__

Photo: Heami Lee • Food Styling: Thu Buser

An aperitivo staple from Emilia-Romagna, these golden pillows are the perfect companion for charcuterie.

The post Torta Fritta (Fried Dough Puffs) appeared first on Saveur.

__

Photo: Heami Lee • Food Styling: Thu Buser

This traditional pasta, filled with Swiss chard and ricotta, is a centerpiece of Parma's annual St. John’s Eve feast.

The post Tortelli d’Erbetta appeared first on Saveur.

__

Photo: Heami Lee • Food Styling: Thu Buser

Cured ham, Parmigiano-Reggiano, and a creamy red wine sauce give this roast its rich regional character.

The post Rosa di Parma (Prosciutto-Stuffed Pork Tenderloin) appeared first on Saveur.