In Emilia-Romagna, with its exceptional culinary tradition that characterizes this region, it seems almost as if there is a supernatural entity linked to this land that allows the creation of sausages, cheeses and products that are irreproducible elsewhere. In ancient Rome, there was even an expression that expressed this unmistakable ability, which was precisely “genius loci”.

Emilian foods are among the most imitated in the world, but only in Emilia-Romagna does the right mixture of air, land, and knowledge turn into that particular alchemy that gives life to Crudo di Parma, Parmigiano Reggiano, Culatello, Traditional Balsamic Vinegar, and many other special delicacies.

That’s why you can’t say “Emilia” without the mind running to the table, the trattorias, the big family meals, and the recipes that have been passed down from mothers to daughters for centuries. But Emilia is also much more. It is history and nature: a unique land where plain and hill meet, where the mountains watch over the fields, and where the past is passed down like a treasure, from the earliest times. In the whole world, not by chance, it is called THE FOOD VALLEY, with stops that go from Reggio Emilia, where the Parmigiano Reggiano consortium is present, to Parma where you can taste the delicious Parma ham known and exported all over the world, to the delicate flavors of the balsamic vinegar of Modena.

Alto Ristorante preserves these tastes with care, in a landscape surrounded by the hills of Fiorano Modenese, which seem made specifically to impress visitors to the Food Valley, intent on enjoying exceptional flavors and tastes.