Other Cuisines Marga’s Food marga@lacabe.com

The cuisine of Emilia Romagna is what we often think of when we think about Italian food in America. Among its delicacies are layered pastas like cannelloni and lasagna, risottos and the incomparable Bolognese sauce. Prosciutto and Parmesan cheese originate in the region and are featured in many of their dishes. Proteins like pork and chicken are more common than beef, and tomato and cream sauces reign supreme. Other than lasagna bolognese, I chose the dishes I made based on what sounded good. Fettucine con Prosciutto di Parma e Panna Fettuccine with prosciutto and cream Tagliatelle all'Arancia e Prosciutto Tagliatelle with Prosciutto and Orange Lasagna Bolognese The queen of Emilian cuisine Braciole di Maiale alla Salvia Pork Chops with Sage Cavolfiore All'uso Di Romagna Romagna Style Cauliflower Fritelle di Melle Apple Fritters Formerly cooked Emilian recipe: Spaghetti Bolognese