Emilia-Romagna: eggs, eggs, and more eggs!
Emilia Romagna is a region made up of both Emilia and Romagna, located in Northern Italy. This region contains a lot of flat land and the spine of Italy runs straight through. In this region sits Bologna, which began to flourish around year 1,000. The first university to be created in all of Europe was in Bologna, which is why it is referred to as la dotta. Bologna is also referred to as la grassa and la rossa:
La grassa: so much food and fat! In this region, there are a lot of pigs, therefore they use a lot of pork fat and meat.
La rossa: Because this city was built in Roman time, they built a huge oven to make the bricks to built the city.
Another region within Emilia Romagna is Parma, which holds within its city borders the headquarter of slow foods because Emilia Romagna has so many different and unique ingredients, therefore a lot of slow food procedures. Parma is also known for producing Parmigiano Reggiano and Prosciutto di Parma.
Within this region, fish is very important with a very strong tradition and until World War II, they were fishing mainly in fresh water. Sturgeon was very important, being caught on the Po River. The Valli di Comacchio, which translates to "fish basins of Comacchio," are a series of brackish swamps that are located very close to the Adriatic sea. This area stretches about 17,000 hectares and is classified as a Site of Community Importance and also a Special Protection Area. This area is made up of 4 main sections, or basins, and has a few other small ones. The lagoon was built around the 10th century when soil and silting subsided around the coast. The fish common to the area include eels, sea bream, sea bass, mullet and sole. This draws other animals like foxes, herons, flamingos, and many others. In the area, fish lodges are very common: structures that serve as both fishing stations and places to monitor illegal fishing. There are also eel-fishing basins, called lavorieri in the area.
When it comes to the food of the Emilia Romagna region, here are my thoughts:
- The recipes use a lot of eggs
- Parmigiano-Reggiano is very important (again, it comes from this region)
- Grana padano cheese is also used
- 00 flour (soft wheat flour is used)
- Butter is used! (This is different from southern Italy especially)
- Nutemeg is used a lot
La vera ricetta depositata del Tortellino Bolognese (The real recipe for tortellini)
This recipe was great! I wanted to share it because I not only thought the dough was good to roll out, form, and look at, it also had a great taste. The filling is also very delicious and we served the tortellini in a meat broth. Here it is:
For Tortellini dough:
300 grams 00 flour (soft wheat flour)
3 eggs
1. Mix together
2. Knead until a pretty stiff, but soft consistency
3. Let rest for about 30 minutes
4. Roll out the dough very thin and cut 3 cm X 3 cm squares
5. In the middle of each square, put a little of the filling, fold the pasta into a triangular shape overlapping the borders, then wrap it around your finger, pressing together.
For Tortellini filling:
150 grams pork loin, roasted
150 grams Parma ham
150 grams Mortadella di Bologna
200 grams grated Parmigiano-Reggiano
1 1/2 eggs
2 tsp of nutmeg
1. Mince very fine all of the meat
2. Mix together the meat, eggs, cheese, and nutmeg
3. Blend together to create a paste
** Best if you let sit overnight
Fun Fact of the Day
Name and describe the light ground green walnut infused liqueur known to be produced in Emilia Romagna.
Nocino is a light green walnut infuse liqueur that is drank as an aperitif or digestivo. It is very bitter with some sweetness and is an acquired taste. The green walnuts are picked in the beginning of summer, washed, cut, and put in a jar with sugar. It then sits in the sun for about 4 days. After that, alcohol is added and it then sits until December, in the sun. The jar is opened and mixed every day.
Here is the recipe!
1 kg green walnut husk
1 liter alcohol
700-900 grams of sugar
Sometimes, clove, cinnamon, or other aromas are added
Baylee
La grassa: so much food and fat! In this region, there are a lot of pigs, therefore they use a lot of pork fat and meat.
La rossa: Because this city was built in Roman time, they built a huge oven to make the bricks to built the city.
Another region within Emilia Romagna is Parma, which holds within its city borders the headquarter of slow foods because Emilia Romagna has so many different and unique ingredients, therefore a lot of slow food procedures. Parma is also known for producing Parmigiano Reggiano and Prosciutto di Parma.
Within this region, fish is very important with a very strong tradition and until World War II, they were fishing mainly in fresh water. Sturgeon was very important, being caught on the Po River. The Valli di Comacchio, which translates to "fish basins of Comacchio," are a series of brackish swamps that are located very close to the Adriatic sea. This area stretches about 17,000 hectares and is classified as a Site of Community Importance and also a Special Protection Area. This area is made up of 4 main sections, or basins, and has a few other small ones. The lagoon was built around the 10th century when soil and silting subsided around the coast. The fish common to the area include eels, sea bream, sea bass, mullet and sole. This draws other animals like foxes, herons, flamingos, and many others. In the area, fish lodges are very common: structures that serve as both fishing stations and places to monitor illegal fishing. There are also eel-fishing basins, called lavorieri in the area.
When it comes to the food of the Emilia Romagna region, here are my thoughts:
- The recipes use a lot of eggs
- Parmigiano-Reggiano is very important (again, it comes from this region)
- Grana padano cheese is also used
- 00 flour (soft wheat flour is used)
- Butter is used! (This is different from southern Italy especially)
- Nutemeg is used a lot
La vera ricetta depositata del Tortellino Bolognese (The real recipe for tortellini)
This recipe was great! I wanted to share it because I not only thought the dough was good to roll out, form, and look at, it also had a great taste. The filling is also very delicious and we served the tortellini in a meat broth. Here it is:
For Tortellini dough:
300 grams 00 flour (soft wheat flour)
3 eggs
1. Mix together
2. Knead until a pretty stiff, but soft consistency
3. Let rest for about 30 minutes
4. Roll out the dough very thin and cut 3 cm X 3 cm squares
5. In the middle of each square, put a little of the filling, fold the pasta into a triangular shape overlapping the borders, then wrap it around your finger, pressing together.
For Tortellini filling:
150 grams pork loin, roasted
150 grams Parma ham
150 grams Mortadella di Bologna
200 grams grated Parmigiano-Reggiano
1 1/2 eggs
2 tsp of nutmeg
1. Mince very fine all of the meat
2. Mix together the meat, eggs, cheese, and nutmeg
3. Blend together to create a paste
** Best if you let sit overnight
Fun Fact of the Day
Name and describe the light ground green walnut infused liqueur known to be produced in Emilia Romagna.
Nocino is a light green walnut infuse liqueur that is drank as an aperitif or digestivo. It is very bitter with some sweetness and is an acquired taste. The green walnuts are picked in the beginning of summer, washed, cut, and put in a jar with sugar. It then sits in the sun for about 4 days. After that, alcohol is added and it then sits until December, in the sun. The jar is opened and mixed every day.
Here is the recipe!
1 kg green walnut husk
1 liter alcohol
700-900 grams of sugar
Sometimes, clove, cinnamon, or other aromas are added
Baylee
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