5. Emilia Romagna
We will take you southwards, for the ‘Primi' of Emilia Romagna, its Parma ham, the Parmigiano Reggiano cheese and the traditional balsamic vinegar of Modena – all well-known, but none the less delicious for that! The subtle dried-cherry flavours and crisp acidity of a Lambrusco secco make it a perfect partner to a plate of thinly sliced Mortadella di Bologna. In order to fully appreciate the culinary delights of this area, which is traditionally associated with its undeniable attractions for holidaymakers – particularly those in search of fine beaches – we must not forget certain popular dishes, such as the Piadina, Tortelli and Gnocco fritto (fried dough cooked in lard).