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.
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.
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.
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.
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.
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.
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.
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.
Modena and the traditional balsamic vinegar produced here are truly Italian gems of uniqueness.
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.
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.
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.
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.
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.
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 (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.
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.
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.
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. httpv://youtu.be/z6M7-THZOeM 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.
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.
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.
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.
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.
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
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.
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: balsamicvinegar (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.
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.
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.
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.
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)
Gnocco fritto as we call it in Modena has different names depending from where you are eating it. In Bologna they call it crescentina fritta, in Parma torta fritta.
What is gnocco fritto exactly?
folded gnocco fritto sandwich with a couple of slices of Parma ham
It belongs to an ancient culinary tradition of Emilia where nothing had to go to waste, and one of the most common condiment in the farmers traditional was clarified lard. Gnocco fritto is simply dough made from flour, water and a pinch of salt then fried in lard, a by-product of ham and salami making. Gnocco must the eaten piping hot straight from pan. It must be puffy and empty inside. You can eat on its own for breakfast with a cappuccino. As suggested it was the typical breakfast food for the poor farmer, at the time accompanied with caffe’ latte rather than the fancy cappuccino. An other suggestion would be to make a sandwich with 2 gnocco fritto pieces and stuff them with Parma ham, Mortadella, Coppa or any other salumi that you can think of.
A modern version of gnocco fritto.
If you want to replicate the wonders of the poor but tasty cuisine of Emilia. you can simply prepare a dough using sparkling water. The bubbles in the water will make the dough expand and rise when cooked. And instead of clarified lard you can use extra virgin olive oil. This is one of the best ways to fry as olive oil withstand higher temperatures and it is easier to digest than other oils or fats.
The Italian gnocco fritto breakfast – a gem from our farmer tradition
Lovers of Italian food have labelled the Regione Emilia-Romagna as “the bread-basket of Italy.” It’s easy to see why. The historic cities of Parma, Modena and Bologna are famed for their food, from the air cured and delicate prosciutto (Parma ham), parmigiano reggiano (parmesan cheese) and traditional aceto balsamico (balsamic vinegar) – some of the quintessential ingredients of Italian cooking. The verdant Po Valley has given rise to agricultural practices that produce some of the most flavoursome and robust ingredients in the country.
Starters.
When visiting Parma, Modena and Bologna, the starters are most likely to be slices of Parma ham, culatello, Salame di Felino, and shavings of Parmesan cheese. Parma ham has a delicate sweet savouriness that it is unique to this air cured ham. Culatello has also a unique and distinctive savouriness and every bite keeps giving our flavour, with hints of aromas like black pepper. Parmesan cheese is the quintessential savoury flavour, unique and inimitable, due to the long fermenting ageing.
First courses: Pasta Dishes
Fresh egg pasta in Emilia-Romagna is an artistic affair. Indeed, the cooks of this region are believed to be the masters of fresh pasta, producing distinct varieties of stuffed tortellini, and Tortelloni. Such pastas are recognised by their intricate and delicate shapes, as well as their rich fillings, which usually include pork or soft ricotta cheese.
Tortellini or Cappelletti
These attractive little pasta dumplings are filled with the best meats of the region – prosciutto, mortadella (a local variety of sausage) and ground pork. There are many old legends as to how tortellini originally came about. The most popular tale comes from Modena, near the Castelfranco Emilia. Lucrezia Borgia checked into an inn there, and the host was so captivated by her beauty that he spied on her through the keyhole of her private room. He only got a glimpse of her navel, but was so thrilled by this sight that he immediately went to the kitchen and attempted to recreate it in the form of pasta. And thus tortellini were born. For the real connoisseur they are only served in the famous Emilian capon broth, but a cream version is also available in most restaurants.
Tortelloni
This is a larger version of tortellini, squares of egg pasta (in Emilia Romagna is commonly called sfoglia) are folded into triangle and folded one more time into a hat shape. They are commonly filled with spinach, ricotta cheese and a generous sprinkle of Parmesan cheese. They are served with a sauce – butter and sage being a local favourite, but also with a nice tomato sauce with a leaf of basil.
Passatelli
To your surprise this time it is not going to be a pasta dish. Passatelli is the poor man meal made into an elegant and refined dish, and if you visit Bologna in the winter months, it would be a sin not to have passatelli. This dish consist of dumpling made of bread crumbs, egg, and parmesan cheese. This is worked and turned into a dough and pressed through a die to obtain the classic shape. The dumplings are then served in a rich capon broth.
