Wine & cuisine in Emilia-Romagna: the culinary heart of Italy
Emilia-Romagna – wealth, pleasure & “La Dolce Vita”
If Italy is the home of good food, then Emilia-Romagna is the country’s pantry. The region, which stretches from the peaks of the Apennines to the humid Po Valley and the Adriatic Sea, is home to more protected designations of origin (DOP and IGP) than any other region in Europe. It is a land of contrasts: The wealthy, bourgeois “Emilia” in the west meets the lively, rural “Romagna” in the east. Here, handmade pasta, fine mature products and wines full of character merge into a culture of enjoyment that is unparalleled anywhere in the world.
Wine culture: from sparkling joie de vivre to deep red
The wines of Emilia-Romagna are as diverse as its landscapes. They are designed to perfectly accompany the region’s rich, often fatty cuisine:
-
Lambrusco: Forget everything you know about sweet mass-produced wines. Genuine Lambrusco (e.g. from Sorbara or Castelvetro) is dry, tangy and the ultimate answer to the region’s fatty cured meats. Its carbonic acid cleanses the palate after every mouthful.
-
Sangiovese di Romagna: The proud backbone of the eastern region. It is often earthier and stronger than its Tuscan cousin and the perfect partner for meat dishes.
-
Albana di Romagna: The first white grape variety in Italy to receive DOCG status – a wine with structure that shines both dry and as a noble sweet passito variant.
-
Pignoletto: The fresh, often sparkling white wine from the hills around Bologna.
The “Big Three” and the treasure of Modena
No text about this region would be complete without a mention of the culinary sanctuaries that have established Emilia-Romagna’s worldwide reputation:
-
Parmigiano Reggiano: The “king of cheeses”. Only produced here, it is often matured for 24, 36 or more months and develops that crystalline structure that goes perfectly with a glass of Albana or even a dry Lambrusco.
-
Prosciutto di Parma: The world-famous Parma ham, which gets its incomparable sweetness from the sea breeze and the strict maturing rules.
-
Aceto Balsamico Tradizionale: In the attics of Modena and Reggio Emilia, this “black nectar” matures for decades in ever smaller wooden barrels. A drop on mature cheese is a revelation.
The art of the dough roller: pasta & street food
Emilia-Romagna is the land of the sfogline – women who have mastered the art of rolling out pasta dough wafer-thin using only a rolling pin.
-
Hand-filled pasta: whether tortellini (traditionally served in meat broth), tortelloni with ricotta or the famous cappelletti.
-
Ragù alla Bolognese: The original recipe from Bologna has little to do with the globally popular “Bolognese”; it is a slowly braised masterpiece made from beef, pork and a little tomato.
-
Piadina Romagnola: The street food symbol of the Adriatic coast – an unleavened flatbread, usually filled with creamy squacquerone cheese and rocket.
Wine & food: Pairing at the highest level
The cuisine of Emilia-Romagna is famous for its richness (butter, cream, bacon). The region’s wines act as a necessary counterpoint here: the acidity and bubbles of a Lambrusco di Sorbara literally cut through the creaminess of a lasagne verde, while a structured Sangiovese Riserva stands up to the depth of a braised veal shank (ossobuco).
Top 10 recipes with wine recommendations from Emilia-Romagna
Huîtres d’Arcachon (fresh oysters from the Bay of Arcachon)
The maritime treasures of the Atlantic coast as a purist taste experience If you are [...]
13
Feb
Feb
Foie gras de canard (fried duck liver)
The luxurious delicacy from the culinary heart of southwest France If you are looking for [...]
12
Feb
Feb
Satsivi (turkey or chicken in a cold, creamy walnut sauce)
A festive masterpiece of the Georgian banquet table from the Caucasus If you’re looking for [...]
08
Feb
Feb
Mtsvadi Chakapuli (lamb, tarragon and green mirabelle plums stew)
The springtime festive dish from the green valleys of Georgia If you are looking for [...]
07
Feb
Feb
Jonjoli – Fermented pimpernut blossoms (Georgian capers)
An archaic delicacy from the pristine forests of the Caucasus If you are looking for [...]
06
Feb
Feb
Badrijani Nigvzit (fried eggplant rolls with walnut filling)
The classic Georgian starter with a nutty depth If you are looking for the ideal [...]
05
Feb
Feb
Pkhali (spinach or beet paste with walnuts)
The aromatic soul of Georgia in the form of colorful vegetable walnut balls If you [...]
05
Feb
Feb
Khachapuri Adjaruli
Georgian pastry boats with melted cheese and egg yolk If you are looking for the [...]
05
Feb
Feb
Champagne sorbet with fresh raspberries
A luxurious refreshment as the crowning glory of a star menu If you are looking [...]
04
Feb
Feb
Pike-perch fillet fried on the skin with champagne cabbage
Fine freshwater fish meets the luxurious effervescence of Champagne If you are looking for the [...]
03
Feb
Feb
Latest food recommendations with wines from Emilia-Romagna
Lasagne Verde alla Bolognese (green pasta with ragù and béchamel)
The timeless epitome of Emilian hospitality and pasta art If you are looking for the [...]
13
Feb
Feb
Tortellini in brodo (hand-filled meat pasta in clear broth)
A heart-warming piece of Emilian culinary culture for festive moments When it comes to finding [...]
13
Feb
Feb
Pap with chakalaka (corn porridge & spicy vegetable sauce)
Discover the culinary soul of South Africa The search for the ideal wine to pair [...]
18
Jan
Jan
Lentil and mushroom Bolognese with herbs & pecorino
Hearty, aromatic and surprisingly elegant A great example of how wine and food can work [...]
01
Nov
Nov
Baked camembert with wild berries, nuts & mushroom salad
Elegant autumn cuisine with creamy cheese and fruity, hearty flavors Wine with food means finding [...]
03
Oct
Oct
Fritto Misto Piemontese
Italian classics in a golden dress – wine and food as a feast for all [...]
25
Aug
Aug
BBQ chicken drumsticks with honey and thyme glaze
Savoury-sweet barbecue treat with a Mediterranean twist Tender chicken drumsticks are grilled until crispy and [...]
18
Jun
Jun
Grilled aubergine rolls with ricotta & basil
Light summer antipasti with a fresh herb kick Thin slices of aubergine are grilled, filled [...]
18
Jun
Jun
Easter almond cake with rhubarb compote
Sweet Easter finale with a sparkling companion Delicate almond cake with a crispy crust, served [...]
07
Apr
Apr
Roasted cauliflower with tahini sauce & pomegranate seeds
An aromatic oriental dish that harmonises perfectly with an Orange Wine from Styria Roasted cauliflower [...]
25
Mar
Mar
