October 2025

Ferrara cuisine: eel, cappellacci and unique flavours from the Po Delta Ferrara's cuisine is a fusion of rural, Renaissance and lagoon influences. Located between the River Po and the Adriatic Sea, Ferrara has a gastronomic tradition deeply rooted in the land and water. Local ingredients such as pumpkin, rice and eel tell stories of families,…

Contemporary ceramic decoration: emerging artists from Ceramic Valley The Emilian Ceramic Valley, which stretches between Sassuolo, Modena and Reggio Emilia, is known worldwide for its industrial production of high-quality ceramics. Alongside the manufacturing district, a contemporary artistic movement is emerging that sees ceramics as a creative language and means of expression. Young artists and designers…

The tradition of homemade preserves in Emilia: from tomato sauce to pickled vegetables In Emilia, preparing homemade preserves is much more than just a habit: it is a family and community ritual that brings generations together around ancient traditions and simple ingredients. From summer tomatoes to autumn vegetables preserved in oil, every preserve stems from…

Precision engineering and Motor Valley: companies that do not manufacture cars but make a difference Motor Valley is famous for its iconic brands, but behind these names lies a dense network of companies specialising in precision engineering, advanced components and technical subcontracting.These companies do not build cars, but they make their existence possible, working on…

The world of motorhomes and vans in Emilia: companies, trade fairs and road trip culture When it comes to engines in Emilia-Romagna, supercars and motorcycles immediately spring to mind, but the region is also a benchmark for the production and conversion of motorhomes, vans and specialised travel vehicles. The area between Reggio Emilia, Parma and…

La Food Valley emiliana è sinonimo di eccellenza gastronomica, ma anche di cucina sostenibile, basata su prodotti freschi, locali e soprattutto stagionali. Le tradizioni contadine, tramandate nei secoli, ci insegnano a mangiare ciò che la natura ci offre in ogni momento dell’anno, seguendo quindi i ritmi delle stagioni. Dalle primizie di primavera ai piatti ricchi…