The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food

Green Beans Bolognese

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Lasagne of Wild and Fresh Mushrooms

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A Baked Pie of Polenta and Country Ragu (Polenta Pasticciata)

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A Classic Ragu Bolognese

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A Lighter Contemporary Ragu Boognese

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Almond Spice Broth

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An Unusual Tortellini Pie

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Anolini of Parma

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Artusi's Delight (Polpette d'Artusi alla Villa Gaidello)

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Asparagus in the Style of Parma

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Baked Maccheroni with Winter Tomato Sauce

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Baked Pear with Fresh Grape Syrup

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Baked Polenta

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Balsamic Roast Chicken

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Balsamic Vegetables (Verdure sott'Aceto)

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Baroque Ragu

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Basil and Balsamic Veal Scallops

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Basil and Onion Mashed Potatoes

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Beef-Wrapped Sausage (Cotechino in Galera)

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Borlengo

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Braised Eel with Peas

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Braised Pork Ribs with Polenta

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Capacchi's Blazing Chestnuts

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Cappellacci with Sweet Squash

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Cappelletti Imola Style

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Caramelized Almond Tart

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Cardinal d'Este's Tart

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Chestnut Ricotta Cheesecake

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Chestnut Tortelli

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Chicken and Duck Liver Mousse with White Truffles

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Chocolate Christmas Spice Cake (Pampepato)

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Christmas Capon

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Christmas Cappelletti

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Cinnamon and Clove Custard (Budino)

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Classic White Risotto

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Cornmeal Pasta with Braised Beans

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Country-Style Ragu

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Creamy Polenta

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Crispy Fritters (Gnocco Fritto)

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Dome of Rice Stuffed with Braised Pigeon (Bomba di Riso)

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Domed Maccheroni Pie of Ferrara

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Duchess of Parma Torte

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Egg Pasta

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Egg Pasta with Parmigiana-Reggiano Cheese and Nutmeg Villa Gaidello

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Erminia's Pan-Crisped Chicken

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Espresso and Mascarpone Semi-Freddo

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Ferrara's Soup of the Monastery

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Fresh Artichoke and Cheese Topping

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Fresh Fava Beans with Young Sheep Cheese

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Fresh Garlic Soup Brisighella

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Fresh Grape Syrup (Sapa)

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Fresh Pears with Parmigiano-Reggiano and Balsamic Vinegar

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Fresh Squaquerone Cheese

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Fresh Tuna Adriatic Style

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Fried Polenta

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Frozen Chocolate Pistachio Cream with Hot Chocolate Marsala Sauce

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Frozen Hazelnut Zabaione with Chocolate Marsala Sauce

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Frozen Zuppa Inglese

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Game Ragu

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Garganelli with Roasted Peppers, Peas and Cream

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Garlic Crostini with Pancetta

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Garlic Sauteed Cabbage

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Giovanna's Wine-Basted Rabbit

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Gramigna with Wine-Braised Sausage

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Grandmother's Gratin (La Vecchia)

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Green Beans with Balsamic Pesto (Fagliolini al Pesto Modenese)

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Grilled Beef with Balsamic Glaze

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Grilled Polenta

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Grilled Winter Endive

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Herb and Garlic Grilled Eggplant

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Herbed Seafood Grill

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His Eminence's Baked Penne

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Home-Style Jam Cake (Ciambelle con Marmellata)

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Homemade Ricotta Cheese

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Honeyed Christmas Cake

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Hot Caramelized Pears with Prosciutto

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Iced Melon with Mint and Balsamic Vinegar

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Imola's Risotto of the Vigil

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January Pork

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Lamb with Black Olives

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Lamb, Garlic and Potato Roast

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Lasagna Dukes of Ferrara

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Lasagna of Emilia-Ronmagna

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Layered Polenta Casserole

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Lemon Roast Veal with Rosemary

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Lentils Modena Style

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Light Veal Ragu with Tomato

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Lingiune with B raised Garlic and Balsamic Vinegar

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Little Hats Faenza Style (Cappelletti Faentim)

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Little Spring Soup from the 17th Century

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Little Tile-Baked Hearth Breads (Tigelle)

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Macheroni with Baked Grilled Vegetables

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Mardi Gras Chicken (Pollo di Carnevale)

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Maria Bertuzzi's Lemon Chicken

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Marie Louise's Crescents

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Marinated Baby Onions

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Meat Essences (Il Sugo di Carne)

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Meat Ragu with Marsala

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Meringues of the Dark Lake (Mandorlini del Ponte)

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Modena Crumbling Cake

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Modena Mountain Bread (Pane Montanaro)

