Emilia-Romagna

Italy's gastronomic heartland straddling the Po Valley from the Apennines to the Adriatic, producing some of Italy's most food-centric wines — Lambrusco (sparkling, dry or off-dry), Sangiovese di Romagna, Pignoletto, and Albana di Romagna. Emilia produces rich, fatty foods (Parmigiano, Prosciutto di Parma, Mortadella, Culatello) that demand Lambrusco's cleansing bubbles. Romagna's Sangiovese is increasingly serious, particularly from the Predappio sub-zone.