Food Valley Tour:
Visit Modena and the Food Valley
The city of Modena is situated in the Italian region Reggio Emilia, exactly in the middle of the so-called Food Valley. This area is also known as "la pancia d'Italia", which means the belly of Italy. This name does not simply refer to the region's geographic location at the beginning of the "stivale" (the boot), as the Italian peninsula is called, but mainly for the variety of products and traditional dishes associated with this region.
The Emilia Romagna region has no fewer than 44 DOP products - Denominazione di Origine Protetta (PDO - Protected Designation of Origin) and IGP products - Indicazione Geografica Protetta (PGI - Protected Geographical Indication). The province of Modena has the most geographical indications in the country and is one of the most influential provinces in the Italian food sector.
Food has in this region a very important cultural value and should not be underestimated when planning your trip. In fact, there are many museums and attractions in the area around Modena that revolve completely around the products of this region. Experiences such as learning how to make homemade pasta with locals, visiting balsamic vinegar cellars or farms which produce Parmesan cheese are also very popular. In addition, Modena is well known for its excellent restaurants, including renowned starred restaurants.
Food Valley travel guide:
Discover the Food Valley and its products! The following travel tips will help you plan your trip through the Food Valley.
What to eat in Modena and in the Food Valley:
Traditional dishes you should absolutely try in Modena
Tortellini
Tortellini are maybe the most iconic dish from Modena. Around the city you will found several tourist souvenirs such as magnets and handmade leather key chains in the form of a tortellino. Tortellini are a small, ring-shaped pasta typically containing a mixture of meat, cheese, or vegetables. They are a type of pasta originally made in the Emilia-Romagna region. Several cities such as Modena and Bologna contend for the title of having invented tortellini and having the best recipe.The exact origin of tortellini is a matter of local folklore, with one popular story claiming that they were created as a tribute to Venus, with their shape inspired by her navel. It is therefore also known as "ombelico di Venere" - Venus's navel. Regardless of their origin story, tortellini are loved for their delicious flavor and versatility in dishes ranging from broths to pasta sauces. You definitely have to try the tipical Modenese dish tortellini in brodo.
Lambrusco wine
Lambrusco wine, is a type of red wine, usually sparkling, produced mainly in the Emilia-Romagna region in northern Italy. It is made from different varieties of Lambrusco grapes, known for their high acidity and fruity flavors. Lambrusco is pleasant and lively precisely because of its slight fizz, fruity aroma and moderate alcohol content. There are several types of Lambrusco on the market. It is produced dry, amabile and even sweet, both red and rosé, but especially sparkling. The sparkling version of lambrusco is the best known and certainly the most popular. Traditionally it is a slightly sparkling wine. Lambrusco is a perfect meal wine, which certainly cannot be missed on Modenese tables. It is often paired with foods such as cured meats, cheeses and pasta dishes.
Erbazzone
Erbazzone is a traditional savory pie from the Emilia-Romagna region. Erbazzone is also called scarpazzone or scarpasòun in Reggio Emilia dialect, since it is also traditionally prepared with the stalk of the chard, which in dialect is called "scarpa" (meaning shoe). It typically consists of a puff pastry crust filled with a tasty mixture of swiss chard (or even spinach), onions, garlic, Parmesan cheese and ricotta cheese. The filling is seasoned with salt, pepper, and sometimes nutmeg or other spices. Erbazzone is often served as an appetizer or main dish accompanied by a salad. It is well known and much loved for its rich, tasty and hearty flavor. It is a popular dish that comes from the tradition of poor peasant cuisine. In Modena you can taste erbazzone in traditional restaurants, you can buy it in many bakeries, and it is often given as an accompaniment to an aperol spritz or other cocktails in several bars in the city during the aperitif hour.
