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Italy is, arguably, the gastronomic hub of Europe. You might even go as far as to say that it’s the food capital of the world, thanks largely to a handful of extremely popular exports: pizza, pasta, ice cream – they’ve all been refined and perfected in Italy, even if their true origins lie elsewhere. If you’re planning on a trip to Italy, and you’d like food to be a key component, then you should almost certainly prioritise the country’s north, which is responsible for some of Italy’s finest produce and cuisine.
Parma
Parma lies in the middle of Emilia-Romagna. It’s here that two incredible foodstuffs have originated: these being prosciutto and parmigiano reggiano. When you go out for food here, you can expect to find wafer-thin slices of cured meat on the menu, alongside grated hard cheese. The hard cheeses you’ll find here pack a serious punch – so sample a few of the best and take a wedge home with you.
Bologna
Nicknamed ‘La Grassa’, or ‘The Fat One’, thanks to its wealth of amazing cuisine, Bologna should be considered an essential stop for those visiting the region. Bolognaise sauce is a staple of many much-loved pasta dishes, and if you’re in the city, you’ll get to sample some of the genuine article. Just look for pasta al ragù.
Right in the middle of the city, near to the famous Piazza Maggiore, lies the Quadrilatero. This is where the most authentic version of Bolognese cuisine – the one preferred by locals – finds its best expression. Stop here for a light bite, or a longer sit-down meal.
Ravenna
This city was once the capital of the Western Roman Empire. It’s rich in history, with eight buildings collectively forming a UNESCO World Heritage Site. Combine this with the landscape, thickly forested with pine, and you have the perfect backdrop for your culinary exploits.
If you’re eating in Ravenna, then pasta will probably form the basis of every dish – or at least, most of them. Another tradition sees mixed meat grilled outdoors, alongside a healthy board of salt, olive oil and sliced raw vegetables.
What distinguishes Ravenna from the rest of the country is probably its preference for oily fish, which can be served in an assortment of ways. Grilled, baked, fried – or even raw. You might find them in a range of dressings, often alongside onions and radicchio.
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