Travel and Culture in
Emilia Romagna


Modena gastronomy

All over the world, Modena means good food and to eat well, in this town, is an art that has been handed on from generation to generation...



WHERE - HISTORY - ART - NATURE - EVENTS - GASTRONOMY
ITALIAN SCHOOLS

 

GASTRONOMY

All over the world, Modena means good food and to eat well, in this town, is an art that has been handed on from generation to generation. The result is the existence of delicious dishes, which do not forget their rural origin, based on a genuine home cooking tradition. The humble roots of the Modenese gastronomy have interwoven with the cultivated and elegant food of the nobles of the Estense Court.

Forme di Parmigiano Reggiano

So an ideal Modenese dinner must open with the dainty salumi (salami and cold pork meats), first of all with the prosciutto crudo (uncooked ham), followed by the mythical tortellini in brodo (tortellini served with meat broth), made with a pork meat, ham and Parmesan cheese stuff. Then the main course, the king of the Modenese table, is the zampone (stuffed pig’s trotter) served with lentils. The zampone is, in fact, an old and delicious course, whose origin vanishes into legends and myths.

Moreover, we must not forget that Modena is famous all over the world for the production of its excellent aceto balsamico (aromatic vinegar), which has got an inimitable and unique fragrance and is used to flavour meat, sauces and to emphasize the taste of strawberries and ice-cream. This special kind of vinegar is produced with the must of Trebbiano grapes, cultivated on the Modenese hills, with a recipe that gives it that unmistakable sweet-and-sour taste. We recommend you to try the tigelle, too, (savoury flat bread), baked in wood-burning ovens, that you can eat with salami and/or cheese.
At the end of the meal you must taste the sweet Vignola cherries (in alcohol), matched with a good castagnaccio (chestnut cake) or with the Bensone, a home made cake, washed down by Sassolino (a typical liquor). In the end, do not miss a drop of nocino, made with the nuts’hull.
As table wine we advise you to drink the typical Lambrusco di Modena.



 


 
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