Reggio Emilia is often overlooked by the tourists coming to Emilia Romagna. Reggio Emilia is a medium size town on the Via Emiia situated between Modena and Parma, and it makes the perfect base for the culinary traveller as there are many gourmet foods to be discovered.
Reggio Emilia and Parmesan cheese.
Reggio Emilia is in the cradle of Parmigiano Reggiano. The history of this amazing cheese starts here. Bibbiano has been named the town where the first production started around 900 years ago due to the discovery of the first written accounts of the cheese production. Therefore visiting Reggio Emilia makes perfect sense for those interested in seeing the production of Parmesan cheese.
Traditional balsamic vinegar of Reggio Emilia.
Modena made balsamic vinegar known worldwide but the production of aceto balsamic tradizionale is not restricted to the Modenese province. In the tradition balsamic vinegar was the dowry of young women who would marry and bring the vinegar barrels with them. Due to the close proximity of the two provinces the tradition was also brought in Reggio Emilia. Here it is possible to find more old fashioned producers who make only high quality traditional balsamic vinegar rather than concentrating on industrial vinegar as many do in Modena.
Fresh Egg Pasta: tortelli di zucca.
Of course Reggio Emilia, as all towns in the Emilia Region, produces its own version of fresh egg pasta. One of the most peculiar ones are the Tortelli di Zucca. Sometimes hat or ravioli shaped these parcels are filled with ricotta cheese, parmesan and pumpkin. Some recipes require a hint of crumbled amaretti biscuits in the filling, it is indeed an acquired taste but they can be delicious when topped with melted butter parmesan cheese and a few drops of balsamic vinegar.
A Medieval Pie: Erbazzone.
Erbazzone belongs to the simple farmer’s style cuisine. The women in the kitchen had to come up with something filling and tasty so erbazzone is a pastry made with lard and flour with a filling of chard, spinach, or whatever was in the allotment at the time of preparation. The filling requires to be laced with parmesan cheese, and you could put as much as you could afford. The pastry is pierced with a fork to let vegetable inside to steam when baking in the oven.
Culaccia is a culatello, (the best prosciutto cut) but it is cured with the rind on. This technique allows the meat to stay soft and tender. Culaccia can be found on the Reggio Emilia hills where the climate is drier and away from the foggy plains. In some cases Culaccia beats Parma ham and culatello in tasting competitions. So it is well worth to look for some slices of culaccia in the next trip to Italy.
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We had a wonderful tour, best part about visiting the Modena region!
The tour was perfect. I think Paolo would be a splendid ambassador for Italy in the EU. He knows how excellent Italian food and eating together can solve many major problems, and can stop aggressive behavior. Not the hunt for more money, but the well being of family and friends counts. Paolo shows us the products of ages of civilization and he did this like an artist. So after the tour we really love Italia more and we'll come back. We will call you Paolo, Thanks!
Following two tours with your guides this week I would like to express my thanks for some wonderful experiences.
Monday we did the tour of cheese making, balsamic and Salami which was very good and the guide Paolo was very knowledgeable.
The truffle hunt tour today was absolutely amazing, the guide Stefano is pure gold and the tour was built with much thought. Our best experience so far, by far.
Looking forward to more tours and fun next time we are in Italy.
The group (and me) was VERY satisfied. We really enjoyed the Parmegiano Regiano which was interesting and we got to buy some delicate and cheap cheese, the same with the balsamico. The Ferrari driving was off course an experience for life. The Winery lunch felt very genuine and the people there was really welcoming and nice people. The genuine feeling there was however the big plus for us.
Paolo was excellent as our guide. He also felt very genuine. He did not talk just for the sake of talking, but when he had something to say he did it in a respectful and nice way. Everyone in the group really liked him.
I wanted to let you know what a great day we had this past Friday on our tour with Jacamo. (Probably not spelling it right) He was very nice and explained everything to us. It sure gives you a new appreciation when you are slicing cheese. 🙂 Our tour ended with him taking us to the vineyard for a tour and lunch and there, Paolo, the owner could not have been more nicer. It was a perfect ending.
Please let Jacamo know what a great job he did and how much we really appreciated it and his knowledge
The website is well structured and we received a prompt answer to all questions. Gabriele supported us with all information we needed and the organization before the trip was excellent.
We had an air conditioned van, which was very relaxing through the whole tour. The first stop was the parmigiano production, which was very impressive and interesting. We could learn and especially see all the different steps and even taste the various aged parmigiano. The second step was the balsamic vinegar tasting. Finally the meat part was interesting in the museum but we hoped that we also could see more about the production and their work, but the tasting was delicious. In overall we had a very informative and well accommodated half day with our guide
It was great experience! We visited Parmesan cheese production, Balsamic vinegar farm, Ham museum and Farmer's lunch. Our guide gave us a detailed explanation, we were very satisfied. An excellent tour for a reasonable price, highly recommended.
Nous sommes une famille de cinq et nous avons adoré notre expérience. Les trois endroits étaient choisis judicieusement. Notre guide était très généreuse et super gentille. Nous recommandons ce tour ( parmesan, vinaigre balsamique et jambon de parme).
My family felt our first trip to Italy must include a tour of a Parmesan Cheese Factory so when I stumbled on this website several months ago I had no idea what I treasure I found! From the moment I submitted a request for the tour, my experience with Emilia Delizia was first rate. Gabriele provided excellent customer service by patiently answering all my questions to guide me through the selection and reservation of our Foodie Delight Tour. Paolo, our driver, was prompt, cordial and knowledgeable about the processes we were observing and the area in general conveying loads of information with his well-developed English speaking skills. Our stop in Modena fell on a Saturday so we were quite fortunate to end up with a private tour which allowed us to have a nice, personal interaction with the people at each site. Everyone was friendly, generous with the tastings and we never felt rushed to move along to the next location. Now that we have returned to the states, my family agrees this tour was a highlight of our 10 day trip. I was really looking forward to this excursion and am glad to report it exceeded my expectations.
Unbelievable!!! Totally recommend the full hour to anyone and was more than I expected.
I also want to recognize Alex Pignone who accompanied me,He was very professional and extremely knowledgeable and made me feel like I have known Him forever and where two friends out for a cruise.
Thank You for allowing me to get one more item off my bucket list.