Traditional food of Emilia-Romagna: 11 dishes

• Lasagne alla bolognese · Main dish · Bologna

  Lasagne alla bolognese is the Emilian version of an old idea: wide sheets of pasta layered with sauce and baked.

• Tortellini in brodo · Soup & stew · Bologna and Modena

  Tortellini are small rings of fresh egg pasta filled with pork loin, prosciutto, mortadella, Parmigiano and nutmeg, served in capon broth.

• Piadina · Street food · Romagna

  Piadina, or piada, is a thin flatbread of wheat flour, lard or olive oil, salt and water, cooked on a hot terracotta or iron plate.

• Tagliatelle al ragù · Noodles & pasta · Bologna

  Tagliatelle al ragù is Bologna's own dish: long ribbons of fresh egg pasta with a slow-cooked meat sauce of beef and pork, soffritto of onion, carrot and celery, a little tomato, wine and milk, simmered for hours.

• Mortadella · Snack · Bologna

  Mortadella is Bologna's famous sausage, a wide, pale pink slicing sausage of finely ground pork studded with cubes of fat, seasoned with black pepper and sometimes pistachios, and cooked slowly.

• Tigelle · Bread & pastry · Modena Apennines

  Tigelle are small round flatbreads from the Apennine hills above Modena.

• Gnocco fritto · Street food · Modena and Reggio Emilia

  Gnocco fritto is a diamond of dough fried until it puffs up into a hollow golden pillow.

• Passatelli · Soup & stew · Romagna and Marche

  Passatelli are thick, rough strands made from breadcrumbs, grated Parmigiano, eggs, nutmeg and lemon zest, pressed through a special perforated iron and dropped into boiling meat broth.

• Anolini · Soup & stew · Parma and Piacenza

  Anolini are small round filled pasta from Parma and Piacenza, served in a rich meat broth at Christmas.

• Erbazzone · Street food · Reggio Emilia

  Erbazzone is a savoury pie from Reggio Emilia, filled with Swiss chard or spinach, onion, garlic, parsley and lots of Parmigiano Reggiano, enclosed in a thin pastry made with lard and baked until golden.

• Prosciutto di Parma · Snack · Parma

  Prosciutto di Parma is a dry-cured ham made in the hills south of Parma, from the legs of pigs raised in a set area of northern and central Italy.

Food by city in Italy

• Traditional food of Bologna: 4 dishes

Other regions in Italy

• Traditional food of Campania: 12 dishes
• Traditional food of Lazio: 11 dishes
• Traditional food of Lombardia: 10 dishes
• Traditional food of Piemonte: 8 dishes
• Traditional food of Liguria: 7 dishes
• Traditional food of Veneto: 9 dishes
• Traditional food of Trentino-Alto Adige: 5 dishes
• Traditional food of Friuli-Venezia Giulia: 5 dishes
• Traditional food of Toscana: 10 dishes
• Traditional food of Marche: 4 dishes
• Traditional food of Abruzzo: 5 dishes
• Traditional food of Apulia: 8 dishes
• Traditional food of Calabria: 5 dishes
• Traditional food of Sicily: 10 dishes
• Traditional food of Sardegna: 7 dishes
• Traditional food of Valle d'Aosta: 3 dishes
• Traditional food of Umbria: 4 dishes
• Traditional food of Molise: 3 dishes
• Traditional food of Basilicata: 4 dishes
• Food of Italy