Pasta Verde (Spinach) Tossed with Olive Oil, Garlic & Peperoncini and a Spring Green Tablescape

Spring has sprung!

Along with springtime, spinach is arriving in Southern gardens just in time to make some fresh spinach pasta!   Making pasta is so easy . . . and fun too!  You'd never know that including spinach in your pasta is healthier for you, because the taste is just as delicious as regular egg-and-flour-alone pasta.  A great thing about making your own pasta is that you can dry it and freeze it to use on those busy days when you want to have dinner on the table in a flash.  

You can enjoy these lovely sage green noodles in a rich Bolognese sauce or in a lighter sauce such as presented here:  olive oil, garlic, and dried red pepper flakes.  

Fast, delicious and good for your health!

For a perfect spring themed tables cape, use a lot of green in your place mats, napkins, and in this case, plate chargers with an old, used appearance.  Underneath the dinnerware are natural colored woven place mats that give a nice balance to all of the green in the tablescape.

a variety of textures adds interest to the place setting

when using a lot of pattern in your table linens, 

keep your dishes, flatware, and glassware simple 

always mix and match patterns

Pasta Verde

1 3/4 cups all-purpose flour, preferably Italian type 00.
extra flour for dusting the rolling surface
2 jumbo eggs, lightly beaten
1 cup cooked, drained and chopped fresh spinach

Place the flour in a mound on top of the table or counter.
Form a well in the middle of the mound.
Add the eggs and spinach in the center well.
Slowly mix everything together.
Knead for a few minutes, adding a little bit of flour if the dough is too wet.
Shape the dough into a ball and let rest for about 20 minutes.
Roll out the dough on a lightly floured surface.
Use a pasta machine to roll out the dough to your desired shape and thickness.
Or if you are fortunate, use an Italian 'chitarra' to create spaghetti or linguine noodle shapes.

Olive Oil, Garlic, and Peperoncini Sauce

1/4 cup extra virgin olive oil and about 1/4 stick of butter
2 large cloves garlic, mince
1/3 tsp. dried red pepper flakes (peperoncini)
grated Parmigiana Reggiano cheese (for garnish)

In a medium saucepan, on low heat, saute the garlic in olive oil.  
Do not burn.
Add the peperoncini and mix well.
Place the sauce in a large pasta bowl.
Drain the pasta and then pour the pasta into the bowl with the sauce (using a wee bit of pasta water still in the pasta).
Toss very well.
Serve and pass the cheese around the table to your guests.

you can also have a little bowl of dried red pepper flakes 

to pass around to your guests who may want a little more 'heat' in the sauce!

adding a few teapots crafted in the shape of spring lettuce

adds an extra touch of seasonal charm to the tablescape.

I've shared this spring time pasta recipe on Foodie Friday

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Tagliatelle Timbale with Wine Gravy from Paolo, Truly Delicious!

Christmas is a time for special foods to be presented with love to our family and guests.  One such recipe from Paolo of Quatro Fromaggio and Other Disgraces On The Menu, is absolutely perfect for 'wowing' everyone on this festive holiday (misspelling of Quattro Formaggi is intentional in his blog title).  I know that when he sent his post, recipe, and photos for a guest post, I was certainly amazed!  I have been following Paolo's food blog for quite some time now and every recipe is so authentically Italian and delicious!  I simply had to ask him if he would write a guest post for Christmas.  Even though it is a super busy time for everyone, Paolo was kind enough to put extra time into this extra special recipe for us.  I know that you will agree!

Grazie e' brava, Paolo!

Paolo offered a bit of insight on how he was drawn to blogging in the following words:

"Since I moved to Canada from Italy in 2001, I have been bombarded with misconceptions of Italian food: from misspelled and mispronounced Italian words ("brushetta" anyone?), to "Italian" dishes that don't actually exist in Italy (try ordering pepperoni pizza in Rome!).  One day I decided that it was time to do something about it and I started a blog.

At first I tried to fix the misconceptions by explaining them (for instance, that an espresso should not fill up the entire cup, and that "panini" is already a plural). Later on, however, my focus shifted more to the origins of the ingredients and the cultural differences between Italy and North America.  As I kept blogging I got to know many other bloggers who share my objective:  preserving authentic Italian food around the world.  In 2011, I created an award to recognize their authenticity - The Cannolo Award - which has been very successful.

