\t\t\t\t\t\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/staging10.team99.it\/wp-content\/uploads\/2026\/04\/AdobeStock_1946700222-low.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
Lambrusco and Emilian cuisine: a pairing that defines the region<\/h3>\n
If there is one wine that epitomises Emilia, it is Lambrusco<\/strong>. Sparkling, fresh and with good acidity, it is the natural companion to many traditional dishes.<\/p>\n Lambrusco and cured meats from the Food Valley<\/strong> Lambrusco and tortellini<\/strong> Moving eastwards, the star of the show becomes Sangiovese di Romagna<\/strong>. More robust, more structured, with pronounced tannins, it is perfect for hearty dishes.<\/p>\n Sangiovese and tagliatelle with rag\u00f9<\/strong> Sangiovese and grilled meats<\/strong> Pignoletto dei Colli Bolognesi<\/strong> is a fresh, fragrant white wine with good acidity. It is ideal for dishes that are less structured but rich in flavour.<\/p>\n Pignoletto with tortellini in cream and ham sauce<\/strong> Pignoletto and piadina romagnola<\/strong> The Gutturnio<\/strong> dominates the Piacenza region; it is a wine made from Barbera and Croatina grapes. It can be sparkling or still, young or more full-bodied.<\/p>\n It is the perfect accompaniment to: The lively character of Gutturnio complements the region\u2019s hearty, rustic cuisine.<\/p>\n
Parma ham, Culatello di Zibello, Salame Felino: the richness and savoury flavour of these cured meats find a perfect balance in Lambrusco. The bubbles cleanse the palate, whilst the acidity cuts through the richness.<\/p>\n
With tortellini in broth or with a light meat sauce, a dry Lambrusco that isn\u2019t too tannic enhances the filling without overpowering it. It is a classic pairing, particularly in the Modena and Reggio Emilia regions.<\/p>\nSangiovese from Romagna and full-bodied dishes<\/h3>\n
Bolognese rag\u00f9, rich and flavourful, calls for a wine capable of holding its own against the dish\u2019s structure. Sangiovese, with its acidity and aromas of red fruits, creates a harmonious balance.<\/p>\n
Grilled meats, roasts and game find a natural ally in Sangiovese. It is a typical pairing in the hills of Romagna and the Apennines.<\/p>\nPignoletto and delicate dishes<\/h3>\n
In more delicate dishes, where creaminess takes centre stage, Pignoletto helps to balance the richness with its freshness.<\/p>\n
With piadina, squacquerone and prosciutto, a glass of Pignoletto makes the whole dish lighter and more harmonious.<\/p>\nGutturnio and Piacenza cuisine<\/h3>\n
\u2022 Coppa piacentina DOP
\u2022 Pisarei e fas\u00f2
\u2022 Roasts and braised meats<\/p>\nAlbana di Romagna and traditional desserts<\/h3>\n