If you are a food and wine lover, you cannot do without this post: a detailed guide to discover all the typical and unmissable products of Emilia Romagna.
I am aware that any article one can write on the subject of food, gastronomy and wines can never be definitive or exhaustive. Especially if the region we are talking about is the one in which I reside, Emilia Romagna.
Food in Emilia Romagna
Food and eating, like drinking, are almost considered a religion in Emilia Romagna. In the last few years the awareness has grown more and more that this gastronomic heritage must be valued not only at a regional level, but above all at an international level.
Consortia and associations were born throughout the region dedicated to the enhancement of a cheese or a wine, for example, to the point of recognizing their importance by even creating the dreamlike image of a valley dedicated to food: the Food Valley.
Food Valley is a perfect name, especially if one thinks of the foreign tourism that we Italians know how to capture not only thanks to the artistic beauties but also thanks to gastronomic itineraries studied ad hoc. I do not deny that more and more overseas tourists associate Florence with art and Bologna, the capital of Emilia Romagna, with good food.
The Food Valley in Emilia Romagna, how to follow it
Now let's try to summarize what are the excellences of the different territories or at least let's try to indicate those eno-gastronomic products that identify a territory. We will not only follow the main products PDO (Protected Designation of Origin) o IGP (Protected Geographical Indication), we will also add something different.
First thing: Emilia is not Romagna, and clearly the opposite is also true and a foreign tourist can discover the various excellences of the region through this website dedicated to the Food Valley.
What not to miss in Rimini
The Food Valley runs along the road axis of the Via Emilia that connects Rimini to Piacenza and therefore we start right from the city of Federico Fellini, the famous director of films like Amarcord.
The province of Rimini counts for the piadina from Rimini, thinner than that of Cesena and Ravenna, for the good Extra virgin olive oil and for aged cheeses like the Fossa di Mondaino or Talamello cheese. Is wine perhaps less important? Absolutely not, and it is no coincidence that the Dop Hills of Rimini is growing more and more in quality.
The specialties of Forlì-Cesena
We always count the province of Forlì-Cesena for piadina, a hair higher than that of Rimini, and it squacquerone of Romagna, a very good soft cheese. Yet moving inland how can we fail to mention the wines produced in the Bertinoro or Predappio area? Do we want to forget the Sogliano pit cheese instead? Absolutely not.
What to taste in Ravenna
The province of Ravenna stands out for one higher and more consistent piada and for a famous oil, that of Brisighella. A very pretty medieval village that hides another gastronomic gem: the Spoja gross! A filled pasta similar to anolini. Let's not forget the Salt of Cervia.
The excellences of Bologna and its surroundings
Bologna and its province are no less. Emilia is the home of cured meats, and it is no coincidence that a sausage is usually associated with Bologna: mortadella. Yet the Bolognese is as much more as the tortellino or Lasagna potato, Or the Pignoletto, a slightly sparkling 'yellow' wine that is discovering a real boom!
Typical dishes of Ferrara
The Ferrarese, on the other hand, is there Ferrara couple, a bread with ends that resemble horns. Then there is the fresh pasta like i Pumpkin Cappellacci, sweets such as Pampapato o Pampepato, Po Delta rice. Maybe we want to forget aboutComacchio eel?
Products not to be missed in Modena and surroundings
The Modenese instead we associate it withBalsamic vinegar. Here there is a very strong tradition linked to this product, as well as for the Modena ham. I would not forget it Zampone from Modena, the excellent Parmesan Cheese, The exquisite Vignola cherries and Lambrusco wine.
The parmesan of Reggio Emilia
The Reggio Emilia area is always characterized by Balsamic Vinegar, but here the real king is precisely the Parmigiano Reggiano in all its different maturations, from 24 to 30 months, 36 months or even 60.
The Parma area: the specialties
Parma is above all Prosciutto di Parma, feline salami and many fresh pasta, stuffed or not, as in Modenese or Bolognese. Have you ever tasted the fried dumpling? Stuffed with cold cuts? Here is a delight that finds different schools of thought between the territories of Parma and Piacenza.
What to eat in Piacenza
We count Piacentino precisely not only for the fried gnocco (which you can eat throughout Emilia), but above all for the different cured meats and sausages that are produced: Cup and Piacenza bacon, salami from Piacenza, Culatello di Zibello, then cheeses such as Grana padano. Among the wines I cannot fail to mention the Gutturnio, also slightly sparkling.
Do you feel drunk from the list? Here you know that it is only a part. Enjoy your meal!
