Emilia-Romagna's gastronomic endowment owes its richness to the fortuitous confluence of history, geography, and climate.  Since the ancient Roman times, Emilia-Romagna has flourished as the gastronomic heart of the boot-shaped peninsula.

Nature has endowed the region with verdant, fertile valleys, lush hills perfect for grazing, and fragrant air that infuses every one of the region's gastronomic creations.  Almost every town boasts a unique specialty.

While Parma takes pride in its own Prosciutto, Salame, and Parmigiano-Reggiano, the town of Zibello takes credit for the famed cured meat Culatello, and Modena has earned international fame for its Balsamic Vinegars.  The consistent excellence of these delicacies continuously renews Emilia-Romagna's status as one of the world's premier gastronomic destinations, as recently celebrated also by the New York Time's Food and Dining channel.

It is hardly a coincidence, then, that Emilia-Romagna's ability to inspire passions has spilled over from gastronomy to the arts.  It is here, in Emilia-Romagna that Verdi and Toscanini composed many of their most celebrated arias, and Parmigianino painted some of his greatest frescos.

Visit our online shop to discover Emilia-Romagna's finest selection of traditional and regional Italian gourmet food products, selected for you by Academia Barilla.