Traditional balsamic vinegar of Modena

Balsamic vinegar belongs to the most ancient Modenese traditions. For centuries the production of balsamic vinegar in the dry attics of homes, was the prerogative of all families, with its destination limited to home use or, at most, offered as a special gift. The Traditional Balsamic Vinegar of Modena stands out for its organoleptic characteristics - colour, density, fragrance, and flavour - which are the result of a period of ageing that can range from 12 to 25 years and beyond. Known and appreciated for centuries, still today the "secret" of balsamic vinegar, hidden within the series of barrels, is passed down from father to son.

Parmesan Cheese

The Apennine hills and mountains which produce excellent forage from uncontaminated pastureland and where livestock is raised in favourable environmental conditions, are the ideal place for the production of milk destined for Parmigiano-Reggiano cheese, which as far back as the Roman era was considered the "king of cheeses" for its organoleptic characteristics and nutritional value,which make it particularly suitable for dietetic use. Deeply rooted in the culinary culture of the Emilia-Romagna region (and now throughout Italy), Parmigiano-Reggiano is an indispensable ingredient of world-famous dishes such as tortellini, cappelletti, ravioli, tortelloni, lasagna.

Parma ham

With its hill and mountain lands, the province of Modena has always been the site of a rich and appetising tradition of cured meats, and prosciutto crudo (salt-cured ham) in particular has its own special organoleptic identity that can be seen when sliced in the bright red colour and pleasant, savoury fragrance. The quality of the artisan processing techniques and the restricted zone of curing make the prosciutto of Modena special and widely appreciated by consumers. The preparation of this excellent prosciutto uses only the thighs of the prized "Large White" pig, raised in highly selected centres. The artisan production phases are carried out in state-of-the-art structures and the pig feeding system is subject to rigorous controls to prevent unpleasant flavours and excessive fat content. The prosciutto is then sent for ageing in a hill zone comprising the provinces of Modena, Reggio Emilia and Bologna, an area which in-depth climatic studies have indicated as the most suitable for perfect ageing of the prosciutto crudo of Modena.

Typical breads: crescentina, borlengo, gnocco

Crescentina is the traditional mountain bread, made of a special dough of flour, water, and salt) and prepared in small discs that were once cooked in round moulds of refractory terracotta (the "true" tigelle) heated on the hearthstone.
The freshly baked crescentine are cut in half and topped with a mixture of minced salt pork (lardo), garlic, and rosemary and covered with grated Parmigiano-Reggiano cheese. They can also be filled with the excellent local salami or used in place of bread with "cacciatora" dishes and stews, particular with mushrooms.
Usually served along with crescentine is gnocco fritto (bread fritters), with its characteristic bubble shape, to eat with cured meats and cheese.
Borlenghi, a delicious but little known mountain flatbread, has always cheered the table of the local people. Borlenghi are made using a batter of flour, water, and salt, and then cooked in a tin-plated copper pan, resulting in a thin crispy flatbread that is folded over and filled with a traditional mixture of salt pork, garlic, rosemary and Parmigiano-Reggiano cheese.

Undergrowth's treasures: mushrooms, truffles and small fruits

The highly appreciated "fruits" of the Apennine woodlands include truffles, mushrooms, and numerous bush and tree-growing berries such as whortleberries, raspberries, strawberries, juniper berries and red currants.

From September to December, the highly prized white truffle (tuber magnatum) of our hills matures in the calcareous and alkaline soil, well-drained and aerated, from sea level up to 1000 metres elevation in symbiosis with lindens, poplars, willows, oaks, hazelnuts, and hornbeams, preferring a cool, moist environment. During the autumn, the white truffle, with its unique and unmistakable fragrance, becomes the protagonist of the oldest and simplest home cooking traditions, and also enriches the typical dishes of the local restaurants.

Chestnuts

For many centuries, the numerous chestnut forests found in the zones up to 700-800 metres elevation were one of the most important nutritional resources in the Apennines. Still today, high quality chestnuts are produced in "natural" cultivations, which use no pesticides or chemical fertilisers. In addition to raw consumption, chestnuts are still processed into flour after being dried on traditional racks or in modern drying facilities. Peeled using a special machine for chestnut "threshing", they are then ground in water-powered mills. The flour obtained, which has a high nutritional and energy value, is used in cooking for soups, bread, desserts, and in particular the well-known delicate "ciacci", a traditional mountain sweet.

Cherries

Over the last century, the cultivation of cherry trees in the district covered by the Consorzio della Ciliegia Tipica di Vignola (Consortium of the Typical Vignola Cherry) has become a well-established agricultural activity. The production area includes a broad swathe of the foothills bordering on the provinces of Modena and Bologna. Thanks to the climatic conditions and excellent soil, this area includes approximately 2000 hectares of cherry orchards, covering 80% of regional production, making Vignola cherries a highly appreciated fruit throughout Europe.

Nocino

Nocino (walnut liqueur) is another traditional product that makes use of a natural resource of the Apennine territory. The traditional recipe, once jealously guarded by each family, are never exactly the same in terms of the proportion of walnuts and alcohol, the addition of water and sugar, and the type of natural spices included in the infusion, remaining for centuries the patrimony of the local cultural tradition.

Wines

The regulations for the D.O.C. status (controlled denomination of origin) of the "Colli Bolognesi" wines govern 14 different wines: 11 whites and three reds. The red wines include Barbera, Cabernet Sauvignon, and Merlot; the white wines are Bianco dei Colli, Chardonnay, Chardonnay Spumante, Pignoletto, Pignoletto Superiore, Pignoletto Spumante, Pinot Bianco, Pinot Bianco Spumante, Riesling Italico, Sauvignon, and Sauvignon Superiore. Particular mention should be given to Pignoletto (the name of which comes from the indigenous vines from which it is obtained), a unique and delicious wine that is rightly considered the "King of Colli Bolognesi". The zone of production lies within the territory of the municipalities of the foothills between the 51 metres altitude of Bologna and the 450 metres of Monte San Pietro. In the province of Bologna, the zone covers the entire municipal territory of Monteveglio, Savigno, Castello di Serravalle, Monte San Pietro, Sasso Marconi, Marzabotto, and Pianoro; in the province of Modena, it includes part of the territory of the municipality of Savignano sul Panaro. A consortium of wineries, the Consorzio del Vino dei Colli Bolognesi, has the responsibility for protecting the image and promoting the D.O.C. wines. Among these, a particularly well-loved wine is Lambrusco: ruby red, dry or semi-sweet, sapid, harmonious, with good acidity, and particularly fragrant, with its characteristic sparkling, lively evanescence. Lambrusco is the perfect accompaniment for the traditional dishes of Emilia as well as more contemporary or international cuisine.