On a recent trip to Italy, Lansing State Journal columnist Michael Patrick Shiels swings by Emilia-Romagna, and discovers why the area between the cities of Bologna and Parma has become popularly known as the “Food Valley”.
- The famous Parmigiano Reggiano cheese can only be produced in a specific 10,000-square-kilometer area and its flavor changes with age. In 2024, 200,000 tourists visited at least one of the 290 Parmigiano-Reggiano cheese dairies – a popular activity to see how “the king of cheeses” is made, with the freshest morning cow’s milk and whey.
- Balsamic vinegar of Modena that have an IGP and DOP certification are a treat, since all the region’s producers combined release 100,000 bottles each year. Traditional balsamic vinegar from Modena is aged in wooden barrels, becoming richer and more valuable over time.
- Many people think of Lambrusco, the local sparking wine, as being sweet but there are many varieties, including dry versions, to complement the meal being served.
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