Emilia Romagna is one of Italy’s great dairy regions. The Po Valley supported large cattle herds, copper-cauldron grana production and cooperative dairies, while the Apennines preserved sheep, goat, fresh-cheese and fossa traditions. Parmigiano Reggiano dominates the global image, but it is only one part of a much broader regional dairy culture.

Traditional Italian Tortellini in Capon Broth Story of the Dish Region: Emilia-Romagna, Italy Servings: 6 Prep Time: 2 hours Cook Time: 3 hours Few recipes represent the culinary heritage of Emilia-Romagna better than Tortellini in Brodo. Considered one of Italy's greatest pasta dishes, tortellini originated between the cities of Bologna and Modena, where families have handmade these tiny pasta parcels for centuries. According to legend, an innkeeper in Castelfranco Emilia ca

Around Italy: Emilia Romagna, Italy’s Great Food Valley of Motor Legends, Medieval Cities, and Unmatched Culinary Tradition Emilia Romagna stretches from the Apennines to the Adriatic and contains some of Italy’s most important cities, foods, industries, and cultural traditions. Bologna, Parma, Modena, Reggio Emilia, Ferrara, Ravenna, Rimini, and Piacenza each have distinct identities, yet together they form one of the country’s richest regions. Bologna Bologna is often descr