Cathedral Square (Piazza del Duomo) in Parma, Italy, with the Romanesque cathedral and the striking octagonal baptistery (right). (Photo: © ENIT)
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September 11, 2026
The Marconi Express takes you from Bologna Airport to the train station in the capital of Emilia-Romagna in seven minutes. From there, a delightful cultural journey begins with Trenitalia Tper trains.
Prosciutto di Parma, Parmigiano Reggiano, tortellini, tomatoes, traditional balsamic vinegar of Modena. Just listing the products of Emilia-Romagna is enough to awaken any taste bud. The region is rightly considered a culinary heart of Italy . These products are an integral part of Italian cuisine.
Nestled between Milan, Verona, and Florence, Parma lies on the ancient Via Aemilia, now known as the Via Emilia . The region stretches across the entire Po Valley and is considered one of the most fertile river valleys in Europe . The soil provides ample grain and fodder for livestock. Damp winters and warm summers offer ideal conditions for the maturation of prosciutto and cheese. In 2015, Parma was listed as a UNESCO Creative City of Gastronomy, recognizing it not only as a tourist destination but also as a city where culinary traditions play a significant role.
On a tour with German-speaking Sara from "Food Valley Travel & Leisure," the dishes themselves become fascinating stories. The tour begins at the Baptistery of Parma . This octagonal structure, built of pink marble, is considered one of the few remaining examples of Romanesque and Gothic art. The sculptor Benedetto Antelami designed a blend of grand exterior portals and sculptures within the building. Directly opposite is the Cathedral of Santa Maria Assunta . The highlight of the cathedral is the dome fresco by Correggio.
The route continues along winding alleys, past cozy restaurants, trattorias, cafés, and bistros. An enticing aroma fills the air. At each stop, Sara explains the local cuisine and offers recommendations for lunch or dinner. "In Parma, eating is like a ritual. A multi-course meal involves time and good conversation."
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Operations management
Operations management
It's considered indispensable for pasta dishes, casseroles, risottos, or as a snack with a glass of Lambrusco: Parmigiano Reggiano . As early as the 12th century, monks discovered how to produce a hard cheese from raw milk through drying and aging. Since 1930, the Ugolotti family has been producing authentic Parmigiano Reggiano DOP using traditional methods. Visitors can watch the "Casari," the cheesemakers, at work. Up to sixteen wheels are made daily. They are stacked meters high in a huge hall, almost touching the ceiling. Modern computer technology helps to turn the wheels regularly as they mature for months.
The journey continues by train via Bologna to the vicinity of the Adriatic coast. Ravenna lies between Rimini and Ferrara . The city is world-renowned for its eight UNESCO World Heritage Sites, featuring unique early Christian and Byzantine mosaics. Almuth Schöps, a mosaic artist born in Germany, enjoys taking visitors on a tour of these exceptional works of art. During stops at these important sites, everyone will appreciate the incredible craftsmanship embodied in these mosaic masterpieces.
"It's overwhelming when we consider the techniques, tools, and conditions under which people worked directly on those high walls," says Almuth Schöps, vividly recounting the history of the over 1.500-year-old mosaics, such as those in the Basilica of San Vitale . There, one can see the famous mosaics of Emperor Justinian and Empress Theodora. A masterpiece, as is the Mausoleum of Galla Placidia . A small building whose interior impresses with deep blue mosaics and a golden starry sky.
Another, but equally important, form of craftsmanship is showcased in the Mercato Coperto . Here, too, history is palpable. The Mercato's tradition dates back to the 9th or 10th century. This Art Nouveau building, with its clean lines of architecture, reopened in 2019 after its most recent restoration. It offers products from the Romagna region.
The " La pida rumagnola " workshop is particularly charming . In this course, visitors learn the correct way to prepare a piadina, the region's typical flatbread. Using the most important ingredient—time—flour, yeast, water, milk, salt, and a dollop of the region's characteristic lard from the Mora Romagnola pig breed are kneaded into a soft, supple dough. Baked on a hot griddle, the piadina can be enjoyed warm with Squacquerone cheese, ham, and arugula.
Emilia-Romagna captivates visitors with its unique blend of architecture, the endearing passion of its people for their culture and products, and a deeply rooted Mediterranean way of life. It's a feeling that no visitor can resist.
After arriving at Bologna Airport , it's just a seven-minute ride to the city's main train station. From there, numerous connections to the region await. A train journey with Trenitalia TPER takes you through the Emilia-Romagna countryside, combining historic cities with excellent cuisine.
