This post is produced in partnership with the Parmigiano-Reggiano cheese Consorzio. I needed little persuasion. Parmesan is one of my absolute favourite ingredients and I have visited many Parmesan dairies over several trips to Emilia Romagna.
Emilia Romagna is a favourite place to visit. I go most years, to Bologna, to Modena, to Parma. I still have places to visit like Ferrara, and I will continue to return. I adore the food, and the people.
Emilia Romagna is known as the belly of Italy and for good reason. The people of Emilia Romagna have a joie de vivre when it comes to life, and especially when it comes to eating. It is home to tagliatelle al ragu, passatelli, tortellini al brodo and lots of other hearty foods. Some of my favourite wines are made here too, the underrated lambrusco, a sparkling red wine served chilled, and perfect for the foods of the region. It is also home to the Italian food products that we are most familiar with. Salumi comes from here (there is even a salumi museum) and Emilia Romagna is the home of Parma ham, balsamic vinegar of Modena and parmigiano reggiano (aka Parmesan).