One of the richest regions in the world when it comes to gastronomic and wine-making traditions, Emilia Romagna is the ultimate destination for foodies. Known as Italy’s “food valley”, this region is home to many of the culinary specialities that have put Italy on the worldwide food map. An extraordinary number of products and dishes from Emilia Romagna lie at the heart of Italian cooking such as Parmigiano-Reggiano, balsamic vinegar, Parma ham and tortellini, along with many more. This wonderous north-central region stretches from the wetlands of the Po delta down to the beach resorts on the Adriatic coast and across the fertile plains where many signature ingredients of Italian cuisine are produced. It’s possible that these fertile soils contribute to this great calibre of cuisine which consists of dishes so rich and delicious that they’ll make you cry “Mama Mía”.
The truth is that the food here comes proudly to the table made by chefs with sure hands who prepare dishes learnt from their grandmothers as secret recipes and skills get passed down through the generations. If you ask a local about their favourite place to eat, many will give you the same confident answer “At my mother’s house!”. Food is so ingrained in the culture here that even Emilia Romagna’s capital city, Bologna, is nicknamed “La grassa”, meaning “the fat” in English. This pseudonym comes from the widespread use of pork and animal fats in many traditional dishes which make them mouth-wateringly flavourful. On our Taste of Italy tour, pedal through this land where cuisine becomes synonymous with culture – a culture to be celebrated, shared and savoured. To give you a kick start, in this blog, we’ve compiled together some of the most famous foods to try in Emilia Romagna. Just one piece of advice – come hungry!
Experience Bologna to Parma through a stunning region of Italy where history, art, culture combine with fantastic food to provide an unforgettable Taste of Italy.
Parmigiano Reggiano
It goes without saying that Parmigiano Reggiano, otherwise known as Parmesan cheese, is one of the most popular cheeses across the world. In fact, 4 million wheels are produced annually, each one requiring 550 litres of cow’s milk and a minimum maturation of 12 months. Hard and dry in texture but rich and sharp in flavour, it is called the King of Cheeses for being incredibly versatile and the perfect complement to any dish. It is even protected under the PDO (protected destination of origin) European law stating that Parmesan cheese can only be produced in Emilia Romagna and the region of Mantua. This means that no other place in the world can make the same product! It’s time to ditch your cheddar and level up the indulgence by trying this irrefutably delicious cheese on its own or tossed into your favourite pasta meal.
Traditional Balsamic Vinegar of Modena and Reggio Emilia
Another PDO product and one of Italy’s most exported, Balsamic Vinegar is a worldwide household name. Its production dates back to 1046 when the Holy Roman Emperor Henry III was handed a silver bottle of this magic condiment only known to those in the Emilia-Romagna region on the way to his coronation. The most amazing quality is that it’s only made from one product – grape must. In the production process, grapes with their skin, seeds and stems are pressed, cooked under a direct flame and then left to mature in a series of wooden barrels for a minimum of 12 years. These barrels are made from many different types of wood such as oak, chestnut, juniper and mulberry so that the liquid can absorb the complex aromas of the casks to create a vinegar packed with tremendous flavour. Dense, dark and sweet, a few drops are enough to greatly enhance the taste of meat, fish, cheese, fruit, desserts and even cocktails. Make sure to try this sauce fit for an emperor and a salad dressing on your cycling trip in Emilia Romagna.
Prosciutto di Parma
Prosciutto is a term used to describe a type of uncooked, unsmoked and uncured ham that is traditionally served thinly sliced on its own, wrapped around breadsticks or accompanied with melon or figs. Many regions across Italy produce their own form of prosciutto but the most prized is undoubtedly the Proscuitto di Parma, or Parma Ham, from Emilia Romagna. Much like other delicacies from the region, Prosciutto di Parma is an age-old product which carries an abundance of history with it. The very first record of this ham came from the second century BC when Cato the Elder wrote about the skilled production techniques of the Parma artisans and the product is practically identical to that of today. This dried meat comes from the hind legs of specially selected heritage breed pigs who roam the lands of Parma where the mountain air is sweet, dry and aromatic. Delicate and sweet in flavour, Prosciutto di Parma symbolises authenticity, indulgence and Italian tradition in every bite.
Tortellini Pasta
The perfectly shaped, stuffed pasta with the delightful name, Tortellini, has a delicious reputation as well as a curious and mythical history of how it was originally created. This thoughtfully crafted pasta was said to have been invented in the town of Castelfranco Emilia which lies on the border between Bologna and Modena, two provinces with a history of conflict. Legend has it that Venus, the goddess of love, spent a night at a local inn in Castelfranco Emilia to help in the wars between the people of Moderna and Bologna. During her stay at the inn, the local innkeeper had fallen in love with the goddess and, after seeing her beautiful body, was stuck with a ravishing inspiration to create a type of pasta that resembled her perfect navel. Despite this riveting tale, it’s more likely that tortellini was created by the poor as a way of reusing leftovers although, due to its delectable taste and conveniently quick cooking time, it has become one of the most famous pasta dishes across the globe. Traditionally, tortellini is served in a broth as a warm and comforting meal but other sauces containing tomatoes, mushrooms or meat are popular as well. Regardless of whatever story you want to believe, this timeless pasta is a perfect fuel when cycling in Emilia Romagna.
For more information about our tours in Emilia Romagna, give our cycle experts a call on 020 7471 7760.