EMILIA-ROMAGNA
This region is the gastronomic heart of Italy, a place where food, fast cars, and ancient history converge. From the portico-lined streets of Bologna to the Adriatic coast and the Byzantine mosaics of Ravenna, this guide helps you savor the rich culinary heritage and cultural treasures of a unique Italian land.
Why Visit Emilia-Romagna?
Italy’s Food Valley: This is the birthplace of Parmigiano Reggiano, Prosciutto di Parma, balsamic vinegar, and the best egg pasta in the world.
Motor Valley: Home to legendary names like Ferrari, Lamborghini, Maserati, and Ducati, offering world-class museums and factory tours.
Ancient Art and History: Explore cities with UNESCO World Heritage sites, from Bologna’s oldest university to the magnificent Byzantine mosaics in Ravenna.
Smart Travel
Shoulder Season (April–May, September–October): The ideal time for city sightseeing, food tours, and enjoying cultural events with pleasant weather and manageable crowds.
Deep Off-Season (November–March): You’ll find the best value on accommodation and a peaceful atmosphere. A great time for museum visits and traditional winter cuisine.
Peak Season (June–August): The weather is hot, especially inland. This is the best time for a beach vacation along the Adriatic coast around Rimini.
Main Areas & Places to Explore
Bologna & The Heartland
Bologna, the region’s capital, is known as “La Dotta, La Rossa, e La Grassa” (The Learned, The Red, and The Fat) for its ancient university, terracotta-roofed architecture, and incredible food. Its historic center is famed for its continuous porticoes (covered walkways).
Your Smart Tip: To truly experience “La Grassa,” join a food walking tour in the Quadrilatero market district to sample regional delights from local artisans.
Modena & The Motor Valley
Modena is a small city with a massive global reputation. It is a hub for fine dining, including the world-famous Osteria Francescana, and is the undisputed home of Traditional Balsamic Vinegar. It also sits at the center of the region’s high-performance Motor Valley.
Your Smart Tip: Book tours of both the Ferrari Museum in Maranello and a traditional balsamic vinegar producer (acetaia) in advance, as they often have limited space.
Parma & The Western Delights
Parma is an elegant city synonymous with two of Italy’s most famous exports: Parmigiano Reggiano cheese and Prosciutto di Parma ham. The city center is a visual treat with its pink marble Baptistery and Duomo.
Your Smart Tip: Rent a car for a day to tour a Parmigiano Reggiano dairy and a Prosciutto factory in the surrounding countryside—you’ll need to start early for the cheese-making!
Ravenna & The Byzantine Coast
Once the capital of the Western Roman Empire, Ravenna is a smaller, beautiful city famed worldwide for its eight UNESCO World Heritage sites, which feature some of the finest, most breathtakingly preserved Byzantine mosaics in Europe.
Your Smart Tip: Purchase a combined ticket (biglietto unico) to visit the major mosaic sites like the Basilica di San Vitale—it’s the best value and saves time.
Handy Tips
Weather & Climate
The region has a mild continental climate. The summers are typically hot and humid in the plains (including Bologna and Modena), with temperatures often reaching over (). Winters are cold, with average high temperatures in January around (), and night-time freezing is common.
Local Customs And Etiquette
Language: Italian is the official language. English is commonly spoken in tourist centers, but a few basic Italian phrases are always appreciated.
Dining: Lunch is often the largest meal of the day. Unlike elsewhere in Italy, asking for “Bolognese” sauce is a faux pas; ask for ragù, which is a meat-based sauce served with tagliatelle, not spaghetti.
Pacing: Life moves at a gentler pace. Meals are to be savored. Don’t rush; enjoy la dolce vita.
Budgeting For Your Trip
Accommodation: Hostels ($25–$50), mid-range hotels ($80–$140), luxury ($180+). Prices are higher in central Bologna and during major events.
Food: Fixed-price lunch menu (menu fisso) ($15–$25), dinner at a mid-range trattoria ($30–$50 per person), fine dining ($80+).
Transport: Car rental ($35/day), regional train ticket ($5–$15 per intercity trip).
Activities: Museum entry ($10–$20), food factory/vinegar tour ($20–$40+), Ferrari Museum ($30).
Daily Budget:
- Budget: $70–$100 (hostels, market food, public transport/trains).
- Mid-range: $120–$200 (hotels, trattorias, attractions).
- Luxury: $250+ (boutique hotels, gourmet meals, private tours).
Getting Around
By Train: The railway network is fast, efficient, and well-connected, linking all major cities (Bologna, Parma, Modena, Ravenna, etc.) efficiently and affordably. This is often the best way to travel.
By Car: A car is excellent for exploring the countryside, visiting food producers, or the Adriatic coast. Be aware of the ZTL (Limited Traffic Zones) in city centers, which are often restricted to residents.
By Bus: Local buses are a good option for short trips within cities or to small towns not served by the train.
Must-Try Food
Tagliatelle al Ragù: Wide egg pasta served with the slow-cooked meat and tomato sauce, not to be confused with “spaghetti Bolognese.”
Tortellini in Brodo: Small, ring-shaped pasta stuffed with a mix of meats and served in a rich clear beef or capon broth.
Lasagne Verdi al Forno: Layers of thin green (spinach) pasta sheets, ragù, Béchamel sauce, and Parmigiano Reggiano, baked until crispy.
Prosciutto di Parma: The world-famous dry-cured ham from Parma.
Parmigiano Reggiano: The “King of Cheeses,” a hard, aged cheese from the Parma, Reggio Emilia, and Modena areas.
Culatello di Zibello: A highly prized, extremely tender cured ham from the pork thigh, considered a delicacy.
Mortadella: A large Italian sausage or cold cut made of finely hashed or ground cured pork, best known from Bologna.
Piadina Romagnola: A thin Italian flatbread, typically cooked on a griddle and stuffed with soft cheese, meats, or vegetables (a specialty of the Romagna coast).
Tigelle (or Crescentine): Small, round bread pockets baked and traditionally filled with a mixture of pork lard, rosemary, and Parmigiano.
Zuppa Inglese: A classic trifle-like dessert made with layers of sponge cake soaked in Alchermes liqueur, custard, and often chocolate.
Must-Try Drinks
Lambrusco: A sparkling (frizzante) red wine, famous in the Modena and Reggio Emilia areas. It can be dry (secco) or sweet (amabile).
Sangiovese di Romagna: A widely-planted, full-bodied red wine known for its cherry and plum notes.
Pignoletto: A light, crisp, and often sparkling white wine from the hills around Bologna, great as an aperitivo.
Trebbiano di Romagna: A common, simple, and refreshing dry white wine.
Traditional Balsamic Vinegar: While not a drink, the finest, Traditional balsamic vinegar is often sipped like a digestive and is a must-try.
Nocino: A dark brown Italian liqueur made from unripe green walnuts, often served as an after-dinner digestivo.
Caffè Espresso: The quintessential Italian coffee shot, which should be sipped standing at a bar.
Acqua Minerale Naturale/Frizzante: The standard Italian choice for bottled water, still (naturale) or sparkling (frizzante).