Emilia-Romagna — the culinary heart of Italy
What you’ll find
- Food heritage: parmigiano dairies, vinegar attics (acetaie), pasta laboratories.
- Historic towns: Bologna, Parma, Modena, Ferrara, and Ravenna.
- Varied landscapes: Po Valley plains, gentle hills, and quiet farms.
Recommended agriturismo experiences
- Parmigiano Reggiano dairy tours — sunrise visits to watch the production process.
- Aceto balsamico tasting — traditional balsamic aged for decades in wooden barrels.
- Fresh pasta workshops — tagliatelle, tortellini, lasagne; guided by local sfogline.
- Visits to prosciutto cellars — learn how Parma ham is cured and stored.
Practical tips
- Ideal travel time: April–June and September–October.
- Stay close to Modena or Parma for the richest food experiences.
- Public transport is decent, but rural agriturismi often require a car.
Short recommendation
Spend a morning watching Parmigiano wheels emerge from copper vats — it’s a surprisingly emotional moment for cheese lovers.