The combination of the two ethnic groups in Emilia-Romagna’s name is not accidental. If you look at the cuisine of the region, you will see that both these ethnic groups contributed equally to the formation of the culinary traditions of this land. Emilia’s cuisine is plentiful, nutrient, and has a great taste. The aristocrats ruled here since the beginning of time, and they had never been greedy on their confidant chefs. Romagna’s cuisine is much more modest and is based on the agricultural products and seafood. Those multidirectional tendencies create such traditional for the region dishes, as lasagna, pasta with a filling, and tortellini.
If you want to buy things from the well-known brands as well as from the local designers, you should visit one of the outlets, which is practically a small “village” with shops and …
Open
To be here and not to try bologna or Parma ham is just a crime against the world’s culinary. Salami, Lion, and Coppa sausage are also usual to the locals and tourists. This is understandable: the taste and the quality of sausages in Emilia-Romagna are marvelous. Try Parmigiano-Reggiano, a parmesan cheese, which is a part of practically any dish here. They produce a great number of different types of cheese here. Grana Padano, Provolone Valpadana, Casatella, and Caciotta – those are just the main sorts of cheese, which you can taste here. Balsamic vinegar is also a pride of Emilia-Romagna.
If you like seafood, or you want to try something truly special, order a dish, made of eel, taken from Valli di Comacchio lagoon. A spinach cake will be a good snack. The locals call it Erbazzone. An interesting lunch choice will be small gnocchi with beans, which you will find on the menu as “Pisarei e Faso”. A traditional for the region flatbread Piadina will be a good appetizer to a meat or a fish course. Do you like sweet things? Then you will definitely like it here: there is hardly any other place in the world with such a great variety of exclusive desserts. Copyright www.orangesmile.com
Emilia-Romagna region is situated in the northern part of Italy. It is one of the largest regions of the country. Since ancient times, this area was of great strategic importance, so first …
Open
A rice pie is made, mostly, in Bologna. The main ingredient is obviously rice, boiled in milk. Some almonds, eggs, and sugar and the sweet dessert is ready. You can order Brasadela, a real grated bread, to any meat course. The cooks say with one voice that this delicacy is best consumed in the evening with a glass of Albana wine. A piada with fruits and nuts is also worth tasting. A pannacotta with a cup of coffee will be a perfect start to your day. Cookies with pistachio and other nuts will be great for a snack.
![Parma]( "Parma")
Emilia-Romagna is a wine region, you should definitely try local wine here. A popular Lambrusco tastes nice, but experienced sommeliers do not advice to drink it with an exquisite dish. Frizac, Cabernet, Merlot – the choice is huge. The most popular here are, of course, Albana, Sangiovese, and Trebbiano di Romagna. Albana di Romagna will be great for a posh evening. Do you want to find out, what did they drink in ancient Rome? Then buy Pagabedit, a white wine, which production technically almost had not changed since the rule of the great city. However, in the local shops, you will find beer, and grappa, and liqueurs, and Chinar, and many more.
Emilia-Romagna is one of the best places for holidays with kids in Italy. There are kilometers of fine sandy beaches, where you will find trampolines, slides, children’s playgrounds. …
Open
Though, not only spirits are great here. Try Aranciata, a natural analog to the well-known Fanta. Some order Crodino for an aperitif. The producer does not reveal the contamination, so be careful if you have allergies. Sanbitte, which is popular among the youth, is quite interesting. A bitter Chinotto will suit those, who are tired of too many sweet things. Those, who like coffee, should remember that it is almost impossible to find cappuccino here after 11 a.m. By the way, caffeine-free d’oro is quite popular here. Marocchino, ristretto, macchiato – there is definitely something to try in Italy for those, who can’t live a day without coffee. Most bars and restaurants also serve fresh juices.
Emilia-Romagna Region - guide chapters
1
2
3
4
5
6
7
8
9
The combination of the two ethnic groups in Emilia-Romagna’s name is not accidental. If you look at the cuisine of the region, you will see that both these ethnic groups contributed equally to the formation of the culinary traditions of this land. Emilia’s cuisine is plentiful, nutrient, and has a great taste. The aristocrats ruled here since the beginning of time, and they had never been greedy on their confidant chefs. Romagna’s cuisine is much more modest and is based on the agricultural products and seafood. Those multidirectional tendencies create such traditional for the region dishes, as lasagna, pasta with a filling, and tortellini.
Open
Open
Emilia-Romagna is a wine region, you should definitely try local wine here. A popular Lambrusco tastes nice, but experienced sommeliers do not advice to drink it with an exquisite dish. Frizac, Cabernet, Merlot – the choice is huge. The most popular here are, of course, Albana, Sangiovese, and Trebbiano di Romagna. Albana di Romagna will be great for a posh evening. Do you want to find out, what did they drink in ancient Rome? Then buy Pagabedit, a white wine, which production technically almost had not changed since the rule of the great city. However, in the local shops, you will find beer, and grappa, and liqueurs, and Chinar, and many more.
