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Valigini reggiani, valisein, verzot

Reggio Emilia valigini are roulades stuffed with meat and cheese, also known - in the old days - as "flown away little birds". They belong to the list of the agroindustrial traditional products of Emilia Romagna region.


for 6 people

6 slices of pork tenderloin
about 60 g of sausage
2 handfuls of grated Parmigiano Reggiano cheese
1 egg
1 clove garlic finely chopped
1 sprig of parsley finely chopped
80 g of butter
1 small onion

How to do

Mix the sausage with egg, Parmigiano Reggiano cheese, garlic, parsley and form not too soft a mixture; if necessary, adjust the right texture with breadcrumbs. Lay the mixture on slices of meat slightly beaten, roll up the slices and secure using a pair of toothpick put across. In a pan, brown the finely chopped onion and butter, place the valigini, add a few spoonfuls of broth and ¼ cup of tomato. Cook.