TYPICAL PRODUCTS

The 'Emilia Romagna is one earth with justice rinomata for the quality of its kitchen and its alimentary products: from it celebrates tortellini and the mortadella of Bologna, with justice nicknamed “the Fat person”, until the prosciutto and to the Parmesan of Parma, to famous wines like the Albana and the Lambrusco.
You discover the products more famous than this region of buongustai. You hold the open eyes for our next section on local prescriptions and the festival gastronomici

Prosciutto di Parma, Parma:

Undoubtedly the prosciutto of Parma, with with the $parmesan, it is one of the gastronomici products of the known city more. According to the Italian law this prosciutto can be produced single around the zone of Parma. The extraordinary aroma of this prosciutto was uncovered from an author in the 100 A.C. Four are the products necessary in order to make the Prosciutto of Parma: pig, knows them, air (just the fresh, sweet breeze of the campaign of Parma) and time (at least 300 days). The list of that it is prohibited, instead, is the much longest one: nothing spezie, smoke, sugar, water, nitrites, or however null of that commonly it is used in order to make the prosciutto. All over the world the prosciutto it means simply prosciutto; also in healthy Italy not all that the name derives from the verbo “prosciugare”, with a clear reference to the stagionatura process. The Prosciutto of Parma, with its rosato color, the soft peel and the delicate speziato aroma, is thought the best one prosciutto of the world. The consistency of the prosciutto is important how much its sapore: soft setosa and. Since the times of Catone in Censor, II sec. a.C., hand on methods of conservation of thighs of suino in order arriving to Mark Terenzio Varrone (the sec. a.C.) that it asserts that to Rome quarters of pigs were imported and prosciutti of production of the Po Gallia.

Prosciutto di Modena Dop

On the sides of the Panaro the breeding of the pig, like domestic animal, is begun in truly remote times: the production of meat conserved through salagione laughed them to the age of the bronze. Ulterior impulse is had with the advent of the celti and the Roman

Culatello di Zibitello Dop

The Culatello nearly is not never mentioned in the works of historians and local erudites while it is present in the witnesses of grida, laws and dispositions of the authorities Parmesans: perhaps the reason goes tried in the pudore of the men of letters of forehead to its name, thought gross and inadatto to appear on banns series.

Mortadella di Bologna Igp

It is constituted from a mixture of obtained meats of suino from streaked musculature pertaining to the carcass, reduced to fine grain with the tritacarne, lards of cubettato fat person suino of throat, knows them, entire pepper and/or in pieces, insaccata in natural or synthetic coverings and subordinate to a extended treatment of baking in furnaces to air sand bank. One of the products that detach in the culinaria tradition of “Bologna the Fat person”, as the city of Bologna all over the world in virtue of its passion unbridled for the food is known, is just the Mortadella. The etimologia of this name derives from the Latin “myrtatum” in reference to the preparation of this salume that it saw I use it of the mirride (or finocchiella). In the Evo Mean in the condimento berries of mirto were introduced also. The Mortadella is produced in several forms to you, as well as more larger appezzati how much. Nowadays the ingredients of the Mortadella are: milled meat milled fine stirred with lardo large, conserving, fine knows them, pepper milled white man, black pepper in grains, seeds of coriandolo, mixed spezie, pistachio nuts sguscia you, wine; at last, all it comes cooked.

Salame, Coppa e Carne di Cavallo, Pancetta Piacentina Dop Piacenza:

Gastronomicamente speaking the virtue and the joy of the zone around to Piacenza is represented from the goblet piacentina, soft salume with a thin aroma; in order not to speak then about the salami about Piacenza, all D.O.C.
This zone also is known for its “picula of horse”, meat of horse chipped and cooked to slow fire. They go back to XVI the century written and documents that they attribute to salumi piacentini optimal qualities.
They were thought therefore good to make of homage to illustrious personages in visit in the zone Documents and others reperti testify the appreciation of the Roman in the comparisons of the suini: according to Plinio to Rome, to its age, they were slaughtered some more than ventimila the year. For centuries the working of the meats suine remained limited to the domestic within Reperti historical demonstrates that in the zone piacentina, since the preistoria, the population was dedicated to the pastorizia and to the breeding.
The Etruschi was then good breeders of buoi, uses you in the agricultural jobs, of sheep and pigs and to they probably laughed them the use to raise the pigs in the forests.

