Savignano sul Panaro: a perfect departure point for discovering the enogastronomic culture of the provinces of Bologna and Modena.

Eating well is an art handed down from generation to generation, delicious recipes remaining true to their farming roots, a culinary tradition based on natural ingredients and home-cooked dishes.

 The classic pasta dishes tortellini, tortelloni and tagliatelle all deserve a mention, as do the wide range of cold pork meats including raw ham and mortadella, or the famous Parmesan cheese and the excellent balsamic vinegar.

Recommended table wines include the classic local wines: Sauvignon and Pignoletto from the Bologna hills, or the characteristic Lambrusco wine of Modena.

Francesca and Guido can advise on the most characteristic places to visit and where to taste the best typical local cooking.