The Emilia Romagna, when looked on a map, has boundaries made in linear fashion, a sort of harness between the Po’ and the Apennines with the watershed that diverge slightly towards the bow of the Adriatic coast. Inside we have the two pillars that identify homogeneous parts for landscapes and traditionally run longitudinally through the Via Emilia. It is in fact the Roman road, which separates the plain from the mountains. Roughly at the height of Imola we have the historical border which divided Emilia under the Roman control from the sphere of influence of barbaric domination, in this case Romagna.
These are the elements that represent geographically and historically our cuisine, it is surprising because of the presence of so many aspects in one small relatively area. In the same region we have the northern European ancestry. In fact it is one of the reality Emilian gastronomy mainly based on the rearing of pigs and the use of animal fat. The region has also a Mediterranean tradition such as sheep farming and olive oil. In Romagna has an alternative to bread. The Piadina is a dumpling cooked on cast iron skillet, on also known as piada, and often eaten with ham, salami or soft cheeses. Probably eating flat breads has a Byzantine origin.
In Emilia we have an astonishing line up of salumi, in Romagna on the other hand a pecorino cheese that acquires a unique flavour by ageing it in a pit. Emilia’s cooking is rich and persuasive, in Romagna the flavours are a more vigorous and earthy. This is the results of centuries of history and also the differences have been diluted and new realities overlapped to create this modern geography of food. Indeed such is the variety of products that you want to proceed in a systematic manner. It is worth to travel along the Via Emilia looking out the window with the curiosity of the connoisseur.
The first appointment is Piacenza: salamis in the Apennines (coppa, salami and pancetta) and fine wines, including red and sparkling Gutturnio. The cuisine has influlences from the nearby Lombardy, Piedmont and Liguria regions. Parma follows: the land of a great gastronomical heritage, just think of the Parmesan cheese, Parma ham and Culatello from Zibello with an aromatic Malvasia to be their frame. It is art. A culinary tradition that has caught on all over the world. Then it was the turn of Reggio Emilia, which is the cradle of the Parmigiano Reggiano and the beginning of Lambrusco production area, a sparkling red wine, which is dear to many Italians. In Modena again salami and Zampone are the kings. On the hills, we have the Lambrusco grasparossa and the famous Vignola’s cherries. The sharp end of the Emilian cuisine is in Bologna, where the pasta is in the form of tagliatelle, tortellini or lasagna, and the sauce is meaty and it accompanies pasta with dignity.
In the north of Bologna we find Ferrara, with the sumptuous salama da sugo and the wines of the Bosco Eliceo. The grapes are cultivated on the sands of the Po Delta.
By the time we get to Castel San Pietro Romagna begins, mixing the flavours of the Apennines and the Adriatic sea. Ravenna, with the olive oil of Brisighella and the first vineyards of fine Albana wine.
Forli and Cesena, where component of the cuisine are mainly form the Apennines, with meat and game reminiscent of Tuscan cuisine, and finally Rimini, with plenty of tomato fish soup with strong vinegar and pepper flavours, opening the way to Central Italy, leading to the valleys of Montefeltro in Le Marche region.
In Emilia Romagna there are 13 designated gourmet routes that the tourist can follow, they are well designed and fully operational, The Enoteca Regionale di Dozza (BO) is the headquarters of the gourmet experience with a calendar full of events, from town festivals to street food fairs.
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My boyfriend and I thoroughly enjoyed the Foodies Tour, which included stops at producers of cheese, balsamic vinegar and cured meat. Paolo was an amazing tour guide – he's extremely knowledgeable, kind and a great communicator. We learned so much! It was really nice to be in a smaller group and most of the producers we visited were small so we were able to get a close up view of the processes. We'd highly recommend Emilia Delizia as this tour was truly authentic and a highlight of our trip!
thank you for the kind review
The tour of the Parmesan Reggiano cheese dairy, Balsamic Vinegar farm, the Parma ham and lunch at the organic vineyard was thoroughly enjoyed by our family of 4. Paolo was a gracious and knowledgeable host for the day and provided us with insights to the production of the cheese and balsamic vinegar which was enhanced due to his chemistry background. We would thoroughly recommend this tour to those interested in the specialities produced in the Modena region.
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).