Emilia Romagna

In addition to countless culinary delights, this gourmet region also offers a whole range of interesting golf courses, from the historic Golf Club Bologna to the world -class championship place of the Golf & Country Club Modena and many more. Modena The home of Aceto Balsamico, the famous ham from Modena and numerous classics of Italian cuisine is now the center of the Top Gastronomy Italian and offers a great range of restaurants. Bologna can be confidently called one of the most fascinating cities in Italy and a visit to the "red", as they lovingly call the locals due to the red roofs, does not leave anyone untouched. 

The Emilia Romagna region extends between the run of the POS in the north and the Apennine in the south. This Middle-North-Italian region is considered one of the most fertile and profitable all over Italy, also thanks to the Adriatic, whose mild climate affects the coastal zone.

Due to the contrast between the sea and the mountains, the Emilia Romagna offers its visitors breathtaking landscapes and as well as beauties for the eye and the soul, a mixture of colors and scents, cheerfulness, music, film and art, all in a single region. 

Visitors who love the sea, sun and entertainment prefer the Adriatic coast with Europe's longest beach. Here you will also find countless sports and leisure facilities. Places such as Rimini, Riccione and Cattolica stand for first -class accommodations, relaxation and entertainment. The Apennin, on the other hand, reveals his beauty, for example, during an outline between Parma and Piacenza or on a walk in one of the many nature parks. 

In the interior, a focus is on Welness, with many thermal centers such as that of Salsomaggiore and Bagno di Romagna.

Art and culture have found their ideal breeding ground here. Verdi's works, the poems of Pascoli or the films of the incomparable Federico Fellini, testify to this, whose world -famous masterpieces are mostly based on scripts that have arisen in this region. 

A journey to discover the traditional dishes of local cuisine is also recommended here. Dishes such as the Tortellini in Brodo (tortellini served in vegetable or meat broth) can delight your palate during traditional and internationally known products such as the Parmigiano Reggiano, the Formaggio di Fossa (a hard cheese made of cow or goat milk that is used for three months in rock pits), the truffle, local sausage and salami Being a vacation souvenir.

The latter should be eaten with the traditional piadina, a typical flatbread in the region, symbol of local cuisine.

Go to: 

• Living on the golf course
• Modena
• Bologna
• Milano Marittima
• Parma

A traditional region with cult status for lovers of good cuisine and fast engines. 

The province of Modena is located in the heart of Emilia-Romagna in northern Italy and extends from the mountain range of the Apennine to the foothills of the lowlands south of the butt.

The provincial capital Modena is a city with a significant past. It was created on the historical via Emilia and is said to be Etruscan origin, but also has later Celtic and Roman traces of settlement. 

The city, which was the capital of the Duchy of Este for a long time, has experienced great urban planning and architectural changes. The last structural changes took place in the 17th century on the initiative of Francesco III. as well as under the Austian Dynasty in the 19th century. 

The mountain zone includes the Toskanian-Emilian Apennine, on which the Monte Cimone rises at a height of 2000 meters. 

The highest part of this area is the Alto Appennino Modenese regional park, also called Frignano, a fruitful and extremely varied area with unique habitats that promote growth and protection of rare plants and animals. 

The kitchen of Modenas is based on simple ingredients, the products of the fertile soils that have made this province known all over the world, started at the zampone (pork foot) and the brewwurst Cotechino di Modena.

As a symbol of Modenas' kitchen, the zampone is prepared not only during the Christmas season, but all year round and served with lenses. 

The local products that wear the protected origin designation dop include the traditional balsamic vinegar from Modena with its special taste, which is rather sweet than sour, and the Parmigiano Reggiano.

Other known and well -known products are the cherries made of Vignola and the typical pears from Modena. 

The typical dishes in the legendary tortellini begin with fillings made of pork, ham and parmesan as well as the tigel, small flatbreads baked in wooden shapes and served with the famous sausage specialties and various cheese and mostly accompanied by Lambrusco. Other specialties include Borlenghi, rice bomb (with pigeon meat) and Bocconcini Alla Modenese. 

Typical sweet dishes that you should definitely try, apart from the Christmas specialties, are Amaretti from San Geminiano, Bensone and Torta Barozzi. Under the wines, the famous Lambrusco Grasparossa di Castelvetro, the Lambrusco di Sorbara and the Lambrusco Salamino di Santa Croce deserve special mention.

Bologna was first Etruscan, then Celtic and finally a Roman colony and city. The first university in the world was built behind the city walls, some of which can still be admired today. 

A special feature of this city are the portics that reach the stately length of 37 km in the old town alone. They are the ribbon that combines streets, towers and palazzi and made Bologna the city with the longest portics in the world.

Another special feature is the towers, of which there are said to have been at least two hundred in the Middle Ages. 

A stroll through the capital of the Emilia region, undoubtedly begins at Piazza Maggiore, a square square where the market was once built up and on which the city's public life has always taken place with its church and folk festivals.

Bologna is also an ideal excursion destination for motorman. It is not for nothing that events and trade fairs such as the Motor Show and famous car and motorcycle races take place here in Imola Autodrom. 

The province of Bologna is known and very popular among the gourmets.

