Eating on the ancient Via Æmilia

Via Æmilia… Of all the ancient Roman roads, it stands out for its ability to keep local communities together throughout the millennia, unifying a varied mosaic of people and traditions, affecting the development of settlements, with the result that the local population fully indentifies with the road.

Emilia-Romagna thus has an ancient art, and its food products and traditions are equally vital and deeply rooted. In pages written over two thousand years ago, one can read about the productivity of local vineyards and the quality of local wines. One learns that pig farming, the curing of pork meat, and the wonderful art of salumi have made Emilia-Romagna their home since time immemorial, and that the region fed the entire city of Rome with its products. Additionally, livestock and dairy farming was a key component of the local economy, and the local hard and soft cheeses – including the ancestors of Grana Padano and Parmigiano Reggiano – were renowned for their delicious taste.

Through the collections of the region’s archaeological museum, we can examine everyday objects from the past, items used for work or trade, and culinary customs and traditions. They unveil a fascinating tale that can help us discover civilizations dating back thousands of years – how they worked, ate, and drank – all in the image of a land that has been and always will be one with its road.