Typical Products
Emilia Romagna


Balsamic Vinegar
of Modena 


The Traditional Balsamic Vinegar of Modena is really unique among the range of seasonings and dressings. Unlike vinegar, deriving from an alcoholic liquid, balsamic vinegar is made ​​from cooked must of grapes, typical of the area of origin, and white sugar. The Modenese gastronomic tradition has enriched many of its dishes with the particular flavour of this sauce, which dates back to the Roman time, who used cooked grape must (sapa) to flavour their dishes.

Balsamic Vinegar
of Reggio Emilia 

The Traditional Balsamic Vinegar of Reggio Emilia has a thousand-year history, describing the product as a  secretly guarded treasure until a few years ago.This type of vinegar has now become commercially available. The evidence of its existence dates back to the beginning of the last millennium: it is said that the castle of Canossa produced vinegar, elixirs and conditioner, and they were highly appreciated by the crowned heads.

The couple Ferrara is a type of bread typical of the city of Ferrara. Its uniqueness lies in the form that is given to the dough before baking: first it gets twisted and then linked together to form two croissants. The legend traces this bread back to the Carnival of 1536, when, during a dinner in honour of the Duke of Ferrara, Messer Giglio brought a twisted bread to the table, whose shape was similar to two croissants joined together.


The cultivation of olives in the production area of Brisighella dates back to ancient times: during the archaeological excavations around Brisighella, an old press from the second century BC was found. Other evidence of large-scale cultivation of olives in this area can be found in historical documents, in literary works and notarial bubbles from the fifteenth century onwards.

central Apennine
veal IGP

The breeds of white veal known today as Chianina, were typical in the Central Apennine area (including Marche and Romagna). This type of meat was used in mid nineteenth century for farm work in the typical Italian sharecropping.

Greaves Pork 
typical of Romagna
This product is derived from the processing of residual parts of the pig, subjected to lengthy boiling and then compressed to fully eject lard, then salted and peppered.
Coppa Piacentina

Based on archaeological findings, it can be assumed that the use of pork was common among the residents of the Po valley since the Bronze Age. The hypothesis is supported by the finding, in those areas, of furnishings mixed with bones of prehistoric animals, many of which were of a pig.

di Parma

The reputation of the Coppa di Parma IGP is proved by numerous documents bearing references and quotations about the product in question. By the end of the seventeenth century there are references to Coppa di Parma, also known as "bondiola".

Cotechino Modena
According to tradition, the Cotechino Modena would make its first appearance in 1511 in Mirandola. When the city was besieged by the troops of Pope Julius II, its inhabitants, having to find a way to preserve pork, began to put it into bags, giving rise to the Sausage. The Cotechino of Modena had then replaced the imaginary gastronomic collective sausage, which had already made ​​famous Modena in the Renaissance.
di Zibello
There are several historical references attesting to the ancient origin of Culatello and its spread among populations of Emilia Romagna, in areas close to the river Po. In this area, the combination of warm summer and autumn fogs are key elements in the slow process of refinement that allows the Culatello to develop the known characteristics of aroma and flavour.
Mortadella Bologna

The name 'mortadella' is traced back to Roman times. According to some sources, its definition comes from 'Mortarium' (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence that extends from Emilia Romagna to Lazio. Mortadella is in fact the best known cooked sausage typical of Bologna, with origins dating back to the sixteenth century.

Pancetta Piacentina
Bacon has always been highly appreciated since the fourteenth century, as shown by the town hall records of Piacenza and the writings by Giulio Landi. These documents certify the excellent quality of the product. The characteristic sweet and soft taste is closely linked to the conditions of the production area, characterized by woody vegetation and valleys that allow a slow and gradual maturation.
Bacon Canusina
The Canusina bacon is a typical speciality of the hills of Reggio. It's a salty meat with a spicy flavour made only of fresh bacon (no more than two days from butchering), seasoned with a secret mixture of salt, sugar, spices and aromas.  The bacon is then rolled or flattened depending on the final presentation on the market. It is usually eaten as  an appetizer  and as a main course. It is also a base for dressings.
di Modena
The history of ham is very old and its origins date 
back to the Celts and Romans, when the use of salt for the preservation of meat was spread. In the Po valley, which has always been an area with particular vocation for rearing pigs, the habit of using  pork in gastronomy was adopted early.
di Parma
The Lombards were big consumers of meat from wild pig, salted and turned into ham, bacon and sausages. However the Lombards of the Po Valley were subsidized in the procurement of salt, since they could extract it from the saline springs, such as those of Salsomaggiore, near Parma. Prosciutto di Parma, whose fame has spread throughout Italy and the world, has its historical origin in this area because of its particular environmental conditions, natural and human resources characterizing it.

