Musa – the First Charcuterie Museum in Italy.

The first charcuterie museum in Italy, “MUSA”, introduces its visitors to multiple aspects, stages and perspectives of traditional meat curing process. Founded in 2013, the three story building is located in Castelnuovo Rangone, Modena, Italy right next to the headquarters of Villani Salami plant – the oldest and biggest regional salami producing company, which has been sustaining the craft of charcuterie producing for over 120 years. Throughout the galleries of the museum building, its multimedia booths, glassy models and other thematic images visitors are brought into the atmosphere of gastronomic heritage and of meat gourmet preparation all across Italy. The itinerary incorporates ten major parts maintaining a balanced mix of the practical side of sliced-ham making along with the spirit and the pride artisans take in their work.

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A Tribute to the History of Charcuterie

With the opening of Museo della Salumeria the commune of Castelnuovo Rangone (MO) pays tribute to the Villani S.p.A – a family-owned charcuterie production business existing since 1886, currently exporting cured meat to over fifty countries around the world. The gallery hallways feature the memorable images of historical tools, techniques and artifacts used in the old times for curing salami, mortadella and many other renowned culinary delights. As time shows, the salami-making process cannot be fully replaced by advanced technologies and modern equipment. The successful combination of novelty coordinated with manual approach and professional human skills is what makes the Italian-made charcuterie a one-of-a-kind delicacy.

Inside the Museum: Aesthetical and Educational Value

The visit course is divided into ten different sections each covering a particular aspect of the meat preparation process: curing, braising, trussing, slicing and more. The 3D crystal mock-ups of trussed meat on display, hanging platters of flowery cold cuts and other descriptive imagery convey the concept and culture of the multistage cooking course. Apart from getting impressed by the appetizing interior design, guests can gain knowledge about the various phases of the famous salami making. Throughout the course of years evolution of the product can be traced; the global tendency of healthy lifestyle in today’s world has imprinted itself in the manufacturing of the cold cuts as well: sliced ham contains less salt and fat complying with international food standards. By following the historical thread of the charcuterie evolution one gets the impression of what stands behind the legendary gastronomic delight: technique and precision side-by-side with passionate appreciation and dedication to work. Visitors expressing real-time interest to the cooking details may be armed with practical knowledge by gaining it from videos, textbooks and other visual aids available in respective halls – guidelines and old recipes are offered for public use.

Tastings and Social Events

Besides getting acquainted with the museum itinerary through texts and films, guests are welcome to take action by participating in guided tours, tastings and social themed gatherings. Gastronomic workshops are available upon request and the production department of salami Villani factory is open for visits as well for groups of at least 10 visitors

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What to do in MODENA in three hours

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Visit the perimeter of Maserati factory, you can spot many Maserati super cars running around, and see them test driven.

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The Maserati factory has a small showroom where you can see the cars but you can also buy Maserati gadgets, T-shirt and so on. You do not need any appointment to go to the showroom, you can just turn up. However factory tours are harder to get.

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This is the Maserati tower it is the headquarter of the company, note the Trident which is the symbol of the Maserati and it is sitting on top of the building, the Trident  was chosen as it was also represented in the Piazza Maggiore fountain in Bologna.

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Nearby you can find another supercar Museum. It is just five minutes away, it is Casa Natale Enzo Ferrari, and it is located at his house where the car maker was born, now it is a museum with plenty to see.

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This is the main building of the Ferrari Museum and host many super car collection that are changed regularly. From here you can also take a shuttle bus and go to Marenello, where the other Ferrari Museum is.

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This is the oldest delicatessen in the world it was open in 1605, it belonged to the GIUSTI family for a very long time. They were salami and ham makers in Modena and their products were exported all over Europe. Now is still a deli but also a renowned restaurant, featuring traditional fare but make sure that you book well in advance. It is open only for lunch.

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In Modena people eat your gnocco fritto, it is a local speciality, it is simply a fried dumpling but is very tasty as it is fried in pork fat. You can order it for breakfast with your espresso. Or have it for dinner with slices of Parma ham.

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This mercato Albinelli, here are you can buy many local specialties and super fresh meat, fish vegetables and fruits. It is in liberty style and built at the beginning of the 19th century. It is a focal point of the city, if you want to see the locals and what they eat, mercato Albinelli is the right place.

