Author: Marco Campana

A guide to the traditional cuisine of Romagna to make the most of your holiday.   As the name suggests, Emilia Romagna is made up of two historically and culturally different regions: Emilia, the inland area, and Romagna, located on the coast. The former, after the fall of the Roman Empire, followed the Lombards and entered the communal era; while the latter was first a possession of the Byzantines and then of the Church State. The different historical events and the vast geography of the area have created two distinct food and wine traditions: Emilian cuisine, so rich and abundant that Bologna has been nicknamed “la grassa” (the fat one); and Romagna cuisine, lighter and created with simple but tasty ingredients. This article reunites the specialities of Romagna which, favoured by the territory, range from land-based recipes to seafood dishes. A very rich tradition based precisely on the products of this territory: such as blue fish, extra virgin olive oil, cured meats and cheeses. It is precisely these authentic and unforgettable products that have been spread by travellers beyond the regional borders. In fact, the great tourist development has allowed more and more people to open their homes to the specialities of Romagna: piadina, Fossa cheese and the sweet salt of Cervia are just some of the unconventional souvenirs most purchased.     Finally, Romagna has always been home to unforgettable characters, perhaps a little eccentric, but certainly ingenious. Consecrated in Fellini's films, these ambassadors of Romagna culture have contributed to the fame it has today. First and foremost: Pellegrino Artusi, the gastronome from Forlimpopoli who managed to publish the first recipe book of Italian cuisine by promising his future purchasers to invite them to dinner. So let me invite you to the different provinces of Romagna and discover the

Come with me on this guide through the flavours of Modenese cuisine.   Did you know that in the middle of the Po Valley lies the famous “Food Valley”? This territory, comprising the provinces of Parma, Reggio Emilia and Modena, is known worldwide for the excellence of its food and wine. In fact, Emilia Romagna has a long gastronomic tradition, ranging from land-based dishes to seafood. This enormous culinary wealth is mainly due to its physical conformation, which is so vast that it includes a great variety of territories. Today I would like to tell you about the cuisine of Modena, the second province in the region with the highest number of PDO and PGI products (preceded only by Bologna). Modena's typical specialities are also greatly appreciated by tourists, who often prefer to take home some of the flavours of this land, instead of a trivial souvenir. And it is thanks to travellers that these food and wine traditions have been exported outside the region's borders, thus spreading its main products such as traditional balsamic vinegar of Modena PDO, tortellini and Modena ham PDO. However, the region has also engaged in a strong tourism promotion, creating real itineraries and places entirely dedicated to typical Modenese dishes: examples are the Borlengo Museum in Modena and the Balsamic Vinegar Museum in Spilamberto.     Also adding to the popularity of Modenese cuisine are personalities such as Chef Massimo Bottura, owner of “Osteria Francescana”, voted “best restaurant in the world” in 2016 and 2018. Are you hungry yet? Then follow me, because in this article I'll tell you everything you need to know about typical Modena dishes - also street food - that you absolutely must try during your holiday.   🧳 Travel and taste Modena, with Italia Delight!   The most famous