The recipe that I choose for this guest post is an Italian classic adapted from Silver Spoon's "Pasticcio di Tagliatelle".  In Italian cuisine, a "pasticcio" (sometimes referred to as "timballo") is a preparation in which several ingredients (including pasta or rice, meats and sauces) are baked in the oven within a pastry shell or a pie crust.  The resulting dish, which looks plain on the outside but reveals rich fillings, was invented in the 1700's by palace chefs precisely to surprise and delight their noble guests.  Today, pasticcio is still considered a dish for special occasions, including the Christmas meal."

Tagliatelle Timbale with Wine Gravy

Ingredients for 3-4 servings

• 2 Tbsp (30 g) Unsalted butter (including some for greasing) 
• 7 oz (200 g) Pizza dough (which can be bought in some bakeries or specialty stores) 
• Some Flour (for dusting) 
• 4 oz (120 g) Fresh spinach 
• 6 oz (170 g) Cremini mushrooms 
• ½ oz (14 g) Dried Porcini mushrooms 
• ¼ cup White wine 
• 1 Tbsp (15 ml) Milk 
• 2 Tbsp (30 ml) Heavy cream 
• 4 oz (120 g) Tagliatelle pasta (either fresh or dried) 
• 1 Egg 
• ¼ cup Parmigiano Reggiano 
• Some Salt and pepper 

Preparation

• Rehydrate the dried mushrooms in cold water for at least ½ hr. 
• Bring a large pot of water to a boil. 
• Preheat the oven at 350°F (180°C). 
• Grease the oven-proof dish with butter. 
• In a large pan, roast the fresh mushrooms in butter for 5 min at high heat.
• Add the rehydrated mushroom, cook for another 2 min at medium heat (a1).
• Add the wine (a2) and allow it to boil until it evaporates. 
• Cook the fresh spinach in a covered pot (without any added water) at medium heat for 5 min (a3). 
• When the spinach is ready, squeeze out as much water as possible and chop. 
• Add the spinach to the pan (a4). 
• Add milk and cream (a5), adjust salt and pepper. 
• Cook the tagliatelle in plenty of salted water for 2/3 of their standard cooking time. 
• Drain the tagliatelle and them to the pan. Incorporate gently (a6). 

• Roll out the dough to the thickness of 1/8 inch (3 mm).
• Line the (greased) oven proof dish with the dough (b1).
• Spoon in the filling (b2).
• Beat the eggs with the Parmesan.
• Pour the mix uniformly over the filling (b3).
• Fold the pizza dough fully wrapping it around the filling (b4).
• Bake for 30-40 minutes at 350°F (180°C) until the top is well browned.

Wine Gravy:  Ingredients for 3-4 servings

• 1 Tbsp (15 g) Unsalted butter 
• 1 Tbsp (15 g) All purpose flour 
• ½ tsp Vegetable stock extract 
• 1 cup Milk 
• ¼ cup White wine

Preparation

• Warm up the butter in a small pan (c1) at medium heat until it barely melts.
• Add the wine (c2) and the vegetable stock extract (c3). Let it reduce. 
• Add the flour (c4), then mix until a ball of dough forms. 
• Add a small amount of milk and whip until you get a creamy texture (c5).
• Gradually add the rest of the milk, as you continue whipping. 
• While stirring constantly, boil for at least 2 minutes until the mix thickens (c6). 

• Pour the gravy in the bowls, then place a slice of timbale in each bowl and serve immediately. 

Mangia!


You may follow and enjoy Paolo's delicious adventures in his cucina through the following links: 

Blog address: http://www.disgracesonthemenu.com 
Twitter: http://twitter.com/quatrofromaggio 
Facebook: http://www.facebook.com/DisgracesOnTheMenu Pin It

Italian Thanksgiving Traditions ~ ~ and a Guest Post

"over the river and through the woods, 

to grandmother's house we go"

(a view of the road to my acreage)

the fireplace mantel all decorated for autumn and Thanksgiving

the dining room centerpiece for autumn and Thanksgiving,

minus the place settings

Most Americans would be surprised to know that Italians also have a celebration in honor of giving thanksgiving as do Italian-Americans in the U.S.    The traditional 'La Festa del Ringraziamento' is well known as the 'festival of giving thanks' and similar to many other year-round holidays in Italy that have a religious foundation when Italians honor their patron saints. 

a festival in Praiano, Italy (for the Feast of St. Luke) during my trip in October

Truthfully, any time that Italians can get together to celebrate family, food and tradition is always a time of celebration and thanksgiving.  Italians love their new home country of 'America' and have happily included Thanksgiving in their favorite ways of getting together with family and expressing gratitude for this country.   Although we have the traditional turkey on the table, we always enhance the menu with Italian dishes from our heritage:  Antipasti, a first course (i Primi) of tortellini in brodo soup, Italian stuffing/dressing, mashed potatoes heavily flavored with garlic and herbs, and Italian sweets to finish the meal.  Many Italians, similar to Americans, enjoy their turkeys stuffed with dressing, but my family prefers to bake the stuffing on the side for a more crisp texture.

