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| Food and Wines |
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From
left: a table laden with typical products from the Emilia
Romagna region;
a dish of tortelli d'erbetta (a kind of ravioli with greens).
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| The oenologic
and gastronomic traditions make the international reputation
of the Emilia region. The matildic land constitute a fundamental
part of the famous italian food valley, proud of its specific
traditional characteristics. For example the 'tortelli di erbe',
a sort of 'ravioli of herbs', will be richer in ricotta cheese
on the parmesan side while in the mountain the filling of potatoes
(mushrooms are added sometimes) substitute the herbs or the
pumkin. Handikraft quality laboratories, sometimes collaborating
with grocer's shops offer delicious filled pastas and exquisite
local 'lasagne da forno'. A superb fried pie called "torta
fritta" or, near Reggio , "gnocco fritto" to
be accompanied by salami, is an excellent idea for snacks, just
like the "tigelle", more common in the region around
Modena. This list is just an example of what You will be able
to try and taste "on the ground". To promote the oenogastronomic
traditions a special itinerary called 'The ways of wines and
flavours' has been created, crossing the heart of the matildic
area: the 'Way of the wines and flavours of the Scandiano and
Canossa lands', signalled by specific panels, reunites more
than forty alimentary firms. |
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