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Emilia Romagna

Cappello del preteA journey in discovery of the roots of this region leads in many directions - one of these paths is the art of taste. The region is known for its bold and refined cuisine, from those of the countryside of Emilia to those of the Romagna coast, via the lagoon of the Comacchio Valleys, with its famous eels.
 
Discovering a region means tasting the results of its traditions, from the typical Erbazzone, a quiche with spinach, or the pisarei e faso, small dumplings with beans made in the area of Piacenza, to the tortelloniagnolotti and all types of homemade pasta enhanced by their delicious fillings, herbs and flavors. 

We can stop in Bologna to try its mortadella, perhaps inside rolled or folded piadina bread. The unquestioned king of Parma, yet well-known and enjoyed all over the world, is of course Parma Ham (Prosciutto di Parma) that, together with the wonderful Grana and legendary Parmigiano cheeses, are the pride of this land's gourmet traditions. 

As in all Italian regions, good wine in Emilia Romagna is a given: Gutturnio, produced in the hills of Piacenza,TrebbianoLambruscoBarbera, Sauvignon and Sangiovese

Simplicity and taste is the winning combination that makes the cuisine of this region so special.