Food Valley

Flavours of Emilia-Romagna, sample one of the world’s most delicious cuisines

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If you ask an Italian where they prefer to eat, they will most likely answer: their mother's kitchen. But if we broaden our view and think of a larger area, the most frequent answer will almost certainly be one: Emilia-Romagna.

The recent recognition of Italian cuisine as an Intangible Cultural Heritage of Humanity by UNESCO further enhances the culinary traditions handed down from generation to generation and the unique products of our land. In this scenario, Emilia-Romagna confirms its status as one of the most emblematic regions for those who want to immerse themselves in the true essence of Italian food.

The cuisine of our region is among the best in the world. There are many reasons for this, all of them delicious. Suffice it to say that Emilia-Romagna boasts one of the highest concentrations of PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products in the world, a record that is difficult to find elsewhere.

Credit must therefore go to the typical products. Some of the gastronomic excellences for which Italy is known throughout the world originate here: Parmigiano Reggiano cheese, Parma ham, traditional Balsamic Vinegar of Modena and Reggio Emilia, Culatello salami, tagliatelle, tortellini. Who doesn't know them?

And how can we forget the vast selection of traditional wines? There’s Sangiovese, Lambrusco, Albana and Pignoletto, to name just a few of the most well-known.

Then there’s the region’s cuisine, with its own tradition, its own chefs and, most importantly, its own recipes, for everyday cooking and festivities alike. This is where mastery and brilliance collide, and especially the skill in being able to transform fine, local products into something truly unique.

Could a region with so much love for food and dining really be without museums and venues all about food and flavour?

This is what makes Emilia-Romagna the land of flavours and traditions, a place where the word ‘cuisine’ means 'culture’ above all else: a culture to discover, share and, most of all, savour.