Borlengo is a traditional pancake made from a batter of flour, salt, milk, and eggs. The pancakes are very thin because borlengo was originally consumed by poor people and peasants, who used to make it only with flour and water. Today, the pancakes are made in a cartwheel-sized pan, resulting in a huge, monstrously large snack that is often buttered with bacon fat, garlic, and rosemary.

Gnocco fritto is a traditional pastry consisting of flour, lard, salt, and a leavening agent. The dough is traditionally shaped into little rectangles by flattening it with the palm of one's hand. Often times, people make small holes in the middle of the dough with their fingers, and fry the dough on lard in a pan.

This savory pie has its origins in the Reggio Emilia province, where it was invented as a humble, rustic dish, utilizing ingredients that were in abundance. It is consists of a filling, traditionally prepared with various greens such as spinach, chard, leeks, or different herbs, which is enclosed between two layers of lard-based dough.

Crescentina is a type of puffed bread made with flour, lard, salt, milk and a leavening agent (sometimes with the addition of cracklings). The dough is fried in lard and served hot. Although very delicious on its own, crescentina is usually served with fresh soft cheeses and cold cuts typical for the region, or with jam and chocolate-hazelnut spreads in the sweet version.

Chizze Reggiane is a traditional snack originating from Reggio Emilia. It’s made with a combination of flour, butter, baking powder or yeast, salt, olive oil, peanut oil, and Parmigiano-Reggiano shavings. The flour is mixed with the butter, salt, yeast or baking powder, and olive oil.

Bensone is a traditional dessert that hails from Modena. It appears under various names, and it is traditionally made with flour, milk, eggs, butter, and sugar. The original bensone was made with honey instead of sugar, and it did not have any additions.