It never ceases to amaze me how different the breads of Italy can be from region to region.  Emilia-Romagna’s bread is no exception. Unlike the saltless bread found in Tuscany or the crunchy paper thin wafer known as pane carasau in Sardinia, the tasty unleavened flat bread, piadina, is made throughout Romagna. Although a bit time consuming, they are simple and relaxing to make and can be eaten plain or stuffed with a few simple slices of prosciutto or flavorful veggies such as broccoli rabe sautéed in a bit of garlic and oil.

Continue reading Soul Food Italian Style: Piadina Romagnola at Our Italian Table.

Emilia-Romagna lies along the northern slopes of the Appennino Settentrionale (The Central Apennines). Geographically and gastronomically, this is the heart of Italy. Its cities, strung along the A1 Autostrada to the northwest and the A14 to the southeast, have named some of the most famous foods associated with Italian cuisine: Parma its ham and cheese; Modena its vinegar; Bologna its cured meats. Perfectly situated between north and south, bordered by Milan’s Lombardia and Venice’s Veneto to the north, Toscana and Marche to the south, slices of Piemonte and Liguria to the west, and the Adriatic to the east, no region touches a broader mix of neighbors, cultures, and traditions.

Continue reading Wanderings: Emilia-Romagna at Our Italian Table.

Thank you to everyone that helped make the March 2009 “The Supper of Lamb” such a fun event. This month’s event focused on Emilia-Romagna and all the wonderful things that come from that region of Italy. We sampled Prosciutto di Parma, Aceto Balsamico (Balsamic vinegar) and Parmigiano-Reggiano cheese.

We started with a variety of antipasti: a Mortadella mousse, cured meats (Prosciutto di Parma and Bresola), cubed Mortadella and baby onions marinated in Balsamic vinegar.

Continue reading Lesson 3 – Lent in Emilia-Romagna: Quaresima in Emilia-Romagna at Our Italian Table.

Cipolline onions (those small wide flat onions) are another sign that Spring is on the way. This recipe uses inexpensive commercial Balsamic vinegar to create syrupy sauce. If you can’t find Cipolline onions or don’t want to pay the price, use small boiling onions. Serve as a side dish to meat or as an antipasto.

Recipe for 4 servings as a side dish, 8 servings as an antipasto.

Ingredients and equipment:

• 2 pounds small cipolline or boiling onions (about 1-½ each)
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 2 tablespoons sugar
• 1 cup commercial-grade balsamic vinegar
• 1 teaspoon chopped fresh rosemary
• 1 cup water (if needed)

Directions:

Bring a large enameled cast iron pot of unsalted water to a boil.

Continue reading Cipolline sott’Aceto: Marinated Baby Onions at Our Italian Table.

This is an old and much loved springtime dish from Parma. Freshly picked peas are best but frozen tiny peas substitute successfully when fresh ones are unavailable. Serve the peas as a side dish with roasted or grilled main dishes.

Recipe for 6 to 8 as a side dish.

Ingredients and equipment:

• 1 pound shelled sweet peas or 1 pound frozen tiny peas, defrosted by rinsing in a colander
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 glove of garlic
• 2 ounces Prosciutto di Parma
• 3 tablespoons crushed canned tomatoes
• Salt and pepper to taste

Directions:

If using fresh peas, steam 4 to 8 minutes or until lightly cooked.

Continue reading Pisella con Prosciutto di Parma: Sweet Peas Parma at Our Italian Table.