A FOOD TRADITION
Emilian Cuisine
Emilian cooking is a rich northern Italian tradition built around fresh egg pasta, filled pastas, cured pork, aged cheese, and elaborate baked dishes.
Dishes linked to this cuisine
13–24 of 34
Gnocco Fritto
Pillowy pieces of leavened wheat dough are deep-fried and traditionally served warm alongside cured meats and cheese.
Gramigna con la Salsiccia
A characteristic Emilian pasta dish combining curled gramigna pasta with pork sausage in a savory tomato-based sauce.
Lasagne alla Bolognese
Lasagne alla Bolognese layers egg pasta with Bolognese ragù, béchamel, and cheese before baking until hot and browned.
Maltagliati con i Fagioli
An Emilian soup of irregular fresh pasta simmered with beans and a vegetable soffritto until the broth is hearty and thickened.
Musetto con la Polenta
A traditional Italian preparation of cooked pork snout sausage served with soft cornmeal polenta.
Pampepato di Ferrara
Pampepato di Ferrara is a dense baked Ferrara cake combining wheat flour, honey, sugar, nuts, candied fruit, cocoa, chocolate, and warming spices.
Passatelli in Brodo
Soft strands made from breadcrumbs, egg, and grated cheese that are cooked and served in hot broth.
Polpette di Mortadella
Bolognese meatballs made from mortadella and minced beef bound with egg, cheese, milk, and breadcrumbs, then cooked until browned.
Ragù Bolognese
A slow-cooked Bolognese meat sauce built from beef and pork, aromatic vegetables, tomato, and a small amount of milk.
Ragù di Salsiccia
A rich Italian sausage ragù made by slowly simmering pork sausage with aromatic vegetables and tomato until thick and savory.
Raviole Bolognesi
Baked Bolognese sweet pastries consist of folded shortcrust-style dough enclosing a fruit preserve filling.
Riso alla Zafferano di Reggio Emilia
A saffron rice dish from Reggio Emilia prepared by cooking short-grain rice with broth, onion, butter, and a grated cheese finish.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.