{"id":38216,"date":"2025-03-02T18:16:18","date_gmt":"2025-03-02T17:16:18","guid":{"rendered":"https:\/\/la-bella-vita.club\/?p=38216"},"modified":"2025-06-21T19:38:48","modified_gmt":"2025-06-21T17:38:48","slug":"from-parmesan-to-prosciutto-emilia-romagna-eats-deliciously","status":"publish","type":"post","link":"https:\/\/la-bella-vita.club\/en\/von-parmesan-bis-prosciutto-die-emilia-romagna-isst-koestlich\/","title":{"rendered":"From parmesan to prosciutto: Emilia-Romagna is delicious!"},"content":{"rendered":"
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Beautiful Emilia-Romagna and its specialities: Tagliatelle al Rag\u00f9, Crescentine, Prosciutto crudo and Squacquerone cheese<\/strong> <\/em>Photo: stock.adobe.com\/ ermess; enchanted_fairy<\/sub><\/em>, New Africa<\/em><\/sub><\/sup><\/p>\n\n\n\n

From our editorial team<\/p>\n\n\n\n

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Bologna - Emilia-Romagna is considered the the culinary heart of Italy<\/a>. Many of the supposedly typical Italian specialities have their roots beneath the boot shaft: from the famous Bolognese sauce and Parmesan to delicate Prosciutto di Parma and Aceto Balsamico, which can be found in almost every German household today.<\/strong><\/p>\n\n\n\n

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One reason for the culinary diversity: Emilia-Romagna has historically always been a wealthy region. People here had enough money and time to try things out - and to let them mature. The Via Emilia, which runs through the region from Piacenza to Rimini<\/a> was an important trade route. Cities such as Bologna, Modena and Parma were already important production centres in the Middle Ages. Wealthy aristocratic families and monasteries were involved in agricultural production and the manufacture of delicacies.<\/p>\n\n\n\n

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Bologna from above: the city in red
<\/em><\/strong>Photo: stock.adobe.com\/Madrugada Verde<\/em><\/sub><\/sup><\/figcaption><\/figure>\n\n\n\n

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The climate has also favoured the region's development into a land of milk and honey. The high humidity in Parma ensures perfect maturing conditions for ham. The warm summers and cold winters in Modena allow the vinegar to age properly. Fertile soils also ensure good grazing areas and therefore good milk production. Over the centuries, this has resulted in a remarkably varied menu. <\/p>\n\n\n\n

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Italy's butter-olive oil border runs through Emilia-Romagna. In Emilia, people still traditionally cook with lard and butter, while in Romagna there are already Olive trees<\/a>. Here are ten \"typically Italian\" delicacies that come from Emilia-Romagna:<\/em><\/p>\n\n\n\n

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1. the bolognese sauce for the spaghetti<\/strong><\/p>\n\n\n\n

In Germany Spaghetti<\/a> Bolognese, the pasta classic in Bologna is known as tagliatelle al rag\u00f9. Instead of minced meat, the sauce is made with slowly braised beef and pork ragout, and instead of thin spaghetti, it is served with wider spaghetti. Ribbon noodles<\/a> - so that the sauce sticks better to the pasta.<\/p>\n\n\n\n

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In Bologna, the \"Bologne sauce\" alias \"al Rag\u00f9\" is eaten with tagliatelle
<\/em><\/strong>Photo by Klaus Nielsen on Pexels.com<\/a><\/em><\/sup><\/sub><\/figcaption><\/figure>\n\n\n\n
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2. parmesan, the king of cheeses<\/strong><\/p>\n\n\n\n

Italian pasta or oven dishes without Parmesan - hard to imagine. Parmigiano Reggiano is a symbol of Italian craftsmanship. The uncrowned king among the Italian cheeses<\/a> and has been for more than 800 years. It can only consist of three simple ingredients: Milk, rennet and salt. It must be matured for at least 12 months and is often offered with a more intense flavour after 24 or 36 months.<\/p>\n\n\n\n

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Photo by Mark Stebnicki on Pexels.com<\/a><\/em><\/sub><\/sup><\/figcaption><\/figure>\n\n\n\n
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3. the Prosciutto di Parma<\/strong><\/p>\n\n\n\n

One of the best and most famous hams in the world comes from Parma, a city of 200,000 inhabitants in the centre of the country. Prosciutto di Parma is made exclusively from Italian pork and salt and must be matured for at least 12 months. It is free from artificial additives and preservatives.<\/p>\n\n\n\n

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Photo by Nano Erdozain on Pexels.com<\/a><\/em><\/sub><\/sup><\/figcaption><\/figure>\n\n\n\n
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4. the Aceto Balsamico Tradizionale di Modena<\/strong><\/p>\n\n\n\n

The real Aceto Balsamico Tradizionale di Modena has nothing to do with the cheap balsamic vinegar from the German supermarket. It is made from reduced grape must and matured in wooden barrels for at least 12 years - often even 25 years or longer. The aceto is very intense, aromatic and almost syrupy and also tastes good with strawberries and vanilla ice cream. In fact, even a small bottle can cost several hundred euros.<\/p>\n\n\n\n

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Photo by Ruslan Rozanov on Pexels.com<\/a><\/sub><\/sup><\/em><\/figcaption><\/figure>\n\n\n\n
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