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
25–34 of 34
Sabadoni
Sabadoni are traditional Emilian sweet pastries made from an egg-enriched wheat dough, filled with chestnut and fruit mostarda, then fried or baked and finished with grape-must syrup.
Tagliatelle al Ragù Bolognese
Fresh egg tagliatelle is served with a slow-cooked Bolognese ragù of beef and pork, aromatic vegetables, tomato, and often milk.
Tigelle
Small round Emilian yeast breads made from wheat dough and cooked on a griddle or in a traditional tigelliera.
Torta Barozzi
A dense chocolate cake associated with Vignola, made with ground peanuts, chocolate, eggs, butter, sugar, coffee, and sometimes rum.
Torta degli Addobbi
A traditional Bolognese rice cake combines rice cooked in milk with eggs, sugar, almonds, butter, and aromatic or candied additions.
Torta di Tagliatelle
An Emilian baked dessert consisting of a pastry base and sweet egg pasta layered with almonds, butter, and sugar.
Tortellini in Brodo
Tortellini in brodo consists of small filled egg pasta served in a clear, savory broth, traditionally with meat and cheese in the filling.
Tortelloni di Ricotta
Emilian stuffed pasta made from egg pasta dough with a ricotta-centered filling and typically served with a simple butter-based dressing or broth.
Zampone Modenese
A Modenese stuffed pork trotter made from seasoned pork meat and rind enclosed in pork skin and traditionally boiled before serving.
Zuppa Inglese
An Italian layered dessert of sponge cake soaked with liqueur and filled with vanilla and chocolate pastry creams.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.