Modena’s Chef Massimo Bottura Wins Gastronomy Nobel Prize

Massimo Bottura is a world renowned chef and food connoisseur. With a global following, Chef Bottura has dazzled countless enthusiasts with mouth watering dishes and world class cuisine. As the proud owner of Osteria Francescana, the Italian sensation has also received stellar reviews from fans and industry critics alike. As a true master of the culinary arts, Chef Bottura recently captured the Nobel Prize for gastronomy. This prestigious award is courtesy of The White Guide, which honors contemporary chefs that have displayed unparalleled creativity and ingenuity each year. As the latest recipient of this unique award, Chef Bottura is truly honored to add this priceless achievement and accolade to his repertoire.

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Massimo Bottura in Modena

Over the years, the award has been presented to chefs that have simply outshined their competitors. More importantly, the prize pays homage and truly honors culinary specialists that have soared to new heights in this diverse and challenging industry. According to the judges, Bottura is an immensely talented and innovative chef that has gone above and beyond the call of duty. In fact, his artistry has truly enhanced common meals into fine works of art. From tantalizing dishes to scrumptious entrees, Massimo has fused traditional and contemporary delights to facilitate a broad range of tastes and preferences. For this reason, Bottura received the Nobel Prize and was honored for being a major force in this evolving and fast paced field.

The award ceremony took place in Stockholm in front of countless chefs and industry leaders. The event also spotlighted Bottura’s restaurant, as well as his past achievements in culinary excellence. As a former chef in Monaco, Massimo is known to create spectacular dishes by utilizing traditional and common ingredients. He has also appeared in several cooking magazines and books, and has a worldwide social media following. If you love innovative cooking and want to learn from the best, Chef Bottura can turn your dreams into realities. Simply read his books “Cook It Raw” and “Where Chefs Eat” for mouthwatering recipes and more information.

Who is Massimo Bottura?

A true son of Emilia Romagna, the culinary capital of Italy, Massimo Bottura was born in Modena in September 1962 and is one of a growing band of innovative chefs that are pushing the boundaries of food and dining as we have come to know them. Massimo’s first experience of food and ingredients came from the many hours he claims he spent under his grandmother’s kitchen table, where he went to seek refuge from his older brothers. Here, at her knee, his great love affair with all things culinary began, and he took the first steps of his journey to the culinary excellence that would one day see his restaurant receiving no less than 3 Michelin stars.

A bit about his background.

Massimo did not initially set out to become a chef; he was studying law in 1986, when he heard that a roadside trattoria on the outskirts of Modena was for sale. He decided to take a break from his studies, bought and renovated the building and a week later he opened his first restaurant, the Trattoria del Campazzo; the rest, as they say, is history and the law faculty’s loss was the Culinary world’s gain.

It was not an overnight success story for Massimo Bottura, but rather a journey of discovery as he first apprenticed with Chef Georges Cogny, where the foundations of his culinary knowledge were laid down with a good grounding in the principles of regional Italian cooking combined with classic French cuisine. He later worked with renowned chefs Alain Ducasse (Hotel de Paris in Monte Carlo) and Ferran Adria of El Bulli fame in Spain.

Massimo opens his restaurant in his home town: Modena.

In 1995 he opened Osteria Francescana in the medieval city centre of his home town, Modena, with the intention of combining contemporary art, traditional Italian cuisine and his now-renowned innovative genius. In the following years Massimo and Osteria Francescana received numerous awards, including his first Michelin Star in 2002. A second star followed in 2006 and in 2012 he received his third Michelin star, making him one of only 7 Italian chefs to have been so honoured.
In addition, Osteria Francescana was named the Best Italian Restaurant in the world, and the 4th Best Restaurant in the World in 2011, on The World’s 50 Best Restaurant List. In the latest list for 2013, he has climbed yet another rung of the ladder and is placed at no 3!

The signature dishes of Massimo Bottura.

And the food, you may ask… Massimo himself describes each of his innovative dishes as being a reconstruction of an idea, a memory or a smile, and since he has lived in Modena all his life, the region plays an important role in his food. To whet your appetite, here are a couple of the dishes which will be served for his New Year’s Eve dinner – dedicated to his friends around the world with inspiring dishes from all corners of the globe. From Italy comes Sea urchin spaghetti in the Neopolitan tradition with aglio, olio e peperoncino (olive oil, garlic and chilli), from France there is Foie gras and white truffle (a marriage of French and Italian delicacies) in an Emilian ravioli. Nordic countries are represented by the Aurora borealis dish – porcini, black truffles, chestnuts, chocolate and pumpkin beneath a blanket of leaves.

