Italian region
Emilia-Romagna
Quick answer
Emilia-Romagna is often called Italy's food capital — home of Parmigiano-Reggiano, prosciutto di Parma, balsamic vinegar and fresh egg pasta.
Bologna's ragù (the original of 'bolognese'), tortellini in brodo and lasagne verdi are built on fresh egg pasta rolled by hand into sfoglia.
Parma and Reggio Emilia produce Parmigiano-Reggiano and prosciutto di Parma; Modena makes traditional balsamic vinegar aged for at least 12 years.
- Capital
- Bologna
- Signature dishes
- Tagliatelle al ragù, tortellini in brodo, lasagne alla bolognese
- Cheeses & cured meats
- Parmigiano-Reggiano, prosciutto di Parma, mortadella, culatello
- Wines
- Lambrusco, Sangiovese di Romagna
Related
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Quick answer
How do you grill sausage and peppers?
Set up two heat zones. Grill Italian sausages over indirect heat for 10 to 12 minutes, then finish over direct heat for 3 to 4 minutes to crisp the casing. Cook peppers and onions in a grill basket over direct heat for 10 to 12 minutes, tossing twice.