Food Valley

Ask any Italian where their favourite place to eat is, and their response will undoubtedly be “mamma’s kitchen”. But if we change the context of the question and extend it to include a wider area, the answer will most likely be Emilia-Romagna.

Our region's cuisine is one of the finest in the world. There are a number of reasons for this, each one tastier than the next. Just think of Emilia-Romagna's vast collection of PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products, which are not easy to come by elsewhere.

Credit should therefore go to the region’s local products. Emilia-Romagna is home to some of the culinary specialities that have led to Italy’s worldwide fame: Parmigiano Reggiano cheese, Parma ham, traditional balsamic vinegar from Modena and Reggio Emilia, Culatello salami, and tagliatelle and tortellini pasta. Who hasn't heard of at least one of these?

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.