Long regarded as the culinary soul of the Italian Peninsula, the province of Emilia Romagna has been the birthplace of such famous delicacies as Balsamic Vinegar of Modena, Prosciutto di Parma, and Parmesan Cheese. Its viticultural traditions are much newer in origin, torn for decades between the cultivation of dry wines and sweet sparkling wine with a reputation for volume orientation. Much has been done to combat this reputation in recent years, and traditional wines like Lambrusco have begun to shed their commercialized past in favor of an artisanal approach that provides a more detailed interpretation of terrior.