Prodotti DOP e IGP

Aceto Balsamico di Modena Pgi

The Balsamic Vinegar of Modena Pgi is a product obtained from stewed and concentrated must and vinegar through a much faster processing process than traditional balsamic vinegar and it is therefore sold at a lower price....

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Aceto balsamico tradizionale di Modena Pdo

The Traditional Balsamic Vinegar of Modena Pdo is an aged vinegar produced through the sugar and acetic fermentation of cooked must obtained from the grapes produced in the province of Modena. There are only a little more than a hundred producers today. The vinegar has a deep dark brown colour. The iPad app can be downloaded from the Apple Store at this address : https://itunes.apple.com/us/app/traditional-balsamic-vinegar/id995060430?l=it&ls=1&mt=8 The app for Android tablets can be downlo...

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Aceto balsamico tradizionale di Reggio Emilia Pdo

It is a high quality product, the result of the sugar and acetic fermentation of cooked must obtained from the grapes produced in the province of Reggio Emilia, aged for at least 12 years in small barrels un. The vinegar has fragrant bouquet with pleasant acidity and a nice sweet-and-sour taste. ...

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Aglio di Voghiera Pdo

The Garlic of Voghiera, obtained the Pdo label in 2007. Its typical characteristic is a regular, round bulb formed by bulbils tightly close one to the other. It is grown in the areas of Voghiera, Portomaggiore, Argenta, and Ferrara....

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Agnello del Centro Italia Pgi

The Lamb of Central Italy Pgi is raised in the territory of Abruzzo, the hills and mountains of Emilia Romagna, Lazio, Marche, Tuscany and Umbria), obtained from a population of sheep historically present in this range and generically called “Apennine” and from which we obtain the current local breeds that give rise to a lamb from the meat of excellent quality. ...

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Amarene Brusche di Modena Pgi

The Amarene Brusche di Modena obtained the Protected Geographical Indication label in 2009. This historical product of Modena’s agricultural and food tradition is a sour cherry jam with a typical, slightly bitter taste....

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Anguria Reggiana

The"anguria reggiana" was awarded PGI status with EU Regulation No. 1959 of 7 November 2016. The PGI (protected geographical indication) recognizes three types of watermelon, all characterized by a high sugar content: the ‘Tondo’, or round melon, similar in type to the Asahi Miyako, the ‘Ovale’, or oval melon, similar in type to the Crimson watermelon and the ‘Allungato’, or long melon, similar in type to the Sentinel watermelon. Their production area includes a large area of the Po Valley, i...

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Asparago verde di Altedo Pgi

The green asparagus of Altedo Pgi, tender with a delicate flavour, is really appreciated by gourmets and consumers. The production area is between the via Emilia in the province of Bologna, the Adriatic coast and the Po River area in the province of Ferrara....

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Cappellacci di zucca ferraresi (Pumpkin filled pasta) PGI

This pasta is the latest PGI addition (January 2016) to the “basket” of protected and certified products from Emilia Romagna. The traditional recipe calls for dough prepared with a mix of soft and durum wheat flour and eggs and a filling of yellow “ribbed butternut” squash, with the addition of grated cheese, breadcrumbs, nutmeg and sugar. It is produced throughout the province of Ferrara. ...

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Casciotta di Urbino Pdo

Urbino Casciotta Pdo Cheese of about one kilogram, which is produced above all in central Italy. It has a round, flat and squashed form with rounded cheeks, semi-cooked, crumbly and compact mixture, made with whole sheep’s milk (70-80%) and cow’s milk (20-30%). It has a rather sweet flavour....

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Ciliegia di Vignola Pgi

The Cherry of Vignola has firm texture and crisp, a peel but and a sweet and fruity. The production area is the band formed by the foothill stretch of the river Panaro and other minor rivers and includes several municipalities in the provinces of Modena and Bologna....

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Coppa Piacentina Pdo

The Cold cut from Piacenza Pdo is a type of salted and cured pork meat, cylindrical in shape and compact. When cut, the inside is red with small white-pink specks of fat. It can be eaten alone as appetizer or second course. Coppa Piacentina Pdo is produced in the province of Piacenza....