Il bensone di Modena or belsòn di Nonantola
Bensone di Modena, also known as belsòn di Nonantola, is a traditional dessert from the Emilia-Romagna region, particularly the provinces of Modena and Bologna. It is the most famous dessert in the Modena culinary tradition and is the typical dessert to end a family meal. It is also the typical Sunday dessert and is also typically prepared during the Christmas season and other festive occasions. The cake is made of simple ingredients such as flour, sugar, eggs, butter and almonds, and has a dense, moist, plumcake-like texture with a rich almond flavor. The top of the cake is often decorated with almonds before baking, giving it a rustic appearance. It is a popular dessert in the region and is often shared with friends and family during holidays and celebrations. Modena's bensone is usually enjoyed with a glass of dessert wine or served with coffee or tea. Some modenese Families have the tradition of dipping the bensone in a finger of Lambrusco.
Homemade pasta
The Emilia-Romagna region is renowned for its tradition of fresh homemade pasta. In fact, it is considered the birthplace of several types of traditional Italian pasta including tagliatelle, tortellini, tortelloni, lasagna, cannelloni and many more. The preparation of pasta is often a cherished family activity that is passed down from generation to generation. Fresh pasta is prepared with simple ingredients such as flour, eggs and sometimes water, depending on the recipe. The dough is rolled out and shaped into various shapes, which sometimes vary slightly depending on the village or even the family. One piece of advice I would give to all visitors to the food valley is just to seek out local trattorias and traditional restaurants to enjoy authentic handmade pasta dishes. Below you will find some tips on the best places to eat in and around Modena. One of the dishes not to be missed is fresh tortelloni with ricotta and spinach filling!
Cold cuts
The Emilia-Romagna region is known for its delicious cured meats, which are a key component of its culinary tradition. Emilia-Romagna is famous for its "poor cuisine" because it derives from peasant tradition and boasts some of the most famous and beloved cured meats in Italy:
One of the most renowned cured meats from this region is Prosciutto di Parma (Parma Ham), which is a raw ham that undergoes a long aging process that determines its flavor and texture. Less famous but equally delicious is the very similar Prosciutto Crudo di Modena. Another famous variety of cold cuts is Culatello di Zibello, made from the finest part of the pig's thigh and seasoned with salt, pepper and wine before being cured. Similar to culatello is the delicious and highly prized Fiocchetto, also called Fiocco di Culatello. Although the two cured meats are quite similar, what distinguishes Culatello from Fiocchetto is the cut of meat used to produce them. The larger cut of the pork leg is richer in fat and is the one that is destined for making Culatello. While the smaller, and leaner, is what is used for the finest Fiocchetto.
Another popular cured meat from Emilia-Romagna is Mortadella, a large cured sausage often studded with pistachios or black pepper. Coppa, a marbled and flavorful cured pork shoulder, is also a typical product of this region.
Two very special lard products from the Emilia Romagna region are ciccioli and lardo. Lardo Piacentino also called gras is made using lard with pork rind and salt. It is typically served as a cold cut in thin slices and enjoyed as part of an aperitif plate. It is often eaten along with bread, tigelle or gnocco fritto while still warm, so that the fat partially melts. Its creamy texture and rich flavor make it a beloved delicacy in the region and beyond. It is worth noting that although Lardo Piacentino is similar in name to Lardo di Colonnata, another famous Italian cured meat, they are distinct products with different characteristics and production methods from different regions of Italy.
Ciccioli are a particularly fatty and tasty food of peasant cuisine made from pork meat and fat, cooked until they get crispy and golden. Nowadays they are mainly used as a snack or to accompany tasty appetisers. When crumbled, they can be used to make focaccia, bread and polenta tastier.
Torta Barozzi
Torta Barozzi is a delicious chocolate cake originating from the town of Vignola, in Emilia-Romagna. It was created by Eugenio Gollini in 1897 and named after the famous local Renaissance architect Giacomo Barozzi. This cake is characterised by a dense texture similar to a brownie and an intense chocolate flavour but slightly crumbly. The good news is that this delicious cake is gluten-free. It has become a beloved symbol of Emilia-Romagna's culinary tradition, especially since the famous star chef Massimo Bottura served it together with the prized product from teh Emilia Romagna region, the Traditional Balsamic Vinegar of Modena PDO. In the 1886 Caffé-Pasticceria Gollini, located in the centre of Vignola, you can taste and buy this special dessert.
