Culinary Tourism in Emilia-Romagna, Italy
Italy is a country that can boast excellent cuisine. Gourmets from the whole world come here to try meals made with fresh local products. Parma ham, Parmesan cheese, balsamic vinegar and mortadella from Modena derive from Emilia-Romagna region, located in the north part of the country. Lasagna or ravioli tortellini are popular meal from this part of Italy. Wine and Food Route allow to discover all secrets of producing traditional specialities. A special route of Strada del Prosciutto e dei vini dei Colli di Parma is worth visiting in September, during the Parma Ham Festival. Local manufacturers prepare special shows and tasting sessions in this time.
The region of Emilia-Romagna offers Strada del Fungo Porcino di Borgotaro as well as Strada del Culatello di Zibello dedicated to culatello a prosciuto ham made from the filet or loin of the hind leg. In restaurants located along the Strada dei vini e dei sapori della Pianura Modenese (in the province of Modena), visitors can try the famous Italian balsamic vinegar. Aceto balsamico is made from white Trebbiano grape. In order to taste the finished balsamic vinegar you have to wait at least three years. But, it is not good yet. Really ready and good balsamic vinegar matures at least 12 years.
Bologna is a capital city of Emilia-Romagna region. It is called 'la grassa' (the fat one) because of its fantastic food such as mortadella or Poncette bacon and different kinds of sausages: coppa, salsiccia, and cotechino salama da sugo. Bologna is also the capital of pasta, known for tortellini pasta and bolognese ragu sauce.
More courageous gourmets can visit Voghiera, located in the province of Ferrara. This place is known for the garlic festival held every August.