Il Piacentino

Along the Strada dei Vini e dei Sapori dei Colli Piacentini, coppa (seasoned pork shoulder), pancetta (pork underbelly or bacon) and salami are the real witnesses of “the culture of pork” passed down over the centuries. Other specialties are culatello delle nebbie and fiocchetto, to be enjoyed and tasted with the fried dumplings and bortellina, a kind of fried muffin. In addition to the well-known cheeses such as Provolone Valpadana, the chestnuts of Castell'Arquato and the snails of Bobbio are not to be missed as well. La Strada del Po e dei Sapori della Bassa Piacentina offers the fine white garlic of Monticelli d'Ongina, the cherries of Villanova and several sweets including buslanêi, collane di Ciambellina, and turtlitt, typical of Italian carnival.

Il Parmense

In Parma there are three routes of taste. Between the Via Emilia and the river Po the Strada del Culatello of Zibello praises the "king of meats and salumi (various kind of cold meat usually made of pork)” and other traditional delicacies such as raw shoulder of Palatone or pork throat, basis of rich appetizers and off-hour snacks. Along the Strada dei Vini e dei Sapori dei Colli di Parma you can enjoy quality products as Parma ham, the black truffle of Fragno, which a great fair is dedicated to, and the salami of Felino. La Strada dei Vini e dei Sapori del Fungo Porcino Borgotaro oncerns the valleys on the regional borders with Tuscany and Liguria. The cuisine of the place offers rustic pies with simple and genuine ingredients.

Il Reggiano

Among the finest Renaissance lordships of Gonzaga, Este and Bentivoglio, unwinds the Strada dei Vini e dei Sapori delle Corti Reggiane. Parmesan cheese with the traditional balsamic vinegar of Reggio Emilia and l'erbazzone, bakery product-based pastry filled with vegetables and cheese, are to be tasted along the way. Typical and tasty are the fried dumplings, to be served with the typical Reggio Emilia meats, including guancialino (lard) and Canusina bacon, a spicy salami typical of mountain tradition. You must stop off in the municipalities of Villa Minozzo and Succiso, where you can find the best pecorino of this area of the Apennines

Il Modenese

The balsamic vinegar of Modena, the white truffle and parmesan cheese are the main products of the Strada dei Vini e dei Sapori Città Ciliegi Castelli. In these lands we produce fine flours which are the basis for the tigella of Modena, the fried dumplings and the delicious borlenghi, very thin and crisp crepes to eat with bacon, garlic and rosemary. The hills are full of plums and cherries, of which Vignola is the undisputed capital. Northward of the Via Emilia you have the Strada dei Vini e dei Sapori della Pianura Modenese. The Mustard of Carpi is one of the most characteristic products of the area, along with zampone (pig’s trotter stuffed with minced pork meat and spices), born according to the tradition of Mirandola.

Il Ferrarese

The Strada dei Vini e dei Sapori della Provincia di Ferrara exalts the eel, "queen of the valleys" and one of the main food of the area of Comacchio, where the autumn is celebrated with a great feast. Among the specialties you can encounter along this way there are the truffle bianchetto of Mesola, the garlic of Voghiera and the salama da sugo, a delicious pork meat sausage, whose first records date back even to 1300. Among the traditional desserts, Panpepato (gingerbread), already known during the Este dominion, Mandorlini of Ponte Lago Scuro, and he topini of Comacchio deserve a place of honour.

Il Bolognese

Bologna is the first province in Italy for the number of agri-food excellences with European recognition. The famous tortellino and the pork are the undisputed protagonists of its typical cuisine. The Strada dei Vini e dei Sapori Appennino Bolognese is a pretty new route of taste, which winds between ridges and valleys till the borders of Tuscany. Here we produce good wheat flour, spelt and chestnuts, used in the preparation of traditional sweets and cakes (pinze, raviole and castagnaccio), pane montanaro dell'Appennino (mountain bread) and the crescentine, ideal to pair with the cheeses and salami of this area. Among them, together with Mortadella di Bologna, there is coppa (seasoned pork shoulder), sausage passita and ciccioli (greaves).