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Massimo at a recent food event in Modena

Supercars, Super Foods of Modena

Connoisseurs of wonderful cars and superb cuisine will find a holiday in the delightful medieval town of Modena in northern Italy most rewarding.  Modena and near-by Parma are the home of Italy’s greatest exports, Parma Ham, Parmesan Cheese, Balsamic vinegar and, of course, Ferrari and Maserati.  Plan your next holiday to include enough time in this region to get a true taste of some of the best that Italy has to offer.  Here are some of the attractions that you must include in your holiday plans.

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Cathedral of Modena

Hombre Farm – Motorvalley Panini Collection Tour.

Matteo Panini is a young farmer in the region, one of many Parmesan cheese producers, who also happens to  have an amazing collection of motor vehicles which have been passed down to him from his illustrious family which included his father Umberto, who together with his brothers Benito, Franco and Guiseppe, invented the famous Panini stickers.

The motor collection started with tractors, which all farmers needed, and one of the exhibits is a 1934 Landini, still in perfect working order.  After tractors came motorcycles, the most common mode of transport after WWII, and after that came the wonderful cars, featuring examples from Maserati that are thought to be the most important collection of these super cars in the world.  In addition to Italian motor vehicles, there are also many examples from other countries such as British motorbikes from Norton, and even a Messerschmitt car and a Lotus!

A visit to the Hombre farm is an excellent family day trip.  First visit the dairy, where 12 wheels of Parmesan are produced daily, and then enjoy the motor museum.

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The Maserati Eldorado at the Panini Museum

Osteria Francescana

No culinary visit to Modena would be complete without having a meal at this wonderful restaurant, the brain-child of world-renowned chef Massimo Bottura, who grew up in Modena and developed his love of cooking by watching his mother prepare food.  Massimo has come a long way since then!  His food is a modern interpretation of classic Italian cuisine, but this chef, who has worked with some of the big names of the culinary world, such as Alain Ducasse and Ferran Adrio (of El Bulli) is forever pushing the boundaries.  He won his first Michelin star in 2002, a second in 2006 and a third in 2011, as well as numerous other awards and distinctions.  This year, 2013, La Francescana came in 3rd of the 50 best restaurants in the world.  Of course you have to book well in advance, and of course it is expensive, but it is worth it!  His signature dish for 2013 is called Camouflage – a hare in the woods; it is made up of a thin layer of foie gras decorated with various powders composed of hare blood, chestnut and several herbs – perhaps this dish is not for everyone, but it is an example of the chefs’ innovation.  Of course, there are more conventional dishes to suit all palates.

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Chef Massimo Bottura at his restaurant La Francescana in Modena – Source

Traditional Balsamic Vinegar of Modena

Genuine Balsamic Vinegar has been produced in Modena for centuries, and is a unique artisanal product, completely unlike regular vinegar.  The basic ingredient is grape Must (juice) from predominantly Trebbiano grapes (sometimes with the addition of Lambrusco grapes).  The must is simmered (never boiled!) for a lengthy period to reduce and concentrate the liquid.  This liquid is then allowed to ferment and mature for a minimum of 12 years in the case on a “true” Balsamic.  This wonderful product, known as Black Gold, can sometimes be matured as long as 25 years and a new batch is traditionally started to mark the birth of a baby girl, and treasured to become a part of her dowry!  Balsamic vinegar should be used sparingly – just a drop or two to enhance a sliver of Parmesan or a slice of Parma Ham.  Make sure to visit one of the Balsamic producers of Modena during your visit to learn the process of the production, learn how to use it, taste the wonderful nectar and, of course, buy some to take home with you to remind you of Modena.

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Channel 4 “Food Unwrapped” comes to Modena to discover balsamic vinegar.

The British Television Channel 4  has dedicated one of the episodes of “Food unwrapped” to Balsamic vinegar. The food program is a TV series broadcast between 2012 and 2013 in the UK and aimed to discover the reality of food. The program compares and investigates  what goes into what we eat.

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Food Unwrapped in Modena – source

In late March we were contacted by a subsidiary of Channel 4, in order to organise the shooting of the programme in Modena. With only one day to put together an itinerary for the crew, we worked hard to come up with the best ideas. Emilia Delizia organised a pick up for the crew, a English speaking guide, hotel accommodation, and a tour to three different balsamic vinegar producers. To make the programme comparative we selected 3 of them. One producer of PGI Balsamic vinegar, one producer of DOP vinegar and a producer of organic balsamic condiment. In short we provided them with a real insight of the vinegar industry.

