Story: Emilia-Romagna | Wine region
Page: 2/5

Culinary specialties
The culinary landscape of Emilia-Romagna is legendary and inextricably linked to winegrowing. In Parma, Modena, or Bologna, you will find dishes such as freshly stuffed pasta, hearty meat dishes, and mature Parmigiano Reggiano—all of which harmonize wonderfully with the lively, fruity Lambruschi wines. In Romagna, along the hills, light pasta dishes, piadina, and regional cheeses dominate, which are perfectly complemented by an elegant Sangiovese or an aromatic Albana. The regional cuisine is characterized by balanced flavors that are reflected in a successful combination with local wines.

---

Notable wineries
Emilia-Romagna is home to a large number of winegrowers, ranging from small family businesses to larger cooperatives. The plains around Modena and Reggio Emilia are home to numerous Lambrusco producers who use both traditional and modern techniques. In the hills of Bologna, on the other hand, many smaller wineries produce excellent Pignoletto wines. In Romagna, on the other hand, wineries are concentrated around cities such as Faenza, Forlì, and Rimini, which are dedicated to Sangiovese and Albana. The diversity of the topography allows winemakers to produce very different styles of wine, from sparkling to mature and structured.

---

Overall importance in winegrowing & share of exports
Emilia-Romagna plays a significant role in the Italian wine market: with around 6.7 million hectoliters of wine produced per year, the region is one of the most productive. Nevertheless, the share of quality wines (DOP) accounts for only a comparatively small part of total production—typical estimates are around 12-15%. The majority of wines are young, fruity, and intended for immediate consumption, especially the numerous Lambruschi wines. In terms of exports, Lambrusco wines are particularly popular abroad—for example, in the US and Germany—where they are appreciated for their accessibility, lively fruitiness, and traditional character. At the same time, demand is growing for still, more full-bodied wines such as Sangiovese di Romagna and Pignoletto, opening up new strategic opportunities for winemakers.

---

Summary and outlook for the future
Emilia-Romagna is a wine region full of contrasts: flat plains alongside rolling hills, sparkling Lambrusco wines alongside mature Sangiovese, and an ancient winegrowing history dating back to antiquity. Despite its high production volume, the region is increasingly striving for quality and terroir expression. The future holds promising developments: the trend toward premium Lambrusco, the rediscovery of indigenous varieties, and the further development of still wines could further sharpen the region's profile. At the same time, the growing interest in wine tourism is opening up new opportunities: wine lovers can discover the diverse landscapes, traditional wineries, and culinary highlights of Emilia-Romagna. With its rich wine tradition, culinary excellence, and growing diversity, Emilia-Romagna has the potential to become even more of a focus for discerning connoisseurs—a real insider tip in the shadow of Tuscany, Piedmont, and other regions. - Gerardo [TS12/25]