Turismo Reggiano https://www.reggioemiliawelcome.it These are the search results for the query, showing results 1 to 15. Zuppa Inglese - Trifle https://www.reggioemiliawelcome.it/en/reggio-emilia/flavours/traditional-recipes/christmas-cakes-zuppa-inglese Zuppa Inglese (Trifle) is a dessert pudding whose origins are very old. In the nineteenth century it used to be made with sponge cake soaked in liqueur such as alchermesand rosoli, and then layered with crème patissière. Zuppa Inglese (Trifle)

Ingredients

5 egg yolks
5 level tablespoons of sugar
5 heaped tablespoons of flour
5 low glassfuls of milk
1 sachet of vanillin
Lemon zest
100 g of dark chocolate
1 packet of Reggio Emilia ladyfinger biscuits
Alchermes liqueur or a dessert liqueur blend according to your taste

How to do

Beat the egg yolks with the sugar until the mixture turns frothy and almost white. Slowly add the flour and then, slowly again, the milk. Add the lemon zest and then the vanillin. Cook the mixture stirring with a wooden spoon until it thickens to custard but without boiling it. Previously you will have prepared the serving dish by lining it completely with the ladyfinger biscuits cut into two or three parts and soaked in the liqueur. Pour a layer of custard over the biscuits and cover with more soaked ladyfinger biscuits. Put the chocolate into the food mixer and grind to a powder, add to the remaining custard then pour the mixture into the dish and complete with a last layer of ladyfinger biscuits. Place the pudding in the fridge. Before serving you can sprinkle it again with alchermes liqueur or a dessert liqueur blend according to your taste.

]]> No publisher IAT 2021-06-17T15:39:04Z Page Zucchi Parking https://www.reggioemiliawelcome.it/en/reggio-emilia/how-to-get-there/getting-around/parkings/parcheggio-zucchi Unattended paying car park Viale Isonzo - 42121 Reggio Emilia
Telefono - Phone 0039 0522 1753231
Email info@reggiopark.it
Sito web - Website www.reggiopark.it

 

Unattended paying car park

Open every day 24h/24h

Car capacity: 535

Bus stop Lines 1 - 2 - 4 - 6 - 9 - 10 - 11 - 12 - 13 - Minibus Line G (Via Franchetti).

Prices

The payment is required every day, including Sundays, 24 hours a day.
€ 1.50 per hour
€ 6,00 for 24 hours

It is also possible to park the bikes, paying the same fees reserved for cars.
In order to pay for parking, it is also possible to use the three cash machines, located within the parking area.

How to arrive

From Modena and Parma: driving along Via Emilia (SS9) it is possible to reach Viale Isonzo; also from Viale Regina Elena (vehicles from Guastalla-Mantova (SS63) and those coming from A1 motorway).

]]> No publisher Fioranna Magnanini 2026-02-09T10:08:08Z Page Zucchero https://www.reggioemiliawelcome.it/en/reggio-emilia/discover-the-area/people-history-traditions/famous-people/zucchero Blues singer Adelmo Fornaciari, universally known as Zucchero, was born at Roncocesi September 25, 1955. In 1985 he founded Zucchero & The Randy Jackson Band that accompanied him during his participation in Sanremo Festival. From then, Zucchero began his ascent into notoriety in Italy and abroad.
 
 
Sito web
Zucchero.it - sito ufficiale
 
]]> No publisher Fioranna Magnanini 2021-04-13T09:58:29Z Page Zabaglione https://www.reggioemiliawelcome.it/en/scandiano/flavours/traditional-recipes/zabaglione It is an energetic and nutritious product accidentally invented in Scandiano. This an energy-giving and nutritious food which was invented by chance at Scandiano. The name Zabaglione comes from the French “buillon”, a term inherited from the French during military occupation. In 1560, the exhausted troops under the command of some “Giovanni da Buglione” set up camp at Scandiano. One evening he commanded the soldiers to look for something to eat in the surrounding countryside. However, times were really hard and there wasn’t much to take from the poor folk so the soldiers were only able to get hold of eggs, flour and white wine. The captain had all the ingredients mixed together in a large pan and cooked them over the fire: the result was a warm, thick broth that the soldiers loved and which rid them of their tiredness. That evening was the first time “John’s Broth” had been made and the soldiers repeated their forays the following evenings, telling the farmers of Scandiano that the ingredients were needed to make “buillon de Jean”. The name soon altered to become “Janbujon” and finally became “Zabaglione”, the Italian version of the old invention from Scandiano. Nowadays, zabaglione is made with Marsala wine because sweet white wine, used in the original recipe dating back to the sixteenth century, is now processed to become sparkling wine (whereas it had to be drunk quickly in those days because it turned into vinegar otherwise). Marsala is poured slowly and added to the egg yolk, then stirred slowly. Some people like to serve it with a chopped-up biscuit or amaretto biscuit because there was a piece of dry bread at the bottom of the bujon.

Ingredients

for 4 people

4 egg yolks
4 spoonfuls of sugar
6 spoonfuls of white wine or Marsala

How to do

Put all the ingredients into a saucepan. Put the saucepan into another bigger pot with hot water and put it on the fire. Through a whisk, beat the zabaglione to make it become soft, swollen and light, and be careful of not making it boil. Serve immediately. Some people love to add a minced biscuit or amaretto because in the bujon the stale bread was the main ingredient.

It is also possible to taste it in this way or use it for other desserts, e.g. you can pour some spoonfuls onto the slice of pandoro and spill it with drops of Reggio Emilia Traditional Balsamic Vinegar or Colli di Scandiano White Wine and Canossa DOC Wine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This a energy-giving and nutritious food which was invented by chance at Scandiano. The name Zabaglione comes from the French “buillon”, a term inherited from the French during military occupation. In 1560, the exhausted troops under the command of some “Giovanni da Buglione” set up camp at Scandiano. One evening he commanded the soldiers to look for something to eat in the surrounding countryside. However, times were really hard and there wasn’t much to take from the poor folk so the soldiers were only able to get hold of eggs, flour and white wine. The captain had all the ingredients mixed together in a large pan and cooked them over the fire: the result was a warm, thick broth that the soldiers loved and which rid them of their tiredness. That evening was the first time “John’s Broth” had been made and the soldiers repeated their forays the following evenings, telling the farmers of Scandiano that the ingredients were needed to make “buillon de Jean”. The name soon altered to become “Janbujon” and finally became “Zabaglione”, the Italian version of the old invention from Scandiano. Nowadays, zabaglione is made with Marsala wine because sweet white wine, used in the original recipe dating back to the sixteenth century, is now processed to become sparkling wine (whereas it had to be drunk quickly in those days because it turned into vinegar otherwise). Marsala is poured slowly and added to the egg yolk, then stirred slowly. Some people like to serve it with a chopped-up biscuit or amaretto biscuit because there was a piece of dry bread at the bottom of the bujon.

 

]]> No publisher Daniela Lasagni 2017-10-26T06:20:00Z Page Youth hostels https://www.reggioemiliawelcome.it/en/correggio/hotels-and-restaurants/where-to-stay/youth-hostels No publisher admin 2013-12-11T14:00:00Z Taxonomy Youth hostels https://www.reggioemiliawelcome.it/en/reggio-emilia/hotels-and-restaurants/where-to-stay/youth-hostels No publisher admin 2013-12-04T10:40:00Z Taxonomy Youth hostels https://www.reggioemiliawelcome.it/en/hotels-and-restaurants/where-to-stay/youth-hostels No publisher admin 2013-12-04T09:25:00Z Taxonomy Youth hostels https://www.reggioemiliawelcome.it/en/guastalla/hotels-and-restaurants/where-to-stay/youth-hostels No publisher admin 2013-12-13T07:55:00Z Taxonomy WWF Marmirolo Oasis https://www.reggioemiliawelcome.it/en/reggio-emilia/discover-the-area/nature-and-environment/parks-and-natural-reserves/marmirolo-oasis The Marmirolo Oasis, about 10 hectares, is a stopover place for nesting and reproduction of many birds. Address and contacts

Via della Pace - 42122 Reggio Emilia
Telefono - Phone +39 328 7695155 - Reggio Emilia WWF branch (for guided tours of groups and schools)
Email emiliacentrale@wwf.it
Sito web - Website www.wwf.it
logo Facebook WWF Emilia Centrale

Environment and inhabitants

The area is a reclaimed reservoir, originally created from the extraction of clay for the brick-making industry. The birds are the most spectacular and varied zoological element of the flooded quarry, with the presence of numerous species which use the Oasis as a stop-off place, for resting and nesting.
The reservoir has filled up naturally with rainwater, transforming the place into a marshy stretch of water, ideal for the spontaneous colonization of various animal and vegetable species, typically found in flat humid zones. Today, it is full of water, much of which is spring water and reaches a depth of 4 or 5 metres. The most interesting zoological element is the birdlife. The light grey heron is present all year round, while in spring and summer night herons and bitterns can be seen. Among the anatids which come to the stretch of water the most common are: mallards, teals, and garganeys. The little grebe sometimes stops off here during migrations, the water hen is present all year, the coot is frequently seen in autumn and winter.

The most common birds of prey are the sparrow hawk and the buzzard, and the osprey is a guest in the migration period. The common snipe and the sandpiper are the most easily observed species. The kingfisher and white wagtail are non-migratory. The surrounding environment, composed of groups of trees and shrubs, regularly hosts swallows, great tits, yellow wagtails, long-tailed tits, chaffinches, greenfinches, serins, goldfinches, jays, magpies, crows, tawny owls, turtle doves, green woodpeckers, red woodpeckers and pheasants.

Opening times

Saturday
2.30 - 7.00 p.m.

Sunday and holidays
9.00 a.m. - 7.00 p.m.

Opening periods

March, April, May, June, September, October, mid-November

Prices

Free entrance

Additional notes

The Oasis has been given in management to the WWF and LIPU associations which guarantee its opening to the public and provide expert staff to guide visitors and school groups.

]]> No publisher Fioranna Magnanini 2025-05-23T11:17:00Z Page Works by Augusto Daolio - Permanent hall https://www.reggioemiliawelcome.it/en/novellara/discover-the-area/art-and-culture/museums-and-galleries/works-by-augusto-daolio-permanent-hall Hosted n the Gonzaga Fortress Civic Hall, the collection hosts paintings and other artworks by Augusto Daolio, the first leader of the "Nomadi" music band. Address and contacts

Rocca dei Gonzaga Fortress, "Augusto Daolio" Civic Hall
Piazzale Marconi, 1 - 42017 Novellara
Phone 0039 0522 655471
Email turismo@comune.novellara.re.it
sito web Associazione Augusto per la vita

Opening times

Tuesday-Friday 10.00 a.m. - 1.00 p.m.; Saturday-Sunday 10.00 a.m. - 1.00 p.m. and 3.00-7.00 p.m.

Entrance fees

The hall can be visited as part of the Gonzaga Museum's museum itinerary, included in the entrance ticket.

How to get there

By car
From the Reggio Emilia exit on the A1 motorway, take National Road SS12 travelling north.
Travelling on National Road SS9, when you reach Reggio Emilia take National Road SS12, which leads from the northern ring road to the A1 motor-way and on to Bagnolo and Novellara.
Coming from Mantua on the A22 motor-way, which runs between Modena and Brennero, exit at Reggiolo/Rolo. From the town of Reggiolo, which is only a few kilometres away, take National Road SS12 travelling south.
You can also take National Road SS63 from Mantua to Guastalla, and turn left at Guastalla to travel southeast, arriving directly in Novellara.

By train
From the Reggio Emilia railway station: route Reggio-Guastalla.

By bus
From Piazzale Europa: bus No. 43.

Historical notes

In the Gonzaga Fortress is a permanent hall dedicated to Augusto Daolio, singer and founder of Nomadi band in the early 60s, died in 1992. In this hall, used only for conferences and meetings, it is possible to admire a few paintings and drawings made by Augusto Daolio.

The immersive hall is an integral part of the Gonzaga Museum itinerary.

]]> No publisher Isotta Chiari 2026-02-19T16:03:08Z Page Words, Words, Words https://www.reggioemiliawelcome.it/en/discover-the-area/art-and-culture/artworks/words-words-words Women's words in the widespread work by Elena Mazzi (Reggio Emilia, 1984) for the fight against male violence against women. Opening times

Check the opening times of the various locations.

How to arrive

The work is on display in Reggio Emilia inside several culture venues.

Description

A pattern that becomes the texture of a wallpaper involving symbolic places of Reggio Emilia as well as several schools of Reggio Emilia and its province.

The words resulting from the meetings and workshops held with women who have suffered - directly or indirectly - male violence have become part of the work: they are dense, important, severe words. The installation, a pattern, nevertheless plays on two levels. On one hand, those who enter Panizzi will see a colourful, joyful wall, with "pop" shapes and cheerful colors, on the other hand they will have a moment of surprise and amazement when reading what is written inside.


Info on the artist
Sito web Elena Mazzi's web page

The project continues!

It is possible to purchase two art objects inspired from the work: the wallpaper and the pattern reproduced in fine art cm 50x70 in limited edition. The proceeds of the donations will be devoted to the Nondasola association

It is possible to purchase the fine art pattern (50x70 cm) with a donation from Euros 120.00 or the wallpaper (usually available in m 3x1 strips and with possibility to order customized lengths) with a donation from Euros 50.00 per square metre. For more information and reservations please write to: info@nondasola.it.
]]> No publisher Massimo Campobianchi 2021-03-23T15:55:00Z Page Wooden Marquetry https://www.reggioemiliawelcome.it/en/rolo/events/handicrafts-and-shopping/traditional-and-artistic-crafts/wooden-marquetry Wood is one of the most used materials by pre-industrial societies. Among wood-inspired arts, cabinet-making is to be mentioned with its marquetry techniques. In Italy, Rolo-based shops have given an important drive to the creation of wooden artefacts with refined decorations in the past three centuries. 42047 Rolo

