Diverse terrain marks the eclectic personality of Emilia-Romagna’s thriving viticulture. “The Land of 1,000 Wines,” as it’s often called, stretches from the sandy shores of the Adriatic Sea to the humid plains of the Po Valley. The region’s vineyards produce some of Italy’s most popular wines, including their award-winning Lambrusco, aromatic Malvasia di Candia, and delightful Sangiovese.

Enter the enchanting world of Emilia-Romagna, land of porticos, castles, ancient ruins, and breathtaking resorts. Travel through time to an era of exquisite craftsmanship and architectural mastery as you pause to take in the ancient Roman Bridge of Tiberius in Rimini or the mind-blowing byzantine mosaics in Ravenna’s Basilica of San Vitale.

Home to the oldest university in Europe—the University of Bologna (founded in 1088)—and the towering fortress of the Rocchetta Mattei Castle in Bologna, the Emilia-Romagna sites reveal the unique history and ambitious nature of its founders.

When you’re ready for a change of scenery, dip your toes in the radiant Riviera Romagnola along the Adriatic Sea or make your culinary quest a memorable one by visiting one of the 25 museums (25!) dedicated to the history, production, and outstanding quality of the region’s cherished foods.

Born in Emilia-Romagna, the piadina (Italian flatbread, also called “piada”) was named “the national dish of the people of Romagna” by 19^th century Italian poet Giovanni Pascoli. He dedicated the poem “La Piada” to this regional treasure. It is the people’s bread. Made by hand and eaten anytime day or night, a variety of piadinas can be enjoyed at family-owned food stands throughout the region.

The simple masterpiece of the piadina is found in its humble ingredients: flour, water, salt, and lard. When you top it with three of the region’s best-known products: Prosciutto di Parma, Balsamic of Modena, and Parmigiano Reggiano—then complement it with delicious slices of Galbani^® Fresh Mozzarella, you get an Italian experience like no other.

Bologna—or “La Grassa” (The Fat One) as the locals call it—is known for its hearty, meaty dishes. The city’s renown tagliatelle al ragù (cut pasta with meat sauce) is created with homemade, ribbon-shaped egg pasta and topped with rich ragù—sans garlic. (Woe to the fool who adds garlic!)

Not to be forgotten is the region’s freshly made ravioli—from tortelli to anolini to cappaletti—all proudly rooted in Emilian tradition. Piacenza’s tortelli con la coda (tortellini with a tail) dates back to 1351 when it was served in Vigolzone castle. Stuffed with ricotta, spinach, herbs, and grated cheese, it is wrapped like a braid with a small tail.