This week I have the opportunity for introducing another guest poster here on 'la bella vita':  Bridget Sandorford is a freelance writer and researcher for Culinaryschools.org, and is currently a researching culinary arts pastry chef.  Bridget asked me if she could write a post regarding Italian cuisine and I was delighted to oblige!  Below you will find her perfectly timed thoughts regarding how Italians have embraced the American holiday of Thanksgiving in their own unique and delicious way:


Thanksgiving is a quintessentially American holiday!

This holiday celebrates the harvest that the Pilgrims enjoyed with the Native Americans in the New World -- something that is unique to American history.  However, Italians have a tradition that celebrates the harvest, dating back to ancient times in which the gods of the harvest were honored. Remnants of that tradition persist, and some expatriates living in Italy have adapted current Thanksgiving traditions.

Between the two, many Italians celebrate this time of year with a feast as Americans do for Thanksgiving.  Of course, these celebrations are a bit different than the feasts we enjoy on a traditional American Thanksgiving.

Here's what you might expect to see for an Italian "Thanksgiving":

Antipasti ~ ~ Appetizers

While raw veggies and dip make the rounds at an American Thanksgiving, Italians love to enjoy sausage, cheeses, stuffed mushrooms, and assorted olives. Traditional antipasti dishes are on display, including stuffed peppers and artichokes, shrimp, and roasted vegetables in olive oil. Any traditional Italian appetizers can be served.

This year's antipasto platter(s) included:  Imported Italian Gorgonzola and Fontina cheeses, roasted red peppers in olive oil and red pepper flakes, Genoa salami chunks, sliced Prosciutto, and Soprosatta.

marinated fresh mozzarella is always enjoyed!

Garlic-stuffed green olives, pearl onions, pepperoncini, black olives, baby carrots, marinated beets, and baby pickles.

marinated olives are always expected on an antipasto platter

because my children have a bit of Swedish blood from their paternal lineage, 

we always include a huge bowl of extra yummy herring in onions!

artichokes, marinated beans, and prosciutto are mandatory in addition to the cheeses, olives, and red peppers!

figs are still in season, so Gorgonzola stuffed figs wrapped in prosciutto

are stars on an antipasto platter

fresh Italian bread brushed with garlic-butter and herbs 

are a MUST for antipasti to be placed on in order to enjoy 'small bites'

earlier in the day prior to the big dinner.

i Primi ~ ~ First Course

Traditionally, Italians include a soup before the main entree.  It would simply not be Thanksgiving, Christmas, or Easter without this northern Italian specialty:  Homemade Tortellini in homemade brodo (Tortellini in Broth).  This year my mother and I made 1000 of these little navel-shaped stuffed pastas.  That's nothing compared to our usual 3000 when we have all of the family over for a holiday dinner!

one test of how well the tortellini turn out is if to see if any of the little bundles break during and after cooking.  This year, literally none of our little tortellini broke!  The dough that my mother made was absolutely perfect in texture!

My mother and I always try to twist the tortellini as small as possible, as is the tradition in my family in Italy.  What you see sold in the markets is far too large for Italians, and would be known as 'tortelloni' instead.  With the small spoon as a reference above, you can see how tiny tortellini can be when twisted on your pinkie finger!

tortellini floating in the brodo let you know that they are just about finished cooking

but you must taste to know if they are 'al dente' or not; never overcook pasta!

Secondi ~ ~  Entrees

Some Italians may opt for the traditional turkey, infusing it with Italian seasons such as oregano and rosemary. Turkey sausage may be served as an Italian variation on this classic dish. A pomegranate sauce provides a nice twist on the classic cranberry.

Traditional Italian pasta dishes also take center stage, including ravioli and other stuffed pastas. Pumpkin stuffed ravioli or pastas with winter squash and lentils are perfect choices for a Thanksgiving (or harvest) feast.


