Emilia-Romagna Food: Traditional Dishes & Regional Specialties

What to eat in Emilia-Romagna: Parmigiano Reggiano, tortellini, piadina and Adriatic seafood, plus regional specialties and local wine pairings.

By Nicole Dickerson Updated November 2, 2026

Part of our guide Italian food guide, region by region

Cellar Tours Insight — Since 2003, Cellar Tours has planned private food and wine journeys through the world’s leading wine regions, pairing tailor-made itineraries with VIP winery visits, fine dining, and expert regional guidance.

Estimated reading time: 11 minutes

Emilia-Romagna is famous for its exceptional cured meats, cheeses, and handmade pasta, but its cuisine is more varied than these celebrated staples. Discover the traditional dishes of Emilia and Romagna, and the local wines that pair beautifully with them.

Nestled between Italy’s Apennine Mountains and the Adriatic Sea, just south of Veneto and Lombardy, sits Emilia-Romagna. Besides being home to Ferrari, Maserati, and Lamborghini, Emilia-Romagna also boasts some of Italy’s greatest culinary hits. Parmigiano Reggiano, Prosciutto di Parma, Aceto Balsamico Tradizionale di Modena, tagliatelle alla Bolognese, and lasagne are among the region’s most celebrated culinary specialties. Yet when it comes to the best food of Emilia-Romagna, there is so much more to discover beyond the world-famous dishes. Known as Italy’s Food Valley, the region’s thriving culinary traditions are supported by the fertile Po plain, while the Adriatic coast adds another important dimension to its cuisine: seafood.

A useful distinction

Emilia vs Romagna: Regional Food Traditions

The cities of Emilia and Romagna spent centuries under different rulers, including noble families and the Papal States. Their food still isn’t quite the same. Emilia is particularly proud of its pork, Parmigiano Reggiano, and handmade egg pasta. Along Romagna’s Adriatic coast, fish and seafood are much more prominent, though there’s certainly no shortage of excellent pasta.

What to Eat in Emilia-Romagna: Where to Try the Local Specialties

Destination	Foods to look for	When or where
Bologna	Tagliatelle al ragù, tortellini in brodo, and lasagne verdi	Traditional restaurants for lunch or dinner; try the tortellini in their classic broth preparation.
Parma & the surrounding countryside	Parmigiano Reggiano, Prosciutto di Parma, and Culatello di Zibello	Enjoy the cheese and cured meats as an antipasto, or make a simple lunch of a generous platter.
Modena & Reggio Emilia	Gnocco fritto in Modena, erbazzone in Reggio Emilia, and traditional balsamic vinegar from both	Warm gnocco fritto with cheese and salumi; erbazzone for breakfast or a snack. Look for the full traditional DOP name when choosing balsamic vinegar.
Piacenza	Tortelli con la coda, the distinctive plaited pasta filled with ricotta, greens, and Grana Padano	Order as a first course, dressed with butter, sage, and grated cheese.
Ferrara	Cappellacci di zucca and torta tenerina, the soft-centered chocolate cake	Pumpkin-filled pasta for lunch or dinner; leave room for a piece of chocolate cake.
Ravenna & inland Romagna	Piadina with Squacquerone, cappelletti, and spoja lorda	Piadina for a quick snack; cheese-filled pasta in broth for a sit-down meal. Cappelletti also come with meat ragù.
Romagna’s Adriatic coast	Brodetto seafood stew and the mussels of Marina di Ravenna	Make time for a seafood lunch or dinner; look for each coastal town’s version of brodetto.

Pasta

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Charcuterie

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Parmigiano Reggiano

Top-tier cheese from Emilia-Romagna, revered by connoisseurs for its quality and taste

Balsamic Vinegar

Learn the difference between DOP and IGP, how each is made and aged, what to look for on the label, and where to taste it in Modena.

