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The divergence of historical paths between the popes-dominated Emilia and the duchies' one had consequences that are also felt in the culinary and gastronomic fields. While contrasts prevail over similarities between Romagna's cuisine, incorporated for nearly four hundred years into the Papal States, and that of Emilia, the cuisines of the different Emilian cities form a picture that, although ...
Pages in category "Cuisine of Emilia-Romagna" The following 31 pages are in this category, out of 31 total. This list may not reflect recent changes. A.
Emilia Romagna: Reggio Emilia 6 Aglio Bianco Polesano [Wikidata] PDO Fruit, vegetables and cereals fresh or processed Reg. CE n. 1175 of 30.11.09 GUCE L. 314 of 01.12.09 Veneto: Rovigo 7 Aglio di Voghiera [Wikidata] PDO Fruit, vegetables and cereals fresh or processed Reg. UE n. 442 of 21.05.10 GUUE L. 126 of 22.05.10 Emilia Romagna: Ferrara 8
Based on the traditional lasagna alla Bolognese from the Emilia-Romagna province in Italy, we grabbed what we loved most about the timeless, classic recipe and simplified it to make it weeknight ...
Culatello di Zibello is a cured meat with a protected designation of origin (PDO) in the EU and UK (EC regulation n° 1263/96) typical of the province of Parma.Listed among the Slow Food Presidia of Emilia-Romagna, culatello, mentioned for the first time in a document dating back to 1735, is produced from the leg of pork, which is then stuffed into the pig's bladder.
The ingredients of traditional pizza Margherita—tomatoes (red), mozzarella (white), and basil (green)—are inspired by the colours of the national flag of Italy. [1] ...
2. Pizza Napoletana e Romana. Besides pasta, pizza has to be the second most popular Italian food. But the pizza in Italy is very different from American pizza.
Unlike Romagna, where the filling is made with cheeses, the Umbrian recipe also includes mixed meat: veal, turkey or chicken and pork loin. Dry cappelletti, with meat sauce or other sauce, are a recent creation.