Emilia-Romagna | Wine region

Culinary Emilia-Romagna in the west is one of the most famous culinary areas: from Reggio the Parmigiano, from Parma the famous ham and from Modena the Aceto Balsamico. With its approximately 58,000 hectares of vineyards, the northern Italian region lies between the Po Valley in the north and the Apennines in the south. It is the richest agricultural region in Italy, with its capital city Bologna, known in Italy not for nothing as Bologna 'la grassa', meaning 'the fat one'. Emilia-Romagna has a number of production areas, each of which is characterized by different grape varieties. Almost all of them bear the Italian term Colli (hills) in their names, which refers to the grapes' origin in hilly areas. What Lambrusco is to the inhabitants of Emilia, Sangiovese di Romagna is to the inhabitants of Romagna. - Gerardo [TS07/22]

---