Emilia Romagna, in northern Italy, has few rivals when it comes to its breadth of local typical foods on offer. With 41 PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products, several Slow Food Presidia foods, a long tradition of local dishes and traditional recipes that have become famous all over the world (suffice to mention tortellini and lasagna), the region also boasts the best restaurant in the world in Modena, Massimo Bottura's Osteria Francescana.
There are many culinary experiences to be had in the region, so many so that you are likely to get lost, hence we have selected 8 Emilia Romagna typical products: representing just a tiny part of the heritage of the region, but are a great starting point to discover the land of piadine kiosks and where the scent of happiness rises from the ragus and cheeses are aged in pits.
It would be too easy to talk about Culatello and Parmigiano Reggiano, Mortadella and balsamic vinegar. We went in search of lesser-known specialties, at least worth a taste.
1. ANGUILLA MARINATA DELLE VALLI DI COMACCHIO (Marinate Eel of the Comacchio Valleys)
The eel is a fascinating fish, as unappealing in appearance as it is tasty, this one comes from the valleys of Comacchio, its region of preference. Since the fish are available for a limited period (November to January ), they are traditionally cooked on spits over an open fire and then put them in brine inside "zangolini", wooden containers, where they are marinated for months in vinegar and salt.
2. Mariola
Photo: Fratelli Salini
With a musky aroma and a spicy, intense flavor that lingers: the first taste of mariola is never forgotten. The traditional sausage from both Parma and Piacenza, is formed in a characteristic round shape, and comes both cooked and uncooked: traditionally, the first version was the inferior version, and the second the richer version.
3. Raviggiolo 
Photo: Parks
A sweet and delicate cheese little known outside the region, because it's (almost) impossible to be transported: it's produced from October to March, and should be eaten up to a few days after production. The curd, cow's milk or sheep, is not broken and is seasoned with salt and a mass of fern leaves. Its first mention dates back to 1515.
4. SALE MARINO ARTIGIANALE DI CERVIA (Artisanal Sea Salt from Cervia)
Photo: Italian Botanical Heritage
In the midst of so many foreign gourmet salts, this is the local Italian choice: a jar of salt from Cervia: an unrefined sea salt, rich in trace elements, with a sweeter taste. This area has produced salt since Etruscan times, and today the Saline Nature Reserve is a protected natural area.
5. Vacca Bianca Modenese (White Cows of Modena)
Photo: La Grande Bouffe
In a region rich in the so-called "rare breeds" of animals, both beef and pork rearing is plentiful. However, worth a mention are the White cattle of Modena, which where once threatened with extinction, and of which there are now a few hundred head. Its milk is particularly suited to the production of Parmigiano Reggiano, but their meat is also good for eating.
6. COPPIA FERRARESE IGP
Picture : Flavors Ferraresi
This unusual looking 'twisted bread' from Ferrara has an impressive history, dating back to the 13th century. The center is soft and should be eaten fresh, the long ends last longer and are excellent eaten wrapped in slices of mortadella or ham.
7. PERA COCOMERINA (Cocomerina Pear)
One of the so-called forgotten fruits, this special pear is now being rediscovered by small specialist producers. Small and fragrant the pear from Cocomerina in the Romagnolo Apennines, has a particularly sweet flavor and an intense aroma, but also a red color that makes it unique.
8. PATATA DI TOLÈ
Photo: Events and Festivals
For the people of Bologna DOC the only be vegetables to consider are potatoes. Especially those from Tole in the Emilian Apennines, where potatoes with yellow or white flesh grow that lends themselves to countless uses: the former are very good fried or baked, the latter can be made into dumplings or mashed.
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