If you're a lover of good food, be prepared for Emilia-Romagna to blow your mind.
From cold cuts, cheese, fresh egg pasta and produce from the land, the flavours of this region are among the finest in Italian gastronomic culture and cuisine, now recognised by UNESCO as part of the intangible cultural heritage of humanity.
From the Adriatic Sea to the Apennines, through the valleys and art cities, lies the largest food district in Italy, what is known as the national Food Valley: a prestigious basket of traditional products, protected under the PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) certifications as a seal of their quality and authenticity. Many attempts have been made to reproduce these products outside of Italy's borders, without much success.
These products can be represented in a compelling food pyramid, with Parma ham and Parmigiano Reggiano cheese at the top, with a long list of culinary delicacies underneath, to try at least once in your lifetime, such as Bologna Mortadella, Zampone di Modena sausage, traditional balsamic vinegar, pit cheese, soft Squacquerone di Romagna cheese and many more.
