We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.
The cookies that are categorised as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ...
Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.
Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.
Performance cookies are used to understand and analyse the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Advertisement cookies are used to provide visitors with customised advertisements based on the pages you visited previously and to analyse the effectiveness of the ad campaigns.
Nestled in the heart of Emilia-Romagna, the captivating village of Montechiarugolo stands as a testament to Italy’s rich tapestry of history and culture. Recently nominated to represent the region in the prestigious “Borgo dei Borghi 2025” contest organized by the renowned Italian television program, “Kilimangiaro,” Montechiarugolo is ready to showcase its charms to the world. […]
Parma, renowned for its Parmesan cheese and prosciutto, might not produce traditional balsamic vinegar, but that doesn’t mean you can’t dive into the world of this exquisite condiment during your stay. The provinces of Modena and Reggio Emilia, where authentic balsamic vinegar is produced, are just a short drive away, making them perfect for day
Staying in Parma? Yes, You Can Visit Balsamic Vinegar Factories—Here’s How Read Post »
In the heart of Reggio Emilia, the tradition of raising red cows has been passed down through generations, a testament to the enduring bond between the land and its people. This rich heritage began with the ancestors of the current caretakers, stretching back to the early 20th century. Since 1936, the family farm has been
Parmesan Cheese. Generations of Tradition: The Legacy of Red Cows in Reggio Emilia Read Post »
Deep in the heartland of Northern Italy lies Emilia Romagna, a region steeped in history and renowned for its culinary delights. Rich in cultural and food traditions, it’s the place to indulge in fine, quality food and drink. Yet beyond its famed Prosciutto di Parma and Parmigiano Reggiano cheese, Emilia Romagna hides another jewel –
Emilia-Romagna, the foodie heartland of Italy, stretches from the Apennine Mountains to the fertile plains of the Po River. Best known for its culinary triumphs like Prosciutto di Parma, Parmigiano Reggiano, and Aceto Balsamico Tradizionale, it provides an irresistible lure for those who love authentic Italian food. Among these gastronomic gems, Aceto Balsamico, or balsamic
Introduction In the world of gastronomy, few products boast a history as rich and a taste as exquisite as Aceto Balsamico Tradizionale di Reggio Emilia DOP. This traditional balsamic vinegar, a pride of Italy, is not just a condiment but a symbol of culinary heritage and artisan craftsmanship. Historical Background The roots of Aceto Balsamico
The Essence of Tradition: Aceto Balsamico Tradizionale di Reggio Emilia DOP Read Post »