Emilia Delizia selected Giusti as one of the best candidate for the shooting, as we reckoned they had the best array of products and also the longest experience in the field. The shooting went particularly well and the show presenter and celebrity chef Matt Tebbutt seemed to enjoy his time with Claudio Stefani during his discovery of Traditional balsamic vinegar DOP and the PGI vinegar.

DOP tradizionale Balsamic vinegar VS PGI Balsamic vinegar of Modena.

These are 2 quite different products that are both made in Modena. While the DOP version has to observe strict regulation imparted by the consortium, The PGI vinegar (PGI stands for Protected Geographic Indication) falls in a much more open domain of production where rules are much more permissive. However PGI Balsamic vinegar of Modena does not always mean to be industrial, with ample use of colouring and preservatives. In fact some of the PGI versions of the famous Modena vinegar can be very good without any additives and sold at a very fair price.

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Matt Tebbutt and Claudio in Modena

Giusti – Balsamic vinegar producer in Modena.

Giusti is the oldest and most prestigious company of Balsamic Vinegar of Modena. Founded in 1605 and at the 17th generation, this family company was awarded with quality recognitions since 1800’s, when 14 gold medals were granted in Exhibitions like Florence 1861, Paris 1889 and 1900. Also, Giusti was bestowed with the Patent of the King of Italy as sole balsamic vinegar supplier.

Today Giusti boasts proudly the most important collection of ancient casks and barrels in the world of balsamic vinegar: more than 600 casks, all dating back to 1800’s and 1700’s, drawing flavors and aromas created centuries ago. This impressive collection, still perfectly working and producing excellent balsamic vinegars, can be visited in the old attics of the country house where Giusti vinegar is made, and where there is an internal museum with old objects from the history of Balsamic Vinegar.

The Giusti collection offers a range of high quality balsamic vinegars of various ageing,  up to the oldest ones. They can be found in the most exclusive gourmet shops, and they are interpreted by the best chefs in the world. Like the “3 Gold Medals, Riccardo Giusti”, done with late grapes, extremely thick and sweet, aged for more 12 years, awarded best balsamic vinegar in Italy, Germany and US; the “Banda Rossa”, a delicious 20 years old Balsamic Vinegar, given by the grandfather Giuseppe Giusti as a special family gift in the 1960’s. The oldest Traditional Balsamic Vinegars of Modena DOP complete the offer .

The Giusti family is happy to welcome food lovers from all over the world, offering free guided tours with tastings of all his Balsamic Vinegars, to explore the origins, the history and legends, and how is made, one of the most celebrated Italian products all over the world.

 Emilia Delizia and the Media.

Our company welcomes enquiries from the media about exploring Italian famous food products. If you are looking to produce a TV program, or a newspaper article we would be glad to help to get the best out of your time in Italy. It might be very complicated even for the most experienced journalist to have a real insight of the topic. Emilia Delizia has a long experience in the field and we would be happy to help you to put together your story.

Balsamic vinegar tour in Modena – EmiliaDelizia.com

Modena and the traditional balsamic vinegar produced here are truly Italian gems of uniqueness.

 

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Cathedral of Modena

The Duomo di Modena is part of the Unesco world’s heritage and it is something really markable that you should not miss. It is almost 1000 years old and build only from scrap marbled derived from ancient Roman villas. The Duomo has been built according the Romanesque style by the masters of Campione D’Italia. The structure celebrates Modena’s patron and protector San Geminiano.

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100 ml bottle of balsamic vinegar of Modena

Hidden in the family’s  home attics there is another treasure: Traditional Balsamic vinegar of Modena. Only made by the Modenese families in small batches and aged up to 25 years, it is a remarkable pearl in the Italian gastronomic tradition. It requires a set of barrels made of noble woods, Lambrusco grape juice and a lot of patience. Every year the producers have to painstakingly refill the barrels since some of the liquid is lost due to natural evaporation during the hot summers. However this allows to blend the flavours of the woods into the final product.

 

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trying the balsamic vinegar

The traditional balsamic vinegar of Modena has basically nothing to do with lower quality vinegar even when marketed as MODENA’S. During the tasting we will discover how to distinguish the black nectar from its numerous imitations. The tasting is aimed to develop an appreciation for the producer and learn how to match it with foods. Even though it is seen by many as an expensive and eccentric product it can be used on everyday’s foods. If used correctly a bottle will last for long time.

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The balsamic vinegar barrels

During Emilia Delizia’s Traditional Balsamic Vinegar tour we will learn how the fractional ageing works and each detail of the production will be explained to our guests. For those wishing to take home some of the product is now possible to purchase the 100 ml bottles directly from the producer at discounted prices. Some producers are also happy to send their products directly to your home and almost all accept all major credit cards.

