The enogastronomy of Emilia-Romagna
Emilia-Romagna, located between the course of the Po River, in the North, and the Apennine reliefs, in the South, is considered one of the most fertile and productive regions in Italy, also due to the influence of the Adriatic Sea, which softens the climate in the coastal area. With this location, we get the best of the enogastronomy of this stunning region. How about getting to know the enogastronomy of Emilia-Romagna? Here at Your Travel to Italy with Ana Patricia you make the trip of your dreams !!! ALSO: see our “Accommodation in Italy – Tips for your holidays!”
Emilia-Romagna is made by the union of two historic regions: EMILIA, which includes the provinces of Piacenza, Parma, Reggio Emilia, Modena, Ferrara and Bologna, and ROMAGNA, which includes the provinces of Ravenna, Rimini, Forlì and Cesena. In the emblem adopted by the region, we can see the two essential characteristics of the territory’s long history: the wavy line of the river Po and the oblique line of the Via Emilia.
The tourist offer of the Emilia-Romagna region
The tourist offer of the Emilia-Romagna region is rich and varied and can be summarized in four main areas, such as the seaside resort on the Adriatic coast, the discovery of cities of art, the thermal spa and, of course, the exceptional attraction capacity formed by its remarkable food and wine culture. We will examine precisely the aspect of food and wine in this text, because this region breaks all records, with forty-three excellent products between the DOP and the IGP.
Most Famous Products
Among the most famous products are the four great cheeses such as Parmigiano Reggiano, Grana Padano, Formaggio di Fossa di Sogliano and Squacquerone di Romagna, whose production area covers all the provinces of Romagna, Bologna and Ferrara. To these products must be added exclusive cured meats such as Parma ham, Modena ham and Culatello di Zibello.
Pasta with eggs and tortellini are the most famous of the ‘starters’. No less important are the wines: the most famous is undoubtedly the Lambrusco, but the variety is exceptional. At this point, we will take a kind of gourmand route that crosses the Emilia-Romagna region.
- The term “Enogastronomic” (you can also find it written as “enogastronomy”) means “food and wine tourism”. Essentially, it’s an Italian word and it’s also a “new” and not a very common word “YET”!
- Don’t forget to see our section about Food and Wine in Italy!
1)The enogastronomy of Emilia-Romagna – IN PARMA
We start the tour through this incredible land of delicious flavors, departing from Parma with its legendary Parma Ham. Sweetness is the characteristic of this product. With a delicate flavor, not too salty on the palate, and with a fragrant aroma, it has a uniform color between pink and red, interspersed and surrounded by the pure white of the fatty parts.
These properties are found only in the typical production area, the air of the mountain range of Parma, where the ideal climatic conditions exist for the natural drying and aging of Prosciutto and to give it the right degree of sweetness and flavor. An essential condition for obtaining raw Parma is, therefore, all the processing that takes place in this typical area that extends into the territory of the province of Parma, located south of the Emilia road, bordered on the east by the Enza river, and on the west by the Stirone stream. KNOW MORE ABOUT PARMA HERE!
2) The enogastronomy of Emilia-Romagna – IN REGGIO EMILIA
Another Emilian excellence is the Parmigiano Reggiano, a typical product of Reggio Emilia, made exactly as it was made eight centuries ago. This product is considered a ‘spice’ par excellence and is used in main courses, starters and is also great to savor alone with jams, honey and balsamic vinegar. FIND OUT MORE ABOUT REGGIO EMILIA HERE!
3) The enogastronomy of Emilia-Romagna – IN MODENA
Another excellent product is the traditional balsamic vinegar from Modena, which is a unique reality in the world of acid-based condiments. When cooked, it must mature by natural fermentation through a long period of aging of no less than 12 years; it can be combined with many different dishes. This excellent product represents the history, culture and gastronomic tradition of the former territories of the Duchy Estense, which are the current provinces of Modena and Reggio Emilia. Considered part of the family heritage, it was a good idea to enrich the dowry of the marrying noble women with small bottles of this precious content. LEARN MORE ABOUT MODENA HERE!
4) The enogastronomy of Emilia-Romagna – IN BOLOGNA
How not to try, and mention, another piece of Emilia’s cuisine, the tasty mortadella sausage of Bologna. This city is a former university center with a frenetic cultural and social life, known for its towers and its long arcades with a well-preserved historic center that is among the largest in Italy. Its typical product par excellence is, precisely, Mortadella Bologna IGP, a product so typical that it is known in other regions simply as ‘Bologna’. It can be enjoyed with bread, cut into cubes and served as an appetizer or as a tortellini filling; a real delight. LEARN MORE ABOUT BOLOGNA HERE!
