Where is emilia romagna located

Tu sei qui: Home Emilia-Romagna Region. Emilia-Romagna Region. In questa sezione. Contact The regional government headquarters are in Bologna. Bologna has bolognese but Ferrara and Modena have pumpkin. Don't laugh: while Bologna is justly praised for its sumptuous meat sauces, the region's smaller cities do marvelous things with that Fall staple. In Ferrara they make mouth-watering cappellacci di zucca round pasta stuffed with squash or pumpkin , served al burro e salvia with butter and sage.

Sample the dish at Il Brindisi Via Adelardi 11; tel. Try Modena's equally enticing tortelloni di zucca pumpkin tortelloni at Pavarotti's favorite restaurant, Danilo Via Coltellini 31; tel. The Lambrusco the locals drink is really quite good. Poor Lambrusco.

We can stop in Bologna to try its mortadella , perhaps inside rolled or folded piadina bread. The unquestioned king of Parma , yet well-known and enjoyed all over the world, is of course Parma Ham Prosciutto di Parma that, together with the wonderful Grana and legendary Parmigiano cheeses , are the pride of this land's gourmet traditions.

Simplicity and taste is the winning combination that makes the cuisine of this region so special. Italian Tourism Official Website. Islands Sardinia Sicily. The energies of Etna Homer's narration of Polyphemus unfolds on the slopes of Etna. Read more. Varenna, the Village on the Lake Varenna, a magnificent fishing village on the shores of Lake Como, dates back to the 11th Century.

Cerca nel sito. Mausoleum of Galla Placidia - Photo by vvoe. Piacenza - Town Hall also called "The Gothic". Milano Marittima - View of the beach. Emilia Romagna. Useful Links www. Country Home - To Restore in Verucchio. Semi-detached in Guiglia. Semi-detached in Savignano sul Panaro. Tagliatelle with meat ragu, pea puree and black sesame crisps. Spoja lorda - Fool-proof ravioli from Emilia-Romagna. This pasta is little know even in other parts of Emilia-Romagna. Homemade Whole-Grain Tagliatelle.

Our latest recipe is as simple as they come, using a traditional syrup dating back to Roman times to make this crostini dish a memorable affair.

See the answer. Grazie, Christina.