The Modena Tradition and Flavors brand includes 26 agri-food excellences of the Modena area, ranging from spontaneous products of the land and forest to those coming from agricultural crops, up to artisanal and industrial productions. The characteristics that they have in common are their typicality and their roots in the Modena gastronomic culture.
Amaretti of Modena are traditional desserts from Modena that have preserved over time the characteristics of authenticity and fragrance typical of "homemade things".
Read moreWheat varieties already cultivated before 1940: Mutina, Gentilrosso, Mentana, Terminillo, Risciola (Restaiolo), Autonomia B, Virgilio, Grain of the miracle (Marzocchio), Senatore Cappelli, Ardito, San Pastore, Marzuolo del Cimone, to which are added the naked barley “Leonessa” and the spelled with the cultivars Einkorn precocious, White Spelta, Dicoccum.
Read moreIn a land that has balsamic vinegar as its product of excellence, known and appreciated throughout the world, there is also another characteristic condiment, equally ancient and traditional. This is the Vignola Apple Agresto, which in 2018 became part of the rich basket of the Tradizione e Sapori di Modena brand.
Read moreIt is a traditional popular dessert, with an oval or "S" shape, its recipe based on flour, butter, sugar and eggs has remained unchanged for centuries.
Read moreThe blueberry from the Modena Apennines is considered one of the most important "functional foods" available, that is, a product which,
taken regularly, can effectively contribute to maintaining good health and contribute to the prevention of various pathologies
Borlengo di Guiglia is a thin wafer, made of water, flour and eggs, which is served hot, folded and seasoned with hopped lard and/or bacon, garlic and rosemary to which a sprinkling of Parmigiano Reggiano is added.
Its historical origin dates back to the late Middle Ages. Today it is considered a delicious and refined dish.
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"Fresh" soft cheese, obtained from cow's milk, rich in evenly distributed harmonious properties, rounded in shape, without rind.
Its fresh milk flavor brings to mind the things of the past, homemade by grandmother.
Read more“Fresh” soft cheese, obtained from goat's milk, rich in evenly distributed harmonious properties, rounded in shape, with a very light rind
Read moreHoney is the natural product par excellence that the Apis mellifera ligustica L. elaborates by foraging on the flowers, transforming the
nectar which it combines with its own specific substances and leaves to ripen in the honeycombs of the hive.
Ancient fruit of the Modena Apennines, it is a completely natural, healthy food with high nutritional value.
It is now identified in its two main production areas: Appennino Modena Est and Frignano.
Read moreIt is the Modena mountain dish par excellence, ancient mountain bread, circular in shape, obtained from a skilful mixture of flour, water and salt
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Typical dessert from the Apennine area of Frignano, made with caramelized sugar and chopped almonds.
Read moreThe fried gnocco is made from a very simple mixture of flour, milk, water, salt and, if desired, a little yeast, "rolled" into sheets a few millimeters thick and cut into lozenges with a side of 10-15 cm. cooked by immersion in abundant pork lard at a temperature of 180°C.
Read moreThe fundamental characteristic that differentiates the "Maccherone al comb of the Mirandola Valleys" from the generic ones and from the garganelli is the absence of the two "tips", since the square of pasta is rolled along the side taking the shape of a cylindrical macaroni, unlike of the other macaroni that are obtained by rolling the dough along the diagonal.
Read moreThe Campanina Apple of Modena belongs to the Rosaceae family, genus Malus domestica. Unique cultivar of its kind, it has small and rounded
fruits, with excellent organoleptic and health properties, as well as a long shelf life.
What distinguishes the Montese potato from other varieties on the market is its particular flavour, which derives from the characteristics of the soil in the production area, together with the high shelf life of the product without resorting to chemical treatments
Read moreNocino is an ancient traditional liqueur, typical of the province of Modena. The raw material from which it is obtained, and which characterizes it sensorially, are walnut husks, collected before the hardening of the shell takes place, with which an infusion
in alcohol is made
This potato is typical of the Panaro area and is cultivated with techniques based on traditional practices that date
back to the early nineteenth century.
Salame di San Felice is a sausage rich in proteins, with an inviting and appetizing aroma, and a characteristic sweet flavour, obtained from selected pork meat coming exclusively from local farms
Read moreSassolino di Modena is a liqueur with a pleasant taste, a delicate aroma, excellent as a digestive, coffee corrector and inimitable in the preparation of desserts to which it gives an unmistakable flavour
Read moreThe Finale Emilia Sfogliata is a sort of "fat cake" composed of various overlapping layers of a dough based on flour, water, salt, enriched with pork lard, Parmigiano-Reggiano and butter, whose original recipe dates back to first half of the 17th century.
Read moreTortellini are a stuffed pasta typical of the Modena area, which is tasted in steaming meat broth, perhaps
accompanied by a local Lambrusco
The Valli Dolo and Dragone Truffle brand includes exclusively the species referable to Tuber magnatum Pico, Tuber uncinatum Chatin, Tuber macrosporum Vittad., Tuber borchii Vittad
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