Emilia - Romagna:
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Erbazzone (Vegetable and Bacon  Pie)

Ingredients:

• Spinach 1 kg (2.2 pounds)
• Flaky pie crust dough 500 g (1.1 pounds)
• Parmesan cheese 200 g (7 oz.)
• Ricotta cheese 200 g (7 oz.)
• Bacon 100 g (3.52 oz.)
• Butter 50 g (1.76 oz.)
• Green onions 30 g (1 oz.)
• 3 eggs
• Salt and pepper to taste

Preparation:
Steam spinach and saute with bacon cut into little cubes and minced green onion.
Let cool down then mix with eggs, Parmesan, salt and pepper.
Lay down dough in pie pan brushed with melted butter.
Fill with the mix and  bake for 30 minutes.

This entree may be served with a variety of sauces, such as spinach, radicchio, lettuce, mushroom and cheese sauces.

Suggested wines:

•  Bianco di Castelfranco
•  Albana di Romagna

Pappardelle alle Castagne con Porri e Lardo
(Large Chestnut Tagliatelle Pasta with Leeks and Lard)

Execution Time: 90 minutes
Difficulty Level: low

Serves 4:

• "0"type flour 200 g (7 oz.)
• Chestnut flour 100 g (3.52 oz.)
• 3 eggs
• Extra virgin olive oil 1 cl (2 tsp)

• Cherry tomatoes 200 g (7 oz.)
• Leeks 150 g (5.28 oz.)
• Seasoned lard 100 g (3.52 oz.)
• Grated pecorino cheese 100 g (3.52 oz.)
• Extra virgin olive oil 2 cl (4 tsp)
• Salt and pepper to taste

Preparation:
Prepare the dough mixing all ingredients until a smooth, rubbery dough is obtained.
Cover and let rest for 30 minutes, then rollout to 1 to 2 millimeters (1/12" to 1/24") with rolling pin.
Slice into stripes 2.5 cm (about 1") wide and 20 cm (8") long.
Brown the leeks with lard in a frying pan, eliminate excess fat and add tomatoes sliced in four. Cook for 15 minutes.
Cook pappardelle pasta in abundant water, drain, saute with the sauce, sprinkle with grated pecorino cheese and add a little extra virgin olive oil.
Put in the center of serving plate and garnish with chestnuts sauteed with butter, fried leek and slices of tomatoes.

Suggestions:
Keep the chestnuts whole, be careful not to overcook them.
Sieve the chestnut flour to avoid lumps.

Suggested wines:

• Lambrusco Secco
• Trebbiano dell'Emilia
• Pignoletto

Medaglioni di Maiale alle Mele
(Pork Medallions with Apples)

Execution Time: 1 hour
Difficulty Level: medium

Serves 4:

• Pork filet 800 g (1.76 pounds)
• Butter 30 g (1 oz.)
• Flou 30 g (1 oz.)
• Sugar 30 g (1 oz.)
• Marjoram 10 g (0.35 oz.)
• 4 green apples
• Pork fat 2 dl (0.42 cups)
• 1 glass cider

Preparation:
Caramelize apples in a frying pan with sugar melted with butter.
Brown the pork filet on all sides for 5 minutes with cider.
Slice the filet in a fan style and serve drizzled with pork fat seasoned with santoreggia (aromatic herb) and apple skin.
Garnish with caramelized apples.

Suggestions:
Immerse the apple slices briefly in water with lemon juice.
Use fresh marjoram to season the pork fat.

Suggested wines:

• Lambrusco Secco
• Sangiovese di Romagna
• Trebbiano
• Pignoletto

Tortino di Farro e Ricotta
(Little Barley and Ricotta Cheese Tart)

Execution Time: 90 minutes
Difficulty Level: medium

Serves 10:

• Puff pastry 500 g (17.6 oz.)
• Ricotta cheese 400 g (14.1 oz.)
• Sugar 200 g (7 oz.)
• Barley 200 g (7 oz.)
• Chipped candied citrus fruits 50 g (5.3 oz.)
• Grated citrus peel 10 g (0.35 oz.)
• Cinnamon 3 g (0.1 oz.)
• Milk 1 l (1.1 quart)
• Orange blossom water 1 cl (2 tsp)
• 4 egg yolks

Preparation:
Soak barley in cold water for at least 48 hours.
Cook for 15 minutes in water, drain and cook again with milk and cinnamon until all all liquid has been absorbed.
Whip egg yolks with sugar, add ricotta passing it through a sieve, orange blossom water, cider and orange candied citrus fruits and cooled-down barley last.
Rollout puff pastry to about 3 mm (about 1/8"), lay inside a pastry pan and fill with the mix, decorate with stripes of puff pastry and bake at 180°C (356°F) for 30 minutes.
Garnish with candied citrus and caramelized orange peel.

Serve with seasoned English sauce.

Suggestions:
Cook barley carefully, it should not be too hard, but neither should it melt.
Sieve ricotta cheese thoroughly to avoid lumps.
Check that the pie bakes evenly. Lower oven temperature should it start changing color in the outside while the inside is still too soft.

Suggested wines:

• Albana di Romagna Spumante
• Lambrusco Amabile
• Pignoletto Spumante