Contorni ~ ~ Side Dishes

Of course, a hearty salad with greens, fresh vegetables, and oils makes for a hearty and healthy side. Sprinkle on peppers and Parmesan cheese to taste.

sometimes we prepare garlic mashed potatoes for our gravy lovers in the family,

but more often we'll prepare garlic and rosemary roasted potatoes.

these disappear faster than mashed potatoes every time!

Our traditional Italian-seasoned Prosciutto and Pepperoni Stuffing / Dressing

 infused with garlic, rosemary, Italian sausage, onions, 

and a variety of Italian cheeses.

This is probably the next favorite recipe for Thanksgiving, after the tortellini!

another side dish for any holiday consists of fresh, sauteed vegetables, enhanced with roasted red peppers, garlic, and drizzled with olive oil and balsamico vinegar (never, ever cream of mushroom soup)

i Dolci ~ ~ Sweets

There's no dessert that seems out of place at Thanksgiving. Try classic cannoli or tiramisu as the perfect after-dinner treat. Classic Italian pastries and tarts are delicious after any meal.   If you miss your pumpkin pie, try a pumpkin-flavored cannoli or even a pumpkin-flavored custard or ice.

Beverages

There are delicious Italian wines that you can pair with any meal and any course. Select your favorites for both the main meal and your dessert. Try a dry Pinot Grigio with the main course and a hearty port wine for dessert.

While Thanksgiving may be an American holiday, Italians and others who love Italian food have found ways to adapt the tradition to their own culture. The resulting feast is a great way to celebrate the harvest or just good times with family and friends.

most Italians enjoy either a light after dinner wine or 

liqueur such as Amaretto Di Saronno or Limoncello

I hope that you have had a wonderful Thanksgiving holiday in both America and Italy . . . and anywhere around the globe!




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The Traditional Food of Rome, Italy! A Taste of Roma!

Being in Rome this weekend is simply hard for me to believe.  The "Eternal City" is simply so overwhelming in every way!  It's impossible to see even a small amount of the treasures that this city holds, especially when "all roads lead to Rome"!

the famous Coliseum

Michelangelo's Sistine Chapel in the Vatican

"When in Rome, do as the Romans" is a well-known saying, and when it comes to THE FOOD of Rome, I'll be delighted to quench my hunger and experience her traditional mouth-watering cuisine.  Although the essence of authentic Roman food is not elaborate, it is definitely satisfying and generous in flavor and character.  The farmlands surrounding Rome in the region of Lazio are some of Italy's finest with extremely fertile soil that produces superb vegetables which contribute to the simplicity of Rome's cuisine.  With such flavorful ingredients the guiding principle is to keep things as simple as possible to prevent anything from being overpowered.  As with my family, we have have always followed this wisdom of doing less to a recipe to allow the high quality of the ingredients shine through.

"La Cucina Romana", Roman food is based on its ancient past and based on a heavier use of inexpensive cuts of meats of veal and lamb, fresh vegetables (especially artichokes), deep-fried methods, and the use of Lazio's famous sharp-flavored sheep's milk cheese, Pecorino Romano. Where rice prevails more in Northern Italy, pasta rules in Rome.  Although pasta is a staple for all Italians, in Rome pasta served with less focus on red sauces and more so on with sauces of butter, olive oil, and cheese!   The pasta sauces that are used demonstrate the simplicity of Roman cuisine.

(photo credit, Rosailnd Corieri Paige,

link to my recipe for Bucatini)

Bucatini all'Amatriciana 

A classic, zesty Roman pasta dish with pasta noodles that are  long, tubes of pasta with a holes, dressed in a zesty sauce of tomatoes, pancetta or guanciale, olive oil and spicy peperoncino (dried red pepper flakes).  

Buccatini all’Arrabbiata ('angry') 

A similar pasta dish, but spicier, with the addition of garlic and hot pepper for some extra fire and punch in the sauce!

Spaghetti alla Carbonara (Charcoal Burner’s spaghetti

A favorite of my family's, this pasta dish is a specialty that has been been prepared for generations in Rome.  There is debate about the origin of this famous dish between those in Umbria and Lazio.  Wherever it was created, it is a pasta in a rich, mouthwatering sauce of perfectly balanced flavors from butter, eggs, Parmigiano and Pecorino Romano cheeses, pancetta/guanciale (pork cheeks), and black pepper.  When my family came to the States, they were first coal miners in the Midwest, so this recipe is special to us because some say the name derives from 'carbone' (coal) and was favored by Italian coal miners.  Then there is a second opinion on the name that ascribes it to the freshly cracked black pepper added in the sauce.

