Emilian cuisine: traditional dishes and family secrets
Emilian cuisine is a journey into the authentic flavors of Italy, a combination of tradition, quality and passion that has made this region one of the world capitals of gastronomy. From fresh, handmade pasta to cold meats, from cheeses to dishes rich in history, each recipe contains the secrets of families who have passed on their culinary art from generation to generation.
In this article we will explore the most iconic dishes of Emilian cuisine, the secrets behind their preparation and how tradition continues to live today.
The first courses: fresh pasta and love for tradition
Tortellini: little boxes of flavor
Tortellini are one of the undisputed symbols of Emilian cuisine, born according to legend in Castelfranco Emilia and inspired by the shape of the navel of Venus. Prepared with a very thin sheet of egg pasta, they are stuffed with a meat filling (pork loin, raw ham, mortadella) and Parmigiano Reggiano.
The traditional recipe calls for tortellini to be served in capon or beef broth, but some families also offer them with cream or butter and sage. The perfect closing of the tortellino is an art handed down from mother to daughter, a secret that can be learned only by observing the expert hands of the “sfogline”.
Tagliatelle al ragù: the festive pasta
Tagliatelle al ragù is another iconic dish, prepared with a sheet of egg pasta cut into strips about 7 mm wide, a coded size and perfect to retain the seasoning. Bolognese ragout is a recipe that varies from family to family, but the base is always a trito of onion, celery and carrot, to which are added minced meat, tomato and a slow cooking that can last for hours.
Lasagna: layers of goodness
The lasagne bolognese is a masterpiece of flavor, composed by layers of green pasta (with spinach in the dough), ragù, besciamella and Parmigiano Reggiano. Each Emilian family has its own way of preparing them, with variations ranging from the addition of nutmeg in the béchamel to the choice of mixed meats for the ragù.
Salami: Food Valley excellence
Prosciutto di Parma: the unique sweetness
Prosciutto di Parma DOP is one of the most representative products of the Emilian cuisine. Matured in the hills of Parma, it is characterized by a unique sweetness that goes perfectly with melon or a slice of homemade bread.
Culatello di Zibello: the king of cold cuts
The Culatello di Zibello PDO is an exclusive product, prepared in the wetlands of lower Parma. Matured in natural cellars, its complex and refined flavor makes it a true delight, often served with butter and bread.
Mortadella di Bologna: a timeless icon
Mortadella di Bologna IGP is famous for its delicate aroma and enveloping taste. Served in thin slices or as an ingredient in traditional recipes, such as tortellini, it is a symbol of Emilian conviviality.
The second courses: substance and taste
Boiled mixed: the dish of the peasant tradition
The mixed broth is one of the most popular dishes of Emilian cuisine, prepared with different cuts of meat (beef, chicken, cotechino) cooked slowly in an aromatic broth. Served with sauces such as salsa verde and Cremona mustard, it is a perfect dish for winter lunches.
Cotechino and zampone: flavours of the holidays
The cotechino and the zampone are the main character of the Emilian tables during the Christmas holidays. Accompanied by mashed potatoes or lentils, they are a symbol of good luck and conviviality.
Sweets: the simplicity that conquers
Rice cake
The rice cake is a traditional Bolognese dessert, prepared with rice cooked in milk, sugar, eggs and aromas such as vanilla and liqueur. Each family has its own version, with variations that include the addition of almonds or candied.
English soup
The English soup is a dessert to the spoon composed of layers of savoiardi soaked in alchermes and custard. A simple but rich dessert, perfect to end a Sunday lunch.
In the menu of Exè Restaurant: a tribute to Emilian cuisine
At Exè Restaurant, the Emilian tradition is celebrated with a proposal that combines the great classics with contemporary reinterpretations. Tortellini with broth and tagliatelle with ragù respect the traditional recipe, while dishes such as mixed boiled are revisited with modern techniques to enhance the authentic flavors.
A particular attention is given to local products, such as Prosciutto di Parma and Culatello di Zibello, selected by the best local producers to guarantee quality and freshness. This research is also reflected in desserts, where the rice cake and English soup are reinterpreted with a creative touch, while keeping their traditional soul intact.
Conclusion: a wealth of authentic flavours
Emilian cuisine is a journey into the authentic flavors of a land that has made gastronomy an art. From tortellini to cold cuts, from boiled to desserts, each dish tells a story of passion, tradition and love for good food.
Whether you are enjoying a dish of tagliatelle with homemade ragù or tortellini with broth served in a starred restaurant, the Emilian cuisine will always conquer you with its authenticity and warmth. Try it and let yourself be conquered by the unique flavors of the Italian Food Valley.