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Coppa di Parma Pgi

The regulations approved by the European Commission provide that the Coppa di Parma Pgi is produced throughout the area that includes the provinces of Parma, Reggio Emilia, Modena, Mantua, Pavia, and in 59 municipalities located along the course of the River Po in the provinces of Lodi (22 municipalities), Milan (1) and Cremona (36)....

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Coppia ferrarese Pgi

It's the typical bread of Ferrara, with the traditional shape of “couple” , made of a central part or knot from which two ribbons or curnit divide. The production area includes the whole province of Ferrara....

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Cotechino di Modena Pgi

The Cotechino traditionally cooked for winter dinners, is made of a dough of lean meat, fat and pigskin, each ingredient representing about 1/3 of the recipe....

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Culatello di Zibello Pdo

The undisputed ‘King of cured meat’, Culatello di Zibello Pdo, with its characteristic pear-like shape, belongs to the norcinian tradition of the province of Parma, where it is produced from the flat area known as the Bassa up to the piedmont area. The main centre of production is located in the town of Zibello, near the Po River....

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Formaggio di Fossa di Sogliano Pdo

The seasoning process of this cheese inside tufa pits (called “fosse” in Italian) is only possible in the two towns of Sogliano al Rubicone and Talamello but the cow, sheep or mixed cheese can come from a much wider are. The cheese is then left to mature in the pits for 80-100 days. The Caciotte, have a rather misshapen appearance due to the seasoning system....

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Fungo Porcino di Borgotaro Pgi

The Porcino Mushroom of Borgotaro, awarded with the Igp label in 1993 and protected by the homonymous Consortium, is a natural product that grows in the woods of the Taro Valley and is harvested in autumn. It is used both fresh and dried....

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Grana Padano Pdo

Grana Padano cheese Pdo is a medium fat hard cheese made from cow’s milk using veal rennet for coagulation and lactic bacteria for fermentation. The natural maturation process is carried out by storing the product at a temperature between 15 and 22 °C...

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Marrone di Castel del Rio Pgi

The chestnut of Castel del Rio Pgi is one the most valuable and well-known chestnut varieties in Italy and abroad. It is very different from the common chestnut, because of its size and for its taste and fragrance. Its production area includes Castel del Rio, Fontanelice, Casalfiumanese and Borgo Tossignano (Bologna)....

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Melone mantovano Pgi

The Mantua Melon Igp has a various colour from yellow flesh orange to salmon and typical flavor and aroma. The production area stretches between the provinces of Mantua (the municipalities mentioned in the box above), Cremona, Modena, Bologna and Ferrara....

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Mortadella di Bologna Pgi

The Mortadella, the queen of salami, has very ancient origins. In the 14th century its recipe was codified by the Corporazione dei Salsamentari of Bologna. A mortadella weights approximately 30/40 kg....

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Olio di Brisighella Pdo

Its production area includes the municipalities of Brisighella, Faenza, Riolo Terme, Casola Valsenio in the province of Ravenna, and Modigliana in the province of Forlì-Cesena. It is a top quality fruity oil, with a full-bodied distinct aroma....

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Olive Oil Colline di Romagna Pdo

Its olive tree grows mainly in the province of Rimini, a production area is also located on the hills of the Appennine near Cesena, and in the Montone and Bidente river valleys. The oil has a mild fruity fragrance, a medium sweet taste....

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Pampapato di Ferrara (or “Pampepato”) (Peppered bread)PGI

“Pampapato” dates from the time of the Estensi, and was considered a rich dessert worthy of a Pope, so much so that it was offered as a gift to prelates by the clerics and nobles of Ferrara. It is a baked product made with flour, candied peel, dried fruit and nuts, cocoa, spices and covered with extra dark chocolate. It is now Ferrara’s traditional Christmas dessert....

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Pancetta Piacentina Pdo

In the production of the Pancetta Piacentina Pdo, the salting process consists in passing the pork meat through a mixture of salts and natural spices and leting it in the refrigerator for 15 days. The finished product is cylindrical in shape and weighs between 5 and 8 kilos. It has a red colour with white specks of fat....

