Emilia-Romagna is a region steeped in history. The ancient city of Ravenna was believed to have been founded by the Etruscans, and it was here that Julius Caesar made idiomatic history by crossing the Rubicon river. Emilia-Romagna itself is divided straight down the middle by the Roman road Via Emilia running from the Apennine Mountains in the south to the plains of the Po Delta in the north. This large expanse of flat land is extremely fertile, making it no surprise that the region is so well known for both its cuisine and its produce. Indeed, Emilia-Romagna is a prolific producer of world-renowned meat, cheese and oils including Mortadella (the traditional pork sausage from Bologna) and Prosciutto di Parma (Parma ham), the region’s famous porcine export. Parma is also the home of nutty Parmesan, one of Italy's most highly-regarded cheeses, and elsewhere in the region rich, syrupy balsamic vinegar is produced from the characteristic grapes of Modena. Pasta is significantly more popular than rice in Emilia-Romagna, with common varieties ranging from the filled tortellini of Emilia and cappelletti of Romagna to the long tagliatelle most commonly associated with Bologna.

With all of these exceptional ingredients right on its doorstep, it is no surprise that Emilia-Romagna is a hub of legendary restaurants and eateries, no more typified than by Ristorante Marconi. Set in the suburbs of Bologna, this family run restaurant has earned itself a Michelin star for its simply-styled food which remains true to its traditional origins. Aurora Mazzuchelli takes charge of the kitchen, while her brother Massimo looks after the front of house. Together they have even created their own sparkling wine using indigenous grape varieties from the region, serving it as an aperitivo on the menu.