Quite extensive, the list of its typical products, among which stand out Parmigiano Reggiano and Grana Padano; Prosciutto di Parma and Culatello; Traditional Balsamic Vinegar of Modena; Coppa Piacentina; Salama da Sugo from Ferrara; Nectarine Peaches of Romagna and Lambrusco DOC, which is enjoying a particularly successful season.
All products that are part of traditional preparations and dishes, which help define the character of provinces and cities: tortellini and lasagna in Bologna; cappellacci di zucca in Ferrara; pisarei e faso in Piacenza; tortelli di erbette in Parma; passatelli drowned in capon broth in Forlì; gnocco fritto in Modena…
Specialties rooted in the farming civilization and culture, but not only: the presence of a lively Riviera, like the one in Romagna, brings the culture of fish and shellfish; the marinating of eels; and preserves under salt.
