Situated in Italy’s Northeast, the region of Emilia-Romagna has now been added to my must-visit list the next I travel to the bel paese. “Why?” you ask. The answer, because it is a territory from which some of the most exquisite flavors in all of Italy are born. Emilia-Romagna is a veritable treasure trove of taste with the highest count of PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products in the country (44 to be precise).
A few weeks ago, the Emilia-Romagna Cuisine Week in the World make a scrumptious stop here in Toronto with several events showcasing the products coming from the area that is known as the Food Valley; products such as traditional Balsamic Vinegar PDO and PGI, Parmigiano-Reggiano PDO, Prosciutto di Parma PDO and bubbly Lambrusco, just to name a few.
I had the pleasure of attending a tasting event dedicated to the flavours of Emilia-Romagna with Michelin Star Chef Luca Marchini. The dinner was held at the Chef’s House Restaurant at George Brown College where chefs in training worked alongside Chef Marchini and their talented group of instructors to highlight the treasure trove of tastes that hail from this region.
Our edible journey began with a Mortadella hamburger with black garlic emulsion and pistachio. This dish paying homage to mortadella which has been produced in the area of Bologna since the 1600s.
The next course consisted of eggs, Jerusalem artichokes, polenta chips and Prosciutto di Parma, perhaps the most famed product of this region.
The king of cheeses, Parmigiano Reggiano was highlighted in the third course with Parmigiano risotto, spinach and liquorice powder. We also got to experience first-hand the art of cracking a wheel of Parmigiano prior to the start of dinner.
The main course an artfully plated roast guinea fowl breast with cherry tomato juice, broccoli and another unique cheese from Emilia-Romangna, Squacquerone (which is a fresh cow’s milk cheese).
And for the sweet finish, fried tagliatelle (a dessert that has strong roots in the tradition of Emilia-Romagna, one that is typically prepared for carnevale) with custard, shallot jam and Aceto Balsamico Tradizionale di Modena. Balsamic vinegar also a product dating back to medieval times and known as the elixir of long-life.
Each of these distinct courses was also paired with wines from the region (Emilia-Romagna is the third largest producers of wines in Italy). The wines from the Via Emilia route (a 2000-year-old road that connects all the region) that we had the pleasure of enjoying were: Lambrusco, Phermento, Bianco di Ceparano, Rubino and Malvasia.
I thoroughly enjoyed this culinary adventure across Emilia-Romagna with its incredible treasure trove of tastes and I hope to visit Italy’s northeast to experience more of these incredible products soon. Buon Appetito!
