Emilia Romagna - Cradle of Aceto Balsamico and Parmigiano | What's cookin'

All the recipes of the episode: https://www.facebook.com/pg/wocomo/ph...
Erbazzone – Emilian vegetable cake
Tortelli Di Zucca – Pumpkin tortelli
Risotto al Parmigiano con Aceto Balsamico – Risotto with parmesan and balsamic vinegar
Gnocco Fritto – Lard biscuits
Gelato Matilde – Ice cream à la Matilde

The north Italian region of Emilia is the home of the Aceto Balsamico Tradizionale, one of the most expensive foods in the world. The traditional balsamic adds flavour to the local parmesan, as well as fruit, pasta and meat. Giovanni Cavalli has given his life to the ‘king of the vinegars’.

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The film accompanies him in the distilling process and presents typical regional dishes like Erbazzone, an Emilian vegetable pie with chard, chicory and dandelion, Tortelli di Zucca (pumpkin tortellini), gnocchi deep fried in pork lard and a parmesan risotto served in a parmesan basket. Even Icecream is served with Balsamico Tradizionale.
For centuries, the grapes in this region have been making the most expensive vinegar in the world - Aceto Balsamico Tradizionale. A luxurious addition to almost any dish - from the local Parmigiano Reggiano, to fruit, meat or tortellini with pumpkin filling.

What's cookin' is about traditional culinary recipes from different European regions.