Food Markets

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Starters (Antipasti)

Antipasti come before the first course. In Emilia-Romagna, that might mean a plate of prosciutto, a chunk of Parmigiano Reggiano, and some warm gnocco fritto. You could happily make lunch of that alone.

Parmigiano Reggiano

Parmigiano Reggiano, Italy’s most famous cheese, comes from Emilia-Romagna. This staple of Italian cuisine is a PDO-protected cheese made in Parma, Reggio Emilia, and Modena. The PDO also encompasses parts of Bologna west of the Reno River and Mantua (Lombardy) on the right bank of the Po.

Mortadella Bologna

While it’s not always easy to distinguish between the delicious slices on your platter, mortadella is unmistakable for its pale pink color dotted with white patches, its silky-smooth texture, and its enticing aroma. Mortadella production in Bologna officially dates back to 1661, when Cardinal Girolamo Farnese formally proclaimed production standards for this opulent salami. Since 1998, this cooked pork specialty has been produced under Protected Geographical Indication.

Wine pairing: With mortadella, a dry Pignoletto Frizzante makes sense: its crisp finish and bubbles contrast nicely with the silky pork.

Prosciutto di Parma & Culatello di Zibello

Prosciutto di Parma’s unbeatable quality sets the premium standard for prosciutto production throughout Italy. Made around Langhirano in the hills south of Parma, it is salted and left to mature for at least 14 months, then checked before receiving the fire-branded Ducal Crown mark. Parma ham is a classic on charcuterie boards, a filling for the region’s typical piadina flatbread, and an ingredient in prestigious recipes such as Bologna’s prized tortellini filling, where it’s combined with mortadella, pork loin, and Parmigiano Reggiano.

Culatello di Zibello is made from a prized cut of pork, cured with salt and pepper; garlic and dry white wine may also be used. Unlike local prosciutto, culatello isn’t produced in the hills but on the flat plains, where the damp, foggy climate contributes to its characteristic flavor.

Piacenza’s Salumi

Piacenza’s cured meats deserve a mention alongside the famous hams. Coppa Piacentina DOP is made from pork neck, seasoned, tied, and matured for at least six months. The province also produces Pancetta Piacentina DOP and Salame Piacentino DOP.

Wine pairing: For Piacenza’s salumi, a dry Ortrugo Frizzante suits the lighter slices, while a young Gutturnio Frizzante has the fruit and acidity for richer coppa or pancetta.

Gnocco Fritto

Gnocco fritto is a dangerously delicious fried dough made of flour, lard, salt, and a leavening agent, and it’s typically enjoyed warm with cheese and cured meats. In Modena, the classic gnocco fritto di Modena is made without yeast and uses sparkling water to help the dough rise when fried. Alternatively, in Bologna, ask for a crescentina.

Tigelle

Tigelle is a snack food of Emilia-Romagna commonly savored throughout Emilia. A simple dough of flour, water, yeast, and lard is traditionally baked on terracotta molds lined with chestnut leaves in a wood-fired oven. The name comes from these clay molds, which were called tigelle. Today, a tigelliera resembling a waffle iron makes tigelle, which are enjoyed with cured meats and local cheeses sandwiched between the bread. Pesto alla Modenese, a decadent spread of lard, rosemary, and garlic, frequently accompanies tigelle in Modena.

Wine pairing: Serve the cured meats with dry Lambrusco di Sorbara. Its light body, brisk acidity, and lively bubbles cut through the richness without dominating the delicate flavors.

Piadina Romagnola

In Romagnole cities, the piadina Romagnola is the go-to snack. A piadina resembles a large flatbread eaten with cheeses and cured meats. A fresh, creamy cow’s milk cheese called Squacquerone di Romagna PDO often finds its way into a piadina Romagnola.

Wine pairing: A dry Romagna Pagadebit is a fresh partner for piadina filled with Squacquerone. It has enough acidity to brighten the creamy cheese, without competing with the bread or any mild greens.

