Parma is not just a place where people eat well. It’s a place where food has rules, memory, and identity. Here, dishes are not reinvented every season. They are protected, discussed, sometimes even argued over. Because Parma Italy food is not about trends. It’s about precision, raw materials, and time. This is why eating in Parma feels different. You are not just tasting something good. You are ta

Parma sits in the heart of Italy’s Food Valley. It’s the birthplace of Prosciutto di Parma and Parmigiano Reggiano, but the real depth of the local cuisine goes far beyond these two icons. Here you’ll find a strong culture of stuffed pasta, cured meats, long aging processes and dishes that rely on very few ingredients, executed perfectly. If you want to eat well in Parma, knowing what to order is

You arrive thinking it’s just sunbeds, umbrellas, and a long Adriatic beach. Then a warm piadina scent hits you, a local smiles like they already know you, and the city’s mix of ancient stones and seaside energy pulls you in. You taste the sea, feel the vibe, and realise Rimini isn’t just a beach town—it’s a place with stories, flavours, and character. This guide shows you what makes it special,

Most people choose Rimini for its coastline. Makes sense: 15 km of soft sand, shallow water, wide beaches, colourful umbrellas, and a seaside promenade full of life. But that’s only one layer of the city. And it’s not even the most interesting one. You stay in Rimini because you can wake up at the beach and, 15 minutes later, be walking under the oldest Roman arch still standing. You stay becaus

So, you’re planning your Bologna itinerary. Maybe you’ve heard about the food. Maybe you just needed a stop between Venice and Florence. Big mistake if you skip it — but let’s make it worth your time. Here’s how to survive (and fall in love) with Bologna in 1, 2, 3 or more days. No tourist traps, no sugar coating, just the real thing.

Time’s short. Don’t panic. Don’t rush either. Bologna rewards the calm ones. Start where everything happens: Piazza Maggiore and the Quadrilatero Market. Yes, it’s crowded. Yes, half the people there are influencers pretending to “discover” mortadella. Ignore them. Watch out for tourist traps — they pop up faster than porcini mushrooms in the Apennines. Want to avoid them completely? Come with u

It’s Sunday in Bologna, and the air smells of something slow-cooked, rich, and comforting. On almost every family table, there’s one dish that never fails to bring people together — lasagna Bolognese. You might have tried “lasagna” elsewhere, but here, it’s a whole different story. Thinner green pasta sheets, silky béchamel, and a deeply flavored ragù alla bolognese layered with care and patience

In Bologna, you won’t hear locals asking for lasagna — they’ll say lasagne. The plural form matters. It’s not just a language quirk; it’s a reflection of the layers themselves. Each sheet (sfoglia) is rolled by hand, often by a sfoglina — the skilled women who keep the city’s pasta tradition alive. Together, these golden-green sheets become lasagne, each layer essential, none alone. So yes, lasag

Crispy, puffy, and impossibly light — gnocco fritto is one of those Italian treasures that make you fall in love at first bite. You may know Emilia-Romagna for its Parmigiano Reggiano and prosciutto di Parma, but this simple fried dough holds a special place in the hearts (and breakfasts) of Modenese locals. Curious to know what makes it so special?Let’s dive into its history, authentic recipe,

What is gnocco fritto?