Gastronomy & Restaurants

Gastronomy & Restaurants

Modena is the most rich Italian province of products named Dop (Name of Protected Origin) and IGP (Protected Geographical Indication) and is, in the world, synonymous with good food. It is an ancient primacy, conquered in the name of authenticity, respect for tradition and the preservation of flavors.

The territory is full of food and wine offerings and experiences offered by a network of restaurants, restaurants, taverns, farms and artisans of taste that with the preservation and enhancement of products and flavors have won recognition in every Scope.

An ideal menu in Modena can only open with the delicious cured meats, first of all the ham of Modena. Among the first dishes the place of honor goes to the Tortellini, squares of puff pastry folded on a filling of pork, ham and Parmigiano Reggiano.

Among the latter, among the latter, the Cotechino and the Zampone, a mixture of ground pork meats, flavored with aromas and bagged in the skin of the pig’s front paw. On the table can not miss the Traditional Balsamic Vinegar of Modena, a soveemic elixir that no other cuisine in the world can boast. It is obtained from the cooked grape must, matured by slow acetification derived from natural fermentation and progressive concentration through very long aging.

On the Modena table you can not miss a good portion of Parmigiano Reggiano, perhaps tasted in flakes with a few drops of traditional balsamic vinegar.

This lacar lunch will be accompanied, of course, by a good glass of Lambrusco, sparkling, lively, ruby red wine, which happily marries the local gastronomy and is the best-selling red wine in the world.

And then the fruit: the delicious Cherry Cherries of Vignola and the Brusche Amarene, both with Protected Geographical Indication. Finally, as a dessert, you can choose from the many specialties, Bensone, a sweet “homemade”, English Soup and Amaretti. As I digestive a glass of Nocino, very pleasant liqueur obtained from the nut malt.