Emilia Romagna - Salumificio Giordano

Traditional Emilian products are among the most famous all over Italy. These areas, probably more than anywhere else in Italy, are sensitive to the culinary tradition, which became an art in many places. Few easy examples of this extraordinary food culture are: ragù alla bolognese, piadina romagnola and the excellent Balsamic vinegar from Modena or the Prosciutto di Parma and Culatello di Zibello. Regarding cheese, there is one that has been carrying on high the name and reputation of its region but also of the whole 'Made in Italy': the Parmigiano-Reggiano. Wine-growing has spreaded to the areas of Vicenza and Reggio Emilia for the production of Lambrusco and in Romagna for the production of Sangiovese. The northern part of Emilia Romagna is characterized by a flat landscape while the central and southern parts by mountains and hills. The Emilian way is a Roman road which divides the region in two: Emilia, from the town of Piacenza to the city of Bologna and Romagna, the area along the coast.