Updates from the tourism world in Italy
Land rich of great historical, tourist and eno-gastronomic spots, Emilia Romagna, with its breathtaking landscapes and its unmistakable flavors, is considered among the most fertile and productive regions of Italy, also thanks to a favorable climate mitigated by the influence of the Adriatic Sea.
The fame of this territory is mainly due to culinary pearls such as Parma Ham PDO, Parmigiano Reggiano PDO, Balsamic Vinegar of Modena PGI and Traditional Balsamic of Modena PDO, but specialties recognized as Protected Designation of Origin (PDO) ) and a Protected Geographical Indication (PGI) are really a lot.
In fact, the Emilia region holds the world record for PDO and PGI products, and it is the Italian region with the largest collections of quality production chains, with an economic return of over 2.6 billion euros only for the agri-food sector. With 45 products under indication, this culinary mine represents 42% of the entire national PGI Food PDO sector. A success made possible thanks to the heritage inherited from an ancient territorial tradition and the constant commitment of companies and institutions to pursue policies linked to quality.
If your curiosity is to taste cold cuts then the tour will have as a first stop Piacenza, Parma and Reggio Emilia where the sausages of the Apennines are very famous and to eat with bolognese fried dumpling (or fried cake parmense) and Piadina Romagnola PGI: Coppa Piacentina PDO, Salame Felino PDO, Pancetta Piacentina PDO, Parma Ham PDO and Salamini Italiani alla Cacciatora PDO are just some of the excellences of the territory. Among the many recipes, a must is the boiled mixed meat in green sauce, a typical dish for Christmas.
The Mortadella Bologna PGI is a symbol of the city of Bologna so much that it is simply called “Bologna”. This fine product of delicatessen has a pink color and an intense and slightly spicy scent and is the first product in the world to have been regulated with a production disciplinary that regulates its gastronomic specialty: in 1661 a regulation was published to regulate the production, by Girolamo Farnese, cardinal of Bologna, who prevented the production of mortadella with meat other than pork. In Ferrara, a UNESCO World Heritage Site and an ancient university and archiepiscopal center, we recognize the birthplace of the Salama da Sugo PGI to be accompanied by the Coppia Ferrarese PDO (typical bread in the form of an extended croissant). For those who decide to go into the Po Delta of Ferrara, a must is to stop at Comacchio to taste the eel soup.
Reggio Emilia is the province of Parmigiano Reggiano PDO to be served with Lambrusco, a sparkling red wine, loved both in Italy and abroad. Undisputed symbol of the Emilian cuisine is undoubtedly the fresh pasta: tagliatelle with Bolognese ragù, tortellini in soup, lasagne, Pumpkin Cappellacci Ferraresi PGI are the most popular dishes, but every recipe is characteristic of each country (or family) that presents personalized recipes handed down from generation to generation. Very good dishes are the anolini of Parma, characteristic for beef filling and served in broth and Parma pumpkin tortelli: they are mainly prepared in Emilia and Lombardy, but each city, together with its province, has its own recipe. The recipe in Parma is characterized by simplicity where the flavors that prevail are those of pumpkin and Parmigiano Reggiano PDO and neither amaretti nor mustard are used, making them truly unique.
The confectionery specialties are not less enjoyable than savory dishes: from the Pampepato of Ferrara PGI, to the zabaglione, the castagnaccio, the sweet peaches from Romagna, the castagnole up to the inevitable zuppa inglese, pudding with custard, sponge cake and alchermes.
With 30 wines denominated (21 PDO and 9 PGI), Emilia-Romagna is one of the largest Italian wine regions, and its 60,000 hectares of vineyards place it in fourth place after Sicily, Puglia, Veneto and Tuscany. Its wine production is around 6 million hectoliters, in second place after Veneto.
Over the last twenty years, the so-called “Wine Roads” have been organized to promote the wine-growing area, enogastronomic itineraries that offer the tourist 9 official itineraries with about 1300 stops in cellars, dairies, farms and craft shops.
Updates from the tourism world in Italy