Product Name: Salame di Canossa or salame Castelnuovo Monti. Area of production: Apennines near Reggio.

di Felino
The production area of Salame Felino IGP identified throughout the province of Parma, is marked by the presence of hilly and flat areas at the same time, and by the presence of lakes and salt mines. This type of cold cut can be found in all of Emilia-Romagna, as well as in other regions.
Salame Piacentino

Salame Piacentino, as coppa and bacon, was present on the tables of kings and princes from the early decades of the '700 at the court of Philip V king of Spain. But it was above all Cardinal Giulio Alberoni who raised awareness about this product, supplying the elite of France and Spain with this particular type of cold cut from Piacenza.

Italian sausage cacciatore Dop

The name derives from a widespread rural use, according to which hunters brought this cold cut with them in their excursions. In fact, due to its small size, it could fit in their saddlebags. This very specific use has motivated the reduced format featuring sausages; this has helped making them famous among consumers.

Zampone Modena
According to reliable sources Zampone dates back to the XVI century. In fact it made ​​its appearance in Mirandola in the year 1511, when the troops of Pope Julius II besieged the city. On that occasion, the locals rushed out to bag the pork rind, thus inventing the sausage;  bagging the pork legs subsequently. The distribution of this product in the surrounding areas began to be more consistent towards the end of  the XVIII century.
Zuccotto Bismantova Delicatessen product. It is made according to a traditional preparation, consisting of pork meat (muscle, throat and some fat taken from the rind), previously put on tanning. Tanning consists of sun-dried bay leaves, black pepper, juniper berries, cinnamon, cloves, nutmeg and garlic.
Salama da 
Salama (or salamina) da sugo is a typical pork sausage from the province of Ferrara. It is prepared by grinding various parts of the pig, adding a small quantity of tongue and liver. The first recipe of salamina was made by Don Domenico Chendi, pastor of Tresigallo in the eighteenth century.
Fossa cheese from Sogliano Dop The name of this cheese dates back to the tradition of building pits, introduced during the Middle Ages and soon becoming an integral part of rural culture due to the need of preserving food stocks. It was also the desire to protect these stocks from raids by the tribes and armies which, over the centuries, tried to occupy the territory. Pits were dug artificially in sandstone rocks  and left rough.

It is a hard and grainy cheese, called grana (from grain) precisely because of its structure. The success it had among the population and the excellent preservation capacity favoured its trading. The history of Grana is linked to the fabulous banquets of the Renaissance courts, but also to famines, when it contributed to the livelihoods of the campaigns.