Erbazzone

Erbazzone is a traditional savory pie enjoyed in Reggio Emilia for centuries. The recipe originated in cucina povera, as most ingredients were available in the average garden. Erbazzone’s dough is made from lard, water, salt, and flour, and the filling includes Swiss chard, onions, spinach, lardo, breadcrumbs, and Parmigiano Reggiano. You can eat it for breakfast, as a snack, or as an antipasto.

Traditional Balsamic Vinegar of Modena & Reggio Emilia

Traditional balsamic vinegar of Modena is famous for its irresistibly sweet-and-sour flavor. Aceto Balsamico Tradizionale di Modena (ABTM) must be produced within Modena. Aceto Balsamico Tradizionale di Reggio Emilia (ABTRE) must be produced in Reggio Emilia.

The traditional DOP vinegars are aged for at least twelve years. They are distinct from the more widely sold Aceto Balsamico di Modena IGP.

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Pasta & First Courses (Primi Piatti)

The primo is the first substantial course, and in Emilia-Romagna it often means fresh egg pasta, rolled by the region’s sfoglini. Despite countless regional pasta dishes, cappelletti and tortellini are two of the most prominent.

Tagliatelle al Ragù alla Bolognese

Among Emilia-Romagna’s dishes, ragù alla Bolognese has had the widest impact. Tagliatelle al ragù is a favorite on many menus. Ragù alla Bolognese is made with beef, pork, and sometimes veal. The meat simmers slowly with tomato, wine, a splash of milk, broth, celery, carrot, and onion to create a hearty, flavorful sauce.

The broad ribbons of fresh egg pasta are particularly good at catching the slow-cooked ragù.

Wine pairing: Choose a dry Lambrusco Grasparossa for tagliatelle al ragù. Its dark fruit, acidity, and gentle effervescence hold their own against the slow-cooked sauce while keeping the meal fresh.

Tortellini in Brodo

Another quintessential Emilia-Romagna dish is tortellini in brodo. Bologna and Modena have always duked it out over who created this dish originally. Today, tortellini in brodo is a classic Christmas dinner dish.

The classic Bolognese filling brings together pork loin, prosciutto, mortadella, Parmigiano Reggiano, eggs, and a little nutmeg. Traditionally, you enjoy this pasta in capon broth. In Modena, try tortellini at the historic food market Mercato Albinelli, where they suggest enjoying it the traditional way: pour a drop of your Lambrusco into the broth.

Lasagne Verdi alla Bolognese

In Bologna, lasagne verdi are the traditional preparation, with spinach coloring the egg-pasta sheets.

This baked pasta dish is made by layering wide, flat egg lasagna pasta with ragù alla Bolognese, béchamel sauce, and Parmigiano Reggiano cheese. Bake until the pasta is tender and the cheese and béchamel on top are beautifully browned.

Cappelletti di Romagna

In Ravenna and other parts of Romagna, enjoy cappelletti di Romagna. This take on one of Emilia-Romagna’s stuffed pasta dishes involves a cheese filling made from fresh raviggiolo cheese. Cappelletti is served either in brodo or with a meat ragù sauce.

Spoja Lorda

Ravenna has another pasta worth looking for: spoja lorda, small squares of egg pasta with only a thin layer of cheese filling between the sheets. It is traditionally cooked in broth; its name refers to the scant filling, just enough to ‘dirty’ the pasta.

Wine pairing: With Romagna’s cheese-filled pasta, a dry Albana Secco is another useful choice: it has enough texture for the filling without overpowering the pasta.

Cappellacci di Zucca Ferraresi

These pumpkin hats of Ferrara are a fresh, stuffed pasta with a velvety, luxurious filling of violina squash, grated Parmigiano Reggiano, and nutmeg for a sweet spice. This pasta dish is frequently served with butter and sage, though it can be served with tomato or meat sauce.