Cotechino di Modena Igp

The first news of its existence goes back to 1500, more just to 1511 to Aiming it. When the city came encircled of besieges from the military services of Pope Giulio II its inhabitants, having to find a way in order to conserve the pig meat, they began to insaccarlo in the cotenna giving origin to the cotechino. It is diffused in 1700. The first transformation of the botteghe of salumiere in semiindustrial structures, gave the way to the spread of the cotechino and the happened one on wide scale arrived already in 1800. The “Cotechino Modena” e' constituted from a mixture of meats suine obtained from the streaked musculature, fat suino, cotenna, knows them, entire pepper and/or to pieces

Zampone di Modena Igp

The handicraft production laughed them to 1500, but sure is much more ancient that one for personal use. It is born in fact from the requirement of utilizzzare all the parts of the pig slaughtered for consumes relative. The “Zampone Modena” e' constituted from a mixture of meats suine obtained from the streaked musculature, fat suino, cotenna, knows them, entire pepper and/or to pieces.

Aceto Balsamico, Modena:

The balsamic vinegar laughed them to XI the century and represents one of the oldest gastronomiche traditions than Modena, let alone one of the handicraft products more meant to you. The first mention of this vinegar laughed them to 1046 and is found in writing of the Dominican friar Donizione, in which Enrico II of Franconia narrates itself of a keg donated to the emperor. The production of this vinegar is realized taking advantage of the wine Trebbiano or the grapes of Lambrusco of the province of Modena, cooked until obtaining an extract that it comes then made to age in barrels of wood. The aging process can last for a year until beyond a century

Aceto balsamico tradizionale di Modena Dop

The traditional balsamic Vinegar of Modena constitutes one only truth to the world in the panorama of the condimenti. With the exception of the vinegar, that it comes from an alcoholic liquid, the traditional balsamic vinegar is obtained from a cooked must of typical grapes of the zone of origin, white women and zuccherine

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Aceto Balsamico Tradizionale di Reggio Emilia Dop

Must is gained from the grapes with a sure saccarometrico degree, cultivated in the areas of the province of Reggio Emilia. Must comes cooked to atmospheric pressure and in it is gone opened.

Tartufo, Appennino bolognese:

This is appreciated between all the fungi that can themselves be collected in from Bologna Appenino. Tartufi the black white men and who are possible to find in this zone are arrogant and flavor many of the typical plates of the region. The tartufo the better period is collected fresh and in order to taste it goes from October to November. There is from saying, but, that it is also much expensive one. The tartufo black and white it can succeed in to cost more also than six million than Liras to the chilo.

Parmigiano Reggiano, Parma e Reggio Emilia:

Considered the king of Italian cheeses, the Reggiano $parmesan is the known product more than Reggio Emilia and of all the surrounding area. Its origins are ancient: it seems was known from the Etruschi. Some make it to go back to the hard cheeses that the Roman transported to the port of Luni, mentri others support that it would have to be associated to the period of gold of agriculture of XII the century. Although the name of this cheese drifts from the diocese of Parma, the true place of origin is the valley of Enza (between Parma and Reggio). Boccaccio mentioned this cheese in the eighth day of the Decameron, “In a called city Bengodi… was one made cheese mountain $parmesan to flakes”. Nowadays this cheese is known and appreciated throughout the world: to flakes on the grattuggiato meat and the zuppe or on the paste. Semifat cheese to hard paste, cooked and to slow maturation. It has cylindrical shape with flat faces, leggermente bordered and barefoot slowly or leggermente convex. The minimal weight of ciascuna shape is of 24 kilograms

