Naturally bounded by the Po river and the Ligurian and Tuscan Apennines, Emilia Romagna is considered one of the most fertile and productive regions of Italy. Thanks to its ideal geographical location, this region offers extremely diversified territories, in which the contrast between sea and mountain creates amazing landscapes and the local culinary traditions are passionately handed down from generation to generation.
The discovery of Emilia Romagna food and wine culture starts with the simple and tasty farming flavours of Emilia and ends with the seafood specialties of Romagna: a trip through strong but refined flavours that leads to genuine and traditional dishes appreciated throughout the world.
The Italian wine passito “Trenta di Saporare” is produced starting from the “Malbo Gentile” vine, an old native vineyard situated on the hills of Reggio Emilia, located in Emilia Romagna food valley.
The Italian sparkling red wine of Saporare is obtained by combining four different types of grapes located in Emilia Romagna food valley: Ancellotta, Lambrusco Salamino, Lambrusco Marani, and Lambrusco Maestri.
The aged bittersweet seasoning di Saporare is produced from wine vinegar and cooked must from grapes grown on the Reggio Emilia hills, located in Emilia Romagna food valley.
The PDO traditional aged balsamic vinegar with Silver Label, subjected to an aging usually longer than about 6/7 years compared to Aragosta Label, takes on a greater concentration that attenuates the perception of acidity and gives a complex and pleasant bittersweet taste sensation.
The PDO traditional aged balsamic vinegar with Gold Stamp spent at least 25 years in barrels rich in history and aromas, and then was ready to reserve great tasting pleasures.