of Emilia Romagna

Cuisine
Cured meats
2. Prosciutto di Parma DOP,
production establishment
3. Salsamenteria,
Mortadella di Bologna DOP
4. Cured meats and wines
from Emilia-Romagna
Pork meat
Cato the Censor, Strabo and Polybius repeatedly celebrated
pig breeding and farming of our provinces.
They described our dry-cured ham, that was once
known as perexsuctum, while celebrating its preservation
method and Parma’s hills, the place where it
was traditionally made. This is the main reason why
all salami factories here have large south-facing
windows, so that Prosciutto di Parma DOP is dried by
the salty air of the Ligurian Sea and the fresh scented
breeze coming from the nearby Apennine woods. A
special festival is held in Langhirano, the seat of the
Ham Museum, from late August to mid September,
what gives visitors the possibility to taste the most
famous cured meat in Emilia, while Felino is the homeland
of salami. Zibello is famous all over Italy for
its most prestigious cured meat, that is scented by
the moist air of the Po Valley: Culatello di Zibello
DOP is the undisputed protagonist of “November
Pork, speriamo che ci sia la nebbia” (November Pork,
we hope there will be mist), a famous food festival
of the Bassa Parmense that celebrates the most famous
staple of the surrounding area. Not to be missed
is the second most important local produce, the
famous spalla cotta from San Secondo. Mortadella,
that is famous all over the world and was even celebrated
by some films and literary works, is the most
representative cured meat from Bologna, and these
terms are currently regarded to be synonyms in
many parts of Italy. According to ancient medieval
documents, it was invented by some monks from
Bologna, but its origins date back to a previous period:
Two Roman tombs, that are currently cherished
by Bologna’s Archaeological Museum, depict a pig
breeder and a pork butcher while using a mortar,
the tool that gave mortadella its name. Mortadella
di Bologna IGP is celebrated by “Mortadella Please”
in Zola Predosa, the national capital of mortadella
production. Cured meats are typically produced in
every city of Emilia, but Piacenza boasts three DOP
products: Coppa piacentina DOP, Salame piacentino
DOP and Pancetta piacentina DOP. These delicious
specialities have been produced since the XVIII century,
and were especially appreciated by Philip V of
Spain and by his wife Elisabetta Farnese. All year
round, Piacenza celebrates its ancient pork-related
traditions through the organization of funny folk
festivals revolving around its three most prestigious
products and further exquisite local staples. Every
year, the Bassa Piacentina organizes an amazing
food event, “Un Po di Gusto”. Modena, one of the
Italian capitals of good food, is the homeland of
Zampone and Cotechino di Modena IGP, that are
traditionally served by local restaurants in winter
and on the occasion of the New Year’s Eve Dinner.
They are some of the most authentic products of the
region, and are traditionally accompanied by the
famous “mostarda fina from Carpi” and mostarda
(fruit pickles) from Mirandola. Mirandola is regarded
to be the real homeland of Zampone, that was
invented to preserve pork meat when the troops of
Pope Giulio II besieged the city in 1511. The famous
Salama da sugo from Ferrara boasts noble origins
too: Originally served at the ducal courts, it subsequently
became a traditional rural dish and is now
prepared on special occasions. Cooking the Salama
da sugo is a real ritual: It must be left hanging over
the fire for more than six hours. Visitors will have
the opportunity to taste it between September
and November, when Madonna Boschi di Poggio
Renatico arranges the famous Festival of salamina
da sugo al cucchiaio. Of late the trend has been to
favour traditional breeds of pig, such as the “Mora
romagnola”. This black skinned race is fatter and tastier,
making it ideal for high quality sausages and
salamis.
Byzantine traditions
The Apennines of Emilia-Romagna were home to
two totally different cultures dating back to over
one thousand years ago that left an indelible mark
on the local cuisine: On the one side the Barbarian
populations, whose diet relied heavily on pork meat;
on the other side the Byzantines, who especially ate
lamb and goat. The Byzantine influence is evident in
the traditional Imola’s Castrato. In November, it is
celebrated by the famous “Baccanale” Festival, that
pays homage to all traditional mountain specialities
from the province of Reggio-Emilia, such as the local
barzigole (seasoned steaks) and violino lamb ham.
1. Zampone and Cotechino
di Modena IGP
5. Salama da sugo
from Ferrara