Cotenna e ceci and Cudga e sisar are traditional dishes from the Emilia-Romagna region of Italy. These dishes can be found in various towns and communes in the region, including Bologna, Modena, and Parma. They are often served in local trattorias, osterias, and traditional food shops.
Cotenna e ceci is a dish made with pork rind and chickpeas, while Cudga e sisar is a dish made with pork ribs and vegetables. Both dishes are known for their rich flavors and hearty ingredients, reflecting the agricultural and culinary traditions of the region.
Cotenna e ceci and Cudga e sisar have been recognized as traditional Italian dishes with Protected Designation of Origin (PAT) status. This means that they must adhere to specific specifications in order to be labeled as such, including the use of locally sourced ingredients and traditional cooking methods.
One recipe for Cotenna e ceci involves simmering pork rind and chickpeas in a flavorful broth, while a recipe for Cudga e sisar may include braising pork ribs with a variety of vegetables and herbs. These dishes are often enjoyed with a glass of local wine, such as Lambrusco or Sangiovese.