Why the Via Emilia, and not just Emilia?
The Via Emilia is a road, not a region: it starts in Rimini, crosses Emilia and on my menu it ends in Milan. That is why I do not cook one kitchen but three: Romagna, Emilia and Lombardy.
If you want an Emilian dish, you will find it. But you will find it next to Squacquerone from Romagna and the Milanese veal cutlet, because along the road the kitchens meet.
Which Emilian dishes are on the menu?
| Stage | Dish or product | What it is |
|---|---|---|
| Bologna | Tagliatelle 1955 | Rough hand-made tagliatelle, slow-cooked beef ragù, 24-month Parmigiano Reggiano |
| Bologna | Tortellini 24 mesi | Traditional Bolognese tortellini, filled with Mortadella and Parmigiano Reggiano, in a hot Parmigiano cream |
| Bologna | La 11 Strati | Eleven layers of green egg pasta and Bolognese ragù |
| Modena | Gnocco fritto and tigelle | Served hot, on the sharing boards and with four dipping sauces |
| Reggio Emilia | Erbazzone | Savoury pie with greens, fresh eggs and 24-month Parmigiano Reggiano |
| Parma | Parma ham and Culatello di Zibello | On the cured meat boards of the Via Emilia |
| Modena | Lambrusco | Grasparossa and Sorbara, from dry to sweet |
And from Romagna?
Romagna is the first stage of my road, Rimini. On the menu it arrives with Squacquerone di Romagna PDO, on the cheese board and on two of my elephant-ear cutlets, and in the glass with Sangiovese di Romagna and Albana.
Where am I, compared with Milan?
In San Donato Milanese, just past the southern edge of the city: 1.3 km from San Donato, the last stop of the yellow M3 metro line, and 8.6 km from the Duomo. You park for free on the street in front of the restaurant.