Small ring-shaped pasta, typically stuffed with a mixture of pork, prosciutto, and Parmesan, and served in a flavorful broth. It’s one of the most iconic dishes of the region, especially around Bologna and Modena. ¹⁾

Layers of fresh egg pasta, ragù alla bolognese (meat sauce), béchamel, and Parmesan cheese. This dish is the rich and comforting version of lasagna that originated in Bologna, making it a staple of the region. ²⁾

Flat egg pasta served with a rich meat sauce, known worldwide as bolognese sauce. This dish is traditionally made with finely chopped beef or veal, pork, vegetables, and red wine, simmered to perfection. ³⁾

Similar to tortellini, cappelletti are small pasta filled with cheese or meat and typically served in broth. They are popular around Reggio Emilia and are traditionally eaten during the holiday season. ⁴⁾

A type of fried dough typically served with cured meats such as prosciutto and salami. This dish is commonly enjoyed as an appetizer in the provinces of Modena and Reggio Emilia. ⁵⁾

A flatbread originating from Romagna, usually filled with prosciutto, arugula, and squacquerone (a soft cheese). It’s a popular street food and can be filled with a variety of ingredients, from cheeses to vegetables. ⁶⁾

A savory pie filled with spinach, Swiss chard, onions, and Parmesan cheese, all wrapped in a thin crust. This dish from Reggio Emilia is a great example of the region’s rustic cooking. ⁷⁾

Passatelli are soft, noodle-like strands made from a dough of breadcrumbs, Parmesan cheese, and eggs, cooked in broth. It’s a unique and comforting soup dish found throughout the region. ⁸⁾

A rich, dense chocolate cake from Vignola in the Modena area. Torta Barozzi is made with chocolate, almonds, and coffee, and is famous for its intense flavor and fudgy texture. ⁹⁾

These are small, round breads made from dough cooked in special clay molds. Tigelle are typically sliced open and stuffed with cured meats, cheese, and sometimes a pesto-like lard mixture called cunza. ¹⁰⁾

A cured meat similar to prosciutto but made from the best part of the pork leg. Culatello is aged in humid cellars, often in the foggy climate of the Po River, giving it a unique flavor. It’s typically served thinly sliced with bread. ¹¹⁾

Despite its name, this dessert is distinctly Italian. Zuppa Inglese is a layered dessert made with sponge cake, custard, Alkermes liqueur, and sometimes chocolate cream. It’s a favorite in Ferrara and Bologna. ¹²⁾

A rice cake made from rice, sugar, eggs, milk, and a bit of lemon zest. This traditional dessert is simple yet delicious and is particularly popular in Bologna. ¹³⁾

Wide pasta ribbons served with a sauce made from wild boar, red wine, and tomatoes. This hearty dish is typical of the region’s countryside, reflecting its love for game meats. ¹⁴⁾

While not a dish, Aceto Balsamico di Modena is a hallmark of Emilia-Romagna cuisine. The vinegar, aged for years in wooden barrels, is used in salads, drizzled over cheese, or even added to desserts for its deep, sweet, and tangy flavor. ¹⁵⁾