Typical Products of the Emilia Romagna Region

Are you looking for typical Italian products? On our shop you can find l&' excellence from every region, where important companies aim to preserve flavors and traditions that have been handed down for generations and that make up, in fact, the food and wine culture of our country. A real itinerary of taste that passes, in this section, from &' Emilia Romagna and its typical features

HOW WE SHIP TYPICAL PRODUCTS FROM EMILIA AND ROMAGNA

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There is Emilia and there is Romagna. A dividing line that, even if you don't see it on the map, makes itself felt all right in the history and traditions of the inhabitants of this region. The first thing that distinguishes the Emilians from the Romagnoli is their language, and then let's add the character that, in the case of the Romagnolo, is bloodier and more frank. A mix of sympathy and determination that leads to real shamelessness, as the great director Fellini well interpreted in his Amarcord shot in Rimini.

Piacenza is the most Lombard province of Emilia, while Ferrara borders, to the north, into the Veneto region beyond the Po. Romagna is the only region, besides Lazio, to have a State within the State, San Marino. A rebellious land that has always been untamed by institutions. First against the papacy, then against the system. It is part of the DNA of the people of Romagna to be 'against'. And yet it is the people who make the spirit of hospitality their best value.

The Romagna coast has always been the most important summer tourist destination in Italy and only the light-hearted and revolutionary spirit has made it possible to build the most important seaside industry in Italy, which hosts millions of people from all over the world every year.

Romagna is the home of 'smooth', a modern reinterpretation of the old Viennese waltzes and the polkas of Eastern Europe. That music picked up by an accordion might have seemed provocative to say the least. But how... the beautiful Blue Danube that becomes a popular ballad? Irrepugnant! But in Romagna everything that could smell mocking became well-liked and followed by the people.

Emilia, on the other hand, has a more noble history, where great Renaissance families built the essence and the future of entire territories. The Este, the Canossa, the Bentivoglio, the Farnese, the Malatesta and the Papal States. From them and, thanks to them, typical agri-food productions have been consolidated and established. Thanks to them, some products became famous throughout Europe and the first commercial exchanges between families began

TYPICAL PRODUCTS FROM EMILIA AND ROMAGNA

For example, it was that Culatello di Zibello DOP arrived in the Valois of France, thanks to the Parma court. Same fate for the first forms of what we now call Parmigiano Reggiano DOP. Emilia, in particular, thanks to the great political division, has given life, since the 14th and 15th centuries, to a revival of valuable traditional food products that have come down to us without undergoing major transformations. The traditional balsamic vinegars of Modena DOP and Reggio Emilia DOP follow the ancient tradition of dowry to be left to children by families. The number of carats of balsamic vinegar and its longevity could make the difference between a common marriage and a noble one. Pork legs aged in terracotta and stone cellars were already personal gifts from the Dukes of Parma to the rulers of Europe in those days. All this to say that, the story of a people, also passes through its table and, from the prestige of the tables, the rural economies of the territories have flourished.

Emilia Romagna today represents one of the most prestigious Italian places, as far as the production of typical works of art is concerned. We talked about traditional DOP balsamic vinegars, Parmigiano Reggiano DOP, Culatello di Zibello DOP. We must definitely mention the Parma PDO, the Parma PGI Cup, the Coppa Piacentina PDO, the Cotechino di Modena PGI, the Zampone di Modena PGI, the Salame Piacentino DOP... there are many traditional Emilian cured meats that have obtained certification, a protection that is never enough against counterfeits all over the world.

But there is a traditional cured meat, in this case Romagna, which, in recent years, has regained strength and consideration, the medieval Salama da Sugo IGP from Ferrara. A product that is consumed for the Christmas holidays but that is part of the Sunday culinary tradition of the people of Ferrara. But what would our Italian tables be without Mortadella di Bologna PGI? Romagna stands out for the production of the highest quality fruits and vegetables, the Scalogno di Romagna PDO, the Pear from Emilia Romagna IGP, the Peach and Nectarine di Romagna IGP.

Romagna rhymes with Piadina Romagnola IGP, an ancient, very simple and popular dish, which today is recognized as an inestimable historical heritage for Romagna's territorial cuisine. The entire Apennine area that leads from Parma to the sea is important. Wild anchor forests hide their diamonds under their leaves: the Borgotaro mushroom IGP. The porcini from these woods are considered to be among the best in Italy for their flavor and their firmness.

Among the cheeses, we cannot forget the Fossa di Sogliano PDO cheese, produced in Sogliano al Rubicone, where every year the tomatoes are placed in ancient pits, real holes in the limestone and in the tuffs of these hills. The opening of the pits is, now every year, an event that attracts many visitors from all over the world. Fossa di Sogliano PDO cheese reaches levels of pleasantness and aromatic intensity that make them unique.

Finally, we cannot forget one of the most prestigious Italian meat breeds. You can see them grazing in the hills and mountains of Romagna, they are white and sumptuous. The Vitellone Bianco dell'Apennino Centrale IGP and the Razza Romagnola in particular are excellent for ribs, Florentine ribs and knife bites.

Emilia is linked to two grape varieties in a particular way, Lambrusco and Trebbiano. Grapes that are the basis of the blend for Traditional Balsamic Vinegar of Modena and Reggio Emilia DOP. Salamino di Santa Croce and Grasparossa di Castelvetro are the two typical Modenese types that represent the majority of Italian Lambrusco. Romagna, on the other hand, is linked to Sangiovese, a red wine that changes its character from Tuscany to Malatesta lands, more frank and fruity with a sober elegance and excellent drinkability and pleasantness. In short, a bit like the people of Romagna.

All you have to do is open our treasure chest of typical products from &' Emilia Romagna! Have a good navigation and enjoy your meal!