If you could only eat in one Italian region for the rest of your life, there’s a strong case for choosing Emilia-Romagna. Known as “the stomach of Italy,” this central-northern region is a cradle of culinary excellence, home to some of the world’s most famous ingredients, from Parmigiano Reggiano and Prosciutto di Parma to balsamic vinegar, mortadella, and handmade pasta that could make you cry.
But Emilia-Romagna isn’t just about ingredients. It’s about a philosophy: handcrafted food, made with reverence for time, tradition, and flavor. Every city in the region boasts its own pasta shape, its own sauce, and its own fiercely protected way of doing things.
In this guide, we explore what to eat in Emilia-Romagna, where to eat it, and why might just be the tastiest region in Italy.
The Geography That Feeds the Table
From the Apennine Mountains to the Adriatic Sea, and across the fertile plains of the Po Valley, Emilia-Romagna has access to:
• Lush pastures for dairy and cattle
• Rolling hills ideal for vineyards and pig farms
• A long coastline rich in seafood
• Centuries-old cities with deep culinary identities
Each province brings something delicious to the table.
Emilia-Romagna is considered Italy’s top food region and produces more DOP and IGP-protected foods than any other region in the country.
Pasta Heaven – Where Shapes and Sauces Matter
This is the region where pasta goes to graduate school. Every town has its own pasta shape, often made by hand with just flour and eggs, rolled into silky sheets and sculpted with precision.
Tagliatelle al Ragù (Bologna)
• Long, flat egg pasta ribbons
• Served with ragù Bolognese (not spaghetti)
• Slow-cooked sauce made from beef, pork, soffritto, wine, milk, and tomatoes
Tortellini in Brodo (Modena and Bologna)
• Tiny pasta rings filled with pork loin, prosciutto, and Parmigiano
• Served in a clear capon or beef broth
• Traditionally eaten at Christmas but sacred year-round
Cappelletti (Reggio Emilia and Ferrara)
• Similar to tortellini
• Variations include cheese-only fillings
• Served in broth or with cream sauce
Lasagne alla Bolognese
• Made with green spinach pasta sheets
• Layered with ragù and besciamella
• Topped with Parmigiano and baked until golden
Forget American-style ricotta and mozzarella lasagna. This is the original.
Strozzapreti, Gramigna, Garganelli, Passatelli
• Dozens of regional pasta shapes
• Includes shapes made from breadcrumbs or shaped by hand
• Many have names tied to local legends
Cheese Royalty: Parmigiano Reggiano and Beyond
If pasta is the soul of Emilia-Romagna, cheese is its crown.
Parmigiano Reggiano DOP
• Made only in Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua
• Aged from 12 to over 36 months
• Used in pasta, shaved over carpaccio, or enjoyed with balsamic vinegar and Lambrusco
Other Regional Cheeses
• Grana Padano
• Squacquerone
• Raviggiolo
• Fossa Cheese
Meats That Made History
Prosciutto di Parma DOP
• Cured in the hills of Parma for 12 to 24 months
• Salted but never smoked
• Often paired with melon, figs, or Parmigiano
Mortadella (Bologna)
• Emulsified pork sausage with cubes of fat
• Sometimes includes pistachio
• The ancestor of American bologna
Culatello di Zibello
• One of Italy’s rarest cured meats
• Aged in humid Po River cellars
• Silky, delicate, and deeply flavored
The Balsamic Vinegar of Modena: Liquid Gold
Aceto Balsamico Tradizionale di Modena DOP
• Made from cooked grape must
• Aged 12, 18, or 25 years in wooden barrels
• Thick, sweet, and complex
Used not only on salad but also:
• On Parmigiano
• Over strawberries
• With risotto or grilled meats
• Even on gelato
Real DOP balsamic vinegar is never sold in large bottles.
Emilia-Romagna Street Food and Daily Eats
Piadina Romagnola
• Griddled flatbread
• Filled with prosciutto, arugula, and squacquerone
• Common in Rimini and coastal towns
Gnocco Fritto (Modena)
• Puffy fried bread
• Served with cured meats and cheese
• Pairs well with Lambrusco
Tigelle
• Round flatbreads
• Filled with lardo or pesto Modenese
Signature Desserts
Zuppa Inglese
• Layered custard dessert with Alchermes
• Similar to a trifle
Torta Barozzi (Vignola)
• Dense chocolate cake with coffee and rum
• Flourless and rich
Ciambella Romagnola
• Anise-flavored ring cake
• Served with dessert wine
Wines to Match the Richness
• Lambrusco
• Sangiovese di Romagna
• Pignoletto
• Albana di Romagna
A Region Built on Generosity
Emilia-Romagna does not hide its pleasures. It does not do small portions or shy flavors. It wants you to eat well, linger, and connect with the traditions behind every dish.
If you are hungry for Italy’s most indulgent, comforting, and soulful cuisine, this is where to start.