Zuppa Inglese
Although the name of this dessert may be confusing, Zuppa Inglese, literally translated ‘ English soup’ is a very famous classic Italian dessert originating from the Emilia-Romagna region. The dessert is assembled in a similar way to tiramisu. Zuppa Inglese consists of layers of sponge cake or savoiardi (ladyfingers) soaked in alcohol, such as rum or Alchermes (a traditional Italian liqueur), layered with custard or zabaglione (a frothy dessert similar to custard), and often adorned with fruit such as cherries or berries. Some variants may also include chocolate or cacao powder.
Nocino
Nocino is a traditional liqueur of the Emilia-Romagna region made from green walnuts harvested in early summer, typically around the time of the feast of St John the Baptist, on 24 June. To produce Nocino, the green walnuts are harvested while still unripe and then cut into quarters or crushed. The walnuts are then macerated in alcohol, together with spices such as cinnamon, cloves and citrus peel. The mixture is left to macerate for several months, allowing the flavours of the nuts and spices to infuse into the alcohol. Finally, the liqueur obtains its typical dark brown shiny colour. Nocino is typically enjoyed as a digestif at the end of a meal, but can also be used in cocktails or desserts.
What is a Rasdora or Rezdora?
The typical cuisine of the Emilia Romagna region is a homemade cuisine also known as "cucina povera." Traditionally, typical dishes are made in family kitchens by the "rasdora" or "rezdora," the woman of the house. Thus, the rezdore are still the ladies who carry on the cooking traditions of this region. One should not imagine them as housewives, however; in Modenese tradition the term "rezdora" comes from the verdo reggere, to rule, to direct, and was thus the head of the household. So, do not be surprised if you find restaurants or typical places bearing this name.
Streetfood in Modena and Emilia Romagna
Food is an integral part of Italian culture, and as we know, it plays a particularly important role for Modena and the Food Valley as well. When we think of food in Italy we think of trattorias, restaurants and scenes, as we know them from the movies, of the whole family sitting for hours around a table slowly dining delicious food. Anyone who has visited Modena before will know that these collective images are not very different from reality. What few people expect, however, is that Modena also offers an extraorinary array of street food.
For all those who think that traditional Italian food and street food have nothing to do with each other, here are some local street food dishes that you should definitely try during your trip to Modena:
Le crescentine o tigelle
Crescentine or Tigelle are a kind of traditional flatbread from the Emilia-Romagna region, particularly popular in the provinces of Modena, Bologna and Reggio Emilia. Therefore, in these cities it is not difficult to find places that offer this traditional food. Often these are simple, easygoing bistros, and sometimes crescentine are also served in small fast food trucks and at local feasts. Some places have specialized in this type of food and offer a kind of all you can eat menu. They are typically served as the base of an appetizer board along with various cold cuts, cheeses, and spreads. It is often enjoyed hot, opened in half and stuffed with flavorful ingredients such as prosciutto, mortadella, culatello, squacquerone and various creamy sauces such as truffle cream.
Gnocco fritto
Gnocco Fritto is a very tasty traditional fried batter from the Emilia-Romagna region. This food is used just like tigelle as a much-loved accompaniment to cured meats, cheeses, and altr appetizer sauces. Gnocco Fritto is made from a simple dough of flour, water, yeast and a little lard. The dough is rolled out thinly and cut into squares or rectangles, which are then fried until they puff up and turn golden brown. The result is a light and airy fried bread with a hollow interior perfect for filling with cold meats, cheeses and spreads. Needless to say, you absolutely must try gnocco fritto if you pass through the Food Valley because it is truly delicious!
Borlengo
Borlengo, is a specialty of Emilia Romagna that is still uncommon in other parts of Italy and almost completely unknown abroad. It is a typical dish of the Tuscan-Emilian Apennines, and like many other dishes in the cuisine of this region, it is a dish of very poor origins. Borlengo itself is similar to a very very thin piadina. Similar to piadina, borlengo is also stuffed inside with cold cuts and cheese and then folded over.
