Cooking from Romagna: Typical wines

This wine is produced in the regions of Ravenna and Forlì, from the Albana grape. There are two qualities – “sweet” and “dry”. It is straw-coloured with a fruity bouquet and a dry taste. It goes well with soups, first courses and vegetables.

This wine comes from the grape of Trebbiano di Romagna. It is straw-coloured with golden reflections, it has a heady grape bouquet and a dry taste. It goes well with soups, light first courses and fish.

In the past, this wine was considered so good and had a long shelf –life that people “paid their debts” with it, hence the name “pagadebit” It comes from the Pagadebit vine in the Forlм region. It is straw-coloured with a light bouquet and a fresh taste. It goes well with fish and sea food.

Sangiovese is produced in the regions of Ravenna and Forlм. It is dark red in colour with a fruity bouquet and a dry taste. It goes very well with rich, first-course sauces and savoury meats.

This wine is produced in the region of Predappio and in the hills surrounding Forlм. It is ruby red in colour with a dogrose bouquet and a sweet taste. It goes well with sweets, desserts, biscuits and chestnuts.