In Bologna, Tortellini are mainly filled with meat, mortadella and ham and are served either in chicken or capony broth or on request "dry" (cooked in water and cast off). In some towns in the province, the famous tortellini are served in butter and sage with a spinach and ricotta cheese filling. Another local pasta dish are the so -called "Lasagne Verdi al Forno" (Green Lasagna), which are inevitably served with the famous Bolognese meat ragout. 

Another specialty of the province of Bologna is the famous Mortadella, which bears the protected sign of origin IGP. This sausage is usually served in dice or wafer -thin slices as an aperitif or used as an ingredient for special fillings. 

Not to be forgotten is asparagus from Altedo, which is prepared in several ways. Likewise, potatoes made of Tolè, which are characterized by first -class quality and durability. 

A typical dessert of the Bolognese cuisine is the "Certosino Bolognese", a Christmas cookies made from flour, honey, candied fruits, almonds, bitter chocolate, raisins, pine nuts, butter, cinnamon and anise. 

The Weinstrasse and Schlemmerstraße of the "Colli d'Amola" (hill of imola) is another pleasant meeting point with the past. Onogastronomic tradition and scenic beauty shape the route leading by numerous villages in the province, on which visitors can enjoy all the delicacies of the Bolognese cuisine.

A special attraction for gourmets and truffle lovers is the town of Savigno, who can boast of the honorary title "Truffel capital", since everything is characterized by truffles. The "sagra del tartufo bianco pregiato dei colli bolognesi" (festival of the white truffle of the Bolognese hill) becomes an ideal location to promote this delicious natural product. 

Also on the coast is Cervia, one of the most popular holiday resorts, which, in addition to its tourist validity, also offers a variety of event and initiatives of all kinds. Further north on the coast is Milano Marittima, one of the most popular seaside resorts in the Romagnoli coast with numerous restaurants.

The immediate hinterland of Cervia and Milano Marittima is characterized by the reflecting areas of the ancient salts and the famous pine forest of Cervia. 

Behind Marina di Ravenna, on the Adriac coast towards Venice, we encounter the typical fishing village of Porto Garibaldi, now a popular holiday destination. 

The city of Faenza is famous all over the world for the old craft tradition of majolicics and ceramics. In 1908 this art was devoted to the International Ceramic Museum, which was rebuilt after the major damage in the last World War. 

The historical core of Parma unfolds the area, which is considered a religious center of the city with the cathedral, the Baptistery and the Bishop's Palace. Via the Ponte G. Verdi, who spans the Parma river, you get to the duke's palace, which is lined with an extensive green area, a rarely beautiful example of princely parks. The palace still has the original middle wing from the 16th century and contains fresco cycles of uplifting beauty. 

The surrounding area of ​​Parma is littered with castles and fortresses. They are considered the most beautiful and best preserved Italy and take every visitor into a magical world of knights and old customs. At the Bardi fortress, which impresses in front of the red rocks of the Apennine through her expansive splendor, you start and then descend into the valley until you come across the Compiano Castle with the adjacent village. Then it goes down to Felino Castle and on, until you finally reach the "Bassa Parmense" with Reggia di Colorno, the residence of the Farnese, the Bourbonen and Marie-Luises of Austria.

In addition to the impressive splendor of this seating, the wonderful landscapes drawn from the butt to the level looks no less impressive. Indeed, life in the province has been connected to the river as an everlasting point of reference since ancient times. 

The municipalities of the level between Parma and Piacenza include Fontevivo with its impressive Cistercian Abbey from the 12th Century, Fontanellato with the Sanvitale fortress and a fresco cycle by Parmigianino and Fidenza with the magnificent Cathedral of San Donnino, one of the most important examples of the Romanesque-Emilian architecture. 

The gastronomy of this province is extremely varied, just think of the porcini mushrooms from Albereto and Borgotaro, the Pane di Montagna (mountain bread), herbal and potato cake or the dishes with chestnuts and forest fruits to get an idea of ​​the extensive range. 

However, the products that represent the flagship of this area and all of Italy remain the Parma ham and the Parmawurst, the Parmigiano Reggiano, the Culatello di Zibello, the Spalla Cotta di San Secondo. 

The typical pasta dishes include cappelletti or anolini in cattle or capaun broth and herb tortelli. The rice bomb is also not to be despised. The main dishes include Stracotto with Polenta, Bolliti Misti, which are served with tasty sauces, Trippa (Kutteln) and Cima Ripiena or Picàja. Rist cake, almond cake, spongata, pasta and violet di zucchero (sugar vicinals) filled with apples, nuts and candied fruits are the typical locals. 

The white wines Malvasia and Sauvignon and the Red Colli di Parma are captivating under the Doc wines of the Colli di Parma. 

Due to the strong band that Parma connects with the gastronomy, the city has become the seat of the European Food Safety Authority and the Alma International Cooking School in Colorno. 

In order to take this strong tradition into account, three ideal gourmet roads were set. 

One is the street of the Culatello di Zibello in the Parma level, home of the Culatello ham and the front ham of San Secondo. The second is the ham and wine road in the mountains, where you can tast the Parmigiano Reggiano, the Salame Felino, Parma ham and the wines from the hills, and the third is the street of the porcini mushrooms.