Borlengo is a popular dish in the culinary tradition of Emilia-Romagna and is often enjoyed at local festivals, markets, and trattorias throughout the region. It is a delicious and versatile dish that highlights the simple ingredients and flavors of the region.
Tortellini da passeggio
Several fresh pasta laboratories and local eateries offer the opportunity to enjoy tortellini da passeggio ("walking tortellini", takeaway tortellini) in broth and with other toppings. They are usually sold in cardboard cups so that they can easily be taken away and conveniently enjoyed while discovering the city.
You can enjoy the tortellini da passeggio from the renomated Tortellini di Marisa a tiny fresh handmade pasta shop inside Modena's historic indoor market Mercato Albinelli or you can find them at Boutique del Tortellino, which you can find both in Modena and Bologna.
Tortellini fritti
Tortellini fritti (fried tortellini) are a tasty snack, which is becoming very popular in the city of Bologna. They are often served in a paper walking cone so you can conveniently enjoy them while strolling under the city center arcades. This dish is a modern take on classic tortellini dishes. Although the more conservative may not appreciate this tasty fast food from emilia romagna, I can assure you that one pulls the other and they are perfect as an appetizer or aperitif. What is striking about fried tortellini is their particular consisitence from the crispy crust of the fried dough but with the soft, savory heart of the meat filling.
You can enjoy fortellini fritti at the bistrot Via Taglio 12 (Via Del Taglio, 12/b, 41121 Modena MO, Italien) or to take away by Indegno - la crescentina 2.0 in Bologna.
Calzagatti
Calzagatti is the Modenese snack that is supposed to “chase cats away.” The literal translation of this dish is indeed “chases cats away.” Legend has it that a Modenese housewife who was preparing polenta in one pot and beans in another pot, at the moment of bringing the legumes to the table, tripped over her cat that was sleeping on the floor. From the fright, the cat ran away, while the beans would have ended up inside the pot with the polenta. It is therefore a very simple recipe. It is just polenta with beans, often fried at the end to make the snack even tastier. We don't know if it's because of its bizarre name or just because it's a really tasty recipe, but in recent years calzagatti has gone from being an almost forgotten dish of Modenese peasant cuisine to a very popular and characteristic snack in local bars and a beloved street food.
Where to eat in Modena and in the Food Valley
The best restaurants, agriturismi, bistros in Modena and surrounding
It is impossible not to mention the Osteria Francescana when naming the best restaurants in Modena. Osteria Francescana is situated in Via Stella, in the historical city center of Modena. It has been awarded 3 Michelin stars as well as a green Michelin star for sustainability, and won first place in The World's 50 Best Restaurants in 2016 and 2018. It is undoubtedly one of the best restaurants in Italy and in the world, and for some it is the main reason to visit Modena. If you too are interested in this kind of exclusive culinary experience, let yourself be surprised by the renowned Chef Massimo Bottura, but do not forget to book well in advance!
The tasting menu of the bistrot Franceschetta58 starts from 59€. It is therefore a much more affordable eatery opened by the modenese Chef Massimo Bottura than the renomated Osteria Francescana. In the Franceschetta58 you can also taste handmade tortellini by Il Tortellante (more information about Il Tortellante below).
Trattoria Aldina
Trattoria Aldina, as it is called by the people of Modena, is a trattoria on the second floor of a building across from the Albinelli Market in downtown Modena. The eatery has the appearance of a private house and that is why it is also popular with tourists since it offers a very authentic and comfortable experience. One of the most recommended dishes is lasagna with meat sauce. On the website of Trattoria Aldina you can find the menu.
