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Relax and wellness
3 of the best wellness itineraries in Emilia Romagna

3 of the best wellness itineraries in Emilia Romagna

The power of nature has incredible effects on psycho-physical well-being and Emilia Romagna, among picturesque villages and quiet valleys surrounded by greenery, one of the most beautiful Italian destinations for wellness tourism. A region where it is easy to enjoy authentic experiences, whether you choose to immerse yourself in history, take advantage of the therapeutic power of the spas or enjoy the renowned cuisine. Wellness tourism in these parts can be found in a thousand ways and it takes very little to unwind, relieve tensions and rediscover deep relaxation. Have you ever tried, after a stressful day, to walk in the woods surrounded by trees and plants or to walk barefoot in the vegetation? The body's response was certainly not far behind, with renewed optimism and an almost forgotten sense of peace. In Romagna there is no shortage of opportunities to indulge in these experiences and, whether for a short weekend or a longer stay, the art of good living can be breathed in every corner. Choosing a destination is not the only essential step in ensuring a wellness holiday. Planning an itinerary in advance is always a good idea. Seeking the support of a local expert, both before and during the tour, is another useful tip to discover hidden curiosities and glimpses of a destination you are getting to know for the first time. A final tip is to think of a slow journey, one that allows you to savour every moment, without the urge to see as much as possible and end up getting tired without appreciating anything.
Food and wine
Piedmont, an extraordinary laboratory of products, all to be tasted, and to be drunk.

Piedmont, an extraordinary laboratory of products, all to be tasted, and to be drunk.

If you know French, you will be able to better understand the Piedmontese cuisine, influenced for centuries by our cousins from across the Alps and neighbouring Ligurians, travellers and traders. Begin your gastronomic journey with agnolotti and its variations, stuffed according to the area Also try pumpkin gnocchi and chestnuts and Tajarin, thin taglioini with a bright yellow colour due to the presence of numerous egg yolks. Then move on to the bagna cauda, made with anchovies, oil and garlic, where you can dip vegetables such as peppers, cabbage or cardo gobbo di Nizza Monferrato. A taste of fritto misto with liver is a must, sweetbreads, cervella, veal rump, amaretti, a mouthful ofbrasato al Barolo or Gattinara and another of boiled meat with Bagnet verd (mix of parsley, garlic, salted anchovies, stale bread, vinegar and extra virgin olive oil). Munching on a breadstick, created here, try Toma and Castelmagno cheeses, as well as salame d’asino and Salsiccia di Bra. Since you're there, enjoy some dishes flavoured with the Alba White Truffle, one of the most prized, and expensive, products of the nation's gastronomy. Ready now for a shower of sweets? Starting with gianduiotti, first invented in the mid-19th century, with cocoa, sugar and hazelnuts from Piedmont; followed by baci di dama; Krumiri from Casale Monferrato, whose shape resembles a pair of royal moustaches, those of Victor Emmanuel II, whose death happened to coincide with their birth in 1878; lingue di gatto, created in Paris in the 1920s, the Bonet, a typical spoon dessert from the Langhe.And then the Nocciolini di Chivasso, the Meliga pastries, the Tronchetto di Natale, the focaccia di Susa, the amaretti. For wines produced in Langhe, Roero, Astigiano, Monferrato, Colli Novaresi and Canavese, a Treccani is necessary. We recommend the four most famous reds, Barbera, Nebbiolo, Barolo, Barbaresco.
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