by Claudia Astarita
Geographically speaking, Emilia Romagna is composed of two parts: to the west Emilia, with its sweeping plains and orchards, and to the east Romagna, which extends along the Adriatic coast. In terms of gastronomy, the region is a mosaic of surprises, with no clear overall pattern.
Each city has its own specialities, often real treasures of Italian cuisine. The traditional food is robust and hearty, and a real treat for the taste buds. If we had to elect the king of Emilia's cooking, there would be no doubt: the tortellino.
Fonte: This is Italy
