Italy

• Emilia-Romagna

  This northern region of Italy, easily accessible from Milan, Venice, and Florence, is arguably that country’s gastronomic capital. Why? Many of Italy’s finest, most famous, centuries-old foodstuffs hail from these fertile flat plains, from egg pastas like tagliatelle and tortellini to balsamic vinegar and that king of cheeses, Parmigiano-Reggiano. Sure, its elegant Renaissance cities—Modena, Ferrara, Parma—are on the quiet side, and its lively, history-rich capital, Bologna, lacks the big bells and whistles of certain other Italian cities, but the comparatively subdued, under-the-radar vibe translates to fewer tourists, extra-welcoming locals, and a glimpse of regular old low-key life in Italy. But it’s the cuisine—with its deep and obvious respect for the region’s culinary roots, and unapologetic affinity for decadence via butter, meat, cheese, and the like—that really makes Emilia-Romagna a must for any Italian food fan.

  In this section, we outline some of the most typical foods from Emilia-Romagna, though keep in mind this is just the tip of the iceberg. We hope to return to the region molto presto in order to more closely explore the different contributions of each of its towns and highlight additional regional dishes.

  This northern region of Italy, easily accessible from Milan, Venice, and Florence, is arguably that country’s gastronomic capital. Why? Many of Italy’s finest, most famous, centuries-old foodstuffs hail from these fertile flat plains, from egg pastas like tagliatelle and tortellini to balsamic vinegar and that king of cheeses, Parmigiano-Reggiano. Sure, its elegant Renaissance cities—Modena,…   Read more

   

  Find local foods in Emilia-Romagna.

  Aceto balsamico

  Gramigna con salsiccia

  Lambrusco, local wine

  Maccheroni al pettine

  Mortadella

• User Content

Below is user-submitted content for this region. Have something to contribute? Upload your regional-food photo or food memory.

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  Pasta con le sarde

  Palermo
  kimmimanu
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  Focaccia

  Torino
  wadugeca
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  Frico in Friuli, Italy

  val
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  Tiramisu

  marcoskitchen

• • Palermo gourmand

    kimmimanu
    A'Cuncuma, Via Judica, 21, Palermo
    

    Palermo is known as one of the first street food cities in Italy; nonetheless it's rich in gourmet restaurants for more sophisticated palates. My husband and I went to A'Cuncuma restau…    Read more

  • Bicerin in Turin

    wadugeca
    Caffe Torino, Torino
    Sitting outside at the classic Caffe Torino, people watching and sipping the delicious, indulgent local specialty - the bicerin - is a simply delightful way to spend an afternoon. It’s a drink co…    Read more

• Blog Posts

• Regional Christmas Dishes From Across Italy

  Capitone, or eel, from Lazio From north Italy to south (more or less), our writer takes a look at those most traditional and distinctly regional of Italian dishes: the ones trotted out for Christmas.   Nothing is more Italian than its…   Read more

• Recipes from Afar: How to Make Limoncello

  An easy recipe for limoncello, your new favorite DIY tipple. All photos courtesy of Stephanie Andrews Limoncello: It’s a tummy tamer, an after-dinner delight. Italy’s liquid courage. Behold the power of lemons and their ability…   Read more

• Recipes From Afar: Gnocchi alla Romana

  Gnocchi alla Romana with slow-cooker beef shank We had planned a relaxing day at the beach. Well, as relaxing as one might get with a 1- and 3-year-old. My husband was home from work that day, so I figured it’d be a good night to cook…   Read more

• 5 Must-Eat Dishes in Venice

  Photo courtesy of Tony Hammond/Flickr As a visitor to Venice, you may think the foods to try are the Italian classics: Pasta and pizza are, after all, the foods we associate with this beautiful country. Enjoy those all you want, but of course…   Read more

• Home Food Italy: Home-Cooked Regional Food for Travelers

  The best way to discover the secrets of regional cuisine is in a local’s home, where it’s not always accessible to the average traveler. In Italy, however, there’s a shortcut to the dinner table, as freelance writer Jessica…   Read more