Trattoria Madonnina
This Modenese trattoria serves gnocco fritto and tigelle exclusively. It is therefore a kind of Modenese-style fast food. Thanks to the simple but very welcoming and familiar environment, you will directly feel as if you have been welcomed into a Modenese home. The trattoria's set menu costs only 20€ excluding drinks. The menu includes all the gnocco fritto and tigelle you want, accompanied by cold cuts, cheeses, and spreadable jams and sauces. The products are of the highest quality, and the tigelle and gnocco fritto are served still hot right out of the pan. This makes the Trattoria Madonnina in Via Emilia (Via Sandro Cabassi, 58, 41123 Modena MO, Italien) an absolute recommendation of place to go to dine during your trip to the Food Valley. A dinner based on tigelle and gnocco fritto is a perfect setting for a dinner with friends. These traditional Modenese courses are made for sharing and for a convivial meal.
Osteria di Rubbiara is located in the nearby locality of Rubbiara, in Nonantola about 20 minutes drive from the center of Modena. It is a historic osteria that offers authentic traditional cuisine as you might find it on the table of a Modenese family but with a very special ingredient playing the starring role: traditional balsamic vinegar of modena DOP. That's right, in this osteria many dishes on the menu are served with Modena's black gold, the traditional balsamic vinegar! That's because, in addition to the osteria, the Pedroni family also runs from several generations a traditional balsamic vinegar cellar. Because of the excellent quality of the cuisine and the products used, such as their own traditional balsamic vinegar, the value for money is absolutely exceptional.
Trattoria Urbana is a trattoria that serves traditional dishes but has a modern, contemporary look. Particularly beloved on its menu are typical dishes such as borlengo and gnocco fritto, but also the famous Modenese tortellini in broth or tortellini with cream.
Trattoria Del Giardinetto (Piazzale Paolo Boschetti, 1, 41121 Modena MO, Italien) is an excellent local cuisine restaurant in the city centre to taste freshly prepared hot tigelle, gnocco fritto, tortelloni and fortellini. Without doubt a typical trattoria in Modena!
Tortellante a fresh pasta laboratory and much more. It is in fact a small tortellini manufactory founded by chef Massimo Bottura in the center of Modena and at the same time a Social Promotion Association. Tortellanti's tortellini are made with hands and heart and support inclusion.
Passing by the Bottega Tortellante (Via Vincenzo Borelli, 82a, 41121 Modena MO, Italien) you can purchase their handmade tortellini. You can also order the tortellini in advance on their website and pick them up in the bottega.
Here you can find more information about Tortellante: https://www.tortellante.it/en/what-we-do/
Food experiences in the Food Valley:
Food Museums
In the museum of traditional balsamic vinegar in Spilamberto, you will learn everything you need to know about the production of balsamic vinegar, the tools and barrels used for aging the vinegar, and even the balsamic vinegar samples of the winners of the biggest competition for this product, the Palio di San Giovanni. This competition is held every year in June for the feast of St. John in Spilamberto. As you walk up the stairs of Villa Fabriani, the Villa hosting the museum, towards the attic, you will be greeted by the heady scent of balsamic vinegar from the Consorteria's social vinegar cellar. The social vinegar cellar of the Consorteria completes the museum tour, showing visitors a real working vinegar cellar consisting of several barrels of different types of wood and different sizes in which the gold of Modena, the traditional balsamic vinegar of Modena PDO, matures. In addition, at the end of your visit you will taste the precious drops of Modena's black gold - the traditional balsamic vinegar!
Museum information:
Museum of Traditional Balsamic Vinegar in Spilamberto Via F. Roncati, 28 – 41057 Spilamberto (MO) – Italia
Tel +39 059 78 16 14
E-mail: info@museodelbalsamicotradizionale.org
Parmigiano Reggiano Museum in Soragna is situated in an old cheese factory in which you can see all the instruments and equipment used for the production of Parmesan cheese. You can download a free audio guide to your smartphone in Italian, English, German and French. Here's a little travel tip: If you are already in Soragna to visit the museum of Parmigiano Reggiano, don't miss the opportunity to also pay a visit to the marvellous Rocca di Soragna (Rocca Meli Lupi di Soragna), rich in frescoes and beautiful works of art.
