Northern Food Valley

Emilia-Romagna

This is the great egg-pasta region: tagliatelle, lasagne verdi, tortellini, cappelletti, passatelli, and ragus built from patience.

Capital: Bologna 2 recipes Rich plains, pork, dairy, wheat, cured meats, balsamic vinegar.

Pasta identity

The Po Valley supplied wheat, eggs, milk, pork, and prosperity, which made delicate hand-rolled pasta a regional craft.

Bologna, Modena, Parma, and Romagna developed distinct pasta identities, but all prize the sfoglia: the sheet of egg dough rolled thin by hand.

Long-cooked ragu and broth-filled pastas turn pasta into a ceremonial food as much as a weekday meal.

Cook Emilia-Romagna

Fresh egg tagliatelle with a slow meat ragu built from soffritto, pancetta, wine, tomato, broth, and milk.

Tiny filled pasta served in clear meat broth, one of Emilia-Romagna's most ceremonial bowls.