Food and wine of Romagna
What to taste and where: the 20 products with a protected origin between Bologna, Ferrara, Romagna and Montefeltro, the wines of the hills and the places where food is told.
PDO and PGI products
The European mark guarantees that they come from here and are made to set rules.
Piadina, bread and pasta
Piadina Romagnola IGP
From: Rimini, Forlì-Cesena, Ravenna, Bologna
The symbol of Romagna, from "the bread of the poor" to everyday food: four ingredients, soft wheat flour, water, salt and lard or olive oil. On the Rimini coast it is thinner and softer, the Rimini-style piadina.
Coppia Ferrarese IGP
From: Ferrara
The bread of Ferrara: a central body and rolled crusts ending in a point, crunchy like a breadstick. The rules of Ferrara's bakers on twisted bread go back to the statutes of 1287.
Cappellacci di Zucca Ferraresi IGP
From: Ferrara
Fresh pasta filled with cooked violin pumpkin, grated cheese and nutmeg, shaped like the farmers' straw hat. As early as 1549 the Este court steward served them on official occasions.
Cheeses
Squacquerone di Romagna DOP
From: Ravenna, Forlì-Cesena, Rimini, Bologna, Ferrara
A fresh cow's milk cheese, very soft and creamy: the name comes from dialect and says it cannot keep its shape on the plate. It is the classic partner of the piadina, often with rocket.
Formaggio di Fossa di Sogliano DOP
From: Forlì-Cesena, Rimini, Pesaro-Urbino
A sheep, cow or mixed milk cheese that matures in pits dug in the rock, sealed with straw and plaster: a custom born in the Middle Ages to hide food from raiders. After 80-100 days in the pit it has an unmistakable aroma.
Casciotta d'Urbino DOP
From: Pesaro-Urbino, Valmarecchia
A semi-cooked cheese with 70-80% sheep's milk and the rest cow's milk, already made in the time of the Dukes of Montefeltro. Soft, crumbly paste, aged 20-30 days.
Cured meats and meat
Mortadella Bologna IGP
From: Bologna
Very finely minced pork with cubes of lard and spices, cooked in dry-air ovens. It is so tied to the city that in some countries this cured meat is simply called "Bologna".
Salama da Sugo IGP
From: Ferrara
A Ferrara cured meat of spiced pork and red wine, stuffed into the bladder and aged at least 6 months. It is eaten cooked, hot. Lorenzo the Magnificent thanked the Duke of Ferrara for one by letter.
Vitellone Bianco dell'Appennino Centrale IGP
From: Bologna, Ravenna, Forlì-Cesena, Rimini
The meat of the white cattle of the Apennines, such as the Romagnola breed, raised on their mother's milk until weaning and then on fodder. In the past these animals worked in the fields.
Olive oil
Olio extravergine di oliva Brisighella DOP
From: Brisighella
Oil from the hills of Brisighella, where the amphitheatre-shaped valley and the gypsum ridge protect the olive trees from cold winds. Emerald green with golden glints, it smells of artichoke, grass and tomato.
Olio extravergine di oliva Colline di Romagna DOP
From: Forlì-Cesena, Rimini
The oil of the first hills between Forlì, Cesena and Rimini, where the olive tree has grown since the Iron Age. The olives must not touch the ground and must be pressed within two days.
Fruit, vegetables and rice
Pesca e Nettarina di Romagna IGP
From: Bologna, Forlì-Cesena, Ferrara, Ravenna
Yellow and white peaches and nectarines from the Romagna plain, the cradle of Italian fruit growing since the 19th century. They are in season from June to September.
Scalogno di Romagna IGP
From: Ravenna, Forlì-Cesena, Bologna
The flask-shaped shallot of the Gypsum Vein lands: the sulphur in the soil gives it its flavour and aroma. It is sold fresh in bunches or dried in braids.
Marrone di Castel del Rio IGP
From: Imola
Chestnuts from the chestnut groves of the Imola hills, between 200 and 800 metres, picked by hand when the burrs open by themselves. The harvest usually starts in October.
Pera dell'Emilia-Romagna IGP
From: Ferrara, Ravenna, Bologna
Emilia-Romagna grows 70% of Italy's pears: Abate Fetel, Conference, Decana, Kaiser, William and other varieties of the plain.
