Romagnola Gastronomy: The delight of beautiful Italy

A kitchen for everyone

When we talk about the set of Mediterranean cuisines, Italian food has been one of the most recognized world-wide for several centuries. It´s also one of the most appreciated and esteemed on the planet, with millions of people who consume pizzas and pasta around the world. But, Italian food that is known abroad is only a partial version of gastronomy that varies from region to region.

Some of the best known ingredients of Italian gastronomy are Parmigiano Reggiano cheese, balsamic vinegar from Modena, mortadella di Bologna or prosciutto di Parma in Emilia-Romagna, gorgonzola cheese from Piedmont and Lombardy or white truffle from Alba.

Italian dishes are easy to digest and simple to prepare. The only condition that is needed from the ingredients is that they are fresh: the tomatoes, the garlic, the onions, the aubergines, and the rest of the vegetables. Rice and corn are part of the most important staple foods in many countries, just as chicken and pork are some of the animals that are most used in different places. All of them are essential products of Italian cuisine.

Italy presents several regional particularities that represent a gastronomic richness: compared to the rest of the Mediterranean cuisines, Italian is the most varied. The cuisine, the ingredients, and the dishes will be different depending on the region and the climate. They are substantial, consistent, and high in calories.

The dishes of Emilia Romagna cuisine are, without a doubt, the most substantial and varied of all Italian cuisines. It highlights the pasta, the traditional balsamic vinegar, which is aged from 12 to 25 years in barrels of different sizes, the Parma prosciutto, and the internationally renowned raw ham. Its cuisine is very modest and is based on agricultural products and seafood, creating such traditional dishes for the region as lasagna, stuffed pasta, and tortellini.

Something that accompanies all parmigiano reggiano pasta dishes is the hard cheese.  It is only absent when there are crustaceans and fish involved. A large number of different types of cheese are produced in this region; Grana, Padano, Provolone Valpadana, Casatella, and Caciotta, being the main types of cheese that can be tasted.

Emilia-Romagna cuisine offers a great variety of pasta dishes. This region has even been delimited by an imaginary border in the preparation of pasta that differs from the rest of Italy. Pasta is mainly made from wheat and egg flour, while further south, and also in Tuscany, a wide variety of durum wheat is used and mixed with water.

One of the best ways to get to know a culture is through its food, which keeps years of traditions with different styles, with the Emilia-Romagna region being the main representative of Italian gastronomy.

At Cenacolo we prepare authentic dishes with incomparable flavors that you cannot miss, with 100% fresh and natural ingredients, the true taste of Italy.