(photo credit:  Rosalind Corieri Paige,

link to the recipe for Spaghetti Aglio e Olio)

Spaghetti Aglio e Olio (Spaghetti with Garlic and Olive Oil) 

This pasta class is simple 'cucina povera' at best and served in most Italian trattorias.  This is a 'pasta in bianca', in other words it is not a pasta served in a red tomato sauce, but rather a 'white sauce' of butter, olive oil, and/or cream, without the inclusion of red tomatoes.  With garlic as the star of the dish, often a fiery bite of hot peppers or flakes is added which then becomes Aglio Olio e Peperoncino.  Don't worry, the cloves of garlic are discarded and what is left for you to enjoy and savor is a fragrant, garlic-infused pasta dish.  Delightful!  For those who prefer their food less peppery, the hot peppers can be left out and instead have more fresh Italian parsley incorporated for a lovely addition.   

Spaghetti Cacio e Pepe (Spaghetti with Cheese and Pepper) 

One of the most commonplace and simple pasta sauces of Rome with the sharp flavor of Pecorino Romano cheese and lots of peppers with a bite is the theme of this pasta dish.  Perhaps a drizzle of olive oil and some Parmigiana to mellow out the Pecorino may be added before tossing it with vigor to prevent the cheese from clumping.  This is the simplest of 'Rome in a bowl'.

(photo credit:  What's Cooking Italian Style Cuisine

click link for recipe)

Fettuccine Alfredo 

Ah, one of true favorite Italian dishes originated in Rome from Chef Alfredo di Lelio.  This decadent, supremely rich cheesy pasta dish consists of long, flat fettuccine noodles in a sauce of heavy cream, good quality butter, and Parmigiana-Regiano cheese.  In the States, this is what we often call the pasta dish that is a 'heart attack on a plate'!  But we can enjoy it in moderation can't we?  Will it hurt to have a few bites of this heavenly pasta just once a year?  I have also added sweet spring peas and prosciutto to make a different version that is literally over-the-top!  

Veal Saltimbocca alla Romana  (“hops into your mouth") 

Topping my list of non-pasta favorites is this celebrated, delicious and  savory dish made from thin slices of veal medallions or cutlets that are quickly cooked in a wine sauce and topped with cheese, prosciutto and sage.  Butter and capers are often added for extra richness.  This is absolutely, one of my all-time favorite Italian recipes!


Stracciatella 

When it comes to soup this is a popular Roman egg-drop version, but is also popular in other regions of Italy too.  This soup is made of beaten eggs, semolina flour, nutmeg, grated Parmigiana cheese, salt and pepper in a broth.

Pasta di Ceci 

For a thick, fragrant Roman soup of peasant origins this comfort dish is made with chickpeas (that have been soaked in water overnight) and pasta and seasoned with rosemary.  This hearty soup could be considered to be a meal in itself and is often served on Fridays because of the Catholic tradition to eat meat-less meals on Fridays.  Although you can find this soup throughout Italy, the Roman version has some slight differences.  The most notable is that Romans add anchovies to the soup which adds a little more of a saltiness to the soup and truly livens it up!  This soup can be prepared with any pasta shape imaginable, so I encourage you to make it with your favorite pasta or whatever you have in your pantry.

(photo credit:  Rosalind Corieri Paige,

recipe for unstuffed Fried Zucchini Blossoms)

Fiori di Zucca Fritti (Fried Zucchini Blossoms) 

My family has enjoyed the arrival of squash blossoms from our gardens since I can remember!  This classic is made from the yellow flower blossoms from zucchini or other squash plants and are deep fried with or without a filling of mozzarella cheese and anchovies.  My stuffed version also includes prosciutto!  Just wonderful!  My family has been making these delicious appetizers or antipasto for as long as my memory recalls.  

(photo credit:  Rosalind Corieri Paige,

link to the recipe for Fried Stuffed Zucchini Blossoms)

Carciofi alla Romana 

If you love artichokes as I do, this dish highlighting artichokes is prepared in the spring time when they are in season, fresh, young, and plentiful.  Braised in olive oil, garlic and mint, this is a Roman specialty.  I prefer my artichokes stuffed with breadcrumbs, garlic and cheese though!  