Parmigiano Reggiano
Parmigiano Reggiano made its appearance eight centuries ago: since then its look, fragrance, popularity and places of production have remained unchanged all over the world. Testimonials from the eleventh and twelfth centuries show that Parmigiano Reggiano has existed with the same unchanged features
that today have become a quality standard by law.
Provolone Valpadana
Provolone developed during the second half of the nineteenth century from the happy match between the cheese culture of curdling cow's milk coming from southern Italy and the vocation for dairy products in the Po Valley.
Raviggiolo This cheese is typical of the area between the regions Tuscany and Emilia Romagna. Its preparation requires the adding of  milk rennet and leaving it to coagulate for a short time. After this process the curd becomes drain and the cheese can be placed on mats or wicker baskets or between fern, fig or cabbage leaves.
Squacquerone Squacquerone (also called squacquarone) is a fresh and creamy white cheese typical of Romagna with ancient origins, now spread across the whole region Emilia-Romagna. The name originates from the dialect “squaquaron”, indicating its high "watery" quality.
Voghiera Garlic (locally known as “ai d'Ughiera”) is a  vegetable species of Allium sativum typical from Emilia and recognized as a DOP product.
Bianco Piacentino
White Garlic Piacentino, formerly known as the Monticelli Garlic, is unique in its kind. Present in our country since the Roman time and  cultivated in gardens at the start of 1900 – it has also been exported to America since after WW II (precisely in 1947). This is the first Italian garlic to be registered in 1982 at the National Register of the Ministry of Agriculture.
Amarene brusche di Modena Igp The production area is represented exclusively by the entire territory of the province of Modena and the neighboring territory of the province of Bologna.
Green Asparagus of Altedo 
The asparagus harvest in the plain of Bologna has a long and established tradition: in 1923 some farmers from the city of Altedo went to FranceNantes - and returned with precise technical notions about asparagus. After several years of experimentation, the intensive cultivation of the vegetable began.
chestnut flour
The production area is the province of Bologna, land of the Mountain Community High and Middle Rhine Valley, in the area between 300 and 900 meters above sea level.
Onion Medicina The onion from Medicina is registered with a collective mark at the Chamber of Commerce. It is cultivated on a total area of 700-800 hectares and distributed in six municipalities in the province of Bologna (Medicina, Castel Guelfo, Castel San Pietro Terme, Ozzano Emilia, Dozza and Imola).

This variety of cherry ripen on the hills by the city of Vignola as from mid-May and is especially prized for its flavour, characterized by crisp flesh and sweet taste with peaks of sour.
Borgotaro mushrooms 
The extension of the woods around the town of Borgotaro, in the Apennines by Parma, has allowed the development of a spontaneous and very characteristic product of the Boletus porcino mushroom species, which has an intense, delicate and distinctive aroma.
Marrone di Castel del Rio Igp The Marrone of Castel del Rio is linked historically and culturally to the countries in which it is produced. It also has a significant economic impact in the area; in fact  70% of operators derives their income from the cultivation of the chestnut.
The potato Bologna is a potato variety mainly grown in the area around ​​Bologna, particularly in the area between the rivers Rhine and Sillaro. Currently the production is obtained from varieties grown in foothill and lowland soil, typical of the Bolognese province, which is rich in alluvial sediments and potassium.
Pear of Emilia Romagna
The first historical data on the cultivation of pear date back to the beginning of 1300. The fruit has always been so well known and appreciated in Emilia Romagna, that it was even depicted in painting, as in the fresco of 1450, the 'Madonna with the pear'.
Peach Nettarina of Romagna
The production area is characterized by the typical climate of the plains, influenced by the proximity of the Adriatic Sea, with average temperatures higher 
than in the rest of the region and with an almost total absence of spring frosts, which
 could damage the fruit.
Shallots of  Romagna
Shallots, whose scientific name (Allium Ascalonicum) comes from the name Ascalon, an ancient city in Palestine where it is believed to have originated, expresses the ancient rural, mountain and rural history of Romagna. The shallot has been mentioned in several publications about its culture, traditions and gastronomy since medieval times.
Piadina romagnola
Lard (or olive oil) with no added preservatives or flavouring additives. Behind these few simple ingredients lurks one of the undisputed protagonists of  Romagna, known and celebrated in Italy and in the world.
Crescentina modenese Crescentine, commonly known as tigelle,  are typical of Modena, prepared with a dough made ​​of flour, lard, yeast and water. Once crescentine were cooked in special terracotta discs or stone hearth called "tigelle", hence the present name of this bread typical for Emilia.
Fried dumplings is a speciality of Emilia Romagna, particularly in the area of ​​Modena. They are prepared with some bread dough from which squares or diamond shapes are cut out, that can be filled with cold cuts and cheese.
of Reggio Emilia
The erbazzone is a typical gastronomic speciality of Reggio Emilia. Its dialect definition is “scarpasòun”, since farming families used beet for its preparation.  The scarpazzone is then harvested from late June to November, the beets growth period.
The lasagne are made ​​from a sheet of dough, almost always with eggs, manually cut roughly in rectangular sheets (lozenges), said lasagna. These get boiled and drained, then arranged in a sequence of variable layers, each of which is separated by a filling which varies in relation to the different local traditions.
Passatelli Passatelli are a type of fresh pasta traditional in Romagna. They consist of large and rough spaghetti, with a diameter of about 4 mm and a length of about 4 cm, made with a mixture of bread crumbs, Parmesan cheese, eggs, nutmeg and lemon zest.
Cappelletti Romagnoli The cappelletti, (the caplet) are the noblest and richest first dish, full of symbolic welfare, wealth and opulence that no other first course equals. The wish "Cappelletti on the table for a year" was one of the warmest greetings and welcome in nursery rhymes cards in the first year of life.
Cappelletti reggiani The cappelletti reggiani are prepared by spreading the pasta in a thin sheet, then adding a meat filling at regular intervals, made with a mixture of browned beef and pork, combined with chopped eggs, Parmesan cheese, herbs and spices. This type of homemade pasta is usually served in capon stock.

