When we think of specialities from Emilia, the first thing that comes to mind is cured meats, starting with the famous Parma Ham, while Coppa is the most famous cold cut of the Piacenza area.

The first testimonies of this product date back to Roman times and tell us how pork was processed, by specifying the doses and spices used for their production.

Coppa was considered one of the finest cured meat at the time, and it was often consumed during the most important celebrations or used as a precious gift.

The testimonies of this product with the name “coppa” date back to 1800 and come in particular from the areas between Nure and Trebbia Valleys, obviously in the province of Piacenza.
In 1996 the Piacenza Coppa received the DOP certification.

Gnocco fritto is one of the most popular dishes in Emilia, and it’s so widespread that it has many different names depending on the area. Thanks to the simplicity and speed of preparation (and consumption!), gnocco fritto can be considered the forerunner of modern street-food.

Its origins come from Langobard culinary culture, which was handed down to Emilia during their domination. Up until the 20th century, these fried dumplings were the main food for farmers’ breakfast in winter. This was tth season when pigs were killed and lard was therefore available, lard being an essential ingredient for the dough and cooking of the dumplings.

Today, however, it is mostly tasted in combination with cold cuts and local cheeses.
The area of Reggio Emilia and Modena is the perfect place to stop for lunch and try gnocco fritto with a good glass of Lambrusco wine.

When it comes to Emilian cuisine, and in particular Bologna’s dishes, then it’s impossible not to mention tortellini. Known all over the world, this tasty handmade pasta is simply loved by everyone!

Tortellino has an ancient history, the origins of which are unclear and often legendary (read more about them here). What is certain is that every Emilian grandmother has her own recipe, which is handed down from generation to generation. The official one, however, is the one registered by the Dotta Confraternita del Tortellino at the Bologna Chamber of Commerce.

If you have time, we advise you to try them more than once, to better appreciate the nuances of flavor between different recipes.

Just remember that, even if today they can be served with extravagant combinations and sauces, traditional tortellini should be consumed exclusively in broth!

Moving towards Parma, the heart of the Food Valley, there are numerous traditional dishes that deserved to be mentioned, and one of these is undoubtedly tortelli alle erbe.

It’s a fresh handmade pasta filled with a mixture of spinach, green beets, cheese and ricotta, seasoned with melted butter and a generous sprinkling of grated Parmigiano Reggiano.

Reminiscent of home and tradition, this recipe was probably born out of the need to combine the few simple products of the countryside, but it still remains one of the most appreciated dishes on Sunday.

The herb tortelli are also widespread in the provinces of Reggio Emilia and Modena, but only those from the province of Parma have been recognized as “typical products of the Emilia-Romagna region” and included in the special list by the Ministry of Agriculture.
So if you’re passing through Parma don’t forget to taste them!

Traditional Balsamic Vinegar’s lovers should definitely stop in Modena, a well-known destination both for its automotive brands and for its vinegar, so prized as to obtain the DOP and IGP recognition.

Check our our special column The Balsamic Tales to find out more about Modena’s precious “black gold”:

• The Origins
• The Productive Process
• The Aging Process
• Protection and Recognition of the Product