Museum information:
Parmigiano Reggiano Museum c/o Corte Castellazzi, Via Volta, 5, Soragna (PR)
Tel +39.0521.931800
E-mail: prenotazioni.parmigiano@museidelcibo.it
In Castelnuovo Rangone, in the upper Modenese plain, thirteen kilometers southeast of Modena, the tradition of charcuterie and sausage production dates back as far as the Middle Ages. The Villani family has been carrying on the production of cured meats and sausages for more than 130 years, and with the MuSa Museum of Cured Meat, they guide visitors through the history of Modena's cured meat tradition and production. At the end of the tour, visitors can also have a taste of the region's typical cold cuts. For those who want to take a look at the museum, here you will find the virtual tour virtual tour.
Museum information:
Viale Eugenio Zanasi, 24, 41051 Castelnuovo Rangone MO, Italy
Tel +393401552317
It's considered to be the world's first ice cream museum. The Museum on Artisan Ice Cream is a great stop for families with children, as not only will you be shown and explained everything about the birth and processing of artisan ice cream, but visitors can also decide to take part in different activities like classes to learn how to make their own ice cream.
Museum information:
Gelato Museum Carpigiani Via Emilia, 45 40011 Anzola Emilia (Bologna) Italy
Tel +39 051 6505306
E-mail: booking@gelatomuseum.com
ROSSO GRASPA - the Museum of Wine and Rural Society is located in the Castle of Levizzano. Levizzano is a small village in the province of Modena nestled in a picturesque landscape among hills and vineyards.
The Museum is dedicated to the history and culture of the territory of this region and you will find many authentic testimonies of life in the fields and wine production. Also preserved are agricultural tools, winemaking utensils, and photographic material of the time showing agricultural and peasant society. In addition, visitors are invited to visit what is called the “museum outside the museum”, namely the paths in the landscape surrounding the museum.
Museum information:
ROSSO GRASPA Museum, Castello di Levizzano Via Celestino Cavedoni, Comune di Castelvetro di Modena
Tel 059 758 836
E-mail: info@visitcastelvetro.it
(free entry and free audio guides available)
It is a small museum that summarizes everything there is to know about pasta - one
of the world's most famous foods and a symbol of Italian cuisine. The first section deals with the cultivation and processing of wheat to make pasta, and ancient agricultural tools testify to the evolution of the techniques used to make pasta. After that, the home production of fresh pasta and the production phases of dry pasta are explored in detail, thanks to a real industrial pasta factory from the first half of the 19th century.
Also interesting is information on the history of the invention of the pasta strainer, the evolution of pasta advertising, information on proper nutrition and also information on pasta in art, film and comics concludes the tour. In short, if there is something you should not miss during your stay in Italy, it is certainly a visit to the Pasta Museum.
Museum information:
Museo della Pasta c/o Corte di Giarola, Strada Giarola 11, 43044 Collecchio (PR) – Parco del Taro
Tel. 0521 218889
E-mail: prenotazioni.pasta@museidelcibo.it
The Museo delle macchine da caffe Cagliari houses over 100 espresso machines, one of the largest and most comprehensive collections of its kind. In fact, you can see espresso machines from the very first column-shaped machines to those with a manual lever system from the post-war period to the 1960s.
Cagliari (pronounced Cagliàri) is a historic coffee company from Modena, which acquired the private collection of passionate Modenese collector Giorgio Cavallini and began assembling a huge collection of espresso coffee machines, later enriching the collection with machines from all over the world. Giorgio Cavallini restored the coffee machines, so the machines still have their original parts, and almost all of them are in perfect working order. The Caffè Cagliari company with a 100-year tradition in coffee opened this museum to exhibit the espresso machine collection with the aim of making the collection visible to as wide a public as possible.
Unfortunately, at the moment the museum and its collection cannot be visited as it is undergoing renovation work, but it should reopen soon, by the end of 2024.
