Emilia Romagna is Italy's gastronomic heartland, stretching from the Apennine Mountains to the Adriatic Sea. Known as the 'Food Valley' for producing Parmigiano-Reggiano, Prosciutto di Parma, and balsamic vinegar, the region also boasts medieval cities, Ferrari's birthplace, and vibrant beach resorts.
Top food tours
Guided experiences that show you Emilia Romagna through its food.
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Tour formats
Different ways to experience Emilia Romagna's food scene.
Street food tours
Piadina crawls in Rimini and Cesena from €20; gnocco fritto tastings in Bologna bars from €10; Quadrilatero market self-guided from free
Market tours
Guided morning tours of Mercato di Mezzo (Bologna, €35), Mercato Albinelli (Modena, €30), Mercato Coperto (Parma, €30)
Restaurant tours
Multi-course traditional meals at historic Bologna and Parma trattorias from €35-80/person
Specialty tours
Balsamic vinegar tours in Modena (€65), Prosciutto di Parma cellar visits (€40), Lambrusco winery tours (€50), Parmigiano-Reggiano dairy visits (€35)
Cooking classes
Take a piece of Emilia Romagna home with you.
Bologna Pasta School: Tagliatelle & Tortellini
Learn to make authentic Emilian pasta with a local sfoglina (pasta maker) in a traditional Bologna kitchen. Roll tagliatelle by hand and make tortellini from scratch, then eat your creations with local wine.
Parma Farm-to-Fork Experience
Visit Parma's market with a chef, select seasonal ingredients, then cook a 3-course Emilian lunch in a farmhouse kitchen. Includes wine pairing from local Colli di Parma producers.
Modena Balsamic Vinegar Masterclass
Learn the century-old process of making traditional balsamic vinegar with an acetaia master, followed by an extensive comparative tasting of commercial, aging, and traditional DOP balsamic.
Romagnola Flatbread Workshop (Rimini)
Learn to make piadina Romagnola from scratch—the perfect flatbread dough, the traditional testo pan, and classic fillings including squacquerone, prosciutto, and rucola.
DIY self-guided food tour
Create your own Bologna food tour following this route—ideal for independent travelers who want authentic experiences
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1
Stop 1 (8:30 AM): Mercato di Mezzo (Via Clavature) for morning coffee and fresh produce browsing
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2
Stop 2 (9:30 AM): Tamburini salumeria (Via Drapperie 1) for mortadella, prosciutto, and regional salumi tasting
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Stop 3 (10:30 AM): Paolo Atti & Figli (Via Caprarie 7) for fresh pasta watching and sfogline at work
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Stop 4 (12:30 PM): Traditional trattoria for lunch with tagliatelle al ragù
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5
Stop 5 (3:00 PM): Specialty cheese shop for Parmigiano-Reggiano comparison tasting
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Stop 6 (6:00 PM): L'Osteria del Sole (Vicolo Ranocchi 1) for Lambrusco aperitivo with locals
Foodie tips
Get more out of every meal.
Book producer visits (prosciutto, Parmigiano, balsamic acetaia) at least 2 weeks in advance—many require group bookings
The best mortadella is sold at Tamburini (Via Drapperie 1, Bologna)—ask for sliced, not pre-packaged
Traditional balsamic vinegar DOP comes in distinctive white or gold cap bottles—anything else is commercial balsamic
Sfogline (pasta makers) at the market will often demonstrate if you watch and ask politely
Lambrusco is served chilled (8-12°C)—it's a sparkling red wine and the region's pride with food
Parmigiano-Reggiano direct from a Parma market costs 30-40% less than in specialty shops elsewhere
The Consorzio del Prosciutto di Parma runs organized farm visits—book via their website