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Emilia Romagna

From Parmigiano Reggiano to Aceto Balsamico, this region is a culinary dream, blending rich history and bold flavors into every unforgettable bite.

Emilia-Romagna is the real deal. Nestled in Italy’s Po River Valley, it's the cradle of culinary legends—Parmigiano-Reggiano, prosciutto di Parma, tortellini—stuff that makes food lovers weak in the knees. But what sets it apart isn’t just the quality of its famous exports. It's the way the food here speaks directly to your soul. You don’t feel guilty in the indulgence. You just lean in, because in Emilia-Romagna, indulgence feels natural.

About the Region

Emilia-Romagna, tucked between the Alps and Apennines, is Italy’s culinary jackpot. Known as “Italy’s food valley,” this region is home to legendary ingredients like Parmigiano Reggiano and Aceto Balsamico. The Po River’s fertile plains have shaped Emilia-Romagna into the agricultural heart of Italy, but the food scene here is split in two distinct vibes: Emilia and Romagna.

Emilia, with cities like Bologna and Ferrara, is all about indulgence. Think rich, meaty dishes inspired by noble families who hired the best Renaissance chefs. Pork reigns supreme, with cured meats and ragu that’ll blow your mind. Romagna, on the other hand, has a more coastal, laid-back approach. Its Byzantine roots and years under Papal influence bring seafood and fresh, simple ingredients to the table, cooked in rustic terracotta pots.

Two sub-regions, two vibes—one unforgettable foodie paradise. Welcome to Emilia-Romagna, where every dish is a masterpiece steeped in history.