More information about the Emilia-Romagna region.
Patrizia Valenti is a warm and attentive host. About a 15-minute walk from the train station, you'll find the B&B Al Battistero d'Oro in Parma. This small, stylish 18th-century house offers a harmonious atmosphere. Located on a quiet street, the cathedral and numerous historical buildings are just a few minutes away. Patrizia's lovingly prepared breakfast is a particular highlight, ensuring a great start to the day. https://www.albattisterodoro.it/
On a German-language guided tour with Sara from Food Valley Travel, visitors gain exciting and interesting insights into Parma. In addition to many historical facts about the city, founded in 183 BC, Sara provides numerous tips on restaurants and Parma's culinary scene.
North of Parma lies the Reggia di Colorno . The former ducal palace is considered the "Versailles of Parma" because of its elegant Baroque architecture and French-style gardens.
RestaurantsGolden Angel
The Restaurant Angiol d'Or It's located right next to the cathedral. The restaurant offers classic Parmesan cuisine. The menu includes dishes such as Parma ham, culatello, and tortelli. The atmosphere is warm and inviting.
Al Vedel
Chef Enrico Bergonzi and his team serve at family-run restaurant A classic Parma cuisine with modern, creative elements.
Fork
The Restaurant It is located in the heart of Parma's old town. The cuisine combines classic Parmigiana dishes such as homemade tortelli with Mediterranean seafood dishes.
Borgo 20
This is known Restaurant for his "Pandi 20". This is a crispy gourmet pizza with a triple-fermented focaccia.
Culinary Experience
The Ugolotti Cheese Factory Parmigiano Reggiano has been produced at the dairy since 1930. Visitors can watch the cheesemakers at work. The family-run business produces up to sixteen wheels of cheese per day. In the adjacent shop, visitors can sample Parmigiano Reggiano and purchase other typical regional products.
Cadassa Farm
Im Cadassa Farm The Bergonzi family produces a fine Culatello ham near Colorno. This particularly prized ham specialty is made from the leg of the pig. Seasoned with salt, the ham matures for months in a damp cellar. A tasting is available after a tour at the Al Vedel restaurant (see Restaurant).
Arrival by regional train from Parma to Ravenna via Bologna. The station is easy to navigate. However, the trains themselves are only displayed on the platforms a few minutes before departure.
This small, charming boutique hotel is just a short walk from Ravenna's famous mosaics. The villa takes its name from the old church of "S. Maria in Foris," dating back to 1261. The twelve rooms have been lovingly restored. The garden in the courtyard offers a peaceful retreat. The "Family Suite" is particularly lovely. At thirty square meters, it offers several sleeping options.
Almuth Schöps is an artist, mosaicist, and restorer. On a guided tour with the Hamburg-born Almuth Schöps, visitors learn a wealth of fascinating facts about the UNESCO World Heritage Site, including the Basilica of San Vitale, the Mausoleum of Galla Placidia, and the Baptistery of the Orthodox, also known as the Neonian Baptistery. The tour reveals that mosaic art in Ravenna is particularly distinguished by its vibrant colors.
Visitors will gain fascinating and surprising insights into the art of mosaics on a tour of contemporary mosaics. Using numerous works as examples, Almuth Schöps demonstrates how mosaic art has developed into a modern art form since the 50s. Among the works on display are mosaics by Chagall, Guttuso, and Vedova.
All information about the city of Ravenna can be found at turismo.ra.it/en/
*Photo: "Ravenna - Basilica di San Vitale" by Chiara Dobro , licensed under CC BY-SA 4.0.
RestaurantsCa' de Ven
The Ca'de Ven wine shop Located in the heart of Ravenna, this restaurant occupies a 15th-century building. The tomb of the famous poet Dante is nearby. Since the 1970s, guests have been able to dine here, surrounded by wine racks. The menu features traditional cuisine, including piadina, cold cuts, and pasta. A delightful place to linger.
Covered Market
After a tour, the products can be sampled right there in the market. Restaurant offers a variety of delicious regional dishes.
Culinary Experience Covered Market
Piadina is the region's typical flatbread. A charming piadina cooking class reveals the secrets of its preparation. As with other culinary products, in addition to time and good ingredients, the passion of the people for their dishes is essential for every good meal. The historic building has been revitalized and combines shopping, dining, and events. In other workshops, visitors learn how to make delicious pasta. Wine tastings focus on the region's wines.
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