Emilia-Romagna: The Foodie Capital of Italy

Discover The Best Traditional Food From Bologna & Emilia-Romagna, traditions and origins of these iconic foods, from Mortadella to Culatello and more

If Italy is the Foodie capital of the world, and we know that it is, then it’s only natural to ask, where is the best food in Italy? It’s a difficult question since a good argument could be made for almost every Italian grandma’s kitchen, and Italians aren’t known for their objectivity. A Tuscan will tell you Tuscany, a Roman will tell you Rome, and so on and so forth.

To get the closest to an objective answer that you can, ask an Italian, "where’s the best food in Italy, BESIDES [name of his hometown]?" Perhaps begrudgingly, he will answer Emilia-Romagna.

Think of some of your favorite typical Italian products. We bet at least a few, if not most of them are named after places in Emilia-Romagna! Does Bologna, Parma, or Modena sound familiar? These cities are practically synonymous with their most famous foods!

If you consider yourself a foodie, then Emilia-Romagna is your mecca, and these are the foods you can’t leave without trying:

Mortadella di Bologna

We’re not talking about "bologna" pronounced "bah-low-nee" here. Mortadella is a spiced pork meat, sometimes with pistachios or olives, that you have to taste to fully understand the difference from the bland slices used to pack school lunches that you may have tried outside of Italy. You’ll find Mortadella on many an aperitivo plate in Italy as it makes the perfect pre-dinner appetizer.

A Little History:

Mortadella’s roots go all the way back to Roman times, with the earliest versions being seasoned pork pastes enjoyed by ancient civilizations. But the modern, so-soft-it-melts-in-your-mouth Mortadella di Bologna really took shape during the Renaissance, refined by local butchers and artisans. It’s a true masterpiece born from centuries of tradition.

Local Vibe:

In Bologna, Mortadella isn’t just food — it’s a celebration! During Fiera di Bologna, a lively trade fair that’s been around since the Middle Ages, vendors serve slices of this delicacy alongside local bread and cheeses. And don’t miss the Mortadella Festival—a joyful event packed with tastings, cooking demos, and street parades that shout "Long live Mortadella!"

Parmigiano Reggiano:

You’ve surely tried Parmesan cheese before, but once you try authentic Parmigiano-Reggiano from it’s namesake, Parma, you’ll understand why it’s so often imitated, and you’ll taste the immense difference between the imitations and the real thing. Parmigiano Reggiano is D.O.P protected, meaning that only cheeses made in a specific zone within Emilia-Romagna that follow the strict rules of production and inspection can carry the name "Parmigiano-Reggiano."

A Taste of the Past:

This cheese is a true superstar with origins dating back over 900 years. Monks in the region, using local milk from grazing cows, perfected the aging process that makes Parmigiano-Reggiano so irresistibly good today. It’s a cheese that has truly stood the test of time—hard, flavorful, and centuries in the making.

Tradition in Action:

In the heart of Emilia-Romagna, September is cheese celebration season! The Festa del Parmigiano-Reggiano features cheese tastings straight from the cellar, guided tours, and stories of artisans passing down recipes through generations. It’s a delicious way to connect with local history and craftsmanship.

Tortellini

This small, ring-shaped pasta is beloved all over Italy and even the world, and it too hails from Emilia-Romagna, specifically Bologna and Modena. They are usually stuffed with cheese or prosciutto, and served in broth. While you’re in Bologna we recommend trying fresh, hand-made tortellini to change your definition of good pasta forever!

A Bit of History:

Legend has it that tortellini was inspired in Bologna in the 13th century, with stories of a clever innkeeper or a noblewoman shaping pasta to resemble Venus’s navel. While some of that’s fairy tale, what’s true is that it became a beloved regional specialty—small, delicate, and packed with flavor.

Local Customs:

During Bologna’s Festa di San Petronio, the streets buzz with pasta-making contests—everyone loves making their own tortellini! In Modena, families carry on the tradition during Christmas, wrapping these tiny pasta treasures by hand, a true labor of love that’s as much about family as it is about delicious food.

Tagliatelle alla Bolognese

Tagliatelle is another must-taste pasta during your stay in Emilia-Romagna! The long, flat pasta is made with egg and flour, and is perfect served with a hearty ragù alla Bolognese. "Bolognese Sauce" outside of Italy often bears little resemblance to the real thing. If you’re looking at a runny, tomato-heavy meat sauce, then an Italian wouldn’t call it Bolognese and keep a straight face. The authentic Bolognese is a thick sauce made with plenty of beef or pork, onions, garlic, tomato and wine. It’s best served with any long, flat pasta. Tagliatelle are best, but pappardelle or fettuccine will work in a pinch.

