{"id":3834,"date":"2014-11-14T02:19:07","date_gmt":"2014-11-14T01:19:07","guid":{"rendered":"http:\/\/rickzullo.com\/?p=3834"},"modified":"2022-05-31T22:49:35","modified_gmt":"2022-05-31T20:49:35","slug":"typical-products-of-romagna","status":"publish","type":"post","link":"https:\/\/rickzullo.com\/typical-products-of-romagna\/","title":{"rendered":"Battle over Italy’s Food Regions"},"content":{"rendered":"
Our group of irreverent expats (C.O.S.I.) is at it once again, joining forces in an attempt to impart our hard-won knowledge upon you, the unfortunate readers. \u00a0This week we welcome a member to our brood, Andrea from Sex, Lies, and Nutella<\/a>. \u00a0Admittedly, our discourse can often sound a bit cantankerous, as we lament the challenges of battling the Italian bureaucracy, or debate the necessity of superfluous bathroom hardware (a.k.a. the ubiquitous bidet<\/a>).<\/p>\n However, this time around, we are here to sing the praises of one of Italy\u2019s greatest contributions to the world: its regional cuisines.\u00a0 On this topic, the only cantankerous part is arguing over which region is the best.<\/p>\n So we\u2019ve each chosen a city\/region\/area to defend, expounding on the culinary wonders indigenous to the local farms, markets, kitchens, and restaurants.\u00a0 I could have chosen Rome\u2026probably should<\/em> have chosen Rome; it would have made perfect sense since it\u2019s the area that I\u2019m most familiar with.\u00a0 But after a few trips to Romagna this year, I\u2019m pretty excited about all of my latest tasty encounters, and I want to let everybody know about this relatively unexplored foodie paradise and some of the typical products of Romagna.<\/p>\n <\/p>\n Of course, Romagna is part of the region of Emilia-Romagna.\u00a0 But when you look up the cuisine of Emilia-Romagna on the Internet, invariably the food from the Emilia side appears in the search results\u2014and for good reasons. We are all familiar with these capolavori<\/em> (masterpieces) of food artistry: Prosciutto di Parma, Aceto Balsamico di Modena, Rag\u00fa, Parmigiano-Reggiano, Lasagne Bolognese, Mortadella\u2014the list goes on.<\/p>\n This will be an interesting comparison, because one of my C.O.S.I. partners, Maria, will discuss and defend the Emilia side.\u00a0 But since last month I had the pleasure of exploring the Romagna side with a group of fellow bloggers during #romagnabuonvivere<\/a>, I\u2019m going to share my discoveries about this diverse culinary landscape.\u00a0 Allow me to highlight some of the best products, traditional dishes, and fine restaurants.<\/p>\n Inland, the most frequent star on the secondo<\/em> menu is a type of pig called \u201cmora romagnola,\u201d<\/em> which is often fileted, skewered, or made into sausage and salumi.\u00a0 Delicious in all its forms, I do not discriminate. In one restaurant, which I\u2019ll mention below, we really \u201cporked out\u201d and sampled it three ways.<\/p>\nTypical Products of Romagna<\/h2>\n