Spilamberto (Modena)

The Aceto Balsamico di Modena (balsamic vinegar) is produced exclusively in the provinces of Modena and Reggio Emilia, the only territory with a particular species of winegrapes with a special concentration of suaar and acidity

www.consorziobalsamico.it

Parma

Prosciutto di Parma, the world renown dry cured ham is the result fo extreme attention to details during the aging process, passion for an ancient work, passed down from one generation to the other, the balance of fragrances and tastes in a territory with generous quality of animals. The above elements are the foundation of prosciutto di Parma, one of the most representative products Made in Italy.

www.prosciuttodiparma.com

Reggio Emilia

The origin of Parmigiano Reggiano cheese goes back to the 12th century. Cheese was produced in the monasteries of benediktine monks and cistercian monks around Parma and Reggio Emilia. The rich waters and rangelands where ideal for the production of hard cheese

www.parmigianoreggiano.it

Emilia Romagna

Lard or olive oil without any addition of preservatives. Very few genuine ingredients make the protagonist of piadina, the typical falt bread on every table im Romagna, well known in Italy and all over the world

www.consorziopiadinaromagnola.it

Sogliano al Rubicone (Forlì-Cesena)

Fossa cheese comes from from Sogliano al Rubicone, Emilia Romagna an Talamello in the Marche region, a cheese with an antique tradition that has been handed down to our times

www.formaggiodifossa.net

Emilia Romagna

Sangiovese wine, the so called “Sanzves” recalls the soul of the people in Romagna. A straightforward and sometimes harsh character, yet delicate and open minded. Sangiovese goes well with red meat, hand made pasta like cappelletti and tortelloni with ragout or with aged cheese

www.consorziovinidiromagna.it

Bologna

The Mortadella Bologna IGP is made exclusively with pork meat, and presented as a cylinder or an oval with an intense, sometimes spicy perfume

www.mortadellabologna.com

Ferrara

The passion for slama da sugo (gravy salami) goes back to the renissance age in the region of Ferrara, where it has a history and tradition, being cooked initially by peasant, yet becoming popular very soon in the aristocracy. Through today the recipes are secret in Ferrara, when salama da sugo is added to modern dishes

www.salumificiozironi.it

Bologna

Everybody know tagliatelle stripe noodles with bolognese meat sauce. Hand made fillo dough is synonym not only of the bolognese cuisine but of cooking tradition in the entire region of Emilia_Romagna. Bolognese recipes are the expression of true culinary art and tradtion. The city of Bologna is also know as the fat Bologna, as culinary tradition has always been widespread in the local routine

www.provinciadibologna.com