More to explore from Emilia-Romagna region than Lambrusco

May 09, 2017 707

BY: Frank Cipparone

In a nation that has pride in its cuisine, no region is more noted for its agricultural products and culinary traditions than Emilia-Romagna. Prosciutto di Parma and artisanal Balsamica di Modena. Culatello from Zibello and the pancetta of Piacenza. Borgataro’s unique mushrooms and Altelo’s asparagus. Even Coppia, a bread made in Faenza, is among 35 staples stamped with a DOP (Denominazione Origine Protetta) or IGP (Indicazione Geografica Protetta) label similar to the classifications for wine.

With such abundance, it’s surprising that the region’s wines are an afterthought. Though there are 21 DOC-classified wines, the only one familiar to most consumers here and abroad is Lambrusco. Fizzy, light-hearted and easy to drink, it served as the go-to Italian wine of the 1970s.

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