No other vegetable symbolizes spring in Emilia Romagna more than the prized ‘asparago verde di Altedo,’ grown north of Bologna.
Did you know?! The real spaghetti alla bolognese are with tuna. Read on for the interesting story and fierce debate surrouding the dish.
Forget Panettone and Pandoro: in Bologna, you've got to do Certosino when it's Christmas time.
Here's a concise guide to FICO Eataly World to help you understand if it may be a fit for you or not and plan your visit accordingly.
When the weather gets hot in Bologna, there are only two things you can do: find shelter under porticos, and eat gelato.
How do you make tagliatelle alla bolognese? And more fun bits about one of Bologna's quintessential dishes.
I'm not exactly a skilled cook, but I've finally learned how to make tortelloni, a typical fresh pasta dish from Bologna, thanks to Le Cesarine.
Ever heard of Formaggio di Fossa? It's quite the delicacy and it hails from Romagna. Plus, its method of production is quite unique...
Carnival is a time to indulge...here are the most popular treats to feast on in Emilia-Romagna!
Let's head inside the historic Atti store, an institution in Bologna when it comes to fresh pasta, bread and pastry making of the Bolognese tradition.
If you love Italian food and wine, you should definitely head to the Parma area, home to some of Italy’s most famous food products, including Parmigiano-Reggiano, Prosciutto di Parma, Culatello di Zibello, and much more!
A trip to Emilia-Romagna calls for the discovery of its many delicacies, so here are some of the top culinary delights you can't miss when in the area!
The classic Bolognese osteria, often tucked away under a portico, with a simple yet charming décor oozing coziness, excellent local cuisine and affordable prices, recalls that spirit of conviviality and joviality that is so typical of Bologna.
Emilia-Romagna is fresh pasta heaven. But with all those variations on names and types, it may get a little confusing! No worries: after reading this post, you will know the region's pasta like a local!
The museum for gelato lovers: Gelato Museum Carpigiani: 1,000 square meters dedicated to the history, culture, and technology of gelato. A must-visit!
Meet Bologna native Davide Simoni, who's on a mission to make mortadella from Bologna known and appreciated all over the world.
Learn all about the history of an ancient delicacy that has become synonymous with Bologna.
Visit a 17th century mill in the hills south-west of Bologna still in use to make all-natural delicious bread and pastry.
Bologna is renowned for its cuisine, and for good reasons! Take a tour through the medieval open-air food market for a unique foodie experience!
Discover the rich and important tradition of wine-making in Emilia-Romagna and learn about the many excellent regional wines.
A university for gelato? That's right: Carpigiani Gelato University in Anzola dell'Emilia teaches the art and business of gelato making.
Authentic Parmigiano-Reggiano is only, and can only, be produced in one area of the world, located in Emilia-Romagna. Learn how it is made and how to best savor it.