Gastronomic visits to Reggio Emilia and its province

The Reggio Emilia area is not only rolling hills, country parishes and villages waiting to be photographed, but also, and above all, a treasure trove of culinary excellence. Here, food is not simply a pleasure of the table: it is part of the local history, culture and identity.

Treating yourself to a gastronomic visit in Reggio Emilia and its province means discovering the roots of this land up close, meeting passionate producers and learning the secrets of products celebrated the world over, such as Parmigiano Reggiano and Reggio Emilia’s Traditional Balsamic Vinegar DOP. And, of course, there are also the wines of the Reggio Emilia hills, increasingly appreciated by wine tourism enthusiasts.

From dairy visits to vinegar cellars, by way of wineries and museums dedicated to rural traditions, the area offers countless experiences that reveal the most authentic side of Emilia. Here is a guide to the gastronomic visits not to be missed in Reggio Emilia and its province.

Visiting a dairy

One of the most exciting experiences is undoubtedly a visit to a dairy where Parmigiano Reggiano is made — a cheese that needs no introduction. The fruit of a deep bond between nature, work and rural culture, it has been among the world’s most renowned and prized cheeses for centuries.

During the visit, you can observe the various stages of production: from the processing of the milk in the large copper vats to the birth of the wheels, passing through curdling and the traditional breaking of the curd with the “spino”. At the end of the tour, dairies with an on-site shop allow you to taste Parmigiano Reggiano at its different stages of ageing and buy it directly on the spot.

It is an activity suited to families and food lovers alike, as it allows you to get to know one of Emilia’s most representative symbols right where it is made. Guided tours run all year round; simply get in touch in advance with the Parmigiano Reggiano Consortium or book directly with the dairy of your choice. The cheese-making process takes place in the early hours of the morning.

Here are a few dairies worth noting: Consorzio Vacche Rosse in Reggio Emilia, Latteria La Grande in Castelnovo di Sotto, Fattoria Rossi in Montecavolo, Caseificio San Simone in Reggio Emilia and Caseificio Boiardo in Pratissolo.

Visiting the Historical Museum of Parmigiano Reggiano and Rural Life in the Val d’Enza

For those wishing to delve deeper into the area’s history and farming traditions, a particularly interesting stop is the Historical Museum of Parmigiano Reggiano and Rural Life in the Val d’Enza.

Located in the hamlet of Villa Aiola (part of the municipality of Montecchio Emilia) and housed in an original, restored farmhouse, it holds an extraordinary collection of tools and artefacts used in the Reggio Emilia countryside up until the 1950s, offering visitors a genuine journey into the rural memory of the area.

The exhibition unfolds over three floors. The ground floor features sections dedicated to traditional carts, a reconstruction of the farmhouse with its stable and courtyard, and the tools used to make cheese and transport milk.

The first floor houses the old hayloft with farming and household tools — including various types of ploughs — along with reconstructed bedrooms belonging to the farmer and the landowner as they once looked, plus a collection of period toys and games.

The lowest level is the underground cellar, where the tools once used for winemaking are kept.

The visit concludes with a perfectly functioning 18th-century cheese house, used today for demonstrations and educational activities.

The museum can only be visited by appointment.

Visiting a winery

The hills of Reggio Emilia hold a wine-growing heritage that is often little known to the wider public, yet capable of surprising even the most experienced visitors. Here, wine production is intertwined with the producers’ family history and with Emilia’s winemaking tradition, giving rise to wines that tell the story of the land.

Besides Lambrusco, in its many variations, the area is renowned for Spergola, an ancient white grape variety that today is the star of the Colli di Scandiano e Canossa DOC.

Visiting a winery means stepping into the heart of the production process, from work among the vine rows and the grape harvest to vinification and ageing. It is a journey that reveals the dedication and skill required to produce every bottle, while also uncovering the distinctive traits of the local varieties. The visit usually ends with a tasting, paired with local specialities, from Parmigiano Reggiano to traditional cured meats.

For visits, get in touch with the wineries belonging to the Strada dei Vini e dei Sapori Colline di Scandiano e Canossa or the Strada dei Vini e dei Sapori delle Corti Reggiane.

Wineries not to be missed include: Venturini Baldini in Roncolo, Azienda Agricola Reggiana in Albinea, Tenuta di Aljano and Azienda Vitivinicola Bertolani Alfredo in Scandiano.

Visiting a vinegar cellar

Another experience that perfectly captures the identity of this area is a visit to a cellar producing Reggio Emilia’s Traditional Balsamic Vinegar DOP, one of the most prized condiments in Emilian tradition.

Stepping into a vinegar cellar means entering places steeped in history and charm, often located in the attics of old farmhouses, where the natural change of the seasons encourages the slow ageing of the vinegar.

The visit walks you through every stage of production, from cooking the grape must to the annual transfers between barrels, ending with a guided tasting of vinegars at different stages of maturity. It is a valuable opportunity to understand why this product stands as one of the absolute excellences of Italian gastronomy.

Among the vinegar cellars belonging to the Consortium for the Protection of Reggio Emilia’s Traditional Balsamic Vinegar DOP are: Acetaia San Giacomo in Novellara, Acetaia Comunale in Albinea, Acetaia Ferretti Corradini in Reggio Emilia and Cavalli Cav. Ferdinando in Scandiano.