Agriturismo in Emilia-Romagna with Cooking Classes, Typical Cuisine

Farm stays in Emilia-Romagna put you in the most productive food region in Italy. Parmigiano Reggiano, Prosciutto di Parma, traditional balsamic vinegar of Modena and Lambrusco all come from a narrow band of the Po plain, and many of the farms that make them take guests.

Where to base yourself

The hills south of Parma, Reggio and Modena — the Appennino Emiliano — hold most of the farm stays, close enough to visit the dairies and ham cellars but out of the plain's summer haze. Around Bologna, the Apennine slopes are wooded and quiet. In Romagna, the hills behind Rimini and Cesena offer Sangiovese vineyards half an hour from the Adriatic beaches. The Po delta in the far north-east is flat, watery and good for birdwatching and cycling.

What these farms are known for

• Parmigiano Reggiano dairies where the morning cheese-making is open to visitors
• Traditional balsamic vinegar aged in attic barrel sets, tasted at the farm
• Fresh egg pasta made by hand: tortellini, tagliatelle, passatelli
• Culatello and prosciutto cellars in the humid lowlands near the Po
• Cooking classes, which are unusually common and unusually good here

Practical notes

Spring and autumn are most comfortable; the plain is hot and hazy in July and August, though the hills stay bearable. Autumn brings chestnuts, mushrooms and the new wine. Winter is cold and foggy but the food is the point, and prices drop sharply.

Bologna airport is the main gateway and the city is a rail hub, putting Florence at 35 minutes and Milan at an hour. Farms in the hills need a car; those near the Via Emilia are often within reach of a station.

In Emilia-Romagna we have 211 farmhouses, including 79 with swimming pool, 124 with restaurant and 100 pet friendly.