Zuppa reale
Along Passatelli, Zuppa reale is one of the less known dishes of the Emilian cuisine but well worth the hunt. Zuppa reale is a sort of spongy omelette like cake which is cut into cubes and served in the capon broth. The ingredients are flour, eggs, a lot of parmesan cheese, butter. The dough is cooked in the oven until golden crispy and spongy inside, then left to cool a little and cut into bite size dumpling.
Meat Dishes
Emilia-Romagna has a thousand-year history of raising swine – making it one of the most distinguished Italian regions for pork. Local pork dishes are layered in flavour, rich and hearty, and are perfect for chilly winter evenings. Veal is also a popular meaty option.
Zampone from Modena
Emilia-Romagna is famous for its decadent range of preserved meats and salamis. Zampone of Modena is a unique local treat that is often eaten at Christmas time. This winter sausage was born in 1510. Modena was under siege at the time, and food had to be preserved. As a result, ground pork, rind and other cuts were salted and stuffed into a de-boned pig’s trotter. These days, zampone is served with lentils and washed down with Lambrusco DOC.
Cotolette alle Bolognese
Tagliatelle alla Bolognese (it’s actually called tagliatelle al ragu in Italy) is not the only famous dish to emerge from Emilia-Romagna’s historical capital, Bologna. This original veal parmigiana consists of breaded veal topped with shavings of parmesan cheese. It can be also layered with prosciutto, but for an authentic and complex speciality white truffles are added as a final touch.
Bollito Misto
As the tortellini go with the broth, the meat is normally eaten as a second course. When visiting Bologna you should ask for the Carrello dei Bolliti, literally the boiled meat trolley. The waiter will oblige and push to your table a serving trolley full of succulent boiled meats. Here you will find capon, boiler chicken, beef briskets, as well as beef tongue for the more daring. The meats sliced thinly and served with salsa verde or mostarde. Salve verde is a condiment made with a base of parley and cooked carrots, boiled eggs, olive oil, vinegar, the recipes varies from location to location. Mostarda is more typical in the northern areas of Emilia Romagna and consist of fruits cooked in a light mustard sugary syrup.
Desserts
Many sweet dishes of Emilia-Romagna originated from traditional festivals highlighting the weeks before Easter. People would often indulge in sugary treats on Shrove Tuesday before the period of abstinence marked by Lent.
Tagliatelle Dolci
This sweet resemble to original pasta dish is one such Shrove Tuesday invention. Strands of tagliatelle are deep-fried, and then coated in honey. This is a popular dessert throughout Bologna. It can also be topped with sugar, cinnamon or lemon zest.
Zuppa Inglese
This directly translates to “English Soup,” but it actually refers to the Italian version of English trifle. During the 16th century, the rulers of Ferarra met with Elizabethan statesmen from England, and this contact introduced them to the delicious custardy dessert. The Italian diplomats fell in love with it, and attempted to make it using local ingredients. The Emilian version consists of pan di spagna (sponge cake), or savoiardi (finger biscuits), thick custard and Alchermes, an aromatic herb liqueur.
These are just a few of the dishes you will discover on a gastronomic journey of Emilia-Romagna. Its culinary legacy is sometimes rustic, but also elegant and refined – and is considered one of the best in all of Italy.
Digestive liquors
A meal in Italy is not finished without a shot of your favourite digestive. In Modena we have the dark and aromatic Nocino made from unripe walnuts which are steeped into pure alcohol, and sugar. The liquid is aged into oak or hash barrels for a minimum of 6 years. In Parma you will be likely to be served Barniolino. This liqueur is made from the berry of the wild growing hawthorn berries steeped into alcohol and sugar. The liquid has hints of strawberry and cherries with a pleasant bitterness.
Wines of Emilia Romagna.
Wines in the region and often sparkling red, this is unique characteristic of our products. In fact Lambrusco (Modena) and Gutturnio (Piacenza) are wines that in the tradition where double fermented in their bottles. This would give rise to a first alcoholic fermentation and then a second one which gives the bubbles to the wine. Lambrusco is a wine that is enjoyed young, often the year after the harvest, and it certainly lends itself to accompany the rich local cuisine. Remember that the perfect lambrusco is a dry wine, with an evanescent froth, purple in colour (Grasparossa variety) with hints of violet flowers.
In the northern region of Italy lies the beautiful Emilia-Romagna region, one of the most developed regions in Europe. The Emilia-Romagna region is filled with rich history dating back to ancient Rome, architecture from the Renaissance, and breathtaking scenery.
