Exploring the flavors of the
beautiful Emilia-Romagna region


Emilia-Romagna is known as an epicurian’s dream destination – and this Master Class touches upon some of the many delicacies from this fertile region. The hour long event produced by the Italy
America Chamber of Commerce (IACC) features a panel of expert speakers including celebrity chef, Jackie Rothong; respected food industry consultant, Francesco Lupo; Parmigiano Reggiano’s Brand Ambassador, Michele Casadei Massari; and the Executive Director of the IACC, Federico Tozzi. Besides learning about the products from Emilia-Romagna, the two chefs also shared a couple of traditional recipes from the region that featured Parmigiano Reggiano aged 24-36 months, some of the cheese was made with milk from Frisona cows and other came from Vacche Rosse cows.

[wp-video-popup video=”https://www.youtube.com/watch?v=efSWbnFJSUU&feature=youtu.be”]

The Master Class and the video are available for you to enjoy!

Emilia-Romagna is the birthplace
of some of the best known Italian artisanal foods.

Scanning a list of Emilia-Romagna’s food products reveals a ‘who’s who’ of Italian food, starting of course with Parmigiano Reggiano, a product that is widely considered a true masterpiece of Italian culinary tradition, as well as other well known products such as balsamic vinegar from Modena and Prosciutto di Parma. Francesco Lupo touched upon the importance of Italian designations such as PDO, (Protected Designation of Origin) which references the name of a specific geographical region that is recognized by official rules to produce certain foods with special characteristics related to that location. Parmigiano Reggiano is one of the best known PDO products from Emilia-Romagna.

Passatelli in a Parmigiano Reggiano cream
drizzled with Balsamic vinegar

Our US Brand Ambassador, the talented Chef Michele Casadei Massari shared a recipe featuring passatelli, a typical pasta from Emilia-Romagna. According to local tradition, passatelli are made by extruding the dough through a potato ricer, resulting in long, thick rods of pasta – which explains the name since in Italian ‘passatelli’ means ‘passing through’. This recipe delights the palate by combining the most authentic products and flavors of the Emilia-Romagna region, and the highlight of this dish is the rich Parmigiano Reggiano cream that gives this hearty dish its signature consistency and flavor.

Tortellini in brodo.

Jackie Rothong, the highly regarded New York City Food Stylist, Recipe Developer and Chef, shared one of her favorite regional dishes from Emilia-Romagna – Tortellini in brodo. Tortellini, a ring-shaped Italian pasta that can be stuffed with cheese or meat and is most traditionally served in broth, though it can also be enjoyed with sauces made from tomato, mushroom, or meat. This comforting dish in a hearty broth is a holiday tradition in northern Italy – especially when the weather turns cold and rainy.

Parmigiano Reggiano is happy to sponsor this program
by the Italy-America Chamber of Commerce

This particular Master Class program about Emilia-Romagna is part of a larger campaign produced by The IACC (Italy-America Chamber of Commerce) – The Extraordinary Italian Taste / True Italian Taste – which is dedicated to the promotion of authentic Italian products around the world. The campaign is supported by the Italian Ministry of Foreign Affairs in cooperation with Assocamerestero (The Association of the Italian Chambers of Commerce Worldwide) – and Parmigiano Reggiano is proud to play a role in helping celebrate culture and Italiant cuisine. To learn more, click below.


This Master Class took place at the Viking Kitchen showroom in NY. To learn more about the beautiful Viking kitchens, please visit:

To learn more about Chef Jackie Thorong, please take a look at her Instagram feed: