Emilia-Romagna’s name encompasses its two distinct parts, Emilia, in the Po Valley, and Romagna stretching east to the Adriatic. Bolstered by its fertile landscape and booming agriculture, Emilia’s cuisine is rich—this is the home of Parmigiano Reggiano, Prosciutto di Parma, and Aceto Balsamico—while Romagna’s coastal cooking is lighter and features an abundance of fresh seafood. The region has a long tradition of curing pork; in addition to Prosciutto di Parma, it produces an array of salumi. Emilia-Romagna’s pasta is celebrated throughout Italy. The region’s capital, Bologna, is so famous for its tagliatelle that the city erected a plaque officializing the noodle’s width.