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Italian cuisine
Bologna
and its region
Emilia-Romagna
a concise guide
for diners & travelers
La Grassa - the pet name
of Emilia-Romagna
With good reason, the region has been nicknamed "La Grassa," literally translated "the fat" and
referring to the rich diet that the local citizenry has been enjoying for centuries.
Famous specialties
of Bologna and
Emilia-Romagna
Another characteristic of this regional cuisine is the extensive use of pork. It is the base ingredient of
the city of Bologna's famous sausages (hence the English word "baloney") including Mortadella, seasoned
pork mixed with pork fat chunks, and the somewhat spicy Cotechino. Pork is also used to produce Prosciutto,
Parma's classic mountain air cured ham, and Modena's Zampone, a boned pig's foot stuffed with spiced pork.
 Moreover, pork is the chief meat ingredient
in the famed ragu, a thick, rich, and complex tomato sauce ideally suited for pasta.
Finally, pork fat rather than butter or
olive oil is the principal cooking oil of the region (though the city of Bologna, like Rome, proves itself
egalitarian by using all three).
Emilia-Romagna's pasta creations are well
known: Tortellini (small, stuffed ring shaped pasta), Tagliatelle (ribbon shaped pasta, the favorite base for a ragu),
and the spinach dyed pasta verde. Two noted pasta verde dishes are Lasagna Verde and Paglia e Fieno,
literally Straw and Hay, referring to the look when green and yellowish noodles are combined.
The fat dairy cattle give rich milk and
cream, frequently used in local dishes and in producing Parmigiano Reggiano, that universally cherished
grating cheese English speakers call Parmesan.
Along the region's Adriatic
coast, fish become the mainstay. The brodetti (stews) are especially good.
Best known
Emilia-Romagna wine
The region's internationally famous wine is Lambrusco, a slightly sweet, slightly effervescent red
wine. It's nothing very special, but is a fair foil for the region's rich, well-seasoned food.
Best city for gourmets
Bologna is the top all around food city in Emilia-Romagna. Criteria include
cooking, food markets, cooking ingredients, cooking schools, beverages, dining and
restaurants. Ravenna is the runner-up.
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