Via Emilia by FOOD ROOTS

Spalla Cotta from Parma, Mortadella from Bologna, Prosciutto Cotto from Modena

Prosciutto Crudo from Parma, Pancetta from Piacenza, Salame from Felino

(Cesena) spaghetti with slowly cooked tomatoes from Cesena, basil and extra virgin olive oil from Brisighella

(Parma) Tagliolini with a delicate sauce made of parmesan cheese and pep

(Piacenza) Small wheat gnocchi with a rich tomato sauce and borlotti beans

(Bologna) Tagliatelle with the official bolognese beef pork ragù sauce recipe registered in 1982

(Parma) With a sauce made of the finest Italian mushrooms, Porcini from Borgotaro, on the mountains in the Parma province

(Reggio Emilia) Squared Ravioli filled with Spinach, Ricotta and Parmesan Cheese with butter and sage dressing

(Ferrara) Hat-shaped Ravioli filled with slowly cooked butternut squash and Parmesan Cheese with butter and sage dressing

(Modena) Small navel-shaped Ravioli filled with pork loin, mortadella, parma ham and parmesan cheese. Served in a rich hen broth

Spalla Cotta from Parma, Mortadella from Bologna, Prosciutto Cotto from Modena

Prosciutto Crudo from Parma, Pancetta from Piacenza, Salame from Felino

(Cesena) spaghetti with slowly cooked tomatoes from Cesena, basil and extra virgin olive oil from Brisighella

(Parma) Tagliolini with a delicate sauce made of parmesan cheese and pep

(Piacenza) Small wheat gnocchi with a rich tomato sauce and borlotti beans

(Bologna) Tagliatelle with the official bolognese beef & pork ragù sauce recipe registered in 1982

(Parma) With a sauce made of the finest Italian mushrooms, Porcini from Borgotaro, on the mountains in the Parma province

(Reggio Emilia) Squared Ravioli filled with Spinach, Ricotta and Parmesan Cheese with butter and sage dressing

(Ferrara) Hat-shaped Ravioli filled with slowly cooked butternut squash and Parmesan Cheese with butter and sage dressing

(Modena) Small navel-shaped Ravioli filled with pork loin, mortadella, parma ham and parmesan cheese. Served in a rich hen broth