A journey into the culinary heritage of Emilia-Romagna, whose roots go back thousands of years, and the specialities found only in Reggio Emilia, can lead to a quest for dishes that are still completely unknown to the general public.
Have you ever tried mutton
raised in the hills between Carpineti and Baiso? or genuine pecorino cheese
from the Apennines, made with the milk of local breeds of sheep? or the ancient tradition of chestnut
: basic foodstuffs that played an important role in the past in the mountains? For “taste bud explorers”, the area of Reggio holds a lot of promises and surprises.