A Food Valley

There’s an expression that dates back to ancient Rome: genius loci, a natural or supernatural spirit tied to a specific place. In Italy the genius loci still exists, and it makes possible an excellence that can’t be reproduced anywhere else.

That’s why our traditional foods are among the most imitated in the world, yet only here does the right blend of air, land and experience turn into the alchemy that creates the cured meats, the cheeses and all the specialties of Italy.

And it’s also why you can’t say “Emilia” without your mind running to the table, to trattorias, to big family lunches, to recipes handed down for centuries.

When it comes to food, Emilia is a calling card for all of Italy. It’s no accident that around the world they call it the Food Valley, but for those of us who know it well, it’s much more. It’s history and nature. It’s a crossroads where memory, taste and know-how meet.

It’s the ideal starting point for sharing and championing Italy’s food treasures, traditions and ancient wisdom.