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Parmigiano Reggiano Pdo

Parmigiano Reggiano cheese Pdo, probably the best-known Italian cheese in the world, has got very ancient origins. The long natural maturation is one of the characteristics protected by its Consortium. Its production area includes the provinces of Parma, Reggio-Emilia, Modena, Bologna, and Mantova. ...

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Patata di Bologna Pdo

The Patata di Bologna Pdo label identifies a tuber with mainly an oval, oblong shape, smooth rind, and pulp of a colour ranging from white to straw yellow. It can be traced back to the Primura variety grown in Bologna....

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Pera dell’Emilia Romagna Pgi

The production area of the pear of Emilia Romagna Pgi includes specific areas in the provinces of Reggio Emilia, Modena, Ferrara, Bologna, and Ravenna. The flavour is sweet or aromatic....

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Pesca e Nettarina di Romagna Pgi

Peaches and Nectarines of Romagna Pgi are fresh fruits products produced from different yellow and white varieties. The Igp label attests the origin and guarantees product traceability throughout its production cycle and processing phases....

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Piadina Romagnola Pgi

The Piadina or Piada Romagnola Pgi is a product made from wheat flour with addition of water, fat, salt, and some optional ingredients. The product has a color ivory-white with spots of various sizes, characteristics amber hues on both sides, and a fragrant flavor and characteristic odor similar to that of freshly baked bread....

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Prosciutto di Modena Pdo

The Prosciutto di Modena Pdo is a lively red ham with a mild and delicate aroma, and a sweet and intense flavour. The brand is protected by the Consorzio del Prosciutto di Modena....

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Prosciutto di Parma Pdo

The Parma Ham Pdo is a source of pride for Italy which exports it all over the world, is renowned for its aroma, flavour, high nutrition value and its characteristic sweet taste....

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Provolone Valpadana Pdo

The Provolone Valpadana Pdo is a type of cheese produced mainly in Northern Italy, although its origin is linked to the ‘kneaded paste cheese’ dairy art typical of Southern Italy. ...

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Riso del Delta del Po Pgi

The “Riso del Delta del Po” Pgi is grown on an area of about 950 hectares stretching from the municipality of Rovigo in the Veneto region to the municipality of Ferrara in the Emilia-Romagna region. It features a big, crystal-clear and compact grain, has a high protein content, and may be white or wholegrain....

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Salama da sugo Pgi

The "Salama da sugo" is a typical product of the Ferrara area made by mixing several bagged and seasoned pork meats. One of its distinguishing features is the use of wine and spices for the seasoning and the aging in particular environment. It is made since the Renaissance period, when its 6/8 melon slice shape was conceived....

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Salame Cremona Pgi

The Salame of Cremona Pgi is obtained from the processing of selected pork meat, seasoned with salt and ground garlic, and made into sausages using natural pig, bovine, ovine or horse bowels. The production specification requires the use of meat obtained from pigs raised in Italy....

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Salame Piacentino Pdo

The Salame Piacentino Pdo is made from salt and cured pork lean meat to which a small quantity of fat is added. When cut, the inside has a lively red colour. It is produced in the province of Piacenza....

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Salame di Felino Pgi

The production area of the Salame di Felino is the entire province of Parma. It is prepared with pure pork meat carefully selected. Salt, peppercorns, nitrate, pepper and crushed garlic are added. The taste is sweet and delicate. It is bagged esclusively in natural gut....

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Squacquerone di Romagna Pdo

Squacquerone is a fresh cheese produced in the provinces of forli, ravenna, rimini, imola, ferrara and bologna. it is one of the most typical cheeses of romagna: it is used as an ingredient in cappelletti (small hat-shaped pasta) and goes perfectly on piadina bread. ...

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Vitellone Bianco dell’Appennino Centrale Pgi

The Pgi label is reserved to the meats produced from male and female bovines of pure Chianina, Marchigiana and Romagnola breeds, with an age ranging from 12 to 24 months. The veals must be fed naturally by their mothers until weaning. It is common in the provinces of Rimini, Forlì-Cesena, Bologna, Ravenna, and Pesaro-Urbino....

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Zampone di Modena Pgi

The Zampone is a wise mix of pigskin and pork fat parts, seasoned with aromas and made into a sausage in the typical empty trotter. The zampone is sold fresh, after drying in a stove, and precooked....

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