To many travelers, Emilia-Romagna is “Food Valley.” UNESCO designations, centuries-old courts and cookbooks, and the legacy of Pellegrino Artusi all underline the region’s leadership in Italian taste. So how does Lambrusco fit into the conversation of this living culinary museum of PDO/PGI specialties—from Parmigiano-Reggiano to Prosciutto di Parma and Traditional Balsamic Vinegar?

Emilia-Romagna today is a region of energy and elegance. Just as Ferrari and Ducati reflect its drive for innovation and style, Lambrusco reflects its traditions, flavors, and joy. It is a wine that continues to evolve while staying rooted in place.

Everything you need to know about Lambrusco Part 1. In the first part of this three part series we will explore the ancient roots of Lambrusco and how it both shaped and was shaped by Emilia-Romagna and its people for millennia.

In the heart of Italy’s Emilia-Romagna region lies Modena, a city where culinary artistry and tradition converge to produce one of the world’s most exquisite flavors: Traditional Balsamic Vinegar of Modena DOP. This elixir, revered by chefs and gourmands alike, embodies centuries of meticulous craftsmanship, regional heritage, and an unwavering commitment to quality.

When you hear “balsamic vinegar,” you might think of that dark bottle on a grocery store shelf—but real Italian balsamic vinegar is an entirely different world. Whether you’re drizzling it over fresh mozzarella or finishing a gourmet steak, understanding the differences between DOP, IGP, white balsamic, and balsamic condiment helps you choose the right vinegar for the right dish. Let’s explore what they all have in common—and what makes each one unique.