Home / Flavours / Traditional recipes

Traditional recipes

Reggio Emilia

Cappelletti (Caplét)

It is worth pointing out that every family in Reggio follows its own tradition with its own ingredients

Cappelletti (Caplét) - Read More…

Spinach tortelli

Green tortelli are a regional Emilia dish and typical of the Reggio Emilia area. It is a stuffed pasta: the filling (or stuffing) is made of spinach or green chard combined with seasoning, cheese and ricotta.

Spinach tortelli - Read More…

Pumpkin tortelli

Pumpkin tortelli are the Po valley's iconic dish, popular, with few variations, in the provinces of Mantua, Parma, Reggio Emilia, Piacenza and Cremona.

Pumpkin tortelli - Read More…

Pasta rasa - Pastarèsa - Pasta resa - Pasta regia

A hard mixture of eggs, Parmigiano Reggiano cheese and bread crumbs (grated on a Cheese grater) seerved in meat stock

Pasta rasa - Pastarèsa - Pasta resa - Pasta regia - Read More…

Bomba di Riso (Rice Pie)

The Bomba di Riso (Rice Pie) is a traditional dish from the cuisine of Emilia Romagna and Lunigiana (a region in the northern part of Tuscany. Its version is typical of the Reggio Emilia area, particularly the mountains. It is a recipe that is perfectly suited to the cold months.

Bomba di Riso (Rice Pie) - Read More…

Erbazzone

Erbazzone reggiano is made with simple ingredients, that any country housewife would have once had to hand, and is basically a pastry shell containing a vegetable filling

Erbazzone - Read More…

Chizze

Chizze are a special snack typical of Reggio Emilia whose origins are probably associated with the influence of the Jewish community.

Chizze - Read More…

Casagai

Casagai or Cazagai is a dish once widely used in farming families, when one of the dishes was the staple food of polenta and little else

Casagai - Read More…

Panèda

The "panèda" is a soup based on stale bread

Panèda - Read More…

Stuffed meat (Reggio Emilia recipe)

Tasty, simple and cheap recipe to prepare for the Christmas menu: a roll of meat stuffed with omelette, bacon and spinaches

Stuffed meat (Reggio Emilia recipe) - Read More…

Coniglio reggiano

Il coniglio reggiano è un piatto inserito nell'elenco dei prodotti agroalimentari tradizionali dell'Emilia Romagna

Coniglio reggiano - Read More…

Green sauce for "boiled meat"

Recipe from the area near the Po river. It was mostly used in the farmers' families to season the hen and the boiled meat, and usually cooked on Sundays.

Green sauce for "boiled meat" - Read More…

Valigini reggiani, valisein, verzot

Reggio Emilia valigini are roulades stuffed with meat and cheese, also known - in the old days - as "flown away little birds". They belong to the list of the agroindustrial traditional products of Emilia Romagna region.

Valigini reggiani, valisein, verzot - Read More…

Rice cake

This is a very nutritious sweet cake, which finds great favour and is very widespread around Reggio Emilia, and has also the advantage of only needing a short cooking time. It became known in the Reggio Emilia area thanks to the “Mondine”.

Rice cake - Read More…

Brasadela da acqua - Brasadela - Busilan

This is a very simple and typical dessert made at home, that is shaped like a large doughnut. Its main ingredients are flour, water and eggs, the same ingredients used to make bread.

Brasadela da acqua - Brasadela - Busilan - Read More…

Zuppa Inglese - Trifle

Zuppa Inglese (Trifle) is a dessert pudding whose origins are very old. In the nineteenth century it used to be made with sponge cake soaked in liqueur such as alchermesand rosoli, and then layered with crème patissière.

Zuppa Inglese - Trifle - Read More…

Christmas cakes - Biscione

The Biscione (big grass snake) traditionally reigned supreme at Christmas and Boxing Day feasts. It contains: almonds, sugar, eggs and candied fruit,

Christmas cakes - Biscione - Read More…

Intrigoni "intrigòun"

The Intrigoni: typical sweets of Reggio Emilia Carnival, also known as "chiacchiere" or "frappe"

Intrigoni "intrigòun" - Read More…

Grapes juices and savurett (pear-juice jam)

These "juices" actually resemble a thick jam. They were created by farmers during the grape harvest and are now eaten as an elegant dessert. Flour is added so that the "juices" are particularly nutritious.

Grapes juices and savurett (pear-juice jam) - Read More…

Brescello

Christmas cakes - Spongata

This is a cake of ancient origins which some people date as far back as Roman times when Petronius Arbiter described this type of cake in his Satyrico.

Christmas cakes - Spongata - Read More…

Casalgrande

Black cake Reggio

Courtesy of the Badessa restaurant

Black cake Reggio - Read More…

Correggio

Scandiano

Zabaglione

It is an energetic and nutritious product invented by chance in Scandiano

Zabaglione - Read More…