Food World
Discover 1708 iconic traditional dishes from 145 countries — what they are, what's in them, and where to taste the real thing.
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Dishes from Emilia-Romagna
8 total
Parmigiano Reggiano
The "King of Cheeses" — aged, crystalline and endlessly savoury.
Lasagne alla Bolognese
Layered sheets of pasta, slow ragù and béchamel baked until bubbling.
Tortellini
Tiny stuffed pasta rings served in capon broth.
Stecchi
Italian fruit skewers dipped in hot chocolate — strawberries, melon, pineapple, and banana on bamboo sticks, served at Italian festivals and as a quick home dessert.
Lumache
A short, ridged Italian pasta shaped like a small snail shell, tossed in Tuscan ragù, walnut sauces, ricotta and spinach, or simple garlic and oil so the sauce catches in the spiral.
Sugo di Funghi
A rich northern and central Italian mushroom sauce slow-cooked with soffritto, garlic, white wine, tomato and mixed porcini, champignon and dried porcini for pasta, polenta, risotto and bruschetta.
Panini
Italian pressed sandwich of ciabatta or filone filled with cured meats, mozzarella and pesto, warmed on a ridged grill until the crust crisps.
Pisarei
Pisarei are tiny hand-rolled breadcrumb pasta from Piacenza, Emilia-Romagna. Served in a rich bean and pancetta broth (pisarei e fasö).