Gnocchi alla Romana 

The Roman method of making gnocchi is unique in that they are made from semolina wheat flour instead of the traditional potato flour.  The dumplings are roasted in butter flavored with garlic and herbs and served with a cheesy-meat sauce.  Interestingly, it is also a Roman tradition to serve gnocchi on Thursdays.

Pecorino Romano

The classic hard cheese with a nice 'bite' to it comes from Lazio that is produced from sheep's milk. Pecorino possesses quite a salty-tasting cheese making it an excellent choice to serve grated, especially over sauces that have a stronger flavor.

Mangia!

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The Traditional Food of Emilia ~ Romagna, Italy! A Taste of Emilia-Romagna!

(photo credit: 'tourism emilia-romagna)

We are in Emilia-Romagna in Northern Italy today, affectionately known as the legendary "bread basket" of Italy!   With its capital of Bologna, this region is considered by many to be the gastronomical and culinary heart of Italy . . . and that reputation resonates throughout very demanding Italian food circles.  This region has bestowed its traditional culinary gifts and delicacies to make Italian food what we all know and love.  If you desire to taste Italy's best food, you must direct yourself to Emilia-Romagna for its robust, distinctive, and superior cuisine!  Many of the remarkable and unique dishes that have originated and have been mastered here are now served throughout Italy and for that matter!

I am truly on a journey to discover my heritage from this region.  It is with great enthusiasm that I write about this land where my family is from and where my relatives still reside today.  I have a better understanding of my family's passion for delicious cooking, their incredible art for good taste, and why our traditional recipes have been handed down throughout the generations.

So just where am I in Italy?  To give you an idea, Bologna and Modena are about an hour north of Florence and about two hours southwest of Venice.  A diverse geography encompasses a wide variety of influences on the region's cuisine.  This highly productive region just bursts with an array of famous foods!  The landscape leads to many directions which contain plains, gentle rolling hills, and countryside with the extremely rich and fertile Po River valley yielding exceptional wheat, incomparable butter and cream, cheese, veal and pork from animals that graze this verdant land.  Interestingly, more wheat is grown here to make a soft wheat flour, making it the motherland for the highest quality homemade pasta that is unparalleled throughout Italy.  The rugged mountain ranges of the Appennines and hillsides offer the cooler temperatures for hundreds of cured meats, and along the coastline of the Adriatic seafood is frequently served, being one of the top fish producing areas in Italy.  Interior wetlands are famed for feathered game, fresh water fish, and rice.

Throughout my days of discovering this or any region of Italy, I've been joyfully involved with tasting the traditional foods and recipes.  The cuisine of Emilia-Romagna is simple, yet full of strong and refined flavors with pasta, sauces, cheeses and pork products that are world famous and still made in the traditional fashion.

If you are thinking of pizza, you need to realize that pizza is from the Southern half of Italy, whereas Emilia-Romagna boasts as being the source for many of the vital, staple ingredients that Italian cuisine is noteworthy of:  Prosciutto di Parma, Aceto Balsamico (Balsamic Vinegar), Parmigiano-Regiano (Parmesan cheese), and an enormous variety of fresh, hand-made, stuffed pastas.


  

(photo credit:  tourismo emilia-romagna)

prosciutto and fig pizza

click for the recipe

(photo credit:  Rosalind Corieri Paige)

THE FOOD of Emilia-Romagna

Prosciutto di Parma 

Emilia-Romagna is home to the town of Parma, which is the birthplace of Prosciutto di Parma, Italy's most famous pork product.  Considered to be the 'king' of Parma food, Prosciutto is a mainstay for Italian cuisine.  There are more pigs in Parma than people, making pork the cornerstone of Emilia-Romagna's cuisine where prosciutto has reigned supreme for years.  The region's rich tradition of cured meats are produced and perfectly aged in the colder climates of the hills, mountainsides, and caves near Modena.

And it's not just Prosciutto that hales from the hogs in this region!  More cured pork bounty includes other favorites of my family:  Coppa (one of my faces!), Pancetta, Salame, Culatello, and Zamponi are also specialities.  The time-honored Mortadella di Bologna is produced here as well making the people of this region proud of their pork products.

