REGGIO EMILIA - EMILIA ROMAGNA - Travel Guide & Hotels
REGGIO EMILIA TRAVEL GUIDE
Reggio Emilia is an Emilian city of 171,595 inhabitants. Originally its name was Regium Lepidi, in honor of its founder, Marco Emilio Lepido, Roman consul who arrived here to fight against the Ligurian Friniates, who inhabited these lands. Reggio Emilia is therefore born as a Roman outpost on the Via Emilia. During the period of barbarian invasions, the city was often invaded until it was practically destroyed, until it became part of the possessions of the Countess Matilda of Canossa in 1076. Following the Treaty of Constance, in 1183, during which the Reggiano consul receives imperial investiture, the city knows a period of peace and development, both from a commercial and artistic point of view. Following a period of struggles with the neighboring cities for the conquest of new territories, which will continue until 1300. There was an alternation of lords of the noble families of Gonzaga and Visconti, until Reggio Emilia passes under the control of the Este.
Hotels and B & B in REGGIO EMILIA and surroundings, with houses for rent for holidays. Here you will find complete descriptions of services with photos, you can also check prices and book without penalty of withdrawal.
Consult here the list of Hotels in REGGIO EMILIA and surroundings..
what to see and what to do in REGGIO EMILIA
Events in REGGIO EMILIA
Among the events taking place in Reggio Emilia, we mention Cioccolarsi per Passione, in mid-February, an artisan chocolate festival characterized by tastings, lessons for adults and children and demonstrations by the great chocolatiers. At the end of May, in Quattro Castella, not far from Reggio Emilia, a historical re-enactment is organized in honor of the Countess Matilde di Canossa, with shows of flag-wavers, horseback tournaments and parades in ancient costumes, in addition to the preparation of traditional Emilian dishes.
Among the typical dishes of Reggio Emilia we find firstly the cappelletti in broth, which must be served strictly together with boiled meat; the bomb of rice, a donut of rice, ham and cheese inside which meat and mushrooms are put. Another typical dish is the erbazzone, a savory pie stuffed with spinach, onion, cheese and lard. For what concerns the desserts instead, we find the stuffed tortelli, with chestnuts, jam and walnuts, which can be fried or baked, but also the English soup that, despite its name, falls among the dishes of the Emilian cuisine.