Asparago Verde di Altedo IGP
From: Bologna, Ferrara
Bright green asparagus from the plains of Bologna and Ferrara, grown in sandy soils. The harvest ends by 20 June.
Patata di Bologna DOP
From: Bologna
The potato of the province of Bologna, from the plain to the mountains: smooth skin and firm flesh, good in every recipe.
Aglio di Voghiera DOP
From: Ferrara
The white garlic of the Ferrara countryside, grown since the time of the Este in the sandy soils of ancient Voghenza. It is harvested between June and July.
Riso del Delta del Po IGP
From: Ferrara
Rice from the reclaimed lands of the Po Delta, grown here since at least the 15th century: its varieties include Carnaroli.
Sweets
Pampapato di Ferrara IGP
From: Ferrara
Ferrara's Christmas cake, shaped like a cardinal's cap: spiced bread with nuts and candied fruit, covered in dark chocolate since 1902. It was born in an enclosed convent in the 16th century.
DOP = protected designation of origin (PDO), IGP = protected geographical indication (PGI). Texts based on the Emilia-Romagna Region's guide. The PDO and PGI guide (PDF)
The wines
Since 2011 Sangiovese, Albana, Trebbiano and Pagadebit share one denomination, Romagna. DOCG is the denomination with the strictest rules.
Romagna Albana DOCG
White
The classic white grape of Romagna, grown only here: in 1987 it was the first Italian white wine to become DOCG. Dry, off-dry, sweet or passito.
Romagna Sangiovese DOC
Red
The king of Romagna's wines, with its own denomination since 1967 and sixteen sub-zones telling different hills apart. Also Superiore and Riserva.
Romagna Trebbiano DOC
White
Romagna's everyday white, fresh and light, also sparkling.
Romagna Pagadebit DOC
White
The white that since 2011 belongs to the Romagna denomination together with Sangiovese, Albana and Trebbiano.
Romagna Cagnina DOC
Red
A red of the Romagna denomination, young and purplish in colour.
Colli di Rimini, Colli di Faenza, Colli d'Imola, Colli Romagna Centrale DOC
Reds and whites
The denominations of the hills of Rimini, Faenza, Imola and central Romagna: reds and whites from local grapes.
Bosco Eliceo DOC
Reds and whites
The wines of the sands of the Ferrara and Ravenna coast, among pine forests and lagoons.
Colli Bolognesi Classico Pignoletto DOCG
White
The white of the Bologna hills, often semi-sparkling or sparkling.
Where to taste and discover
The wine routes bring together wineries and producers that open their doors to visitors; the museums tell the story of food.
- Wine
- Food and culture
- Wine route
Enoteca Regionale Emilia Romagna
Dozza · Wine
In the Rocca Sforzesca of Dozza, the association that has promoted the region's wines since 1970: a permanent display of bottles from Emilia-Romagna producers, to see and to buy.
Strada della Romagna
Faenza, Lugo, Ravenna · Wine route
The wine and food route of the plain and hills between Faenza, Lugo and Ravenna: wineries, tastings and experiences, such as a day with the salt workers of Cervia or a piadina lesson.
Strada dei Vini e dei Sapori dei Colli di Forlì e Cesena
Bertinoro · Wine route
The association of wineries, farm stays and producers of the Forlì and Cesena hills, based in Bertinoro: routes through the heart of Sangiovese country.
Strada dei Vini e dei Sapori dei Colli di Rimini
Valconca, Valmarecchia · Wine route
Two valleys and a sea: the wineries and flavours of the Valconca and Valmarecchia hills, behind the Riviera.
Casa Artusi
Forlimpopoli · Food and culture
In the hometown of Pellegrino Artusi, author of Italy's most famous cookbook: the centre of food culture devoted to Italian home cooking.
MUSA, Museo del Sale
Cervia · Food and culture
The salt museum of Cervia: the story of the salt pans and the salt workers, who make the salt known as sweet salt here.
Salina di Cervia
Cervia · Food and culture
The salt pans of Cervia, made of more than 50 basins: here the salt of Cervia is made, less bitter in taste and called sweet. Visits and shop on the website.
List checked on 17 October 2026. Farm stays · The markets
To the winery without driving
A tasting is better when nobody has to drive: Romagna Transfer takes you there and back to your hotel.