The pumpkin cappellacci, also called Capellacci Ferrara or Capellacci Este, are a type of stuffed pasta similar to ravioli, typical production of the province of Ferrara. The term Cappellaccio or its equivalent dialect Ferrara, Caplaz, refers to the shape similar to a straw hat typical of the farmers of the last century.
Typical for the Emiliana gastronomy, tortellini are the best known stuffed pasta in the world; etymologically speaking, the name "tortellini" is a diminutive of tortello, which in turn derives from the word "cake", just 
 show that tortellini can also be stuffed as a small cake.
Garganelli The garganelli are a type of ribbed pasta obtained by folding small lozenges of pasta. The appearance is similar to the "pens" if you exclude that at the overlapping point of the two edges of the dough, Garganello has a different texture.
Tagliatelle Tagliatelle or fettuccine pasta are typical of the region Emilia Romagna. Their name comes from the verb "cut" or "chop", since they are obtained by spreading the dough into thin sheet and cutting it, after it  has been rolled.
Strozzapreti Strozzapreti (or strangolapreti) are an ancient, typical, short pasta, in the form of large an inch-long torches , and therefore not always easy to eat (hence the name, which alludes to the proverbial maliciously priests' goodies). They are typical for the whole central Italy and also for Romagna, assimilated in this manual and the name of the region because it was part of the Papal States.
 Imperial Soup The Imperial Soup is a typical dish of the culinary tradition of Emilia-Romagna, especially prevalent in areas around Bologna and Ravenna. It is a first course with a preparation of flour, eggs, Parmesan cheese, mortadella (optional), a little butter and nutmeg.

The Bolognese sauce is a traditional chopped meat sauce, of the Bolognese cuisine. The sauce is traditionally served with egg noodles (tagliatelle bolognese), but it is also used to flavour other types of pasta like lasagna (enriched with the sauce) and the typical poor dish substituting pasta: polenta.
Eel A mysterious call attracts eels from the Sargasso Sea to Comacchio, where they arrive in late winter or spring, after a journey that can last years. Here, in the brackish waters of the lagoon, the eels undergo their process of metamorphosis and accumulate the fat needed to trace back the long journey across the ocean, after almost fifteen years, when they go back to the sea where they can reproduce for the last time.

The donut - Romagna is the  most common  dessert in Romagna. 
 donut-Romagna is distinguished from other desserts because it is ellipsoidal and has no hole. It is sprinkled with granulated sugar, which makes it very sweet and tasty. It is typically accompanied by excellent red Cagnina wine of Romagna.

