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Emilian cuisine consists of the cooking traditions and practices of the Italian region of Emilia. As in most regions of Italy, more than a cuisine, it is a constellation of cuisines that, in Emilia, represents the result of nearly eight centuries of autonomy of the Emilian cities, from the time of the municipalities to the unification of Italy.
In the Emilia, except Piacenza which is heavily influenced by the cuisines of Lombardy, rice is eaten to a lesser extent than the rest of northern Italy. Polenta, a maize-based side dish, is common in both Emilia and Romagna. Parmesan (Italian: Parmigiano Reggiano) and Grana Padano cheeses are produced in Reggio Emilia and Piacenza respectively.
Although the Adriatic coast is a major fishing area (well known for its eels and clams harvested in the Valli di Comacchio), the region is more famous for its meat products, especially pork-based, that include cold cuts such as prosciutto di Parma, culatello, and salame Felino; Piacenza's pancetta, Capocollo]], and salami; mortadella Bologna and salame rosa; zampone, cotechino, and cappello del prete; and Ferrara's salama da sugo. Piacenza is also known for some dishes prepared with horse and donkey meat. Regional desserts include zuppa inglese (custard-based dessert made with sponge cake and Alchermes liqueur), panpepato (Christmas cake made with pepper, chocolate, spices, and almonds), tenerina (butter and chocolate cake) and torta degli addobbi (rice and milk cake).
Precisely because it was governed by powerful noble families, at whose courts the most celebrated chefs worked, Emilia has great gastronomic traditions. Throughout the Renaissance and Baroque periods, two culinary "schools" dominated the country: the Roman one at the papal court and, indeed, the Emilian one. In Ferrara, Giovan Battista Rossetti and Cristoforo di Messisbugo were active; in Parma, it seems, Vincenzo Cervio served; in Bologna, Giulio Cesare Tirelli and Bartolomeo Stefani were at work. It is likely that the Emilian cuisine inherited from the 15th and 16th-century traditions the characteristics of opulence and extravagance for which Bologna is still called la Grassa ('the Fat'). Almanacco della ducal corte di Parma, Parma, 1845. Almanacco di corte per l’anno 1819, Modena, 1819. Le ricette di Alberto Alvisi cuoco del cardinale Chiaramonti vescovo di Imola 1785-1800. Bessani A. & Roveri G., 1984.
Tortellini, a symbol of Bolognese and Modenese cuisine, belong to the large family of filled pastas made with varying ingredients, a tradition dating back to medieval cookbooks and widespread throughout Central Italy and Northern Italy Italy. Traditionally served in meat broth, they are also enjoyed dry with various sauces. Among other filled pastas, one should mention tortelloni of ricotta and herbs, which are distinguished by their larger size compared to tortellini and by the inclusion of ricotta, Parmesan cheese, and parsley in the filling. In Piacenza, anolini are found, while pumpkin tortelli, similar to those from Mantua, are common in Piacenza and Reggio Emilia; in Ferrara, these are called cappellacci di zucca. In Ferrara, cappelletti are also found, which, unlike the Romagna version, contain a meat-based filling ( batù). Also notable is the erbazzone from Reggio Emilia, a type of savory pie made with spinach and other vegetables, seasoned with Parmesan cheese, and baked in the oven.
Emilia boasts a production of cured meats ( salumi) that is unrivaled in terms of variety and quality. Mortadella Bologna, made from pork and beef, is a noble sausage with a superb flavor, unjustly underrated due to its modest price. Modena mortadella is made from pure pork. The hams from the Parma area achieve a remarkable balance of sweetness and flavor. Culatello, produced in the lower Parma region and made from the "heart" of the ham, is a royal salume. In Felino, in the Parma area, a perfectly aged Salame Felino with an intense flavor is produced. Another superb salume from the area is the shoulder of San Secondo, available both in the more famous cooked version and the rarer raw version. The zampone and cotechino sausages from Modena and Bologna are very well known: both are served, steaming, in mixed boiled dishes from Bologna, Modena, and Reggio Emilia. The Ferrara salama da sugo, very flavorful and highly spiced, is a fragment of Renaissance cuisine that has come down to us. The coppa piacentina is also very famous and renowned, as are the Piacenza's pancetta and salami. Also worth mentioning are the fresh and dry ciccioli (from Zocca), cicciolata, coppa di testa, rolled pancetta and the Ferrarese salami with garlic. Salumi e carni Dop e Igp dell'Emilia-Romagna, Emilia-Romagna.
Known worldwide and called "the king of cheeses", Parmesan is an essential ingredient in numerous traditional and modern dishes from Emilia and other regions, although its fragrance is best appreciated—especially if it is very aged—when consumed on its own, in small shavings. In the province of Piacenza, Grana Padano and Provolone Val Padana are produced. Other notable cheeses are stracchino, casatella, caciotta from Castel San Pietro Terme and the sweet pecorino from Bologna's hills. Formaggi Dop e Igp dell'Emilia-Romagna, Emilia-Romagna.
The most prominent wines and liquors produced in Emilia region are:
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