Emilia Romagna, experience the land of flavours

The area between Food Valley - in the Emilian provinces of Parma, Reggio Emilia and Modena - and Romagna boasts a wealth of excellent PDO and PGI wine and food, as well as typical recipes and dishes that are an integral part of local culture and traditions. Here are five suggestions to experience all this to the full.

1. Visit twenty-four Museums of Taste

Twenty-four specific museums located throughout the area reveal the history, people and production techniques behind typical local produce. You can visit them all or make selections based on your favourite products, such as the Museum of Parmesan Cheese, Parma Ham, Cervia Salt, Fossa Cheese, Tomato and Pasta. The inauguration of the new Borgotaro Mushroom Museum is scheduled in 2021 in Borgo Val di Taro, in the province of Parma - the city with the most products of food excellence inscribed as a Creative City of Gastronomy by UNESCO

Find out more: museidelcibo.it

2. Attend pasta and piadina courses at Casa Artusi

Get your hands literally into the dough and learn the secrets of local cuisine: three courses are organized at Casa Artusi, in Forlimpopoli, the birthplace of Pellegrino Artusi, considered the father of Italian home cuisine as the author of a famous book of traditional recipes. Here, the "Mariette", women expert in this art, will teach you how to make local piadina and fresh egg pasta kneaded by hand and then worked with a rolling pin. After the lessons, you can enjoy lunch in the restaurant specializing in regional cuisine: we advise you precisely to try the fresh pasta. The Artusian Festival is held here in August, with theme-based events, exhibitions and shows.

Find out more: casartusi.it

3. Discover production processes with companies

Dairies, ham makers and vinegar producers organize guided tours illustrating the various stages in the entire production process from the initial ingredients to the final product. These visits inevitably end with tastings of fresh produce, which can also be purchased from company outlets. You can book a visit to companies taking part in this project at any time of year, or join those organized during the theme-based events at the end of summer, such as Acetaie Aperte, Caseifici Aperti and the Prosciutto di Parma Festival.

Find out more: parmigianoreggiano.com/dairies-find-dairy/

4. Getting to know and tasting local wines

Nelle cantine della Rocca Sforzesca di Dozza - uno dei Borghi più belli d’Italia - che ospita la sede dell’Enoteca Regionale dell’Emilia Romagna si può visitare una mostra permanente di oltre mille vini, distillati e aceti balsamici. Il percorso è allestito secondo il loro migliore abbinamento con le varie ricette, iniziando dall’aperitivo per concludersi con il dolce, alla scoperta delle loro zone di produzione come i Colli Piacentini e Bolognesi, le terre del Lambrusco e quelle del Sangiovese. Ogni etichetta può essere degustata e acquistata nel wine bar interno, dove periodicamente si organizzano anche incontri con i produttori.

Find out more: enotecaemiliaromagna.it

5. The Culatello di Zibello product route

There is an itinerary between nature and castles along the River Po from Parma to Colorno, which can also be enjoyed by bicycle, that leads to places where the highly-prized and traditional Culatello di Zibello delicatessen meat is made. The heart of the itinerary is the historic village of Polesine Parmense. Here, the Antica Corte Pallavicina restaurant is also home to the Culatello and Masalén Museum that explains the tradition and the precise tasting ritual staged in XIV-century ageing cellars. The event of course ends with a final tasting for visitors, who can also visit the free range breeding annex of the ancient and highly prized Parma Black Pig

Find out more: anticacortepallavicinarelais.com

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