The Backstory:

The classic pairing of tagliatelle with rich Bolognese sauce came about in Bologna in the early 1900s, but it’s rooted in regional love for hearty, meat-packed meals that have sustained generations of farmers and artisans.

Local Festivities:

During Festa di San Petronio, local trattorias go all out, serving steaming plates of authentic tagliatelle. But the real magic happens in family kitchens—where grandmothers pass down their secret recipes during lively gatherings. It’s a dish that’s as much about tradition and togetherness as it is about flavor.

Prosciutto di Parma

"Prosciutto crudo di Parma" also known as Parma Ham, is a cured pork that comes from - you guessed it: Parma! This is another D.O.P. product that must be produced within a certain area with defined standards of production. For the ultimate taste of Parma, try a slice of Prosciutto di Parma paired with a nice chunk of Parmigiano-Reggiano!

A Slice of History:

For over 2,000 years, Parma’s salt-cured ham has been considered a regional treasure. Romans, Etruscans, and local farmers alike have loved its delicate, melt-in-your-mouth texture. Its secret? The perfect climate, expert curing, and a dash of local passion.

Festival Fun:

Every September, Parma hosts its Prosciutto Festival, where you can sample meats straight from the curing rooms, meet local producers, and learn about the age-old process—perfect for meat lovers looking for a taste of history.

Culatello di Zibello

Prosciutto's even more tasty and noble cousin, Culatello di Zibello, is undoubtedly the king of Salumi. Culatello is made from a part of the rear leg bone, and because it eliminates the possibility of making a cured ham like the prosciutto di parma described above, it is considered a more exclusive product and is more expensive.

A Noble Tradition:

Culatello is the crème de la crème of cured hams—its history is entwined with medieval nobility who prized this rare delicacy. Dating back centuries, it was once a symbol of wealth and refined taste among aristocrats.

Festive Flavors:

In Zibello, every August the town throws the Culatello Festival, where you can wander through traditional cellars, taste this luxurious ham sliced paper-thin, and toast with local wines. It’s a fabulous celebration of regional craftsmanship and flavor.

Gnocco Fritto

Fried dough show up varied forms under different names all over Italy. In Emilia-Romagna you'll find Gnocco Fritto, a square of golden fried dough, fluffy on the inside, crispy and lightly salted on the outside. Gnocco Fritto is typically served as a appetizer along with sliced meats and cheeses.

Fried Fun with a Long History:

This crispy, fluffy snack has been enjoyed since medieval times, making its way from the countryside to taverns where it became a favorite for sharing among friends. Its simple, golden goodness pairs perfectly with cured meats.

Community Celebrations:

During the Festa del Gnocco Fritto in Modena, chefs gather to fry up batches of this treat, sharing it with locals and visitors alike. It’s all about good company, great food

Balsamic Vinegar of Modena

"Aceto Balsamico di Modena" is another staple of Italian cuisine that comes from Emilia-Romagna. "Aceto Balsamico Tradizionale," Traditional Balsamic Vinegar, is only made in Modena or Reggio Emilia and is a thick, rich and glossy syrup. The quality is no less than that of a fine aged wine, and in fact some are aged for 25 years or more. Read more about balsamico here.

A Rich History:

Balsamic vinegar has been a beloved condiment in Emilia-Romagna for over a thousand years. Historical records from the Middle Ages mention a sweet, aged vinegar enjoyed by noble families and monasteries, with some of the earliest mentions dating back to the 10th century. Originally, it was a luxury reserved for royalty and aristocrats, made from the concentrated grape must that was slowly reduced and then aged in wooden barrels. Over time, this craft evolved into the fine art of aging balsamic that we celebrate today.

Local Tradition:

The process of making traditional balsamic is slow and sacred — it often takes 12, 25, or even 50 years! Families have their own cellars (called cantine) where they carefully age their vinegar, passing down secrets through generations. Each year in September, the Sagra del Balsamico in Modena hosts tastings and demonstrations, giving visitors a chance to see the barrels, sample different ages, and learn about the meticulous craft. Locals believe a true balsamic vinegar isn't just a condiment but an experience — a reflection of patience, tradition, and the best of Emilia-Romagna’s heart and soul.

To explore all the best food of Emilia-Romagna, and see first-hand where Parma Ham, Traditional Balsamic Vinegar, and Parmigiano Reggiano are produced, book our Parma Food Tour! When it comes to food, Emilia-Romagna does not disappoint