Flavours of days gone by and genuine ingredients are what define the gastronomy of the region of Emilia. It is not by chance that the cuisine of this area is one of the most well-known in Italy. Gnocco Fritto, balsamic vinegar, Altedo asparagus and the cherries of Vignola together create a menu which brings the flavours of Emilia to your dinner table. |
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| Antipasto | |
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> Gnocco Fritto
Every housewife in Emilia has a family recipe for this classic regional appetiser, particularly common in Reggio Emilia, Parma and Modena. These puffy and crunchy fried pastry gnocchi combine perfectly with various cured meats and cheeses, accompanied by a nice glass of the lively local Lambrusco wine. | |
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| Second Course | |
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> Turkey meatballs Reggio Emilia-style
A typical dish from Reggio Emilia of Jewish origins. There was once a particularly large Jewish community in the city, and it is to them that other local specialities are due such as goose ham and buricco, large ravioli filled with meat. | |
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| Side dish | |
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> Parma-style asparagus
Extremely good quality asparagus is grown in Emilia-Romagna: it is the asparagus of Altedo, a village half way between Bologna and Ferrara. Parmigiano Reggiano, one of the most noble of all ingredients in this regions' cuisine, is also the ideal ingredient for this classic side dish, enhancing the refined aroma of the asparagus. | |
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| Dessert | |
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> Sorbet of Vignola cherries
A light and delicate dessert prepared using one of the most highly prized fruits of the Emilian countryside: Vignola cherries. | |
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