Emilia-Romagna is renowned for its culinary traditions, and three exceptional delicacies stand out as must-try experiences when visiting the region.

Parmigiano Reggiano

Parmigiano Reggiano, known as the King of Cheeses, is a hard, granular cheese produced from cow’s milk exclusively in specific designated areas of the region, using the ancient techniques of the Benedictine monks who first created it. The distinctive texture and unique flavor of this remarkable cheese are the result of slow aging—24 months on average—as well as the expert craftsmanship of the maestri casari (master cheesemakers). Parmigiano Reggiano is widely used in Emilian cuisine: as an appetizer, grated over pasta, or incorporated into numerous dishes, including Bologna’s most famous specialty, tortellini, and other stuffed pastas.

Balsamic Vinegar

Just like Parmigiano Reggiano, aceto balsamico, produced in the provinces of Modena and Reggio Emilia, requires time and craftsmanship to perfect. Made from cooked grape must, it is aged a minimum of 12 years and up to 25 years. During this time, the must is transferred into barrels of oak, chestnut, mulberry, cherry, and juniper, with each wood imparting a different nuance of flavor. Used since Roman times, traditional balsamic vinegar elevates countless dishes and is a prized ingredient among chefs throughout the region.

Culatello

Culatello is made from the leanest part of the thigh of selected local pigs; some consider it the most prized prosciutto of all. The processing of the meat takes place only in a specific area of Parma province and only between October and February, when the lowlands near Parma are foggy and cold. The aging period ranges from 10 to 14 months. The expertise of master butchers and the unique climate of Parma’s plains determine the quality of this salume, which dates to at least the 18th century.