Cucina dell'Emilia-Romagna

Discover the captivating Emilia-Romagna region in Italy, offering the most delicious food with over 75 authentic recipes, cooked with care and attention using the best ingredients.

Praise for Ursula’s previous book Cucina del Veneto:

'Ursula transports you to magical Venice with authentic, mouthwatering recipes'. Gennaro Contaldo

'Elegant cooking from an elegant writer on cooking in the Veneto with beautiful produce. A joy.' Jeremy Lee

Emilia-Romagna, one of the largest Italian regions, lies between the Adriatic Sea to the east, the River Po to the north, and the Apennine chain of mountains to the south. Between the Po and the mountains, with its flood-plain-enhanced soil, is what is known as the ‘food valley’, where a unique microclimate means that an abundance of foods can be produced. There are countless individual local food products which have IGP and DOP (protected) status, more than anywhere else in Italy.

These include soft wheat for the famous pasta types of the region; acorns and chestnuts to feed the pigs which produce the countless salumi (prosciutto di Parma, culatello, mortadella etc.); grape vines which are used not just in the many wines of the area, but in the world-renowned balsamic vinegar of Modena; and cows which produce the milk for the region’s cheeses, particularly parmigiano reggiano, Parmesan.