Anguilla alla comacchiese: eel from the Comacchio cooked in a tomato-onion-garlic sauce.
Anolini alla parmigiana: a stracotto of various meats, vegetables and herbs makes a filling for the envelopes cooked and served in caponās broth with a liberal grating of Parmigiano Reggiano.
Asparagi alla parmigiana: green asparagus served with melted butter and grated Parmigiano Reggiano.
Cappelletti romagnoli: the “hats” with a filling of cheese, pork, turkey breast, sage and rosemary are served with a pork ragout or in broth.
Cappone ripieno: large capon roast in the oven with a stuffing of veal, ham and Marsala.
Garganelli: pasta tubes with ragù alla romagnola based on chicken livers, veal, prosciutto, tomatoes, herbs and bechamel
Gramigna: short, curly pasta tubes often served with sausage braised in wine.
Lasagne verdi: Bologna's spinach green pasta sheets layered with ragout and bechamel.
Passatelli: grated grana, breadcrumbs, eggs and bone marrow are worked into paste and forced through slots to form dumplings, cooked in beef broth as soup in Romagna.
Pasticcio di tortellini: in Bologna, the cooked pasta with ragú is baked in a pie crust with broth, grated cheese, breadcrumbs and, if available, white truffles.
Pisarei e fasò: tiny pasta rounds with reddish borlotti beans, tomato sauce and grated Parmigiano Reggiano, the pride of Piacenza.
Prosciutto con melone: roseate slices of Parma ham with fresh cantaloupe (or figs).
Riso con sugo di anatra selvatica: risotto of the lowlands around Ravenna and Ferrara with a sauce from wild duck stewed with white wine, tomato and herbs.
Tagliatelle alla duchessa: chicken livers browned in butter flavor noodles dressed with beaten egg yolks and grated Parmigiano Reggiano, as Parma's Marie Louise liked them.
Tortelli con le erbette: envelopes filled with ricotta and greens are served with drawn butter around Parma.
Tortellini in brodo: the pasta curls with an exquisite meat and cheese filling are traditionally served in capon broth with grated Parmigiano Reggiano.
