Ossobuco is a traditional Italian dish that originated in the Lombardy region, but is also popular in the Emilia-Romagna region. It is a braised veal shank that is typically served with a gremolata, a mixture of lemon zest, garlic, and parsley. In Emilia-Romagna, you can find ossobuco in towns and communes such as Bologna, Modena, and Parma. It is often sold in local butcher shops and specialty food stores such as Salumeria Simoni in Bologna and Alimentari Baldini in Modena.

One popular recipe for ossobuco involves braising the veal shanks in a mixture of white wine, broth, and tomatoes, and then serving them with a gremolata on top. Another variation includes adding saffron to the braising liquid for a unique flavor. Ossobuco has been recognized with the PAT (Traditional Agri-food Product) designation, which signifies its traditional production methods and ties to the region. The specifications for ossobuco include using veal shanks from specific breeds of cattle and adhering to traditional cooking methods.

– www.emiliaromagnaturismo.it
– www.salumeriasimoni.it
– www.alimentaribaldini.it