce
o Cotechino in Fagotto, pork sausage with ham
o Cotolette di vitello alla Bolognese cn Tartufo, Veal with truffles
o Ciccioli - cold meat made with pig's feet and head from Modena
o Cotechino - stuffed pig's trotter, leaner from Modena
o Coppa - cured pork neck form Piacenza and Parma
o Costolette/Cotolette alla Bolognese, veal cutlets
o Cotechino - stuffed pig's trotter, leaner from Modena
o Crauti alla Modenese, sauerkraut with sausage
o Culatello - a cured ham made with the most tender of the pork rump.
o Fegatelli alla Petroniana, skewered liver
o Filetti di tacchino alla Bolognese, turkey breasts with truffles and cheese
o il grande fritto misto all'Emiliana, mixed fry with a variety of meats, vegetables, fruits or anything else
o Lombatine alla Parmigiana, veal cutlets
o Mortadella - cooked pork salame from Bologna, aromatic
o Noce di Vitello farcito, stuffed veal
o Pesto di Modena - cured pork back fat pounded with garlic, rosemary and Parmigiano-Reggiano used to fill borlenghi and baked crescentine
o Pollo alla Bolognese, chicken with prosciutto and toamtoes
o Pollo ripieno ai carciofi, chicken stuffed with artichokes
o Polpettone di pollo e vitello, chicken and veal roll
o Prosciutto cotto in gelatina, poroscitto in gelatine, flavored with sherry
o Prosciutto fresco di maiale salsato, prosciutto with anchovy sauce
o Quaglie in umido, quail with rice
o Rognone in umido, calf kidneys with garlic and parsley
o Ragu alla Bolognese, meat sauce
o Salame Felino - salami from Parma province
o Salamina da Sugo - soft salami from Ferrara, righted to season.
o Salami of San Secondo - salami from Parma made with pork shoulder.
o Scaloppe di vitello alla Bolognese, veal escalopes
o Scaloppine di vitello alla Bolognese, veal scaloppin with Marsala
o Spalla di San Secondo - gourmet salami from a small town near Parma; it is made with seasoned pork shoulder, stuffed in cow bladders and slowly boiled or steamed.
o Stracotto, braised beef
o Trippa dorata alla Bolognese, tripe
o Torresani - rosted pigeons popular in Emilia
o Zampone - stuffed pig's trotter, fatter from Modena

PASTA DISHES
o Cannelloni, Crespelle and Rosette, pasta filled with bechamel, cream, ham and others
o Cappellacci - large size filled egg pasta with chestnut puree and sweet Mostarda di Bologna, from Romagna.
o Cappellacci con la zucca, pasta with pumpkin
o Cappelletti - small egg pasta "hats" filled with ricotta, parsley, Parmigiano Reggiano and nutmeg, sometimes also chicken breast or pork and lemon zest, from Romagna
o Fettuccine con prosciutto e panna, fettuccine with prosciutto and cream
o Garganelli - typical Romagna quill-shaped egg pasta usually dressed with Guanciale (bacon), peas, Parmigiano Reggiano and a hint of cream
o Gnocchi alla bava, gnocchi served with fontina cheese
o Gnocchi alla parmigiana, dumplings with Parmesan
o Gnocco Fritto and Crescentine - fried pastry puffs from Emilia
o Gramigna con salsiccia, typical Bologna short curlt pasta with sausage ragu.
o Lasagne - green or yellow egg pasta layered with Bolognese Ragù (meat sauce) and bechamel
o Lasagne all Ferrarese, with beef and tomatoes
o Lasagna all ferrarese, lasagna Ferrara style
o Lasagne - green or yellow egg pasta layered with Bolognese Sauce and béchamel
o Lasagne Bolognesi, with bechamel sauce
o Lasagne verdi, green lasagne flavored with spinach
o Lasagne verdi al forno Bolognese, green lasagne served with Bolognese meat sauce, and cream sauce
o Maccheroni ai 4formaggi, macaroni with 4 cheeses
o Maccheroni alla Bolognese, with pancetta, veal and cream
o Malfattini, little pasta
o Paglia e fieno, pasta with mushrooms and sausage meat
o Passatelli - noodles made of breadcrumbs, Parmigiano Reggiano, cheese, lemon zest and nutmeg from Romagna
o Pasta gialla, egg pasta
o Pasta verde, green pasta
o Pasticcio di Maccheroni all 'uso di Romagna, baked macaroni
o Pasticcio di Tortellini alla Bolognese, a double crust pie stuffed with pasta
o Piadina Fritta Fried Romagna pastry rectangles
o Piadina Pancake shaped flat bread(from Romagna) which can be smaller and higher or larger and very thin
o Pisarei e Fasò - pasta peas with beans from Piacenza
o Ravioli alla panna gratinati, ravioli tossed with a cream sauce
o Sformato di tortellini, served with butter, Parmesan and tomato sauce
o Taglintelle ai quattro formaggi, pasta with four cheeses
o Tagliatelle al porosciutto, noodles with prosciuto
o Tagliatelle all' uovo - egg pasta noodles, very popular across Emilia-Romagna; they are made in slightly different thickness, width and length according to local practise (in Bologna the authentic size of Tagliatelle alla Bolognese is officially registered at the local Chamber of Commerce)
o Tagliatelle alla Romagnola, made with tomatoes
o Tagliatelle col prosciutto
o Timballo di lasgne alla Modenesa, timbale of lasgne
o Tortelli - stuffed pasta, made in all Emilia-Romagna, filled with Swiss Chard or Spinach,ricotta and Parmigiano Reggiano in Romagna or Ricotta, Parsley, Parmigiano Reggiano in Bologna ( where they are called Tortelloni) and Emilia, or with potatoes and pancetta in the Appennine mountains
o Tortellini alla Bolognese, small egg pasta navel shapes filled with pork, Parmigiano-Reggiano, Mortadella, Parma Ham and nutmeg from Bologna and Castelfranco Emilia
o Tortelli alla Lastra, Griddle baked pasta rectangles filed with potato and pumpkin puree and sausage or bacon bits
o Tortelli di erbette, spinach stuffed ravioli

SOUP DISHES
o Cappelletti in brodo, stuffed little hat pasta with broth
o Malfattini alla romagnola, pasta with eggs
o Minestra del Paradiso, Paradise soup
o Minestra di passatell, chicken consommé with passatelli
o Pastarasa, chicken broth with short pasta
o Tortellini in Brodo, consomme with tortellini

VEGETABLE AND SIDE DISHES
o Cavolfiore alla Romagnola, cauliflower with tomato paste and Parmesan
o Erbazzone, spinach and cheese filled pie form Reggio Emilia
o Lenticchie in umido, boiled lentils with onions and pancetta
o Fave stufate - beans with mortadella
o Finocchio alla parmigiana fennel with parmesan cheese
o Fritto alla Garisenda, fritters made with truffles
o Melanzane alla parmigiana, eggplants with ham
o Patate duchessa, potatoes with eggs
o Pisarei e Fas - peas and beans from Piacenza
o Porri con besciamella, leeks in bechamel sauce
o Rusticana alla Piacentina, peppers and tomatoes
o Spinaci di magro, lenten spinach
o Tortino di patate, potato pie
o Tortino di Zucchine, zucchini pie
o Verdure alla Parmigiana, vegetable dish
o Verdure stufate all aceto balsamico, cauliflower and artichoke stew




Directions












Notes

Image: Italian Wikipedia.

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