L'Emilia - Romagna
and its excellences
Emilia-Romagna is an Italian region in north-eastern Italy with 4.459.477 inhabitants. Prefigured in 1948, it was officially established on June 7, 1970 and has the city of Bologna as its capital. It borders to the north with Lombardy and Veneto, to the west still with Lombardy and Piedmont, to the south with Liguria, Tuscany, Marche and the Republic of San Marino. To the east it is washed by the Adriatic Sea.
Emilia-Romagna is made up of two historical and geographical regions: Emilia, which includes the provinces of Piacenza, Parma, Reggio Emilia, Modena, Ferrara and most of the metropolitan city of Bologna; and from Romagna, which includes the provinces of Ravenna, Forlì-Cesena, Rimini and the municipalities of the Metropolitan City of Bologna located east of the Sillaro torrent.
And the agri-food sector is no different with products known and appreciated all over the world such as Parma Ham, Parmigiano Reggiano, traditional Balsamic Vinegar of Modena.
Lonley Planet: “Emilia Romagna is Italy gastronimic paradise” December 2015
Forbes: “Emilia Romagna is the region width the best food in the world” June 2016
Our culinary specialties
Even the Emiliano Romagnola gastronomy is famous all over the world, with tasty and genuine dishes that have been able to fascinate anyone who tasted them. Among the best known dishes we can certainly mention the tortellini, the tagliatelle with Bolognese sauce, the lasagna alla Bolognese but also ravioli, tortelli with ricotta, passatelli. In our area then another specialty that is difficult to find around since it must be eat in a few days: is the soft squacquerone cheese, excellent if enjoyed with a good piadina or maybe even with a tigella if we want to move in the Modena area.
Lasagne alla Bolognese
Tortellini in bordo di carne
Formaggio morbido Squacquerone
Passatellii in bordo di carne
Tagliatelle alla bolognese
Ragù alla bolognese