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In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

In the land of taste

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Home Flavours

Gastronomic events

A full and tasty calendar of the traditional festivals, dedicated to the culinary specialties of Emilia Romagna, and of the most important exhibitions dedicated to wine and food.

Monterosso Festival

Monterosso Festival

The prized red wine of the Val D’Arda will be on display in the wineries of Castell’Arquato (Pc). The tastings will be paired with lovely offerings of typical local dishes, and you will be engulfed by the enchantment of music, guided visits, literary meetings and wine hiking. April 29 – May 1.

Blue like the fish

Blue like the fish

Cesenatico hosts the 17th edition of this food event dedicated to promoting this princely local product, the blue fish, at quality restaurants.  There will also be many food stands set up where visitors can taste traditional seafood dishes at moderate prices.  April 28 – May 1.

What not to miss

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DISCOVER THE BEST OF THE REGIONAL WINES

These fascinating underground rooms also house the Permanent Collection, the heart of the Enoteca and Bacchus’s paradise. Here it is like going on an imaginary journey through an ideal wine list; the more than 1000 labels on display are arranged based on their pairings with food.

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CASA ARTUSI

Carved out during the restoration of the monumental complex of the Chiesa dei Servi, the Center is a vast building that hosts different expressions of the food culture. Casa Artusi with its library, restaurant, cooking school, wine cellar, and events area is a museum of home cooking.

What to do

Strozzapreti with cinnamon Strozzapreti with cinnamon

Once called also “lunghetti”, this typical pasta of Romagna is made without eggs. In its poorest and most peasant version, it was accompanied by breadcrumbs and cinnamon, while today it is usually served with tomato or meat sauce.

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Experiences

Suggestions, ideas and activities
expositions, art, flavors and fun.