10 traditional dishes from Emilia-Romagna you should try at least once in your life

Tortellini, tigelle, piadine and more: here are 10 typical dishes from Emilia-Romagna that capture the true soul of the region, to be savored slowly.

A region you can literally eat

In Emilia-Romagna, you don’t just sightsee – you taste, chew, and slowly savor.
From the sea to the hills, every town has its own recipe to tell. Some are famous worldwide, others are local gems waiting to be discovered.
Here are 10 traditional dishes from Emilia-Romagna you shouldn’t miss – especially if you want to understand what eating well in Italy really means.

1. Tortellini in brodo

A true classic. Tortellini – filled with mixed meats and wrapped in thin pasta – are traditionally served in capon or beef broth.

👉 Forget the cream: here, they belong in broth (not the ideal summer dish, perhaps). Though some also enjoy them with ragù, Bolognese style.

2. Lasagna alla bolognese

Layers of green egg pasta, Bolognese ragù (with minced meat and soffritto), béchamel and generous Parmigiano Reggiano.

👉 In one word: comfort. Perfect for Sunday lunch – or any time you need a culinary hug.

3. Piadina romagnola

A Romagna symbol, the piadina is the bread of the people: simple, tasty, stuffed with squacquerone cheese, arugula, cured ham, or whatever you fancy.

👉 Best enjoyed warm, folded in hand, ideally by the seaside in Romagna.

4. Tigelle

Typical of Modena, tigelle are round "little breads", sliced and filled with cold cuts, cheese, or traditional Modenese pesto.

👉 Pair with a cured meat platter and a bottle of Lambrusco. That’s happiness, right there.

5. Cappelletti romagnoli

Similar to tortellini, but with a true Romagna soul. Cappelletti are typically served in broth, especially at Christmas.

👉 Every household has its own version. And every grandma swears hers is the best.

6. Gnocco fritto

Who needs bread when you can fry it? In Modena and beyond, gnocco fritto (also known as crescentina) is a savory puff, perfect for any kind of cured meat.

👉 Try it hot, in a rustic inn, eaten with your hands.

7. Passatelli in brodo

A humble yet clever dish, passatelli are made from breadcrumbs, Parmigiano Reggiano and eggs. They’re “pressed” through a special tool and cooked in broth.

👉 Few ingredients, lots of flavor. A wintertime comfort.

8. Blue fish from the Adriatic

If you're on the coast, don’t miss the Adriatic’s blue fish: sardines, shrimps, anchovies, baby octopus. Try them fried, grilled, or in the traditional Romagna skewer.

👉 Best served simply: on white bread, with a glass of Fortana or Malvasia wine.

9. Culatello di Zibello DOP

Culatello is the king of cold cuts: cured in the foggy lowlands near Parma, its delicate, unmistakable taste is unmatched.

👉 Tip: pair with a glass of fresh Albana or Trebbiano.

10. Zuppa inglese

An ancient, creamy and colorful dessert. Zuppa inglese is made with ladyfingers or sponge cake, custard and bright red Alchermes liqueur.

👉 Despite its name, it's 100% Emilian.

Eating well, always. That’s the rule.

In Emilia-Romagna, food is like life: rich, unhurried, passionate.
It’s not just about Instagram-worthy dishes – every recipe here has a story, a grandma, a Sunday lunch behind it.
Maybe that’s the real secret of Emilian cuisine: making everyone feel at home.

Book a food tour in Emilia-Romagna with us and let yourself be guided through the region’s most authentic flavors. Because here, food isn’t just talked about – it’s lived.