The trifle is a spoon dessert, similar to tiramisu. It is a century old dessert, appearing in the kitchens in the area of Bologna, Parma, Modena, Forlì, Ferrara, Ravenna and Reggio Emilia in the nineteenth century. This dessert consists of a sponge cake, soaked in liqueur as alchermes or rose oil, and custard.
Savor The Savor is a dessert that was made ​​in poor rural families. It is an old jam once widespread especially in Romagna. The Savor (E 'Savor, Savour) is prepared in the period immediately following the harvest, and it is closely related to the preparation of saba, from which it depends in every respect.
Sabadoni The sweets are Sabadoni Romagnoli, similar to ravioli, which are seen in the period following the harvest together with Saba and Savor.
Pampepato or gingerbread, is a dessert with round shape (or chip), typical of Terni and Ferrara. It is made with various ingredients according to tradition: almonds, hazelnuts, pine nuts, pepper, cinnamon, nutmeg, orange and lime peel, raisins, all mixed with or without cocoa, chocolate, coffee, liquor, honey, flour, cooked grapes.
Biscione reggiano The biscione reggiano is a typical product of the culinary arts of the ancient bakeries in the city of Reggio Emilia. It is a typical dessert eaten at Christmas; in fact, in Reggio Emilia it is also called Christmas biscione.
Spongata reggiana e Spongata di Brescello Spongata belongs to the Christmas tradition in Emilia Romagna. It was mentioned in the chronicles of Reggio of the Renaissance, when it was offered to important guests. It is a sweet pastry with a filling of dried fruit, biscuits, spices and honey.
Nocino The nocino, or “nüsèin” in Modenese dialect, is an Italian liqueur from the province of Modena made from unripe green walnuts steeping in spirit.
Prugnolino "Prugnolino" liqueur. The authentic one is obtained from a blackthorn variety, a wild berry growing exclusively in the prunus in the Salt Mines of Cervia. The berries must be left in alcohol for about ten months before the prugnolino can actually age in the bottle for a couple of months, according to the ancient recipe by Angelo Babini.
Trebbiano Trebbiano is one of the most widely planted varieties of grape in Italy. It gives good yields in dozens of DOC wines, both white and red.
Sangiovese of Romagna is a DOC wine whose production is allowed in the provinces of Bologna, Forlì-Cesena, Ravenna and Rimini. This wine is produced with Sangiovese grapes or mixed together with small amounts of red grapes from the area (maximum 15%). Since 2011 the name has been changed into Romagna Sangiovese.
Albana of Romagna wine made use of the term DOCG  in the past (1987-2011). As such it was produced in the provinces of Bologna, Forlì-Cesena and Ravenna. Following the new Regulations, from 2011 the name has been corrected into Romagna Albana DOCG.
Pagadebit Pagadebit of Romagna is a white wine produced in the province of Forlì-Cesena. Its bizarre name means "to pay debts” in the local dialect. This wine derives from Bombino Bianco wine, with particular features of resistance to adverse climatic conditions. This is why the farmer used this particular type of wine for paying the debts incurred during the previous year.
Pignoletto Pignoletto vines of Emilia-Romagna have been present  in the province of Bologna for a very long time. Many attribute the name to a wine called "Pinum Laetum", that would be described by Pliny the Elder (first century AD) in his “Naturalis Historia”.
The Cagnina of Romagna is a DOC wine whose production is allowed in the provinces of Forlì-Cesena and Ravenna. Since 2011 the name has been changed in Romagna Cagnina.The first vines were imported from Istria to Ravenna by the Byzantines (perhaps at the time of the Exarchate of Italy).
Lambrusco There are four types of Lambrusco DOC: Lambrusco red Salamino Santa Croce dry or sweet; Lambrusco of Sorbara, which can be red or rosé, dry or sweet; Lambrusco Reggiano, rosy and sweet or red and dry Lambrusco Grasparossa Castelvetro, dry or sweet. Lambrusco Salamino, whose name comes from grapes that are reminiscent of salami, has a dark colour, an intense purple foam and a medium body.
The grapes used to produce wine with a designation of origin "Colli di Scandiano and Canossa" must be produced in the area that includes all the municipalities of the respective territories.
Wines of
The grapes used to produce wine with a designation of origin "Colli di Scandiano and Canossa" must be produced in the area that includes all the municipalities of the respective territories.
Malvasia  sparkling Colli
This dry, soft sparkling wine, fresh on the palate and with good texture, generally accompanies meats and fish preparations. Exellent companion for all "between meals."