The region is famed for its culinary delights, especially the fine gold coloured egg pastas like Tortellini and Tagliatelle and the green Lasagne Verdi all from Bologna. Gramigna is another Bologna pasta, then there are Garganelli from Imola, Cappelletti and Passatelli from Reggio Emilia and Anolini from Piacenza. Ricotta and greens filled Tortelli are served throughout both Emilia and Romagna.
Bologna is also famous for its RagÃ¹ known in English as Bolognese sauce which is *never* served on Spaghetti and for fragrant Mortadella centuries old and noble Italian ancestor of the unpleasant present day Oscar Meyer.
Parmigiano Reggiano cheese is made in a large part of Emilia starting with Bologna itself and ranging North and West through to Modena, Reggio Emilia and Parma. "Parmigiano Reggiano" was originally made only with the superior quality milk obtained from the red coated cows of Reggio Emilia, called Razza Reggiana in Italian. Parmigiano Reggiano is at its best when it has been aged for between 24 and 30 months. The cheese made with the milk of the red cows ages even longer and is excellent at 36 months.
The region also produces cured hams including, besides the famous Prosciutto di Parma, other excellent products like Prosciutto di Modena and Culatello di Zibello. Piacenza is famed for its coppa, salame and pancetta, Modena for its Zampone and Cotecchino. Cured pork products like Lardo, Guanciale, Salame and Pancetta made from the ancient Mora Romagnola breed of pig are the pride of Romagna..
The original Balsamic vinegar Aceto Balsamico Tradizionale is produced only in this region, in the neighbouring towns of Modena and Reggio Emilia. It is made exclusively of cooked down pressed grape juice and has to be aged for a minimum 12 years in wooden barrels before being bottled. The word "tradizionale" is essential on the label. The Balsamic Vinegar which is not Tradizionale is made only of the very cheap ingredients of vinegar and sugar.