Emilia Romagna

From Emilia in the north-west to Romagna on the Adriatic, this area is part mountainous, part the plain of the Po River, and the cooking is robust, rich and full of flavour. The region is famous for its wonderful prosciutto and parmigiano, as well as the aged balsamic vinegar of Modena, and Emilians claim to be Italy's primary pasta-makers. Many renowned Italian dishes and products come from the capital, Bologna, and other towns, including mortadella, zampone, coppa and pancetta.