Whether you've hit up Sicily to gorge on arancini or made a special trip to Naples to sample the world's best pizza, no corner of Italy will leave your stomach disappointed.

Yet many miss a big slice of Italian gourmet excellence in the northern city of Modena.

Modena's location in the Po Valley (Pianura Padan) has a lot to do with its culinary stardom.

This foggy, flat stretch of land produces a variety of foods that are protected by the European Union -- and globally counterfeited.

Piacere Modena (Modena Pleasure) is an organization that champions the region's culinary greatness.

A consortium uniting hundreds of top food producers, it was created two years ago to raise funds after the terrible earthquake that rocked the northern region of Emilia Romagna.

It now organizes gourmet tours of the region as well.

"We showcase Italy's most popular menu," says director Ermi Bagni.

"Our food is a mix of tradition and sensations. Even foreigners will find here a taste of their homeland."

We asked Bagni to share top local specialties every visitor to Modena should try.

The King of Cheese

Let's call by its real name: Parmigiano-Reggiano, not Parmesan.

Dubbed the King of Cheese, its big round shape, crumbly surface and strong, salty taste are best enjoyed after at least 24 months of seasoning.

In other words, the older the better.

Modena is where the original is made.

Believed to have originally been imported by French monks in the Middle Ages, Parmigiano-Reggiano is still made by dairymen with religious devotion -- many even skip holidays to make sure it's perfect.

"Italian kids are weaned on Parmigiano," says Bagni. "It's full of calcium and good for bones." There are a number of dairy farms open to the public, such as Modena's Caseificio 4 Madonne, built in 1967. It offers various tours that include cheese and wine tastings.

Venus' belly button

Tortellino, handmade pasta shaped like a knot, is Modena's primary specialty.

According to legend, a voyeuristic innkeeper, peeking through a keyhole to spy on Venus and Mars in the middle of a hot and heavy session, caught just a glimpse of the goddess' perfect belly button and tried to reproduce it in pasta form.

Voila! Tortellino was born.

Every household has its own particular recipe, but it's usually served in capon broth.

It can be filled with many ingredients, such as Parmigiano and ham, seasoned hen or beef.

For the top tortellino experience, the Traditional Tortellino Festival is held every September in Modena.

Poets' wine

Locals have a saying: "To drink lambrusco is like inviting a German to drink -- a pleasure."

Latin poets Virgil and Cato used to sing about it.

Lambrusco, first created in Modena, is a sparkling red wine made of sweet must -- freshly pressed grape juice.

The fragrance evokes memories of harvest time, the bubbles offer a pleasant sensation and the alcohol content isn't too high.

It can be one of two colors, a brilliant ruby or rosé, and is either dry or semi-dry.

It has the elegance of spumante, but the beauty of red wine, making it perfect for happy hour or during meals -- particularly tortellini and meats.

You'll find lambrusco in any Modena restaurant.