The region of Emilia-Romagna is home to three of the world’s best-loved Italian culinary exports: prosciutto di Parma ham, Parmigiano-Reggiano cheese, and Balsamic vinegar di Modena.

Bologna, the capital of Emilia-Romagna, is also home to many works of culinary greatness, including that heartiest of pasta sauces, Bolognese meat ragu. The meat ragu is usually served with tagliatelle, the fresh pasta ribbon about 1/4 inch thick, which was created in the region. The tagliatelle is often made with spinach, for a lovely green color. Another Bolognese pasta specialty is spinach lasagne.

Emilia-Romagna is a big producer of dairy products, and so cream, butter, and cheese are major elements of the cuisine.

Recipes from Emilia-Romagna:

Penne Pasta with Sausage, Porcini, and Cream

Monkfish with White Wine, Tomatoes, and Basil

Pappardelle Pasta with Rabbit and Sausage Ragu - Hearty Italian Meat Sauce

Tagliatelle Pasta with Fennel Pork Ragu, Escarole, and Orange Zest

Green Tagliatelle Pasta with Fennel Pork Ragu, Green Olives, and Almonds

Green Tagliatelle Pasta with Prosciutto and Tomatoes

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