Emilian aperitifs: what to order and what to pair them with
In Emilia-Romagna, the aperitif is not just a pre-dinner drink. It is a social ritual, an opportunity to get together, chat and, of course, enjoy good food.
Between Parma, Modena, Bologna and Romagna, the Emilian aperitif has a distinct identity: local produce, regional wines and pairings that showcase the culinary traditions of the Food Valley. Here, it’s not just about crisps and peanuts, but DOP cured meats, mature cheeses, warm piadina and carefully selected wines.
But what should you actually order? And with which pairings?
Lambrusco and cured meats: the most authentic pairing
If you want to play it safe, order a Lambrusco. It’s the wine that symbolises Emilia and one of the undisputed stars of the local aperitif.
Sparkling, fresh and with good acidity, it is perfect with:
• Parma ham
• Culatello di Zibello
• Felino salami
• Mortadella Bologna PGI
The bubbles help cleanse the palate of the fatty components of the cured meats, making every bite balanced and enjoyable.
Between Modena and Reggio Emilia, this is probably the most representative aperitif.
Pignoletto and tigelle: freshness and conviviality
The Pignoletto dominates the hills of Bologna; a fresh, fragrant white wine, ideal for a lighter aperitif.
It pairs very well with:
• Tigelle with cold cuts
• Crescentine (fried dumplings)
• Squacquerone and rocket
• Fresh cheeses
The contrast between the wine’s freshness and the creaminess of the dairy products creates a harmonious balance, perfect for a casual aperitif with friends.
Sangiovese and Romagna platters
In Romagna, the aperitif takes on a slightly different character. Here, the star of the show might be a glass of Sangiovese di Romagna, perhaps a young, less full-bodied wine.
It is ideal with:
• Romagna-style piadina
• Local cured meats
• Semi-mature cheeses
• Warm crostini
It is a more robust aperitif, but still a convivial one.
Cocktails and local specialities: a tradition that is evolving
In recent years, cocktail culture has also taken hold in Emilia Romagna. Spritz, Americano and Negroni are very popular, especially in the historic centres of Bologna and Parma.
In this case, however, the ideal pairing remains closely linked to the local area:
• Spritz + mortadella or warm focaccia
• Americano + shavings of Parmigiano Reggiano
• Negroni + cured meats
The principle is always the same: balancing savouriness, richness and freshness.
Parmigiano Reggiano takes centre stage at aperitif time
Parmigiano Reggiano deserves a mention of its own; it is often served in shavings as an aperitif.
It can be accompanied by:
• Traditional Balsamic Vinegar (a few drops)
• Local honey
• Artisanal jams
• Sparkling or dry white wines
It is a perfect example of how a simple product can take centre stage.
Balance is the key
Just as with food pairings, a simple rule applies to Emilian aperitifs too:
• The richer and more flavourful the food, the more freshness is needed in the glass
• Delicate dishes call for light wines
• Body calls for body
In Emilia-Romagna, wine and food go hand in hand, which makes pairings almost second nature.
A tradition that reflects the local area
The Emilian aperitif is not about excess, but about quality. Whether in a provincial town square or a bar in the historic centre, what matters is the quality of the ingredients and the convivial atmosphere.
Ordering a glass of Lambrusco with a platter of cold cuts or a glass of Pignoletto with warm tigelle is not just a culinary choice: it is a way to truly get into the spirit of the Food Valley.
And after all, here the aperitif is not just a prelude to dinner. It is already a complete experience in itself.