Region

Emilia-Romagna

This Emilian pumpkin erbazzone layers roasted squash, greens, and Parmigiano in a crisp olive-oil crust that slices neatly warm or cold for lunch.

This tortellini in brodo recipe pairs tender filled pasta with clear chicken-and-beef broth, gently simmered with vegetables for deep, clean flavor.

This lasagna Bolognese layers fresh spinach pasta, slow-cooked ragù, béchamel, and Parmesan, with make-ahead steps that keep dinner manageable.