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The pleasures of fine food and
wine have been at home in Emilia-Romagna for countless
centuries. This is the land of interminable platters
of fresh-off-the-boat grilled fish, Parma ham, Parmesan
cheese "Parmigiano Reggiano", balsamic vinegar
from Modena and Reggio Emilia, crusty loaves from Ferrara,
the traditional "Piadina", piada bread of
Romagna, the pungent cheese of Sogliano, ripened for
6 months in underground caves, the stuffed tortellini
noodles of Bologna and the pork brawn of Piacenza.
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The grapes of the region's
vineyards are fermented to make exquisite wines,
like the reds Gutturnio, Grasparossa di Castelvetro,
Lambrusco di Sorbara and Sangiovese of Romagna;
the whites Albana and Trebbiano. Not to mention
the wines
of the hills of Bologna and Piacenza, or those of
the coastal plains of Ferrara:
there are over 450 qualities of wine produced in
the tempered climate of Emilia-Romagna.
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Besides the regional
wine house "Enoteca" inside the Castle
of Dozza, in the Province of Bologna, many different
wine cellars are open to visitors. The visitor can taste
the pleasures of the typical foods and wines of the region
in the restaurants, the "Osterie" (wine cellars)
and the farmhouses walking eleven special itineraries
through the region (the “Road of Flavours and Wines”).
The visitors will be surely delighted by the discovery
of how the richness and variety of regional cuisine,
wines and typical products that have remained true to
tradition are made, realized and prepared.
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