Pellegrino Artusi is universally known in Italy for his famous gastronomy manual ‘Science in the Kitchen and the Art of Eating Well’ written in 1891, which is still a milestone in Italian cuisine today. The manual, which is considered a sort of gospel of traditional Italian cuisine, contains 790 recipes from all over Italy accompanied by the author's anecdotes and comments. This is why Pellegrino Artusi is credited with giving dignity to traditional Italian regional recipes. Casa Artusi wants to give value to Pellegrino Artusi's love for cooking and to the art of eating well. Casa Artusi is therefore committed to developing tourism and promoting the culture of the territory, spreading gastronomic culture both in Italy and abroad. Casa Artusi has a cooking school, organises cooking courses (also in English) and interesting Team Building events.
Food activities and experiences
An experience not to be missed during your visit to the Food Valley is a visit to a dairy that produces Parmigiano Reggiano. This is perhaps the best known cheese in the world, and visiting a dairy in this region is the absolute best way to learn more about it. Several dairies organise guided tours that will allow you to see all the stages of production of Parmigiano Reggiano and, of course, at the end you can taste ‘the king of cheeses’. You can easily book your Parmigiano Reggiano dairy tour on the consortium's website. Here you can check out when the next edition of the event caseifici aperti will be. For this event a lot of dairies of the region open their doors to visitors.
In the regions of Modena and Reggio Emilia you will find several balsamic vinegar cellars. In addition to the best known Balsamic Vinegar of Modena PGI, the region's vinegar cellars also produce the highly prized Traditional Balsamic Vinegar PDO (Aceto Balsamico Tradizionale di Modena o Reggio Emilia DOP). Therefore, do not miss the opportunity to visit a local vinegar cellar. You will learn all about the production of balsamic vinegar and, of course, you will be able to taste this excellent product.
We put together more useful information and our personal experiences about visiting a Balsamic vinegar cellar during your Modena trip as we highly recommend you not to miss this uinque opportunity!
The food Market Albinelli is situated in the heart of Modena and attracts everyday locals and visitors from all over the world. It is Modena's historic food market and therefore an absolute must for all gourmet lovers. Don't miss the chance to buy some delicacies or simply take a stroll and be inspired by the vibrant atmosphere of this market much loved by the people of Modena. Being a covered market, there are also small bistros and permanent shops, some of which are small legends of Modena, such as the fresh pasta manufattuar Tortellini di Marisa.
A unique experience, for example, is to have a picnic surrounded by the wonderful landscape of the territory in which Lambrusco Grasparossa is produced. In Castelvetro, an ancient hamlet nestled among the hills, you can participate in an organized picnic with multiple courses of food, obviously accompanied by delicious locally produced Lambrusco Grasparossa wine. This is perhaps one of the best and certainly most suggestive ways to get to know the territory of this region and taste its traditional products.
Pasta workshop and cooking classes
Fresh homemade pasta is definitely one of the main traditions of this region. It will be almost impossible not to come across a delicious fresh handmade pasta dish during your trip to the Food Valley. To take this heritage home, there is nothing more ideal than a workshop to learn how to make pasta. Several courses are offered for visitors to make pasta like a true Modenese rezdora, here are some of the top choices for you:
Le Cesarine
On the online portal Le Cesarine you can find various workshops in Modena, which can be booked online, most of them are also offered in English.
Food tours and street food tours
A growing offer in Modena are guided tours around the city. Since food plays such a big role in Modena, Food Tours and Street Food Tours in the heart of the city are becoming more and more popular.
Visit a winery and wine tasting
During your food trip to the food valley yyou absolutely must not miss the opportunity to try the region's star wine: Lambrusco. The qualities of Lambrusco are many and differ in flavour and consistency from one another. Few people know, for example, that not all qualities of Lambrusco are sparkling. Among the most characteristic wines of the Modena region that we recommend you try are lambrusco, pignoletto and the Modena sparkling white wine.
Here are some of the wineries you should visit on yout Food valley trip:
- Podere Beghetto Vini
- Cantina Ventiventi
- Cantina TerraQuilia
- Opera 02 Cà Montanari
Tortellino leather keychain workshop
At Vacchetta Grassa customers can book a workshop to make a yellow tortellino leather keychain with their own hands.