Saborea Emilia-Romagna: Una aventura gastronómica única
Explora los sabores auténticos de Emilia-Romagna en una experiencia gastronómica inolvidable.
Emilia-Romagna is the opulent and tasty soul of Italy, a region blessed with some of the best cuisine in the world and a passion for high-speed mechanics. Known as the 'Food Valley' of Italy, iconic products that define Italian gastronomy come from here. But it is also the 'Motor Valley', home to motorsport legends such as Ferrari, Lamborghini and Ducati. Its capital, Bologna, is a vibrant and cultured city, nicknamed 'La Dotta, la Grassa, la Rossa' (the Learned, the Fat, the Red), home to the oldest university in the West. The region stretches from the Apennines to the Po Delta, offering a mosaic of Renaissance art cities like Ferrara, treasures of Byzantine mosaics in Ravenna, and a lively Adriatic Riviera in Rimini. Traveling through Emilia-Romagna is a feast for the intellect and the palate, a journey through flavor, speed and culture.
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Flavors of Emilia-Romagna
Considered by many to be the culinary capital of Italy, the cuisine of Emilia-Romagna is rich, generous and revered. It is the birthplace of fresh egg pasta, world-famous sausages and inimitable cheeses. The 'sfoglina' (the woman who stretches the pasta by hand) is an almost sacred figure.
Must-Try Dishes
Tagliatelle al Ragù
The authentic 'bolognese sauce'. A meat stew cooked over low heat for hours. In Bologna, it is never served with spaghetti, but with fresh egg tagliatelle.
Lasagne Verdi alla Bolognese
Layers of green pasta (with spinach), alternating with ragù, bechamel and plenty of Parmigiano Reggiano.
Tortellini in Brodo
Small pasta rings filled with meat (pork, prosciutto, mortadella) and Parmigiano, traditionally served in a hot capon broth.
Prosciutto di Parma DOP
The famous cured ham, sweet and delicate, protected by its designation of origin.
Parmigiano Reggiano DOP
The 'King of Cheeses'. A raw milk cheese, aged for a minimum of 12 months (often 24 or 36), with a distinctive flavor and texture.
Aceto Balsamico Tradizionale di Modena/Reggio Emilia DOP
The real balsamic vinegar. A thick, dark and bittersweet elixir, aged for at least 12 years in wooden barrels. Not to be confused with commercial balsamic vinegar.
Piadina Romagnola
A thin, flat bread, cooked on the grill. It is the 'street food' par excellence of Romagna, filled with sausages, cheese (such as Squacquerone) and arugula.
Typical Drinks
Lambrusco
The most emblematic wine of the region. A sparkling, dry or gentle red (or rosé) wine that pairs perfectly with local cuisine. It has experienced a quality renaissance in recent years.
Albanian of Romagna
The first white wine from Italy to receive the prestigious DOCG designation. It can be dry, sweet or passito (from raisined grapes).
Nocino
A dark and aromatic digestive liqueur, traditionally made at the end of June by infusing green walnuts in alcohol.
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Tagliatelle al Ragù
The authentic 'bolognese sauce'. A meat stew cooked over low heat for hours. In Bologna, it is never served with spaghetti, but with fresh egg tagliatelle.
Lasagne Verdi alla Bolognese
Layers of green pasta (with spinach), alternating with ragù, bechamel and plenty of Parmigiano Reggiano.
Tortellini in Brodo
Small pasta rings filled with meat (pork, prosciutto, mortadella) and Parmigiano, traditionally served in a hot capon broth.
Lambrusco
The most emblematic wine of the region. A sparkling, dry or gentle red (or rosé) wine that pairs perfectly with local cuisine. It has experienced a quality renaissance in recent years.
Zuppa Inglese
A trifle-like dessert, with layers of sponge cake or pastry cream soaked in Alchermes red liqueur. Its name, 'English soup', is a mystery.
Food plan
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Markets, local chefs and tastings with free cancellation
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Travel advisory
All major cities have **Limited Traffic Zones (ZTL)** in their historic centres, so it is best to park outside and walk or use public transport. To visit the Motor Valley museums (especially Ferrari) or take factory tours, **booking in advance** is highly recommended. If you want to dine at world-famous restaurants like Modena's Osteria Francescana, you'll need to book many months in advance. The Riviera in July and August can be extremely crowded.
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