Emilian Cuisine

A dark, complex, bitter-sweet walnut liqueur traditionally made by steeping unripe, green walnuts in alcohol with spices. A famous winter digestivo.

A mysterious, flourless chocolate cake from Vignola. Characterized by a complex flavor profile of dark chocolate, peanuts, almonds, and a secret blend of coffee and rum.

Small, round, warm flatbreads from Modena, traditionally split open and filled with 'cunza' (a spread of lardo, rosemary, and garlic) or cured meats.

A rustic savory pie from Reggio Emilia. A thin, lard-enriched crust encasing a rich filling of Swiss chard or spinach, pancetta, scallions, and Parmigiano-Reggiano.

Pillowy, hollow squares of fried dough from Emilia-Romagna, traditionally served warm alongside platters of thinly sliced cured meats and soft cheeses.

The beloved flatbread of Emilia-Romagna. A thin, warm, slightly flaky griddle bread, traditionally filled with squacquerone cheese, prosciutto, and arugula.

A magical Northern Italian dish where a pork loin is slowly simmered in milk. The milk curdles into a savory, nutty, golden-brown caramel sauce that is incredibly delicious.

A grand Northern Italian feast. Various cuts of beef, veal, and sausage slowly simmered in an aromatic broth, served with punchy, vibrant sauces like salsa verde.

A soft, warm, unleavened Italian flatbread from Emilia-Romagna, folded in half and filled with cured meats, soft cheeses, and greens.