An Italian 'cucina' wound simply not be authentic without the presence of cured, preserved meats.  My refrigerator is never without Prosciutto, Genoa Salami, Coppa, and Pancetta.  When my kids come home to visit, it is literally the first thing they want when them come home -- a home-made, crunchy, grilled panino with any or all of these meats (that Americans call 'deli meats').  Having savory slices of these cured meats easily at hand is integral to my Italian cooking.

What would holidays and entertaining be without a beautiful platter with an assortment of Italian cured meats, cheese, olives, and more?  It wouldn't be the same in my home if any of these were missing!

(prosciutto with figs and cheese

photo credit:  unknown)

Aceto Balsamico Tradizionale di Modena (Balsamic Vinegar of Modena)

Modena is also well known in culinary circles as the origin of another Emilia-Romagna culinary masterpiece:  the coveted Balsamic vinegar of Modena, which has been produced since Roman times under strict quality standards of highly government-regulated methods in which it is aged up to 50 years in wooden barrels.   Exquisite Balsamic vinegar is an artisan gourmet vinegar that possesses a rich, intense, and sweet/sour flavor and fragrance.

I just love using this dense, aged brown vinegar when I cook and appreciate how it gives that secret magic touch to Italian food.  Although quite expensive, the incomparable liquid condiment enhances so many recipes, both sweet and savory, with its complexity.  Not only do I and other food lovers use balsamic in pasta, but it's also fantastic served with cheese, vegetables and even (one of my favorites) with strawberries for dessert!

Strawberries with Balsamic Vinegar and Mascarpone Cheese Crostini
Fragoline al Balsamico (Strawberries with Balsamic Vinegar)

click for the recipe

(photo credit:  Rosalind Corieri Paige)

Parmigiano-Reggiano

Emilia-Romagna is the birthplace of the highly prized Parmigiano-Reggiano (Parmesan) cheese.  In fact, this legendary cheese is exclusively produced in this region of Italy by law.  Although there are many imitations, there is no rival to this renowned cheese that has found inclusion in endless recipes around the globe.  The provinces of Parma, Reggio, and Emilia have had legal title to production for hundreds of years.

Stuffed Pasta

Pasta dishes that were created first in Emilia-Romagna include the renowned Lasagna, Tortellini and Tortelloni, Ravioli, Cappelleti, Cannelloni, and all of the well-recognized deliciously-stuffed pastas.  Here the natives favor tomato-based sauces and is the home of Sugo all Bolognese (Tomato with Ground Meat Sauce), also known as 'ragu', which my family never called it . . . it was always 'pasta sauce' to us.

My family's tradition of making tortellini by hand for Christmas Eve, Easter, (and Thanksgiving in the States) can be trace all the way back to the region of Emilia-Romagna where the tradition began.

Tortellini in Brodo (Tortellini in Chicken Broth)

click here for the recipe

(photo credit:  Rosalind Corieri Paige)

Tortellini in Brodo

These delicious stuffed pasta pouches have been one of my family's cherished Italian foods throughout the years and across the Atlantic from our roots in Emilia-Romagna!  It is so interesting to me to see how the world has embrace tortellini as one of its favorite stuffed pastas!   This little pasta is shaped like a person's 'navel'.  Every holiday we prepare the stuffing of various meats and cheeses, along with the Northern Italian 'brodo' or chicken broth.  It is not traditionally served in cream, Tortellini all Panna, but I love it with cream despite breaking tradition!

Making tortellini is a work of love and art combined, and quite labor and time-intensive.  This is why we reserve this specialty to holidays only, thus keeping them even more special and something to look forward to at every holiday gathering!

Tortelloni

Tortelloni is simply a larger-sized tortellini, also stuffed.  In my family, we strive to only make tortellini as small as the size of our smallest fingers tips oh which we 'twist' the pasta into shape.  What you find in the stores in the States is far too large for my family's preference.  It is a very difficult skill to produce the tiniest tortellini.  With that said, we consider what you find in the stores, more of a tortelloni because they are so much larger than what my family makes at home.

Cappelletti

In Italian, cappelleti translates into 'little hats' which they resemble.  This famous stuffed pasta is also from Modena in the Emilia-Romagna region.  There is not a lot of difference between cappelleti and tortellini, in fact, some people use the two names for the same pasta, with only the stuffing that may differ.

