L 'Emilia Romagna is a land rich of tastes and pleasures, especially culinary!
Among the foods I missed to mention easily the flatbread, the classic dishes of Romagna. The piadina or piada is a circle of pastry with water, flour and salt, cooked on a clay plate or cast iron plates. You can find it served instead of bread all the restaurants on the Riviera, but many kiosks are colored red and white stripes where able to buy, along with the highly popular watercress, a sort of calzone stuffed inside and closed, prepared with the same dough piada. Piada you can fill in many ways and is made in many variations, but it is very fashionable sausage, salami, ham, soft cheese. But there are those who the season with jam, honey, candied figs, chocolate ...
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| piadina |
Another characteristic is the very bread Ferrara couples in the local dialect ciupeta. This is a very special and unique bread in Italy, indeed characteristic of Ferrara, whose recipe is still secret and apparently of great goodness. Bread is made up of a main branch from which four small rolled cones, the couple in fact.
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| couple Ferrara |
And finally, how can we forget the legendary Modenese tigella , accompanied by a lot of delicious spreads, as the well-known pesto Modena, made with lard ... leggerina a little thing, along with the fried dumplings !
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| tigella |
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| fried dumplings |
How Not to mention the pasta sheet is that of Emilia Romagna! Plunge into the deliciousness of tortellini, tortellini, cappelletti, hats, passatelli, ravioli, noodles, noodles, maltagliati, garganelli, strozzapreti, pappardelle, lasagne and so on and so forth! All made by hand and always fresh. A difficult choice, therefore, if not difficult. You can opt for the strozzapreti Romagna, lasagna Bolognese, tortellini in broth, pumpkin hats ...
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| tortellini |
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| strozzapreti the legendary tray! |
Among the latter is spoiled for choice dishes of sea, land and valley. Along the valleys is easy to find frogs, and the famous acquardella marinated eel , especially in the areas of Comacchio. The eel is served grilled, marinated, in broth, a beak of a donkey, risotto and even sandwiches!
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| Comacchio eel marinated |
Along the hills there are many meat dishes, like lamb, mutton the Romagna The White Beef of , pig race blackberry Romagna. The meats are excellent: salami, sausage, bacon, mortadella di Bologna the Parma ham, always inevitable in the menus of the region.
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| mortadella di Bologna |
Fish is also a fairly good quality, often cooked on the grill and then wipe hot oil (typical grilled Romagna): turbot, red mullet, monkfish, shrimp, sole, shellfish, squid, shrimp, squid, bluefish, mackerel, sardines, and so on. A Cervia, the city of salt, you will find many recipes salt sweet, with a single boost of the taste. An honorable mention goes to the legendary fish soup, made with lots of tomato, vinegar and black pepper strong as it was originally prepared by the fishermen on the boats.
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| salt of Cervia |
And what about fruit? There are many brands IGP: peaches, pears, cherries, strawberries, apricots, kiwis, apples, watermelons, melons, potatoes, tomatoes, garlic, shallots, asparagus, zucchini and rice Ferrara.
along the Apennines, from the rolling hills and winding (we've never been? Well, there you go !!!!), reign mushrooms, truffles, herbs, chestnuts, pine nuts, raspberries, blueberries.
sweet but ... I would not be outdone. The pampepato Ferrara, the Mandorlini the bridge, the curly cake, the mice, the cake, the sugar, trifle, the sugal with must, the miacetto Catholic Christmas, the mistochino Ferrara with flour chestnuts, Bustrengo with honey and fruit.
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| pampepato Ferrara |
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| miacetto of Catholic |
In short, we felt like to come in Emilia Romagna, in fact, eating in Emilia Romagna??!
