Emilia-Romagna

Homemade pasta is a typical first course of the Italian tradition and despite its ancient origins it continues to be current thanks to the spread it has in all regions of the country. Among the Italian capitals of food and good recipes, Parma is undoubtedly in first place, with dishes of ancient tradition and unparalleled...

Parma will be the Italian Capital of Culture also in 2021! The agreement was reached through the Relaunch Decree approved by the Italian Government, accepting the request made by the city of Parma and the Emilia-Romagna Region. Due to the health emergency that affected the whole world and of course Italy, Parma was forced to...

It's a typical Italian tradition: wine accompanies our meal on every occasion. Rich in color with a thousand shades of red or white; amaranth, purple, yellow, fruity or drier taste. For each occasion we can choose between different qualities and different fragrances. To discover the wines of Emilia-Romagna it's a real journey.

This year is Parma 2020! The year of Parma as “Italian Capital of Culture” has officially begun a few days ago. To open the year in which Parma will be Italian cultural excellence, there were lots of events in the first days of January, including the parade in the streets of the historic city center...

Among the Emilia-Romagna’s food, the Culatello is indeed unmissable: born from the fog around the river, an essential element for its taste, is one of the most precious and typical food of Emilia tradition. Culatello, mentioned, according to some, for the first time in a document of the eighteenth century. The Culatello di Zibello can...

Parma is a capital of music, it’s known all over the world. For centuries, the Emilian city has been at the center of tourism interest in for those who love art, culture, music, as well as good food. Parma is a city of many talents, capable of surprising for the excellence it embraces through its...

The area of Emilia holds numerous treasures; one of these is the network of the Castles of the Duchy of Parma and Piacenza, which rise from the fertile Po valley to the scenic mountains of the Apennines, making the landscape truly memorable. The area of Parma has seen over the centuries the succession of numerous...

The Fungo Porcino di Borgotaro, recognised IGP in 1993 and protected by the same named Consortium, is one of the leading products of the gastronomy of the Parma’s gastronomy. The whole area surrounding Emilia-Romagna is a land rich in history, full of castles, medieval villages and ancient places of worship, and it is precisely here...

What we talk about when we mention craft beer? Craft beer is defined as beer produced by small independent breweries and not subjected to pasteurization and microfiltration during the production phase. In general, it is the so-called raw beer, or rather, the typical craft beer, the one that brings greater benefits to the human organism;...

The origin of Spalla Cotta di San Secondo, one of the local specialties, dates to a remote past. Spalla Cotta is one of the oldest cold cuts in Parma: the first documented citations date back to the year 1170. It is known for certain that this particular cold cut, produced in a very specific area...