Enogastronomy in Italy is more pairing food and wine, it is the art of Italian lifestyle. Italy is
the place to experience slow travel and the wealth of regional products, foods, wines, history,and culture of the Italian table. University Bocconi, of Milan, defines the Enogastronomy as an expression of the culture of a local community. Every region offers its unique taste experiences.
Meat in the mountains, fruit and vegetables in the , and fish along the coast: these are the stars of a Mediterranean diet. Enogastronomy tours in Emilia Romagna include that are associated in consortia to facilitate the organisation of enogastronomy tourism. The famous Parmesan and well known cold cuts such as Parma Ham, Felino salami and Balsamic vinegar from Modena and Reggio Emilia are some treasures of the region. Emilia Romagna is the birthplace of balsamic vinegar which is still fermented and aged in barrels just like it was in the Middle Ages. The widespread fame of balsamic vinegar is also due for its powers. This luxurious nectar has been produced in and around the city of Modena in Emilia Romagna since the year 1000.
Lucrezia Borgia sipped it to fight pains; Francesco IV, Duke of Modena, used it to soothe his ulcer; and composer Gioacchino Rossini drank it to calm his . To make this prized nectar, the must of Trebbiano and other grapes grown in the Emilian countryside is slowly cooked over an fire and reduced to one third of its original volume. The cooked must is filtered and poured into oak barrels to mature. 2 months of aging in wooden barrels is the required by the Consorzio Aceto Balsamico di Modena (known as CABM) for Aceto Balsamico di Modena. But the is Aceto Balsamico Tradizionale di Modena, aged a minimum of 12 years and up to 25 years or longer. The word ‘Tradizionale’ the difference, and means that the vinegar was aged longer than other balsamic vinegars.