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The Ghirlandina tower of Modena

Even though Modena is small, it is a true concentration of history, architecture and food delicacies. If you want to truly sample the city we recommend to spend at least one night and a full day. Modena is also famous for Parmesan cheese, pasta like tortellini, Zampone and cotechino and there is an endless array of good restaurants in the city centre. Ranging from cheap eat to Bottura’s Osteria Francescana, Modena is set to please everyone in terms of food.

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Ferrari museum in central Modena

Modena is also the capital of motor sport, and super cars. The newly open Enzo Ferrari museums is an interesting hot spot for those fanatic about the Ferrari cars. The modern building offers themed and rotating car collections that express the soul Modena. It is also possible to catch a shuttle bus and visit the Maranello Ferrari museum without the need of hiring a car.

Parmigiano Reggiano Factory Tour

Parmigiano Reggiano (Parmesan) guided visit to a cheese day.

 

Emilia Delizia offers detailed Parmigiano Reggiano cheese tours in Modena, Parma and Reggio Emilia. Our tour will begin early in the morning in order to catch as much as possible. Below we tried to reproduce our tour in pictures to give a better idea to people about what they will see when at the Parmesan dairy.

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1000 kg of milk for the parmigiano reggiano cheese production

At the arrival at the dairy we we will see the raw milk sitting in the vats. These large containers “cauldrons” contains 1000 kg of full fat and half milk mixed together. The compound is then acidified and the rennet is added. At this point the milk will turn into a yoghurt like substance.

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2 wheels of parmesan cheese

These are the 2 twins, one is a boy and the other is a girl. Basically these are the curds of the cheese that have  been cut and left to rest. From 1000 kilos of milk we obtain 2 45 kilos wheels. Some of the weight is lost during the ageing, and therefore the final product weights approximately 37 kg.

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The cheese will spend a day in the Teflon mould

The unformed cheese goes into the Teflon mould for one day and one night. The cheese master carefully add a weight on top of the cheese. In order to squeeze our all the liquid the moulds are then turned every couple of hours. In the evening the cheese cloth is removed and the matrix carrying the naming Parmigiano Reggiano is inserted in the mould. Telon is a new material that has replaced the hand made wooden moulds that were originally crafted by hand.   In the video you can clearly see how the cheese is moved from the vat to the moulds. Our guests will be able to see the full production just meters away form the cheese being made.

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the parmesan cheese is the metal mould

The cheese goes into the metal mould for another day. These moulds have the shape of the wheel which will not required further manipulation such as the trimming of the edges.  The cheese always rest on wooden shelves which allow breathing and the correct ageing.

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Guided tour to a Parmesan cheese dairy

The wheels then go to a brine bath and stay here for 3 weeks. This is an important step to make hard cheese in fact the high salinity of the water will allow residual moisture to exit thanks to natural osmosis. It is important to keep in mind that Parmesan cheese does not contain any preservative or anti fermentative, therefore it is essential to have the right amount of moisture in the wheels.

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visit to the Parmigiano Reggiano maturation cellars

The last part of the visit will be spend in the ageing cellars. Here is the Parmigiano Reggiano is stocked on the traditional shelves for a minima of 12 months. During the visit we will learn how to recognise the real Parmesan cheese from imitation and we will discover the nutritional values of the product.

The 2 Ferrari museums – Casa natale Enzo Ferrari Vs Maranello Ferrari Museum

This article wants to tackle the dilemma of the 2 Ferrari Museums that are now available now in Modena and Maranello, and visitors seems to be confused about which is the best.

Maranello Ferrari Museum.

This is located about 30 minutes from Modena and it easily reached by car and attempting to go by public transport is going to be stressful if you do not know what you are doing. However you can purchase a shuttle bus ticket from the other Ferrari Museum in central Modena that will allow you to go to Maranello for a a reasonable fee. You should check for details on their website. The Maranello structure is the one that everyone knows about, it has been built in the 1970s and it is next to the factory and the Fiorano track, so it has all the historical value that you will ever find. Inside you will find some collections of vintage Ferrari plus a collection of Formula one cars. The Maranello museum offers the possibility to tour the factory ground by shuttle bus. However you will not enter the production facility. Tickets are  priced at 14 euros for the museum, and 14 euros for the shuttle tour. The museum also has  a cafe’ and a souvenir store. To visit the museum you will need about 45 minutes.

