Traditional Italian Emilian Fried Bread Story of the Dish Gnocco Fritto is one of Emilia’s great shared foods: pieces of dough fried until they inflate into golden, airy pillows and served immediately with regional salumi and Parmigiano Reggiano. Around Modena and Reggio Emilia it is known as gnocco fritto; related preparations include torta fritta around Parma and chisulén in the Piacenza area. Traditional pork lard contributes both flavor and tenderness. Recipe Information

Traditional Italian Emilia Mixed Boiled Meats Story of the Dish Bollito Misto Emiliano belongs to the great northern Italian tradition of Sunday and holiday cooking. It is not simply meat boiled in water. Beef, poultry, tongue and cotechino are cooked according to their different needs so that each remains tender and succulent. The broth is valuable in its own right and is traditionally reused for filled pasta or soup. Salsa verde and mostarda provide the acidity and contrast

Traditional Italian Modena Cotechino with Lentils Story of the Dish Cotechino di Modena is one of Emilia-Romagna’s great pork traditions and a central dish of the Italian New Year table. Its name comes from cotica, pork rind, which contributes the characteristic soft texture. Lentils are traditionally associated with prosperity because their round shape recalls coins, but the pairing also works gastronomically: earthy lentils balance the rich, seasoned sausage. Recipe Informa