“The national food of the people of Romagna”, so described Giovanni Pascoli the piadina – or piada – in the margin notes of his Nuovi Poemetti (1909). This speciality is indeed widespread on the Romagna menus in a thousand variations: in the areas of Cesena, Forlì and Ravenna it is thick and soft, while in the Rimini area it is thin and slightly la...

Let’s start with Emilia. The Lambrusco train drives the western part of the region, thanks to increasingly evident quality and the many wine typologies that this family of varietals is able to offer. Moreover, the various styles of winemaking present here, from frizzante to Metodo Classico (which they’re increasingly focused on) to ancestral method...

Fall in Italy is synonymous with vendemmia (grape harvest), so this makes it a perfect time to visit small towns and villages immersed among rolling hills and vineyards, where you can enjoy nature and its changing colors, as well as taste Italy’s great wines, accompanied by local delicacies. Every region of Italy makes wine, so the choice is plenty...

Like an artwork, preparing a good ragù, or meat sauce, requires patience. In both Bologna and Naples, the lower classes created this sauce to maximize flavor from what little meat they could afford. But Italy has many ragùs. French term The name itself actually comes from France, where ragout refers to any stewed dish containing diced meat, fish, o...

This beloved pink cured meat was created in Bologna during the Renaissance. When it crossed the Atlantic, its name eventually derived into bologna (or baloney).  Mortadella has experienced a revival in its place of origin, enhancing countless recipes and even elevating simple slices of plain bread. The cold cut makes for a convenient quick lunch, s...

Modena is correctly considered the global hub of Italy’s unrivalled motor industry. It’s the birthplace of the storied and ingenious Enzo Ferrari and the jewel in the crown of the wider Emilia Romagna region, an area home not only to Ferrari, but also Lamborghini, Maserati, Ducati, Dallara Energica and Pagani. How’s that for heritage? Which is why,...

When you first visit Italy, it's hard to imagine just how good the Italian food is going to be. No matter what part of the country you visit, even the worst food is generally really good. But if you’re looking for some of the best Italian food in Italy, head to Bologna, considered the gastronomic capital of Italy — certainly one of the ultimate foo...

The classic wines of Emilia-Romagna are like its inhabitants: bubbly and full of panache. Sparkling wine production is strong, especially those from Piacentino made with the white Ortrugo and Malvasia grapes and the red Gutturnio. The Modenese sparklers, made with Lambrusco, are experiencing a period of success, thanks to the versions of the Sorbar...

The second half of 2021 is outlining good forecasts for the Italian food system, with few precedents in its recent history. According to the Italian food industry association Federalimentare, the expansive thrust of the sector is entirely due to the exceptional acceleration of exports, while other economic parameters confirm situations and trends a...

The Adriatic Riviera (the coastal area on the Adriatic Sea near Rimini) as we know it today, was born in the climate of well-being and euphoria that characterized Italy from the end of the Fifties through the beginning of the Sixties, when the middle class generated mass tourism and the summer holiday took on the meaning of “escape” from everyday l...