LAND OF FLAVOURS

Egg pasta is the main ingredient of the typical dishes of Modena gastronomy. Water, eggs and flour are the components of a simple dough pulled on the chopping board until you get a thin sheet of pasta. The sheet of pasta serves as a basic element for preparing different types of pasta, such as tortellini, tortelloni, tagliatelle, pappardelle, lasagne etc. …

The “Crescentina” is a delicious and typical accompaniment to rustic dishes based on cheese and cold cuts. It is often called “Tigella”, the name of the instrument used in ancient times to cook it.

The Zampone is considered a valuable product and reserved for holidays, accompanied by as many famous lentils. A classic New Year’s Eve dinner dish, the link with festivals is born with the peasant tradition of sacrificing pork on Saint Lucia’s day.

Raw ham is a typical Italian agri-food product, obtained from the legs of pigs born and reared exclusively on Italian territory. Prosciutto di Modena DOP/PDO strictly excludes the use of preservatives; It is characterized by a bright red colour, a sweet perfume and a slightly salty taste.

Even today, Parmesan cheese is made with the same ingredients as nine centuries ago and in the same places. Produced exclusively in the provinces of Parma, Reggio Emilia, Modena and part of the provinces of Mantua and Bologna, between plains, hills and mountains enclosed between Po and Reno rivers.

Parmesan cheese is a completely natural product, absolutely free of additives or preservatives, the cows are fed with fodder of local origin.

The experts of the Consortium of protection examine one by one the forms and only after the verification is applied the fire mark to give him the requirements of: Protected Designation of Origin  DOP/PDO.

The cultivation of cherries in the territory of Vignola has ancient origins, thanks to the soil and climate conditions of the territory have made it possible for the plant to find an ideal environment and became an important agricultural reality for farmers.

The harvesting of cherries begins about 15-20 May with the early varieties and ends on 10-15 July with the late ones and are harvested exclusively by hand.

They can be distinguished in different varieties: soft flesh “Tenerine” or firm flesh “Duroni”; It is also possible to make a chromatic distinction of the fruits and thus speak of black, red and white cherries.