Foodies talk of Emilia Romagna‘s produce with religious awe. Cathedrals of cheese. Heavenly wine cellars. God-given truffles.

Tastes that have endured for centuries, sometimes millennia: balsamic vinegar, prosciutto, parmigiana reggiano, lambrusco, pasta, tomatoes and truffles. A gourmet’s directory of 26 food museums, 24 DOC wines, plus numerous festivals of prosciutto, truffles and more.

Throw in the dramatic architecture of Bologna, Modena and Parma, with an operatic soundtrack, and Emilia Romagna is a dream destination for the ultimate foodie road trip.

Balsamic vinegar

Drop the vinegar. They simply call it balsamic round these parts as it is a balm that soothes and restores: albeit at a price.

True balsamic, like a fine wine, has a protected origin, a DOC. If you’re putting a bottle of balsamic vinegar in your supermarket trolley, to serve as a salad dressing, it’s unlikely to be one of the region’s finest.

Keep reading this article on A Luxury Travel Blog.