Emilia Romagna

Sun, beaches, sea, mountains, spa, art, culture, food and wine: Emilia Romagna is all this and more. Among the cities of art, Bologna, with its 40 kilometers of arcades and the oldest university in the world; the Byzantine Ravenna with its mosaics; the castles of the ancient duchies of Parma and Piacenza. Then the many Unesco sites, including Ferrara, Modena and Faenza, the capital of ceramics.

The Via Emilia cuts the region in two: to the west there is the sweetness of the hills and the majesty of the Apennines, to the east there are the 110 kilometers of the ” Riviera Romagnala”, queen of beaches and seaside events, with Rimini and the myth of the great Federico Fellini. Another myth is that of Pellegrino Artusi, father of Italian cuisine, who watches over the 2,000 kilometers of Strade dei Vini e dei Sapori, with Parmigiano-Reggiano, Prosciutto di Parma, Culatello di Zibello, Mortadella, Vinegar Balsamic, just to mention the most famous products.

Then the “Motor Valley”, with the myth of Ferrari and the Maranello team. And, again: Ducati, Lamborghini, Maserati, De Tomaso, Dallara, Malaguti.

For your catering: the “Gnocco fritto”, a dough made from flour, water, salt, milk and lard, which is fried and served with Emilia’s cold cuts; the “Piadina”, a thin focaccia made of wheat flour served with cold cuts and cheeses; the “Tortelli”, fresh pasta cut into squares and stuffed with herbs and ricotta, pumpkin and amaretti, or potatoes; the “Cappelletti”, fresh pasta cut into a smaller shape with a filling based on meat, bread or cheese, which is served in broth or with sauce; the “Lasagna”; the “Tripe”, an offal obtained from different parts of the cow’s forestomaches; the duck; white meats; the eel; the fish; the “Erbazzone”, a savory pie made with boiled chard, chopped and combined with eggs, onion and Parmigiano Reggiano. Among the desserts: the “Torta Barozzi”, from the secret recipe with almonds, cocoa and coffee; the “Tenerina Cake”, with dark chocolate, eggs, butter and flour; the “Spongata”, a shortcrust pastry filled with jam, candied fruit and dried fruit; the “Biscione”, made with almonds, sugar, eggs and candied fruit and with the typical snake shape. Wines: Lambrusco, Gutturnio, Val Tidone, Sangiovese.

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