Wine pairing: Try a dry Bosco Eliceo Bianco with cappellacci di zucca. The wine’s savory freshness counters the sweet squash, especially when the pasta is dressed with butter and sage.

Tortelli Piacentini con la Coda

Piacenza’s tortelli con la coda are filled with ricotta, greens, and Grana Padano. Their distinctive plaited seam resembles a tail. Occasionally, a bit of mascarpone also makes its way into tortelli Piacentini. They serve the tortelli with butter, sage, and Grana Padano.

Anolini in Brodo

Parma and Piacenza both stake a claim to the origins of anolini. These small parcels of stuffed egg pasta are served in broth, especially at Christmas, and can be round or half-moon shaped.

Passatelli in Brodo

These dumplings are made from cheese, bread, and eggs and served in a flavorful meat broth. The mixture is pressed through a special iron or a ricer, forming short, rough strands that fall directly into the broth.

Main Courses (Secondi Piatti)

Secondi piatti are the meat and fish dishes that follow the first course. Along with all of the other typical foods of Emilia-Romagna, don’t miss the seafood in Rimini.

Maiale al Latte

Maiale al latte is pork braised slowly in milk with garlic, sage, and rosemary. The milk curdles as the meat cooks, leaving a rich sauce that tastes much better than it looks.

Cotechino & Zampone

Modena’s cotechino and zampone are cooked pork specialties, not ready-to-eat salumi. Cotechino is stuffed into a sausage casing; zampone uses the skin of a pig’s foreleg. Both are traditionally served during the Christmas and New Year festivities, often with lentils.

Wine pairing: For cotechino with lentils, try a young, fruit-forward Romagna Sangiovese; its acidity cuts the pork’s richness without the weight of a heavily oaked red.

Salama da Sugo

A unique food of Ferrara and its province, Salama da Sugo is an Italian pork sausage made with multiple cuts of meat. Added red wine and warming spices give the sausage its distinctive flavor. Traditionally, salama da sugo is boiled and served hot with mashed potatoes or pumpkin purée.

Wine pairing: Bosco Eliceo Fortana Frizzante is a fitting local partner. Its fresh, lightly tannic character works well with the fragrant spices and rich pork.

Brodetto & Adriatic Seafood

Brodetto is a seafood stew with ancient origins. Poor fishermen created it to utilize unsold seafood from the local daily catch. Each coastal town has its version of brodetto, but fresh seafood is always the key ingredient.

Wine pairing: With a lighter Adriatic brodetto, a dry Romagna Pagadebit offers freshness and restraint. Its gentle acidity supports the seafood without overwhelming delicate fish.

Cozze di Marina di Ravenna

Mussels are a must, so don’t miss the wild mussels of Marina di Ravenna, hand-harvested by specialist divers from offshore structures at depths of up to 12 meters.

Desserts (Dolci)

At the end of the meal, desserts can be rich and liqueur-soaked or as simple as a slice of ciambella. Many of these recipes are associated with particular towns and family traditions.

Zuppa Inglese

This sweet treat is made from sponge cake soaked in Alchermes liqueur and layered with pastry cream. Many versions also include a layer of chocolate custard.

Torta Tenerina

Ferrara’s torta tenerina is a soft-centered chocolate cake, traditionally made with a little flour and no raising agent. Its local name, torta Montenegrina, recalls Queen Elena of Italy, born a princess of Montenegro.

Ciambella Romagnola

Rimini and Romagna, in general, also put their own spin on the Italian ciambella. This traditional cake dessert is made with sugar, flour, citrus zest, milk, and butter. However, unlike the classic version, the ciambella Romagnola has no hole in the center. Instead of a ring, the dough is shaped into an elongated loaf, baked, and sliced for serving.

Wine pairing: Albana Passito pairs well with ciambella Romagnola. Its honeyed fruit and sweetness suit the plain cake, traditionally served in slices and sometimes dipped in wine.

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