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Emilia-Romagna Region

Culinary treasures

Agro-food exportsLocal products that are unique in the world, like Parmigiano Reggiano cheese (Parmesan from Reggio), Aceto Balsamico Tradizionale di Modena (the balsamic vinegar of Modena), Parma Ham, Grana Padano
cheese and a series of other products of inestimable excellence are the items that form the culinary treasure map of Emilia-Romagna.

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

Emilia-Romagna was the first Italian region to adopt specific rulings for the production of Quality Controlled products as well as the first to adopt a law on food traceability: a region specialised not only in the production of culinary treasures, but also in food processing machinery.

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

In 2016 exports from the agro-food value-chain in our region amounted to around 7.0 billion euro, 16.5% of the national total. The various agro-food sectors represent 12.5% of total exports from Emilia-Romagna. The agro-food value-chain as a whole displayed increasing export figures during the years 2008-2016 (+32.8%), showing good resilience to the crisis.

The most export-oriented sectors are: Meat and meat based products, Other products, Agricultural and forestry machinery and Dairy products. Together these sectors represent 57.7% of total exports.

Food excellence is also nurtured through specific educationali nstitutions, including the ALMA, Italy's most prestigious cookery training school, the large number of hotel and catering high schools across the region, and Chef to Chef, an association of more than 50 chefs established to promote evolution in the regional cuisine and its national and international reputation.

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pubblicato il 2018/06/14 09:45:34 GMT+2 ultima modifica 2018-05-07T16:07:41+02:00

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