Emilia Romagna Main | Description | Hotels | Map WHY EMILIA ROMAGNA? Visit a world-famous parmegiano-reggiano cheese factory Enjoy the tastiest Parma ham in the world Attend an opera at the Opera House in Regg'Emilia Visit the Ferrari plant in Modena Lounge on the expansive white sand beach at Rimini (pictured right: Santa Maria in Porto, Ravenna) Despite its location between Tuscany and Lombardy and the Veneto, Emilia Romagna is largely overlooked by tourists. This ancient noble province traces its roots to the Via Emilia, a military road built by the Romans in 187 BC, which extends from the port of Rimini on the Adriatic to Piacenza, site of an important Roman garrison. The region’s principal towns grew up along this route: Rimini, Bologna, Modena, Parma and Piacenza were all Roman way stations along the road from the Adriatic to the interior. During the Renaissance, powerful families ruled the various towns and built opulent palaces, courts and fortresses, many of which remain today in cities with restored medieval centers. Nearly every town and village has a cathedral rich in masterpieces, a castle frescoed by the masters, and twin towers reaching to the sky. As patrons of the Renaissance, Emilia Romagna’s ruling families left a bountiful collection of priceless works of art, making the region one of the great cultural centers of Italy. The sophisticated capital city of Bologna, home to Europe’s oldest university, has one of the best preserved historic centers in Europe. The Byzantine inspired mosaics of Ravenna, once capital of the Roman Empire, are accepted wonders of the Italian art world. The town of Ferrara, rich in art and architecture, is dominated by the huge medieval castle of the Este family, complete with moats, drawbridges and towers. Parma, home of Parmesan cheese and Parma ham, is a historical treasure, and many of its buildings are decorated with splendid frescoes by Correggio, who lived nearby. Stretching from the seaside resorts of the Adriatic Coast to just short of the Mediterranean, Emilia Romagna is the heart of Northern Italy. The landscape is varied, ranging from the foothills of the Apennines mountains in the south to the verdant fields of the northern plain. The rich soil of the Po Valley makes it one of Italy’s most prosperous farming regions, earning it the name of “foodbasket of Italy.” A very wealthy region, with an energetic, worldly populace conversant in art, history, politics and business, Emilia Romagna has produced many great contemporary artists, composers, writers and entertainers, including Luciano Pavarotti, Federico Fellini and Giorgio Armani. The people of Emilia Romagna are fond of pasta, particularly when it is stuffed. In Piacenza and Parma, one can find anolini, in Ferrara, cappelletti and cappellacci filled with squash, in Modena, square ravioli; all of these fresh pastas have fillings such as minced chicken, pork, veal, turkey, and various cheeses and vegetables. Many filled pastas are served in a broth, while others come with a meat, cream or tomato sauce. Considered by many the gastronomic capital of Italy, Bologna has a tradition of sophisticated dishes like tortellini, often served in broth, tagliatelle with prosciutto, and lasagna with a rich meat sauce. In Piacenza, tagliatelle are served with a walnut sauce. Famous products of the area include the inimitable Parmigiano Reggiano and Prosciutto di Parma, and a number of cured meats like coppa, culatello, salame di Felino, and pancetta. Some signature dishes were created for the Duchess of Parma, like tagliatelle with a sauce of chicken livers, beaten eggs and Parmigiano; turkey scaloppine with prosciutto and Parmigiano; and patate duchessa di Parma, a potato dish. Other specialties are gnocco fritto, a country fritter; a flat bread called piadina; pisarei e faso, Piacenza’s most famous dish; and erbazzone, a flat bread filled with Swiss chard. Desserts include torta di riso, a rice tart; castagnoli con la crema, chestnut shaped cream filled fritters; and torta di tagliatelle, a crunchy cake baked with thin strands of pasta. Remarkable wines are abundant, among them Trebbiano, Sangiovese, Albana and Lambrusco.