Much of the myth of the Italian way of life, of the knowing how to live Italian-style, is played out in the kitchen, and here it is still possible to come and savour it. The cuisine of the territory is the result of a history that comes from afar and that has produced a unique gastronomic culture, capable of blending simple peasant tradition and cuisine of the ducal and papal courts. 

Fresh-egg pasta rolled with a rolling pin, salami and Parmigiano Reggiano cheese are the undisputed protagonists of the table, Community branded products that become ingredients for the most celebrated of Italian cookery.

Typical dishes based on recipes handed down from generation to generation, with as many variations as there were the "rulers" of the homes, have now become the heritage of the best restaurants in the area. 

Pleasures that can be enjoyed not only at the table: dairies and ham farms, together with wineries and vinegar farms, are open to guided tours of their fascinating processing cycles, just as our cooking schools are increasingly crowded, where people come to learn art of the famous "sfoglia" pasta. 

Some companies also open their doors in particular periods, to allow visitors to witness first-hand experiences of great appeal, such as the grape harvest.