 


In Rolo are several shops dedicated to the production, restoration and marketing of marquetry furniture. Their brands are "tarsia di Rolo" ("Rolo marquetry") and "tarsia tradizionale di Rolo" ("Rolo traditional marquetry").
How to get there:Distance from Reggio Emilia: Km 28
Distance from Reggiolo-Rolo (Autobrennero A22) motorway exit: Km 4
from Reggio Emilia: secondary road 5 direction Novellara-Reggiolo, then take the direction Villanova-Rolo
Public transport services.
Companies List in Museo della Tarsia






]]> No publisher IAT 2021-07-19T11:35:34Z Page Wood chip Museum https://www.reggioemiliawelcome.it/en/luzzara/discover-the-area/art-and-culture/museums-and-galleries/wood-chip-museum On Tagliata canal (1218), in a XV-century restored weir, is a museum dedicated to an old tradition is run by the Association Photo Group "La Treccia". Address and contacts

Via Veniera 1 - Villarotta di Luzzara (RE)
Mobile +39 339 7672695 - Group of Photography “La treccia”
Email museodeltruciolo@gmail.com
sito web Museo del truciolo

Orari

Sunday
3.00 p.m. - 6.00 p.m.

For schools, the visits are held in the morning, upon reservation only.

Entrance fees

Free entrance

How to get there

Luzzara

By car
From A22 Brennero Motorway, it is possible to reach Luzzara by either taking Pegognaga or Reggiolo exits.

By train
From the central railway station, regional train to Parma and then TPER train Parma-Suzzara

Historical notes

It is an unique example of the woodworking process that aimed to obtain chips, and from these the braid, which then was knitted together in "straw" hats; for centuries it had been have been the main manufacturing activity of the village.
First hats here were produced back to the '600 and until about ten years ago in 2004, Villarotta hosted a facrory, the Ruina Brothers that finallu donated part of the equipment on display.

 

 

]]> No publisher chiari 2016-08-01T06:55:00Z Page Wineries https://www.reggioemiliawelcome.it/en/reggio-emilia/flavours/food-and-wine-factories/wine-cellars From the mountains to the plain (their border runs along the via Emilia), from the Grand Countess Matilde di Canossa to Gualtieri's naive painter Antonio Ligabue, the history and culture of this land have always revolved around the country and its fruits: foods, wisdom and values. The typical wine is called Lambrusco. Today, the agricultural province of Reggio Emilia is in revolutionary ferment that is spreading from the barrels of wine to stir up the farmers, restaurant owners and the entire population and set everyone thinking. This ferment is called Lambrusco.

It is the wine of excellence from Emilia, a unique expression of Italian wine culture.

It represents the most widely grown family of vines in the countryside that stretches east of Parma to include the territories of Reggio Emilia, Modena and those bordering on Mantua. An extremely agreeable sparkling wine is produced from these fragrant grapes and it is the most widely exported around the world.

The fans are divided between those who prefer the sweet or dry varieties, the aroma of violets or that of red fruits. The fine cooking of Emilia loses something of its character if not accompanied by this excellent sparkling wine.

https://www.beverfood.com/cantine/re-reggio-emilia.html

]]> No publisher magnaf 2014-04-16T13:15:00Z Page Wine museum https://www.reggioemiliawelcome.it/en/santilario-denza/discover-the-area/art-and-culture/museums-and-galleries/wine-museum The wine company Medici Ermete & Figli has created a collection of tools and machineries anciently used for grapes processing and wine transformation, through an educational route inside the museum, that shows old methods and techniques Address and contacts

Acetaia Tenuta Rampata
Strada per S.Ilario, 68 - 42027 Montecchio Emilia
Phone 0039 0522 942135 - Azienda Vinicola Medici Ermete
sito web Casa vinicola Medici Ermete & figli

Opening times

Visits to the vinegar works and the museum are possible upon reservation only.
A multi-functional centre is available where you can enjoy tastings of wines and local food as part of your visit.

Prices

Free entrance

How to get there

Sant'Ilario d'Enza

By car
From Reggio Emilia, travel west on Via Emilia in the direction of Parma.

By train
From the railway station of Reggio Emilia, Trenitalia Regional Train

By bus
From Reggio Emilia, bus No. 2

Description

The Museum is set in one of the buildings restored from the existing 19th century complex and displays tools and equipment illustrating the production cycles of the vines and wine.
It gathers tools owned by tht wine growing company that has been active in this territory since the 19th century, adding pieces from Reggio Emilia’s plain. The tools displayed were used until the end of IIWW.

 

]]> No publisher Isotta Chiari 2020-11-17T17:29:36Z Page