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November
2012
01

A Tour of Italy in the Kitchen, Part 15: Emilia-Romagna

Emilia-Romagna, lying between the Apennine Mountains and the River Po is one of the most fertile regions of Italy. 

There are few regions in Italy more famous for food than Emilia-Romagna. Many of the Italian delicacies we all know and love come from this very productive region.

One of the finest of all food products originating from Emilia-Romagna is traditional balsamic vinegar from the Modena area.

Parma ham (also known as prosciutto crudo di Parma) a ham that’s been salted for several weeks, rather than cooked, and has a melt-in-your-mouth texture, also originates here.

Mortadella di Bologna is Bologna’s melt-in-your-mouth, “bologna” (this is where we get our word “bologna” from, although the supermarket lunchmeat is a poor substitute for this spiced pork from Bologna) – think gourmet version.

Parmigiano Reggiano is made in Parma and Reggio-Emilia and this is another food that has been imitated over and over again in other countries (you might know it as “parmesan”) – although the real thing tastes unbelievably delicious.

the wineries in Emilia-Romagna contribute almost 20% of total Italian wine production. The well known Sauvignon and Chardonnay, and also the Pinot and Cabernet, are always popular, however, the rarer varieties, such as the white Pagadebit and red Cagnina, are hidden and highly appreciated local treats as well as many zesty semisweets.

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