Emilia-Romagna
Learn about Emilia-Romagna’s egg pasta, tagliatelle, tortellini, lasagne and slow ragù traditions.
How pasta tastes in Emilia-Romagna.
Emilia-Romagna is famous for fresh egg pasta rolled into sheets, ribbons and filled shapes. Its food is generous, skilled and closely tied to particular towns.
Bologna’s ragù belongs with tagliatelle and lasagne. Parma, Modena and Romagna bring their own cheeses, cured meats and pasta traditions.
Tagliatelle
Lasagne
Tortellini
Garganelli
Parmigiano Reggiano
Eggs
Pork
Beef
Butter
Tagliatelle al ragù
Lasagne verdi
Tortellini in brodo
From this region’s pans.
Regional association is based on the source notes in each guide. Household methods still vary.
Recipes from Emilia-Romagna.
Each recipe keeps traditional ingredients and practical substitutions clearly separated.
↗Tagliatelle al Ragù
A slow beef and pork ragù served with broad egg tagliatelle, where the pasta matters as much as the sauce.
↗Tortellini in Brodo
Tiny meat-filled tortellini float in clear, deeply flavoured broth in this patient special-occasion dish.
↗Lasagne alla Bolognese
Green pasta sheets, slow ragù, béchamel and Parmigiano form restrained, distinct layers in Bologna's celebrated baked pasta.
↗Gramigna alla Salsiccia
Curled gramigna and fresh sausage meet in a restrained cream and tomato sauce from Emilia-Romagna.