PrimiRegional specialties
Emilia-Romagna, with love.
Egg pasta and slow-cooked meat sauces make a generous introduction to Emilia-Romagna. Try ragù with tagliatelle, the layered comfort of lasagna, or small tortellini served in broth.
See all Emilia-Romagna specialties ↓4 specialties to explore
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Street foodFrom the first bite to the last
Find your bearings ↓A little taste of Emilia-Romagna.
Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts
No specialties match this combination.
PrimiLasagna alla Bolognese
Thin pasta sheets alternate with slow-cooked meat ragù, béchamel and Parmigiano-Reggiano, baked until the edges turn golden.
PrimiTagliatelle al Ragù
Fresh egg-pasta ribbons carry a slow-cooked beef and pancetta ragù, with a little tomato, milk and grated Parmigiano at the finish.
PrimiTortellini in Brodo
Small rings of egg pasta enclose pork, prosciutto and mortadella, served in a clear, savory meat broth.
Street foodPiadina Romagnola
A tender wheat flatbread cooks on a hot griddle until spotted brown, ready to fold around cheese, cured meat or vegetables.
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Regional connections
Specialties
Regional connections, not restaurant locations.