The quiet European town that’s one of Italy’s culinary capitals

Even though the entire country is a lesson in culinary excellence, one region in has been dubbed a “haven for foodies”.

Often overshadowed by its neighbour Tuscany, the of Emilia-Romagna is widely considered the heart of Italian cuisine.

It’s responsible for some of Italy’s best-known produce, like balsamic vinegar, parmesan cheese and prosciutto, while the region’s prized bolognese or black truffle ravioli graces most menus.

Far from a one-trick pony, it also boasts medieval architecture and a vibrant patchwork of vineyards, olive groves, and ancient villages.

Starting at the capital Bologna, rich, hearty flavours of its famous bolognese sauce dominate the local cuisine, while mortadella pork sausage is also a staple of the region.

The city is home to the world’s oldest university, and the lively markets, bustling arcades and vibrant nightlife continue long into the evening.

Just 45 minutes away, the of Modena is the birthplace of balsamic vinegar, and it’s also home to Ferrari and Lamborghini.

In this luxury city, the tangy sweetness of aged balsamic is used to elevate local dishes like fried gnocchi and tortellini stuffed with meats and cheese.

Parma, known for its stunning Romanesque buildings, such as the impressive Parma Cathedral and intricate Baptistery, is synonymous with two culinary icons: Parmigiano-Reggiano cheese and Prosciutto di Parma ham.

Food markets often fill Parma’s ancient streets, where you can try the region’s finest delicacies.

Just a short trip from the coast, Ravenna boasts an impressive eight UNESCO World Heritage Sites.

Here, the seafood is prepared simply with olive oil and herbs, while the rich flavours of its stuffed pasta reflect the region’s agricultural heritage.

Heather Green, Head of Product at Italy travel company Citalia, said, “This beautiful region is a haven for foodies, cultural aficionados, and sun catchers alike.”