Modena is famous worldwide for its flavours and art of good cooking with timeless ingredients from the past.
Modena offers an excellent variety of good food. Typical osterie, real trattorias and also lounge moods and creative cuisine, from the city to the hills, from the mountains to the valley, every restaurant, roadhouse or eating place offers tourists, visitors or those simply wanting to take a break, traditional and innovative menus that delight any palate. Attention to quality is a priority that characterises any lunch or dinner for all those visiting this area.
Many traditional recipes were born out of poverty and the availability of just a few basic ingredients, produced in an isolated and necessarily self-sufficient farming economy. These traditional recipes have been rediscovered and are now served throughout the province and in the mountains. Gnocco fritto (deep-fried bread dough) is very popular, as are crescentine (small flat bread cakes) cooked in the traditional tigelle moulds. Corn flour polenta is served throughout the mountains and borlenghi are a kind of typical pancake in the Panaro valley. Finally, there is tasty castagnaccio, a flat cake made from chestnut flour. Another flavour from the past is sfogliata di Finale Emilia, layers of puff pastry filled with cheese and also known as Torta degli Ebrei (Jewish Cake).
Special Protection Consortia have been set up locally to guarantee the authenticity of these products and they provide information, documents and promotion of the various specialities made in Modena.
Visits can be made to farms throughout the province that produce Parmigiano-Reggiano cheese, Lambrusco di Modena, Aceto Balsamico Tradizionale di Modena vinegar, Prosciutto di Modena and other local excellences.