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The Maranello museum – a collection of F1 cars – source

Casa natale Enzo Ferrari museum in Modena.

This is the newly opened Ferrari museum in Modena, and it is located about 5 minutes from the station. This museum is housed in a fancy structure designed by  Jan Kaplicky and  it resemble to a Ferrari car bonnet. Inside you have a collection of vintage Ferraris, and sometimes other cars designed by Enzo in collaboration with other car manufacturers such as Stanguellini or Maserati. In fact the museum hosts regular themed exhibitions. The yellow structure is also attached to Enzo Ferrari house where you can learn about the designer life from this interactive part of the museum. There is also a restaurant that offers fancy dishes from the traditional Modenese cuisine. If you want to learn more about Casa Natale Enzo Ferrari please continue reading here

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Ferrari museum in central Modena

Which is the best Ferrari museum? Both have pros and cons, it depends what are your priorities, if you have time you should stay in Modena and visit them both. You can take the shuttle bus from Casa Enzo Ferrari and then go to Maranello without struggling with public transport or renting a car. What is good at the Maranello Ferrari museum? It is at the historical site of the Ferrari factory, with possibilities to drive the car from 3rd parties companies around the museum  the crowds are here at the moment as it is the most famous site for Ferrari cars. The museum is definitely good for die hard Ferrari F1 fans. What is not so good at the Maranello museum? The museum is not easily accessible by public transport, but now you can use the shuttle bus from Modena Casa Enzo Ferrari.The museum is also dated and the exhibitions quite static, so there are no many fancy exhibitions going on. It is not  so interesting for those wanting to know more about the history behind Ferrari What is good at the Modena Casa Enzo Ferrari museum? It is a stone throw from Modena central Station, ideal if you do not have much time. It is a flamboyant modern structure, with themed exhibitions that are changed time to time. A real chance to learn about the cars and the people behind the marque. What the cons at the Modena Casa Enzo Ferrari museum? It is not at the historical site of the factory. However there are companies that allows you to drive Ferrari cars around. It is not so much about modern F1 cars.

The food idiot guide to Modena: balsamic vinegar, pasta, and secret trattorias

There is more in Modena than traditional balsamic vinegar, Emilia Delizia explores some hidden gems in the city of Aceto balsamico tradizionale and beyond.

 

Balsamic vinegar tour and tasting in Modena

First of all you should definitely come to Modena for 2 main reasons: balsamic vinegar (the PDO traditional one) and Ferrari sport cars. There are hundreds of acetaia (balsamic vinegar producers) around Modena, but not many are in the city centre and reachable by taxi or public transport. Traditional balsamic vinegar producers would be very happy to explain how the production happens and arrange a vinegar tasting for you.

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Traditional balsamic vinegar tasting and producer tour in Modena

Mercato Albinelli – ancient food market in Modena.

The Albinelli market is the main market of the town. it was thought to replace the market that was taking place in the main piazza since medieval times. The covered market has been established in the 1930, and it is part of the historical market circuit in Italy.
Here you will find all the gourmet food you always wanted. Prosciutto, culatello, fresh organic fruits and vegetables, fresh sea food and fish, cheese from Emilia Romagna and many products from all over Italy.

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Modena market – Mercato Albinelli

 Trattoria Aldina – Secret dining experience in Modena.

Secret and pop up restaurants are pretty much fashionable these days. Trattoria Aldina was not born to be one, however it feels like it. The entrance is not at street level and you will have to use the door bell and run up a flight of stairs to gain access. Once you get in, you have this home feeling, just like  you are going to have lunch at your Italian aunty flat. And you did not see her for see for a decade. Home made fresh pasta and traditional cuisine.

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Restaurant trattoria Aldina in Modena

Modena is pasta business.

In Modena you are in the centre of fresh pasta making business. Many are the shops in the city centre that make their own pasta to take away, of course you will have to have access to a kitchen to enjoy them and cook as you like. You will find tortellini, tortelloni, tagliatelle, tagliollini and other fancy shapes. Pasta in Modena is always made with soft wheat and eggs are used for binding.

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 Antica macelleria Ghioldi in Modena.

If you are into meat at the butcher shop Macelleria Ghioldi you will find a way to stuff your belly with cibi della memoria, of food of the memory. In other words these are forgotten dishes that the owner wanted to bring back to the present days. Like cervella impanate (breaded brains) or trippa alla parmigiana (Parma style tripes), or cotiche e fagioli (pigs skin and beans)

 

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the forgotten foods – meat eating in Modena