Emilia-Romagna is considered one of the richest gastronomic and winemaking regions of Italy. It is commonly known for its egg and filled pastas made with soft wheat flour as well as for balsamic vinegars and cheeses.

On the occasion of Los Angeles Times Food Bowl, experience the wine and food of the Emilia-Romagna region during an event led by Giammario Villa, Master Taster and Wine Educator, and Michelin star chef Luigi Fineo.