The cooking tradition of Emilia Romagna is bold and refined. From the countryside specialties of Emilia to the Romagna coast, it is a journey in discovery of the roots of this region characterized by a combination of simplicity and taste.
The lagoon of the Comacchio Valleys is particularly famous for its eels, stewed or browned.
Erbazzone is a typical quiche with spinach, while pisarei e faso are small dumplings with beans made in the area of Piacenza. Tortellini, tortelloni and agnolotti, probably some of the most famous kinds of pasta produced in Emilia, are homemade pasta enhanced by their delicious fillings, herbs and flavors.
The typical and delicious cold cut produced in Bologna is mortadella, usually used to fill a rolled or folded piadina bread; the ham of Parma is well-known and enjoyed all over the world, together with the wonderful Grana and legendary Parmigiano cheeses, pride of this land’s gourmet traditions.
Emilia Romagna, like all Italian regions, boasts many renowned wines: Gutturnio, produced in the hills of Piacenza, Trebbiano, Lambrusco, Barbera, Sauvignon and Sangiovese.
