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This region is in the north of Italy and borders to the east with the Adriatic sea, to the west with Liguria, to the southwest with Tuscany, to the southwest with Marche, to the northeast with Veneto and to the north with Lombardy. Emilia Romagna is known as “Food Valley” as it is the largest food district in Italy. Emilia Romagna is the big star of Italian flavour and it is so proud that it even has museums dedicated to treasure its food.
Most of the more popular Italian food come from Emilia-Romagna. Famous ingredients such as Parmigiano Reggiano cheese, Parma ham, traditional balsamic vinegar are from Modena and Reggio Emilia. Culatello salami, tagliatelle and tortellini pasta are emblems of their delicious cuisine. As well as food, wines are another reason for its culinary prestige: Sangiovese, Lambrusco, Albana and Pignoletto are just a couple of the most well-known beverages.
In this region ,cooking is related to cultural identity because it has its own traditions,its own chefs and its own recipes that makes as prominent as it is in Italy and also around the world. Emilia Romagna’s cuisine is based on rural traditions, where chefs take the best products of that generous land and make with them tasty dishes and culinary specialities. However, nowadays, each city has reinterpreted typical dishes, so every place gives characteristic flavours to discover and always surprise tourists.