There are many day trips offered from the regional cities of Bologna, Modena, and Parma that will allow you take in everything you want from your trip. The convenience of the public transportation system will allow you to travel with ease throughout this beautiful region of Italy.
Traveling from Parma
Cinque Terre, “The Five Lands”
The Cinque Terre is settled upon the Italian Riviera and is named for five cities: Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore. The seaside terraces that have been built for centuries on the cliffs of the steep landscape give this area a rustic charm of its own. The atmosphere, fine dining, and walking trails that connect the five cities make the Cinque Terre a tourist hot spot.
Milan
The city of Milan is the second largest city in Italy. The large population of this city makes Milan one of the most diverse and vibrant cities in Italy you will ever visit. Milan is home to the UNESCO World Heritage Site, the Church of Santa Maria delle Grazie, and it is filled with designer shops.
Fidenza Village, Chic Outlet Shopping
With more than 100 shops, the Fidenza Village will provide you with everything you will need in your shopping experience. Tourists will not only enjoy each of the upscale and exclusive shops but also the pleasant and elegant atmosphere that the famous Fidenza Village is known for.
Cremona
Nestled on the left of the bank of the Po River lies beautiful and historic Cremona, known for its religious and musical histories. Tourists will enjoy the Cathedral of Cremona, which displays some of the best Romanesque-Gothic art in all of Northern Italy. Music lovers will enjoy the rich musical history that Cremona has to offer, which dates back to the 12th Century Cathedral.
Traveling from Bologna and Modena
Florence
Considered to be the birth place of the Renaissance, the city of Florence is art in itself with its historical buildings and the beautiful Amo river etching through it. Arts districts and museums such as the Uffizi Gallery, the Ponte Vecchio, and the Florence Cathedral make Florence a tourist destination you can appreciate inside and out.
Verona
Verona is the epicenter for historic buildings and architecture. Roman buildings like the Verona Arena that was established around 30AD, as well as buildings like the Basilica of San Zeno Maggiore, which was established between the years of 1123-1135, still stand in beautiful Verona. This has earned Verona the World Heritage Site status by UNESCO. Verona is the city to go to for anyone who is interested in ancient history and art.
Barberino Shopping Outlet
Designed with the Renaissance style that is known through Northern Italy, the Barberino Shopping Outlet will provide you with the unique shopping experience you are looking for. Boasting sales on everything from 30%-70% you will be certain to find the designer styles you have been looking for without the designer price. Source: http://www.mcarthurglen.it/barberino/en/the-outlet
Venice
Settled in the marshy Venetian Lagoon lie the 118 tiny islands that make up the city of Venice. If your visit only allows for one day trip then Venice is the place you want to go. The vast culture, shopping, dining, architecture, and arts districts all on the unique waterways in Venice will ensure that your day will be filled with endless wonders.
Mantua
Mantua has a rich musical history and played a significant role in the history of opera. The city was also home to many famous artists including Leone Battista Alberti, Donatello, Peter Paul Rubens, Pisanello, Luca Fancelli and Nicolo Sebregondi. Mantura is also home of the Festivaletteratura, a literary fair that is held for five days with nearly 200 events each year.
Padua
Standing upon the top of the Bacchiglione River is the beautiful city of Padua that has dense streets that open into the large communal piazze. Padua is home to the University of Padua, which is 800 years old and was once a place for Galileo Galilei to lecture. The city itself is filled with many architectural wonders that embody the art and history that make Northern Italy so unique.
Ferrara
Surrounded by more than 9km of stone Renaissance walls built in the 15th century, Ferrara has also earned the title as a UNESCO World Heritage Site. The numerous and important buildings in this city including Castello Estense make Ferrara a must see destination for visitors.
Ravenna
Ravenna’s rich history and Christian influences have earned eight of its buildings a place on the World Heritage List. The Mausoleum of Galla Placidia, the Neonian Baptistery, the Basilica of Sant’Apollinare Nuovo, the Arian Baptistery, the Archiepiscopal Chapel, the Mausoleum of Theodoric, the Church of San Vitale, and the Basilica of Sant’Apollinare in Classe are all iconic destinations that you must visit in Ravenna for their blend of different art influences. Source: http://whc.unesco.org/en/list/788
Lake Garda
Lake Garda, the largest lake in Italy, is world famous for its pristine beauty and is surrounded by several towns and islands. The town of Sirmione hosts the Virgilio & Catullo Spa, and is a great destination for dining and shopping. Scaliger castle, Catullus’ villa, the Roman spa Grotte di Catullo, and the sulfur springs that are famous for healing all make Lake Garda a vacation paradise.
