Two are the undisputed protagonists of the cuisine of Reggio Emilia: pork, bred and used since the Middle Ages for the production of sausages and Parmigiano-Reggiano. Among first courses there are the traditional pumpkin tortellini, ravioli handmade stuffed with pumpkin and amaretti and cappelletti stuffed with meat and cheese. Excellent salami are mortadella, cotechino and zampone, better still if accompany with the fried dumplings, a batter cooked in hot oil or lard. While, for as far as main courses, we find the turkey meatloaf, rabbit of Reggio and the roast pork stuffed. For the sweet tooth there is the rice cake and spongata of Brescello, with dried fruit, honey and raisins. Many excellent wines including the famous Lambrusco and fine whites made from Sauvignon, Pinot, Chardonnay, Malvasia. Among red wines stand out as Cabernet Sauvignon, Marzemino, Malbo kind.