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Emilia-Romagna Gift Basket

Emilia-Romagna

Our Regional-Inspired Gift Baskets Include ALL of the Following:

- QTY 1 FRAMED Colored Print of the Specific Region’s Crest or Flag

- QTY 2 One (1) LB Bags of All Natural Pasta

- QTY 2 Gourmet Seasoning or Spice Mix

- QTY 2 Regional Hard Candy or Sweet

- QTY 2 Candles or Regional Ornaments

- QTY 1 Re-Usable Wood Basket

- QTY 1 Regionally Personalized Cuisine Card


Emilia-Romagna is known for its egg and filled pasta made with soft wheat flour. The Romagna subregion is known as well for pasta dishes like cappelletti, garganelli, strozzapreti, spoglia lorda and tortelli alla lastra or very peculiar cheese like squaquerone, piada snacks are famous worldwide.

In the Emilia subregion, except Piacenza which is heavily influenced by the cuisines of Lombardy, rice is eaten to a lesser extent. Polenta, a maize-based dish, is common both in Emilia and Romagna.

Bologna is notable for pasta dishes like tortellini, lasagne, gramigna and tagliatelle which are found also in many other parts of the region in different declinations. The celebrated balsamic vinegar is made only in the Emilian cities of Modena and Reggio Emilia, following legally binding traditional procedures.Parmigiano Reggiano cheese is produced in Reggio Emilia, Parma, Modena and Bologna and is much used in cooking, whilst Grana Padano variety is produced in Piacenza.

Although the Adriatic coast is a major fishing area (well known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include: Parma's prosciutto, culatello and Felino salami, Piacenza's pancetta, coppa and salami, Bologna's mortadella and salame rosa, Modena's zampone, cotechino and cappello del prete and Ferrara's salama da sugo. Piacenza is also known for some dishes prepared with horse and donkey meat. Regional desserts include zuppa inglese (custard-based dessert made with sponge cake and Alchermes liqueur) and pampepato (Christmas cake made with pepper, chocolate, spices, and almonds).

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