The region of Emilia-Romagna is known for its Parma ham and Parmesan cheese. It also has 58,240 hectares of vineyards, which also provide the basic material for the also famous balsamic vinegar. These culinary delights make the wine offer clearly in the shade. Only the Lambrusco, the slightly foaming red wine of Emilia, is internationally known. In the Romagna region the grape varieties Albana, Sangiovese and Trebbiano are predominant. The resulting wines are generally light and simple.

In the year 2014, 1,205,783 hectoliters of quality wines (DOC and DOCG qualities) were produced in Emilia-Romagna on 14,452 hectares.