When you think of Italian food most people think Rome, Tuscany, or Piedmont. However the unsung rock star region of Italian food and wine is Emilia Romagna. Many of the popular cuts of pasta come from the region as well as these world renoun foods including Prosciutto di Parma, Parmigiano Reggiano, and mortadella, to name a few. Additionally there are equally incredible wines from the region; they are comprised of regional varietals such as Sangiovese, Lambrusco, Trebbiano and Albana. There are also countless dishes and recipes from the region; our favorite is veal roast, wrapped in pan fried Prosciutto di Parma, with cloves and rosemary prepared extra virgin olive oil, Italian unsealed butter, seasoned with sea salt, & black pepper corns.

Highlights of this Italian Region:
This area is absolutely one of the most important food and wine regions in all of Italy from the plains of western area (Emilia) to the coast of the Adriatic sea and the east (Romagna); the innovation and necessity along with its natural resources has provided a treasure trove of compelling foods, wines and arts. Additional attractions include wonderful artisanal shopping, restaurants and various food and drink shops such as café’s, bar’s, gelateria’s and pastry shops. There are also traditional stores where you can buy everything from clothes to furniture to keepsakes as well as tourist items. Bologna is a place that stands out, yet is often overlooked. From food to culture to the magnificent art, architecture and charm this ancient city is well preserved yet somehow progressive.

The people are wonderful and the wine is amazing. There are medieval towers, castles and numerous red bricked passageways or (Portici). Virtually every street or walkway has a gorgeous red portico. It’s amazing because in the 13 century it was decreed that all roads must be constructed with porticoes, a practice that has been preserved (impeccably) to this day. Bologna has a small town with an almost college like feel, with young people (giovani) as well as action abound. While in Bologna be sure to see Santo Stefano, which in essence is an amalgamation of 7 churches and a temple, of these building's pay special attention to Santi Vitale e Agricola which is said to date back to the 5th century.

Foods of the Emilia Romagna region:
Parmigiano Reggiano (see below), Prosciutto di Parma, aceto balsamico tradizionale (vinegar), mortadella, culatello di zibello (pork loin), Zampone (stuffed pigs feet), Langhirano ham, porcini mushrooms, dried and fresh pastas, strawberries, & various breads.

Possibly the greatest food of the region is Parmigiano-Reggiano which is an essential in every chef’s kitchen. While there are many pretenders there is only one real Parmigiano Reggiano, the one that earns the distinction of DOP; This is strictly controlled and only cheese made under specific conditions with precise ingredients with animals (red and black spotted Frisona-Italiana cows) raised under controlled guidelines and fed a diet consisting exclusively of alfalfa, and grass, as well as being produced from start to finish within this Italian region (specifically within the Provinces of Parma, Modena, Reggio Emilia, Bologna, and Mantua respectively) earns the right to be  called Parmigiano Reggiano.

The cheese is an aged, hard cheese that is pleasantly aromatic, light yellow in color, crumbly or flaky and brimming with flavor. Parmigiano Reggiano is used in many capacities, with grating being the most common; however it is highly versatile and can be used as a table cheese, as well as in preparation of an elaborate dish and virtually everything in between.
We like to serve small chunks of Parmigiano Reggiano along with figs, nuts, melon, olives and mortadella as a starter or appetizer paired with a nice Barbera from the region.

-DOCG wine zone: 
Albana di Romagna

-DOC zones: 
Bosco Eliceo, Cagnina de Romagna, Colli Bolognesi, Colli Bolognese 
Classico Pignoletto, Colli de Faenza, Colli di'lmola, Colli di Parma, 
Colli di Rimini, Colli di Scandiano e di Canossa, Colli Piacentini, Colli Romagna Centrale, Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro, Lambrusco Salamino di Santa Croce, Modena, Pagadebit di Romagna, Reggiano, Reno, Romagna Albana Spumante, Sangiovese di Romagna, and finally Trebbano di Romagna.

-IGT zones:
Bianco di Castelfranco Emilia, Emilia or Dell’Emilia, Forli, Fortana del Taro, Ravenna, Rubicone, Sillaro or Bianco del Sillaro, Terre di Veleja, Val Tidone.


Ferrara, Forli, Modena, Parma, Piacenza, Ravenna,
Reggio Emilia.
Capital: Bologna
Population: Almost 4.5 Million

Vineyard acreage: 147,906 Acers.
Wine Production: 182,694,300 gallons. 43% white, 57% red.
DOC wine: 17.5%

A few of the key grape varietals typical of this region are White wine (vino Bianco), Albana, Malvasia, Pignoletto, Trebbiano, 
Chardonnay, Ortrugo, Piacentini (native to Colli) & Sauvignon Blanc.
Red wine (vino rosso) – Sangiovese, Barbera, Bonarda, Cabernet Sauvignon, Lambrusco, and Sangiovese grapes.

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