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Modena Rice Pudding

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Modena's Spiced Soup of Spinach and Cheese

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Mountain Soup with Garlic Croutons

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Mousse of Mortadella

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Mozzarella Bundles

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Nonna's Jam Tart

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Onion Filling

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Oven-Glazed Porcini

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Oven-Roasted Potatoes

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Oven-Roasted Radicchio

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Pan-Fried Veal Chops with Tomato-Marsala Sauce

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Pan-Roasted Quail

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Paola Bini's Potato Salad

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Paola Cavazzini's Eggplant Torte

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Pappardelle with Game Ragu

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Pappardelle with Lentils and Parmigiano-Reggiano

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Parsley Pasta with Tomato and Peas Villa Gaidello

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Parsley-Stuffed Shrimp

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Penne with Ragu of Giblets

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Piacenza Peppers Country Style

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Piacenza's Great Fritter (Burtleina)

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Piacenza's Porcini Tomato Sauce

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Piacenza's Risotto with Ragu

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Piacenza's Tortelli with Tails

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Po River Catfish

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POL Bini's Sweet Ravioli

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Porcini Veal Chops

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Poultry/Meat Stock (Brodo)

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Priest Stranglers with Fresh Clams and Squid (Strozzapreti)

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Priest's Soup

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Quick Stock

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Rabbit Dukes of Modena

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Rabbit Roasted with Sweet Fennel

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Ragu of Giblets

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Reggio's Tart of Garden Greens

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Ricardo Rimondi's Chicken Cacciatora

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Riccardo Rimondi's Spanish Sponge Cake

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Rice of the Princes

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Risotto Mantecato

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Risotto of Baby Artichokes and Peas

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Risotto of Red Wine and Rosemary

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Roasted Beets and Onions

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Romagna Griddle Bread (Piadina)

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Romagna Grilled Veal Chops

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Romagna Mountain Bread (Spianata)

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Rosewater Maccheroni Romanesca

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Sage-and-Garlic-Scented Bluefish

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Salad of Mixed Greens and Fennel

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Salad of Spring Greens

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Salad of TartGreens with Prosciutto and Warm Balsamic Dressing

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Seafood Stew Romagna (Brodetto)

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Soup of Porcini Mushrooms

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Soup of Seafood and Chickpeas

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Spaghetti alla Carbonara

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Spaghetti with Anchovies and Melting Onions (Spaghetti con Alici e Crema di Cipolle)

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Spaghetti with Shrimps and Black Olives

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Spianata for the Madonna of August

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Spiced Christmas Cake of Bologna (Certosino)

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Spiced Spinach with Almonds

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Spinach and Cheese Topping

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Spinach Egg Pasta

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Spring Salad with Hazelnuts

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Strawberries in Red Wine

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Summer Clams with Balsamic Vinegar

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Sweet Chestnut Fritters

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Sweet Cornmeal Biscuits (Gialetti)

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Sweet Fennel Jewish Style

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Sweet Peas Parma (Piselli con Prosciutto di Parma)

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Sweet Squash for Yom Kippur

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Sweet Tagliarini Tart of Ferrara

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Sweet Vermecelli Pancake

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Sweet-and-Sour Onions (Cipolle alla Bolognese)

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Tagliarini with Fresh Figs Franco Rossi

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Tagliarini with Lemon Anchovy Sauce

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Tagliatelle with Balsamic Radicchio

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Tagliatelle with Caramelized Onions and Fresh Herbs (Tagliatelle con Cipolle e Erbucce)

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Tagliatelle with Caramelized Oranges nd And Almonds

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Tagliatelle with Chicken Ragu and Asparagus

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Tagliatelle with Fresh Porcini Mushrooms

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Tagliatelle with Fresh Tomatoes and Balsamic Vinegar

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Tagliatelle with Light Veal Ragu

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Tagliatelle with Prosciutto di Parma

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Tagliatelle with Radicchio and Two Beans

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Tagliatelle with Ragu Bolognese

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Tart of Fresh Artichokes

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The Cardinal's Ragu

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The Couple (Coppia)

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Thumb Pasta and Tomato-Braised Beans Piacenza Style (Pisarei e Faso)

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Torta Barozzi

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Tortelli of Cabbage and Potato

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Tortelli of Ricotta and Fresh Greens

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Tortellini Bologna Style

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Tortellini in Broth Villa Gaidello

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Tortelloni of Artichokes and Mascarpone

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Uvo Falavigna's Apple Cream Tart

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Valentino's Pizza

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Wine Pasta

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Winter Tomato Sauce

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Zabaione Jam Tart

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Zampone of the Aristocrats (Zampone Nobile)

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