| | | | | | | | I crossed separated enogastronomici for Region | | | | | | | |  | | The Emilia Romagna is composed from two bordering regions that have had different histories among them. In 1860 the understanding Emilia the cities of Modena, Reggio, Parma and Piacenza it was attached to the Kingdom of Italy. The administrative confinements of the region were widened so much by to understand the cities of Bologna, Ferrara and whole Romagna. The two zones have had a great deal destinies and different cultures, so much to also be characterized its art of the kitchen. | |  | The dish common of the region is it skims through her/it, that the housekeepers use to prepare to hand working for a long time flour of wheat and eggs. Redoubt comes then in noodles, maltagliati, tagliolini for pastas in broth or dry; in quadratini, quadratoni and lozenges that are stuffed with fat or thin stuffing, assuming, according to the format and the type of stuffing, the names of anulen (Parma and Piacenza), cappelletti (Ferrara, Ravenna and Forlì), tortellini and lasagnas (Bologna), ravioli (Modena), etc. The gastronomy emiliana is opulent, solid, tasty and seasoned, and it is probably from the five-seventeenth-century tradition that has inherited these characters, for which everything today Bologna is called "the fat one." In the complex history of the region her | | | | | | life of the courts has certain had a lot of influence, and it shows him/it the wealth of the recipes proposed beginning from M° Martino to continue with Messisbugo and Vincent Tanara. Among the authors of the art of the kitchen we also remember the Artusi that in his "You science in the kitchen". he/she affirms: "When you meet the kitchen emiliana, fairies a reverence, because if it deserves her/it." Agreeable and pleasure-loving the emilianis are students of the kitchen for a long time, they eat well and they discuss of food with formidable passion. | | | The Emilia is famous for the meats, among which the cup in Piacenza, the fiorettino and the zucco of Reggio, the zampone in Modena; Bologna boasts the breast of stuffed turkey and the mortadella, Parma the ham and the culatello.
The cheese nuisance is another boast of the Emilia that Parma and Reggio contend him. The romagnolis are students of the kitchen for a long time, even if in the ancient cookbooks the food of this area almost it doesn't appear, except exceptions as the cappellettis, probably because they missed the cooks of the great noble families here replaced by the power of the Church. An emblem of Romagna, almost a known symbol by now anywhere it is the piadina, that is not only a food in this earth, |  | | | with the over thousand shed kiosks along the coast, but it is a real phenomenon of custom. The geographical reality and the history have determined a gastronomy that here you/he/she can be divided in three sectors: that sea, that of the countries and that of the meats. The kitchen of sea is tied up to the pescosità of the Adriatic, rich above all of blue (cooked to the fire) fish, and in the lines of rocky coast, mussels, clams and other molluscs. Vegetables and fruit often distinguish him in the preparations of the seasonings to base of shallot, zucchini, onions, eggplants, tomatoes and peppers (with which the characteristic mashed potatoes realizes him). The opulence of the meats has origin within the going up again kitchen to the Byzantine dominion and the Dominions, we remember above all those: of pig, of bovine (race romagnola), and from courtyard cooked in oven with abundant use of lemon and rosemary. | |  | The chief towns emiliano romagnolis maintain the tradition of the courts lives, the Bread is thought about Speziale or Carthusian, to the English Soup and the Spongata. In the smaller centers they jump the sweets of the country tradition instead: in the lowland the raised buns and the cake of rice; in mountain the prepared sweets with the flour of chestnuts and the ricotta. Among the typical sweets, the bun in Bologna, the sfrappes and the piades of the corpses. | | | | | | | | | | | | | | | Give I/you/he/she recommend us on the gastronomy, on the wine, on the way to manage our site and ask us information of whatever kind. We would be pleased to organize your trips enogasronomici or to help to find you the particular bottles that you for a long time look for.
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