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\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\nIn Emilia-Romagna, the aperitif is not just a pre-dinner drink. It is a social ritual, an opportunity to get together, chat and, of course, enjoy good food.<\/p>\n
Between Parma, Modena, Bologna and Romagna, the Emilian aperitif has a distinct identity: local produce, regional wines and pairings that showcase the culinary traditions of the Food Valley. Here, it\u2019s not just about crisps and peanuts, but DOP cured meats, mature cheeses, warm piadina and carefully selected wines.<\/p>\n
But what should you actually order? And with which pairings?<\/p>\n
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If you want to play it safe, order a Lambrusco<\/strong>. It\u2019s the wine that symbolises Emilia and one of the undisputed stars of the local aperitif.<\/p>\n Sparkling, fresh and with good acidity, it is perfect with: The bubbles help cleanse the palate of the fatty components of the cured meats, making every bite balanced and enjoyable. The Pignoletto<\/strong> dominates the hills of Bologna; a fresh, fragrant white wine, ideal for a lighter aperitif.<\/p>\n It pairs very well with: The contrast between the wine\u2019s freshness and the creaminess of the dairy products creates a harmonious balance, perfect for a casual aperitif with friends.<\/p>\n In Romagna, the aperitif takes on a slightly different character. Here, the star of the show might be a glass of Sangiovese di Romagna,<\/strong> perhaps a young, less full-bodied wine.<\/p>\n It is ideal with: It is a more robust aperitif, but still a convivial one.<\/p>\n In recent years, cocktail culture has also taken hold in Emilia Romagna. Spritz, Americano and Negroni are very popular, especially in the historic centres of Bologna and Parma.<\/p>\n In this case, however, the ideal pairing remains closely linked to the local area: The principle is always the same: balancing savouriness, richness and freshness.<\/p>\n
\u2022 Parma ham
\u2022 Culatello di Zibello
\u2022 Felino salami
\u2022 Mortadella Bologna PGI<\/p>\n
Between Modena and Reggio Emilia, this is probably the most representative aperitif.<\/p>\nPignoletto and tigelle: freshness and conviviality<\/h3>\n
\u2022 Tigelle with cold cuts
\u2022 Crescentine (fried dumplings)
\u2022 Squacquerone and rocket
\u2022 Fresh cheeses<\/p>\nSangiovese and Romagna platters<\/h3>\n
\u2022 Romagna-style piadina
\u2022 Local cured meats
\u2022 Semi-mature cheeses
\u2022 Warm crostini<\/p>\nCocktails and local specialities: a tradition that is evolving<\/h3>\n
\u2022 Spritz + mortadella or warm focaccia
\u2022 Americano + shavings of Parmigiano Reggiano
\u2022 Negroni + cured meats<\/p>\nParmigiano Reggiano takes centre stage at aperitif time<\/h3>\n