Emilia-Romagna Region

Culinary treasures

Agro-food exports

Unique local products, such as Parmigiano Reggiano cheese (the world-famous Parmesan from Parma and Reggio Emilia), Aceto Balsamico Tradizionale di Modena (Modena’s balsamic vinegar), cured Parma ham, Grana Padano cheese and a range of other products of inestimable excellence are the items that form the culinary treasure map of Emilia-Romagna.

Top-quality typical products, processed following traditional methods, together with an industrial fabric specialised in the production of consumer goods and food processing machinery: this is the Emilia-Romagna of Protected Geographic Indication (PGI) and Protected Denomination of Origin (PDO) products.

Emilia-Romagna was the first Italian region to adopt specific rules regarding the production of quality-controlled products, as well as being the first to adopt a law on food traceability, making it a region that specialises not only in producing culinary treasures, but also food processing machinery.

Indeed, the area between Reggio and Modena accounts for the highest concentration of agricultural machinery production in Italy, whilst between Bologna and Parma the production of industrial food packaging machines is the most competitive on a global level. The combination of entrepreneurship and the spirit of cooperation that are typical of the region are expressed more clearly in the food and agriculture sector.

In 2016, exports from the region’s agri-food value chain amounted to around 7 billion euro, 16.5% of the national total. The various agri-food sectors represent 12.5% of total exports from Emilia-Romagna. The agri-food value chain as a whole enjoyed increasing export figures during the period from 2008 to 2016 (+32.8%), showing good resilience to the economic crisis.

The most export-oriented sectors are meat and meat-based products, other produce, agricultural and forestry machinery and dairy products; together, these sectors represent 57.7% of total exports.

Food excellence is also nurtured through specific educational institutions, including ALMA, Italy's most prestigious cookery training school, a large number of high-schools across the region specialising in hospitality and catering and Chef to Chef, an association grouping together over 50 chefs and set up to promote evolution in regional cuisine and its national and international reputation.

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pubblicato il 2018/06/14 09:45:00 GMT+2 ultima modifica 2018-10-09T14:36:19+02:00

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