THE EMILIANA CUISINE IN THE WORLD

That Italian cuisine is among the best in the world, is well known. But this is not enough: the Forbes magazine tries to be more specific and crowns the Emiliana cuisine as the best on the planet. The reasons for this are many: a credit goes to his local products-the Essential contribution of Piacenza cuisine with its fresh pasta, Tortelli Piacenza with the tail, Pisarei and Faso and Anolini, in addition to other local specialities including the Parmigiano Reggiano, Prosciutto di Parma, Balsamic Vinegar of Modena and all the delicacies related to fresh pasta and bakery products.

But the products and raw materials are not the only thing that makes great the region: its chefs are the symbol of great continuity between tradition and creativity, and in the American Journal article you could not mention Massimo Bottura and his Osteria Francescana.

The chef also hailed by the New Yorker is an excellent example of fine contemporary cuisine.

Forbes's Envoy, David Rosengarten, recounts in his article in the first person his gastronomic experience in Emilia-Romagna, the gastronomic journey of American journalist started from the region where they produce Lambrusco, a rustic and authentic environment defined, where you can taste the true greatness of food. Following the tour of the journalist touched the main cities of Emilia, Piacenza, Parma, Reggio Emilia, Modena, Bologna and its most renowned restaurants.