Zampone - stuffed pig's trotter, fat, but leaner than cotechino's, stuffing; to be boiled (from Modena)
Cotechino - big raw spiced pork sausage to be boiled, stuffing rich in pork rind (from Emilia provinces)
Cappello da prete - "tricorno" hat shaped bag of pork rind with stuffing similar to zampone's, to be boiled (from Parma, Reggio Emilia and Modena)
Erbazzone, spinach and cheese filled pie from Reggio Emilia
Fave stufate - broad beans with mortadella
Torta Barozzi o Torta Nera - Barozzi tart or black tart (a dessert made with a coffee/cocoa and almond filling encased in a fine pastry dough (from Modena)
Tortelli - Uusally square, made in all Emilia-Romagna, filled with swiss chard or spinach, ricotta and Parmigiano Reggiano in Romagna or ricotta, parsley, Parmigiano Reggiano in Bologna (where they are called Tortelloni) and Emilia, or with potatoes and pancetta in the Apennine mountains
Tortellini - small egg pasta navel shapes filled with lean pork, eggs, Parmigiano-Reggiano, Mortadella, Parma Ham and nutmeg (from Bologna and Modena: according to a legend, they were invented in Castelfranco Emilia by a peeping innkeeper after the navel of a beautiful guest)
Cappelletti - small egg pasta "hats" filled with ricotta, parsley, Parmigiano Reggiano and nutmeg, sometimes also chicken breast or pork and lemon zest, from Emilia, in particular Reggio.
Cappellacci - large size filled egg pasta with chestnut puree and sweet Mostarda di Bologna, from Romagna.
Lasagne - green or yellow egg pasta layered with Bolognese Ragù (meat sauce) and bechamel
Cannelloni, Crespelle and Rosette - pasta filled with bechamel, cream, ham and others
Piadina Pancake shaped flat bread (from Romagna) which can be smaller and higher or larger and very thin
Passatelli - noodles made of breadcrumbs, Parmigiano Reggiano, cheese, lemon zest and nutmeg from Romagna
Crescentine baked on Tigelle - (currently known also as Tigelle that is the traditional name of the stone dies which Crescentine were baked between) a small round (approx. 8 cm diameter, 1 cm or less thick) flat bread from the Modena Appennine mountains
Parmigiano-Reggiano - prized ancient long-aged cheese from Reggio Emilia,Parma. Modena and Bologna
Aceto Balsamico Tradizionale di Modena and Aceto Balsamico Tradizionale di Reggio Emilia very precious, expensive and rare sweet, dark, sweet and aromatic vinegar, made in small quantities according to elaborated and time consuming procedures (it takes at least 12 years to brew the youngest Aceto Balsamico) from local grapes must (look for the essential "Tradizionale" denomination on the label to avoid confusing it with the cheaper and completely different "Aceto Balsamico di Modena" vinegar, mass-produced from wine and other ingredients
Pan Pepato - very rich Christmas dried fruit and nut dessert with almonds, candies and a lot of sweet spices
Spongata - very rich Christmas time thin tart: a soft crust with flour sugar dusting, stuffed with finely broken almonds and other nuts, candies and a lot of sweet spices, from Reggio Emilia
Mortadella - baked sweet and aromatic pork sausage from Bologna
Culatello - a cured ham made with the most tender of the pork rump: the best is from the small Zibello area in Parma lowlands
Salame Felino - salami from Parma province
Coppa - cured pork neck form Piacenza and Parma
Garganelli - typical Romagna quill shaped egg pasta usually dressed with Guanciale (cheek bacon), peas, Parmigiano Reggiano and a hint of cream.
Gramigna con salsiccia - typical Bologna short and small diameter curly pasta pipes with sausage ragù.
Pisarei e Fasò - pasta peas with beans from Piacenza
Torresani - rosted pigeons popular in Emilia
Salamina da Sugo - soft sausage from Ferrara, seasonal.
Spalla di San Secondo - gourmet salami from a small town near Parma; it is made with seasoned pork shoulder, stuffed in cow bladders and slowly boiled or steamed.
Ciccioli - cold meat made with pig's feet and head from Modena
Squacquerone - Sweet, runny, milky cheese from Romagna
Crescentine — flat bread from Bologna and Modena: to be fried in pork fat or baked between hot dies (see Tigelle above)
Gnocco Fritto - fried pastry puffs from Modena (Gnocco Fritto was a very local name: until few decades ago it was unknown even in neighbouring Emilian provinces where different denominations, i.e. Crescentine Fritte in Bologna, for similar fried puffs)
Piadina Fritta Fried Romagna pastry rectangles
Tortelli alla Lastra- Griddle baked pasta rectangles filed with potato and pumpkin puree and sausage or bacon bits
Borlengo from the hills South of Modena
Tagliatelle all' uovo - egg pasta noodles, very popular across Emilia-Romagna; they are made in slightly different thickness, width and length according to local practise (in Bologna the authentic size of Tagliatelle alla Bolognese is officially registered at the local Chamber of Commerce)
Pesto di Modena - cured pork back fat pounded with garlic, rosemary and Parmigiano-Reggiano used to fill borlenghi and baked crescentine