'If you are afraid of butter use cream'

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Eating and drinking in Parma and surroundings means enjoying an atmosphere of congeniality, socializing with friends, pure cuisine with old recipes, etc. In other words: pure 'joy' and a celebration of rituals and life. Emilia Romagna is a region well known for its history, architecture, art and landscapes, but it’s also known for its excellent food. Indeed, Parma is the hometown of the Italian food. Food production is the key to life in “Italy's belly”, as Emilia Romagna is also described. 

 

Emilia Romagna is situated in the triangle between the River Po, the Apennine Mountains and the Adriatic Sea. It is one of the most fertile and productive regions of Italy. During summer the fields are coloring red because of the overwhelming amount of tomatoes.  The "pomodori" are also called 'the red gold'.  The province of Parma exports its tomatoes all over the world. In addition, the region is also known as an important wine producer.

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Parmesan cheese, salami of Felino, Prosciutto, plates of perfectly cured meat, homemade al dente pasta bolognese and Balsamic vinegar: there is a reason why people travel from around the world to taste the culinary specialties of Emilia Romagna.

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Discovering the region means tasting the food and its traditions: lasagne, tagliatelle, cappelletti, tortelli en tortellini. Everywhere  (in restaurants, trattorie and even at home with friends and family) they serve you fresh homemade al dente pasta. 

 

It's a walhalla for food lovers. In this section I share some recipes, and some very nice spots to have lunch or diner.

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