5) The enogastronomy of Emilia-Romagna – IN FERRARA
We now move on to a valorous city during the Renaissance period and which still stands prominently in Ferrara’s international artistic heritage. In the list of World Heritage Sites, is also a former university and archeepiscopal center, which houses important cultural centers.
The typical product of Ferrara is Panpepato, made with dark chocolate, present both in the dough and in the outer covering and with lots of hazelnuts, almonds, cinnamon and black pepper. Ferrara panpepato is a dessert whose origins date back to the 1600s, when the nuns of the Monastery of Corpus Domini, in Ferrara, were inspired by the recipe of a great medieval cook, Cristoforo de Messisburgo, to create a dessert to present to great ecclesiastical personalities. Another must-see product is Cappellacci Ferraresi IGP, pasta filled with pumpkin, cheese and nutmeg. LEARN MORE ABOUT FERRARA HERE!
6) The enogastronomy of Emilia-Romagna – IN RIVIERA ROMAGNA
Let’s go to Riviera Romagna, known for its ability to entertain and liven up your options. If you like sun, sea, nightclubs and snacks on the beach, you are in the right place. In this fun environment, you can’t miss a classic Romagnola cuisine, a Piadina Romagnola IGP and the Squacquerone di Romagna DOP. This special cheese represents and tells the traditional flavors of Romagna thanks to the typical combination with a piadina. The name represents the innate irony and joy of life of the Roma people. This cheese combines perfectly with honey, jams and caramelized figs and should be enjoyed with a good wine like Sangiovese DOP. LEARN MORE ABOUT RIVIERA ROMAGNA HERE!
7) The enogastronomy of Emilia-Romagna – IN CESENA
As the last stop on this tour, we go to Cesena, which in addition to being a center of architectural and artistic value, has one of its flagships in the region: the cheese Fossa di Sogliano DOP, aged in sandstone pits, with a smell that reminds bushes.
The origins of this cheese date back to the 1400s, to the Malatesta period, where it was customary to bury the cheese in ‘wells’. Holes were bottle-shaped, dug out of the tuft, used as barns and to hide it from invasion. The decisive and unmistakable flavor of this cheese, rich in herbaceous aromas, goes well with many Roman cuisine dishes, such as appetizers, starters or main courses. After toasting with the Pagadebit di Romagna DOC, sweet or dry, a wine that gets its name because the resistant grape was used to guarantee payment of debts. FIND OUT MORE ABOUT CESENA ROMAGNA HERE!
Map of the Enogastronomic Tour in Emilia Romagna
How to get to Emilia-Romagna?
Getting to and around Emilia Romagna is easy: thanks to its geographical position, the region is at the center of the main Italian roads, highways and railways. It is also served by four airports and numerous well-equipped tourist resorts.
1) How to get to Emilia-Romagna? BY AIRPLANE
Bologna (directly connected to Moscow), Parma and Rimini (from which there are several direct flights) airports connect the region with the most important Italian and European cities through regular services and charter and commercial flights.
Also read our Special Posts about Airports in Italy:
- HOW TO GET FROM MILAN AIRPORT TO DOWNTOWN?
- HOW TO GET FROM FLORENCE AIRPORT TO THE CENTER OF FLORENCE?
- HOW TO GO FROM TREVISO AIRPORT TO VENICE?
2) How to get to Emilia-Romagna? BY TRAIN
The rail network allows fast connections to the north, center and south of Italy. The high-speed service connects Bologna and Reggio Emilia in a short time with Milan – Ancona – Florence – Rome – Naples. From Europe, you can reach Emilia Romagna via the Tarvisio, Brennero, San Gottardo and Sempione crossings.
Did you know that Trenitalia is the main Italian company dedicated to the management of railway transport? Find out here “What is the difference between trains in Italy?”. Buy your ticket online in advance and save a lot, read the Post “How to buy a train ticket in Italy?”.
3) How to get to Emilia-Romagna? BY CAR
The A1 Milan – Naples motorway connects the region with important road junctions. In Parma, with the A15 coming from La Spezia, in Modena, with the A22 coming from the Brenner and in Bologna with the A13 coming from Padua – Venice and the A14 Bologna – Bari. Also read TRAVELING BY CAR IN ITALY: EXAMPLES OF TOURS
If you are going to rent a car, be sure to read our posts in the Driving in Italy section of the Traveling to Italy blog. In addition to car itinerary tips, we have everything about signs, tolls, roads and many more tips.
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The enogastronomy of Emilia-Romagna! This is a fertile land made up of ancient hospitality, full of open, simple and rarely rude people. A land that gave rise to many famous people, musicians, poets, lonely dreamers, great dancers and orchestras, beautiful and charming women, motorists, cyclists and great workers. A land that, to get to know, you have to devote the necessary time to discover the charm of walking under the porticoes of its ducal cities, understanding, in the beautiful view of its windows, that civil life that characterizes it.
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