Lasagna Bolognese

click for the recipe

(photo credit:  Rosalind Corieri Paige)

Lasagne Bolognese 

Another specialty pasta dish from Bologna, Emilia-Romagna is Lasagna, a delicious, special, yet very time-consuming labor of love.  If made from scratch, including the bolognese sauce, as is the custom of my family, it requires quite a bit of time.  We always make large, I mean huge, pots of sauce which we freeze to use later saving a good deal of time when Lasagna is requested from my hungry family!   Our son prepared our family Lasagna for dinner on the evening when he proposed to his wife.  Now that's romantic!

Stuffed Ravioli 

Another perfectly stuffed pasta originating from Emilia-Romagna is Ravioli, either square or round, with an array of filling ingredients is yet another favorite dish created from Emilia-Romagna hands!  These are much larger and heartier as a result of the colder climate of Northern Italy.  My family uses swiss chard instead of spinach for the filling and it is absolutely mouth-watering!

Huge pots of Bolognese Sauce made continually year-round

(photo credit:  Rosalind Corieri Paige)

Sugo Alla Bolognese (Bolognese Sauce, Tomato with Meat Sauce)

This famous meat-based Italian sauce is another culinary contribution from Bologna in Emilia-Romagna.   This is a thick, hearty, delicious and prized dish that has many interpretations and variations.   Tagliatelle is the customary pasta served with bolognese, but other pasta shapes can be used such as my family favorites of rigatoni, penne, and ravioli.  My family's cherished recipe is prepared in huge pots that we freeze and continue to replenish throughout the year.  This sauce is also given to my kids in several plastic containers (because they freeze so well) whenever I visit them or after their visits to us!  I just cannot imagine our Italian home without this exquisite sauce that pairs perfectly with any pasta.

Macaroni (Spaghetti) Pie

click for the recipe

(photo credit:  Rosalind Corieri Paige)

Pasticcio di Maccheroni (Macaroni Pie)

When celebrating "Carnival" before Lent, the natives of Emilia-Romagna traditionally prepare this expensive dish which requires a great deal of experience.  In the States, we would associate this dish more closely to our favorite 'Spaghetti Pie' that we love so much and where a plethora of diverse recipes exist.

Chestnuts

From the mountain forests of Emilia-Romagna an abundance of chestnuts is available to use in flour, soups, and breads.  Ciacci is a favorite traditional chestnut-based delicacy for dessert.  For my grandfather's family that lived in extreme poverty in the mountains, chestnuts were a vital necessity for survival, which sadly led to a distaste for chestnuts on his part.  Today, around the world, roasted chestnuts and other chestnut desserts are winter treats, especially around Christmas.

Zuppa Inglese

This popular dessert which originated in Emilia-Romagna is similar to an English Trifle in which soft, sweet ladyfinger biscuits are soaked in liqueur and topped with layers of 'pasticciera', an egg-based custard.  The aristocrats of the region who frequented England requested that their chefs create an Italian version of this English classic.

Torta Barozzi 

Originally known as a 'black cake' from Modena, this extremely guarded secret ricipe is a register trademarked and patented cake that many Italian cooks attempt to imitate at home.  This torta is an intense chocolate cake made with almonds, coffee, cocoa, and peanuts.

Finally, Modena enjoys a reputation for wonderful fruits, in particular peaches, cherries, and pears.

Vino (wine)

Familiar grape vintages native to this region include the popular wines of Lambrusco, Sauvignon, Sangiovese, Trebbiano, and Albana.  These wines are a source of great pride of the people who realize how perfectly they compliment the foods of the region.

Famous Italian Sports Cars and People

Even though I am not a car fanatic, I know beauty in design when I see it.  The people of Italy are passionate about fast, beautiful cars and incredible artistic design.  The most famous of these autos are the coveted Ferrari, Lamborghini, and Maserati . . .  all manufactured right here in Emilia-Romagna!    Unlike myself, my husband is a car enthusiast and so he will be getting a thrill to be able to admire these cars that Emilia-Romagna can claim fame for.  Ducati motorcycles share the same production location as well.

And if that's not enough to boast about originating from Emilia-Romagna, there are also numerous famous artistic names who were born here!  Luciano Pavarotti (opera tenor), Fellini (cinema), Verdi (author), Pascoli (poet), and Toscannini (music conductor)!

Emilia-Romagna is a wonderful place for me to call home in Italy with its famous foods, super cars, and great people!  It is truly a blessing to be here! 


Please know that this is not a full and complete representation or list of all of the specialty foods that originate from Emilia-Romagna.  If you believe that there is something that I may not have included, please let me know in your comment and I will be more than happy to edit this post upon my return to the States!

Ciao!
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