Balsamic vinegar, Parmesan cheese, tortellini or mortadella: Emilia Romagna is considered the culinary center of Italy.
Its capital, Bologna, is called the fat one - because of its opulent culinary tradition.
There, in the Gothic Palazzo Re Enzo, a salon of wine and regional specialties is held every year.

More than a hundred winemakers from all provinces of the region participate in the spectacle and pour their Lambrusco, Malvasia, Pignoletto or Gutturnio.
In addition to the tasting course in the Palazzo, there are also professional seminars on wine. And thematic tastings.

These are based on the many products for which Emilia-Romagna is so popular with gourmets: the Parma ham, Parmigiano Reggiano, Aceto Balsamico tradizionale, Mortadella or Culatello di Zibello.

The city's restaurants also participate in the event, organizing meetings with famous chefs who present stories and dishes based on a specific theme - in 2015 it was stuffed pasta.