Formaggio di Fossa

Squacquerone

Olio di oliva, Brisighella Igp:

In mountains of Appenino we find the citizen medieval of Brisighella, encircled beautifulst covered hills of olive groves. And this is just the locality of origin of the famous oil of olive “Brisighello”, an extra oil vergine of olive D.O.C The controlled denomination of origin “Brisighella” must be obtained from the variety of olives “Nostrana di present Brisighella” in the olive groves in not inferior measure to 90%. Other present varieties in the olive groves in the maximum measure of 10% can, also, concur.

Pesca e Nettarina di Romagna Igp

The first relative sure news to the Peach and the Nettarina goes back to the beginnings of XIV the century. However the true and own typical cultivation of the region of the Emilia Romagna is only diffused in the centuries succeeded to you, even if much time before regarding the rest of Italy. The cultivation of the peaches and the nettarine in Romagna has been diffused much before that in the rest of Italy: the first historical data go back to the beginnings of `the 300. The zone of production are characterized from the typical plain climate, however influenced from the vicinity of the Adriatic Mar, with medium temperatures more elevated regarding the rest of the E region absence nearly total of frosted primaverili, that they could damage the fruits.

Pera dell'Emilia Romagna Igp

The first data on the cultivation of pears go back to the beginnings of XIV the century. Such product already was known in Emilia much time before that in the rest of Italy: some paintings and fresco testify this fact.

Asparago di Altedo Igp

The asparago collected in from Bologna plain it has one far and consolidated tradition: in the 1923 some altedesi agriculturists went in France, to Nantes, and returned with precise technical slight knowledge on the asparago.
After some years of experimentation he began the intensive cultivation of the ortaggio.
After the second world war the asparago-cultivation has resumed to diffuse itself, is fate important truth cooperatives for the promotion and the commercialization of this product that have contributed to the obtaining of brand IGP in 2002.

Marrone di Castel del Rio Igp
http://www.marronedicasteldelrio.it/

Castel of the River has been an important center trades them in the Middle Ages, having “… every week the beautifulst market than Romagna”, but it is with the '600 that has the first news of the Brown.

Fungo di Borgotaro Igp

The extension of the forests around to the common one of Borgotaro, in the Appennino Parmesan, has allowed to the development of a spontaneous product and much characteristic one: the fungus of the Boletus species, that it has an intense and delicate scent, with a characteristic, such aroma to distinguish it from the porcini of others province. The first one I point out historian to the porcini of Borgotaro laughed them to 1700, but their economic importance is bloomed to the end of 1800, with the birth of the first enterprises of transformation and commercialization and the contemporary development of the exports, that they regarded especially Great Britain, where the Fungus of Borgotaro has been introduced from the e'migre's. About “… inodorato boleto” it is spoken in writing about. to C. Cassio (1669-1760), canonical one of the native Papal Court of Borgotaro, which asserted that the porcino it already then constituted a good source of yield for the local families, that it testified the presence of a commerce with other countries.

Coppia ferrarese

An historical bread is defined, but it is practically impossible to go back to its origins. E' constituted from two paste pieces legacies together to shape of tape in the body centers them, everyone with the skewed extremities so as to to form a fan of four corna, whose extremities are said crostini (“crustin”)

Scalogno di Romagna Igp

The scalogno, the whose scientific name (Allium Ascalonicum) derives from the Ascalon name, ancient city of Palestine where it is thought has had origin, it expresses one plurimillenaria history, peasant, rural mountain dweller and of lands inhabitants of Romagna. The scalogno it is mentioned in numerous banns on the culture, the traditions and the gastronomia sin from the medieval age. In the Liber de Coquina (Book of the kitchen), of 1200 written up to Naples to the court angioina, the scalogno enters as condimento indicated for meats of large cut and is suggested like flavoring element in alternative to the onion, to the garlic and the porro, produced riconducibili to an only gustativa range. Testimonies on the centralità in kitchen of the food are had then in the seven hundred, in the great prescription pads of court, where the scalogno it appears with always greater frequency on the wake of one riscoperta in signorile within of the sapori of the garden. The Scalogno di Romagna reached in Italy in the first years of the '900: it came from France where already it was known from XII the century.

