Bertazzoni PM360IGX, Brochure

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running Head
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tHe Food and Cooking oF emilia-romagna
The time-honoured home meal
comprises appetizer, starter, first
course, second course, pies and fruits.
It is an experience of wonderful variety,
aromas and colors.
Antipasto may feature anything from
vegetables with prosciutto to pears with
Parmesan and balsamic vinegar.
The beloved pasta is accompanied by
any amount of sauces, from perfumed
meat to the many vegetable ragus.
Risottos go with almost every flavor and
every occasion, as a side dish or starter.
The meats of the region – chickens, beef,
veal, pork – are cooked in many sauces,
“The culinary traditions and recipes of
Emilia-Romagna have also become famous
all over the world.”
full of taste. Rabbit is also popular.
Along the Adriatic coast, seafood appears
frequently in dishes such as brodetto
(fish stew) cooked with plenty of tomato
and black pepper. Fish is served with
fragrant Italian oil, garlic and parsley.
Fruit, especially home grown peaches,
cherries, strawberries and pears, as well
as nuts, are the usual finale. Sweet ravioli
with winter fruits and red wine, and
desserts with fresh chestnuts also appear
in the colder months.
The wines drunk with this delicious fare
would be a slightly bubbly Lambrusco
from Emilia, or the red Sangiovese and
dry white Trebbiano from Romagna.
along with parmesan cheese and
parma ham, Balsamic vinegar is
one of the region’s most prized
commodities, made with as much
care as wine, and aged in casks
for up to 25 years.