I Territori dell'Emilia-Romagna - Emilia Romagna Vini

Bologna

Bologna is the first province in Italy for the number of agri-food excellences with European recognition. The famous tortellino and the pork are the undisputed protagonists of its typical cuisine. The Strada dei Vini e dei Sapori Appennino Bolognese is a pretty new route of taste, which winds between ridges and valleys till the borders of Tuscany. Here we produce good wheat flour, spelt and chestnuts, used in the preparation of traditional sweets and cakes (pinze, raviole and castagnaccio), pane...

Cesena

Discovering this area through its valleys, from the sea to the crests of the Apennines, you will find a welcoming land, where quality of life is displayed in charming locations, delicious flavours and interesting events. It implies discovering flavours of the past, re-proposed with increasing success like the piadina, appreciating a more and more interesting winemaking business with generous wines like the Sangiovese, visiting historic centres of cities steeped in history, villages and castles w...

Faenza

Among the dishes of Faenza we remember the spoja lorda, born in the Brisighella area, so called because it's fouled with the stuffing and served as soup, but also the rice pork-bone soup. Going back to farm-yard and garden, the artichoke "Moretto" is typical of this area: it is very tasty, used raw or lightly boiled. In both cases, the olive oil of Brisighella is the perfect dressing. The the shallot, which is celebrated in Riolo Terme with a special festival and preserved in oil or pickled, is ...

Ferrara

The Strada dei Vini e dei Sapori della Provincia di Ferrara exalts the eel, "queen of the valleys" and one of the main food of the area of Comacchio, where the autumn is celebrated with a great feast. Among the specialties you can encounter along this way there are the truffle bianchetto of Mesola, the garlic of Voghiera and the salama da sugo, a delicious pork meat sausage, whose first records date back even to 1300. Among the traditional desserts, Panpepato (gingerbread), already known during ...

Forlì

In the valleys of Forlì, some taste meetings based on forgotten flavours, certified products and recipes, revisited. In the Apennines area some typical foods deserve a special note: the Ciavar, a sausage made with the poorest parts of the pig, and Tortello on the slab, which you can find in many versions. As for what concerns Tortellos, you can have fried tortellos in Meldola or the Bartolaccio of Tredozio. Not far way from Modigliana there is the Panforte (typical Christmas cake) with sweets, a...

Imola

The cuisine of Imola is suffering of the Romagnole culture on one hand and, on the other hand, of the Emilian culture, especially that of Bologna, whose recipes are adapted to the local tradition. It's the case, for example, of Piadina Romagnola which is the thicker near Imola - its thickness reaching around one centimetre - than the one produced in other parts of Romagna. Another example is Tortelloni di Ricotta, a stuffed pasta typical of Bologna which nearby Imola provides parsley, instead of...

Modena

The balsamic vinegar of Modena, the white truffle and parmesan cheese are the main products of the Strada dei Vini e dei Sapori Città Ciliegi Castelli. In these lands we produce fine flours which are the basis for the tigella of Modena, the fried dumplings and the delicious borlenghi, very thin and crisp crepes to eat with bacon, garlic and rosemary. The hills are full of plums and cherries, of which Vignola is the undisputed capital. Northward of the Via Emilia you have the Strada dei Vini e d...

Parma

In Parma there are three routes of taste. Between the Via Emilia and the river Po the Strada del Culatello of Zibello praises the "king of meats and salumi (various kind of cold meat usually made of pork)” and other traditional delicacies such as raw shoulder of Palatone or pork throat, basis of rich appetizers and off-hour snacks. Along the Strada dei Vini e dei Sapori dei Colli di Parma you can enjoy quality products as Parma ham, the black truffle of Fragno, which a great fair is dedicated t...

Piacenza

Along the Strada dei Vini e dei Sapori dei Colli Piacentini, coppa (seasoned pork shoulder), pancetta (pork underbelly or bacon) and salami are the real witnesses of “the culture of pork” passed down over the centuries. Other specialties are culatello delle nebbie and fiocchetto, to be enjoyed and tasted with the fried dumplings and bortellina, a kind of fried muffin. In addition to the well-known cheeses such as Provolone Valpadana, the chestnuts of Castell'Arquato and the snails of Bobbio are ...

Ravenna

The traditional cuisine in the plain descending to Ravenna till the Adriatic Sea was linked to the products of one's garden and farmyard. Even here homemade pasta reigned, but on the cutting board we once kneaded dry bread dough and parmesan for passatelli, too. A farm-yard chicken cooked in a saucepan is still a simple preparation food with a great effect among all the other typical dishes and, in this case of Russi, we recall the belecot, a dish between salami and fresh cotechino, which goes w...

Reggio Emilia

Among the finest Renaissance lordships of Gonzaga, Este and Bentivoglio, unwinds the Strada dei Vini e dei Sapori delle Corti Reggiane. Parmesan cheese with the traditional balsamic vinegar of Reggio Emilia and l'erbazzone, bakery product-based pastry filled with vegetables and cheese, are to be tasted along the way. Typical and tasty are the fried dumplings, to be served with the typical Reggio Emilia meats, including guancialino (lard) and Canusina bacon, a spicy salami typical of mountain tra...

Rimini

Attractive resorts facing onto the Adriatic coast, which have decreed its international fame over the decades, starting from Rimini, but also Riccione, Cattolica, Misano which have become the capitals of the holiday industry and an inland area rich in history, symbolised by the dominion of the Malatesta Seignory and by tangible signs left on the territory, fortresses and castles, which are scattered all over the valleys: this is the province of Rimini, in its two immediately recognizable faces. ...