The cooking is heavily meat-based; eel is popular and lasagne given a place of honor. Along with Venetia, Emilia-Romagna is the land of charcuterie with its Langhirano ham from Parma, culatello from Zibello, sausage from Felino and mortadella from Bologna.

In particular, it is the cities of Parma - with its ham and ricotta-and-herb-stuffed tortelli -  and Modena, the birthplace of balsamic vinegar, that have given this region its noble gastronomic reputation. 

On the wine list you'll find Lambrusco, Tebbiano, Sangiovese.

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Photo: www.vittorioonline.com - on-line store for Italian products