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Emilia Romagna
On the eastern region of Italy, hugging the Adriactic coast is Emilia-Romagna, a region flowing from the hilly plains to the seas.
Once known as "the breadbasket of the Roman Empire," the region still views agriculture as a valued economic activity, particularly the regional center of Bologna and nearby key cities of Parma, Ferrara, Moderna, Ravenna with breathtaking mosaic artistry and the final resting place of the Renaissance poet Dante, Piacenza, Forli and Reggio Emilia. Incidentally, Bologna is known as one of the most ancient cities in Italy as well as the site of the continent’s oldest university.
The region’s local produce is a proverbial cornucopia of potatoes, maize, tomatoes and onions are the most important, along with fruit and grapes for the production of wine (of which the most famous are perhaps Lambrusco, Sangiovese and Albana).
During the summer months, the stretches of beach are a haven for locals tourists, and are also particularly popular with Germans who cross the border for the mild sunny climate along the Adriatic coastline.
The region is famed for its culinary delights such as the bolognese sauce that usually accomopanies pasta dishes and mortadella from Bologna. Its gastronomy is usually proven by the official wax seals that accompany its local produce such as its cheeses and balsalmic vinegar.
There are famed parmesano reggiano aged cheeses with stringent inspection processes and prosciutto di parma smoked hams from the city of Parma. The original balsamic vinegar that is produced in Modena and Reggio Emilia as well is aged in different wooden barrels and certified with various quality standards.
