Emilia-Romagna is a region of northern Italy divided almost symmetrically between the Po Valley and mountains, with the eastern portion of the northern Apennines (Tuscan-Emilian and Tuscan-Romagna) constituting the hinterland of each province except Ferrara . The flat part of the region (central-southern area of the Po Plain), between the piedmont line and the Po, gradually widens from west to east, while the mountainous-hilly area maintains a nearly constant width throughout its development. The projection of the Via Emilia on the territory almost perfectly coincides with the exact transition line between the plain and the adjacent adjacent hills.
Emilia is a region with a great historical legacy, with vestiges dating back to the Paleolithic.
He entered the Kingdom of Italy in March 1860 together with Romagna and Tuscany. Before that date it had been the home of the famous duchies of Piacenza, Parma, Guastalla and Modena, in addition to the free municipality of Bologna.
Emilian cuisine, as in most Italian regions, more than a kitchen, is a constellation of kitchens which, in Emilia, represents the result of almost eight centuries of autonomy of the Emilian cities, from the age of the Municipalities to the Unity of Italy, and the role of real capitals exercised for a long time by the major centers. Undoubtedly it is a solid, tasty and generously seasoned cuisine. The first courses are the pin of the Emilian cuisine. First of all the tagliatelle, thin and firm. A variant is the green tagliatelle, in the mixture of which the chard or spinach enters. Baked lasagna is made with green pastry, a rich dish with alternating layers of Bolognese sauce and béchamel and Parmigiano Reggiano cheese. The Tortellini instead are a banner for the Bolognese and Modena cuisine.
Romagna cuisine is rich in dishes and recipes born of ancient traditions. The characteristics of the Romagna cuisine are eminently peasant. The contribution of the maritime culture is decisive and the swine tradition, rich in recipes, is great. The most prestigious dairy production comes from the hills of Cesena.
In addition to the different cuisine, the two areas also stand out for the grapes that are grown and therefore the wines that are made from them. Emilia is the undisputed homeland of “Lambruschi”, sparkling red wines, while in Romagna the wine becomes predominantly still and is produced with Sangiovese, Albana, Pignoletto and other grapes.