Everyone has eaten Italian food in their lifetime – it is the most popular cuisine worldwide. As one of the most influential culinary styles, it reflects freshness, culture and a commitment to using high-quality ingredients. Each region of the country is known for a specific craft, from central areas such as Umbria (also known as ‘the green heart of Italy’) – famous for its black truffle and olive oil – to Campania, birthplace of pizza.
Many proudly showcase their gastronomic heritage and traditions, but none quite like Emilia-Romagna. Considered Italy’s epicurean cradle, it is renowned for tagliatelle, lasagne, tortellini, ragù alla bolognese, Parmigiano Reggiano and prosciutto di Parma. This land excels at flavours that balance comfort with refinement. As the name may give away, the last two originate from the city of Parma.