Ciliegie, Vignola:

Vignola is famous in all Europe for its ciliegi that, beyond producing a rare fruit for its goodness, they donate also of the splendid flowers that bloom in spring and that nearly stordiscono for their magnificenza. The cakies and sugosi duroni of Vignola are available in the supermarkets during all the month of june

Cipolle, Medicina:

The great Medicine onions are a lot known and widely searched from the Italian cooks for their only and thin aroma

Dozza, Enoteca Regionale:

The old called citizen Dozza represents the house of wine the regional trader of the Emilia Romagna. Situated in the Rocca Sforzesca, constructed in the last few decades of XV the century, this wine cellar accommodates in permanence a wide selection of wines more excellent products in Emilia Romagna, offering the possibility to taste them and to acquire them in native place. In the enormous wine cellars, realized in 1970, are more exposed than 600 wines represented you of 160 producers associates to you

Albana, Cesena:

The Albana is a wine white man with a delicate scent that very rarely lacks on the tables inhabitants of Romagna; and it is the only D.O.C.G. (Controlled and guaranteed denomination of origin) of the zone. Deriving from omonima the screw, the Albana is typical of the E region it is narrated that it comes down from supplyes imported in roman age. Famous also in order to have been praised from medieval author Pier de' Crescenzi, it is narrated that in year 435 this wine has been offered to the daughter of imperatere Teodorico. The Albana di Romagna has received the acronym of DOCG in 1987. You can choose between a dry, amiable, sweet Albana, raisin wine and sparkling wine. Generally it is served cold in order to accompany plates made up of fish and crustaceans.

Barbera, Monteveglio (Bologna):

The Barbera is a red wine deriving from the vineyards that are found in the zone to the west of Monteveglio. Draft of a red, light, dry wine, produced from the grape of Barb with one possible adding of Sangiovese (in Emilia). This wine is perfect for salame, bubbled meat, grilled salsicce, cotolette to from Milan or one beautiful cheese slice. Often produced E' also like a frizzante wine.

Lambrusco:

The Lambrusco is one of the more popular wines in Italy and can boast one history equaled from little other wines D.O.C. This wine, obtained from the grapes that they grow on hills around the Po river, derives from the screw of labrusca initially cultivated from Galliums of the Liguria, then from the Etruschi and at last from the Roman. Fossils of instruments legacies to the production of this wine, going back to million years ago, have been find again to you in the zones around Reggio and to Modena. Piero de' Crescenzi, doctor of Pope Sisto, wrote to YOU in 1303 of the spread and the popolarità of the Lambrusco; Lucrezia Borgia inserted this wine in numerous of its prescriptions. They are the three productions of the Lambrusco to Modena. Between the Panaro and the Bucket it is possible to find the famous Lambrusco di Sabara

Sangiovese

Tortellini, Bologna:

The tortellini they are a type of paste piccina ripiena that, taken singularly, it remembers a navel. From Bologna ones are boasted of to have invented the tortellino and even exist “the Order of the Tortellini”, a group constituted from an elevated number of members select to you that the objective of preservare in the time the traditional prescription of the tortellino is placed. During their encounter the members of this order dress red dresses and nails head gild to you from the shape of tortellini; around to the neck they have a ribbon with hung a tortellino of gold. One says that when a from Bologna one eats the tortellini in brodo it remains zitto until it has not ended. The Modena neighbor then has its version relatively to the invention of the tortellini. The modenesi say that the tortellino it has been invented from a cook of the place, that it dreammed Venere to raise itself from the waves of the sea and, seen its ventre perfect, woke up and race in kitchen in order to recreate with the paste the divine navel.