Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked.
Modena is a city and comune (municipality) on the south side of the Po Valley, in the Province of Modena, in the Emilia-Romagna region of northern Italy.
Emilia-Romagna is an administrative region of northern Italy, comprising the historical regions of Emilia and Romagna. Its capital is Bologna. It has an area of 22,446 km2 (8,666 sq mi), and a population of 4.4 million.
Tagliatelle is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
Tortellini are stuffed pasta originally from the Italian region of Emilia. Traditionally they are stuffed with a mix of meat, Parmesan cheese, egg and nutmeg and served in capon broth.
Prosciutto crudo, in English often shortened to prosciutto, is uncooked, unsmoked, and dry-cured ham. Prosciutto crudo is usually served thinly sliced.
Lambrusco is the name of both an Italian red wine grape and a wine made principally from said grape. The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy―principally around the central provinces of Modena, Parma, Reggio-Emilia, and Mantua. The grape has a long winemaking history, with archaeological evidence indicating that the Etruscans cultivated the vine. In Roman times Lambrusco was highly valued for its productivity and high yields, with Cato the Elder stating that produce of two-thirds of an acre could make enough wine to fill 300 amphoras.
In Italian cuisine, ragù is a meat sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ragù alla bolognese. Other types are ragù alla napoletana, ragù alla barese, ragù alla veneta.
Piadina romagnola or simply piadina, traditionally piada, is a thin Italian flatbread, typically prepared in the Romagna historical region. It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish, although nowadays flat pans or electric griddles are commonly used.
Terrano is a Slovenian and Italian wine variety, bearing the mark of recognized traditional denomination. It is a member of the Refosco family of grape varieties, which also includes Refosco dal Peduncolo Rosso. Since 2006 it is a wine with a protected designation of origin (PDO) within European Union under the protected designation "Teran".
Borlengo, also called burlengo or zampanelle, is an Italian thin flatbread. Originally a food eaten by the poor and made only with flour and water, it now also usually includes salt and optionally eggs, and is often made outside in a frying pan the size of a cartwheel. These are then rubbed with a mixture that can contain rosemary, garlic, salt pork, olive oil, or what is called cunza, sauteed minced pancetta and sausage, folded into quarters and sprinkled with Parmesan.
Strolghino is a salume in Italian cuisine that is prepared from pork. It is thin, with an average weight of 300 grams, and may be prepared from the "lean leg meat" of the domestic pig. Leftover cuts of meat from the preparation of culatello prosciutto are typically used. It may be prepared from parts of the pig that are not used in ham. Strolghino may only be available for only a few months in some areas. It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling "fresh, raw sausage meat".
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
The gnocco fritto or crescentina is an Italian bread from the Emilia-Romagna region of Italy, prepared using flour, water and lard as primary ingredients. Cracklings are sometimes used in its preparation as well. In Emilia-Romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and salumi. When it is fried, the bread puffs up, and it may include yeast or baking soda to leaven it. Versions prepared with milk are softer than those prepared with water. It may be served either as an appetizer or as a main dish. Despite the name by which in Italy it is often referred to as a kind of gnocchi, it is technically not.
Campanino, also known as mela modenese, transl. Modenese apple, or mela della nonna, transl. grandmother's apple, is a variety of the domestic apple. Thanks to its long shelf life, the Campanino has been popular not only in Italy but also in export to countries such as Germany.
Culatello di Zibello is a cured meat with a protected designation of origin (PDO) in the EU and UK 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.
Mantuan cuisine is the set of traditional dishes of the Italian province of Mantua, some of which date back to the time of the Gonzaga.
Cappelletti are ring-shaped Italian stuffed pasta so called for the characteristic shape that resembles a hat. Compared to tortellini, they have a different shape, larger size, thicker dough and different filling.
