Few places in Italy command as much reverence in culinary circles as Modena. Tucked into the fertile heart of Emilia-Romagna, this elegant city is synonymous with craftsmanship – whether in fast cars, opera, or food.
Here, recipes are guarded like heirlooms, ingredients are treated with near-religious respect, and meals unfold slowly, deliberately, joyfully. Known affectionately as “Food City,” Modena rewards those who arrive hungry. Here’s what to order when you’re there.
Aceto Balsamico Tradizionale di Modena
Forget the supermarket squeeze bottle. True traditional balsamic vinegar — Aceto Balsamico Tradizionale di Modena — is aged for a minimum of 12 years (and often 25 or more) in a succession of wooden barrels. The result is thick, glossy and astonishingly complex, balancing sweetness and acidity with notes of cherry, wood and spice. In Modena, it’s drizzled sparingly over Parmigiano Reggiano, fresh strawberries or even gelato. A few drops are all you need – and locals will tell you that’s the point.
Tortellini in brodo
If one dish defines Modena’s soul, it’s tortellini in brodo. These tiny, ring-shaped pasta parcels are filled traditionally with pork loin, prosciutto and Parmigiano Reggiano, then served in a clear, deeply flavoured capon broth. It’s deceptively simple and deeply comforting – especially during the colder months – and a reminder that precision matters. Each tortellino should be small enough to fit neatly on a spoon.
Tagliatelle al ragù
While Bologna often claims the spotlight when it comes to ragù, Modena’s version is just as revered among those in the know. Fresh egg tagliatelle, rich and golden, are dressed in a slow-cooked meat sauce that simmers for hours. There’s no garlic overload, no heavy herbs. Just soffritto, quality beef and pork, tomato, wine and patience. It’s Emilia-Romagna cooking at its most disciplined.
Zampone and cotechino
Winter in Modena brings hearty specialties like zampone (a boned pig’s trotter stuffed with seasoned pork) and cotechino (a richly spiced pork sausage). Both are typically served with lentils, especially around New Year, symbolizing prosperity and good fortune. They’re rich, celebratory and unmistakably regional.
Gnocco fritto
No Modenese table is complete without gnocco fritto: pillows of fried dough, crisp on the outside and airy within. Served warm and sliced open, they’re designed to cradle paper-thin slices of prosciutto di Modena, mortadella or salami. Paired with a glass of sparkling Lambrusco, it’s one of the region’s simplest and most satisfying pleasures.
Parmigiano Reggiano
Produced across Emilia-Romagna, Parmigiano Reggiano is practically a cultural currency here. In Modena, wheels aged 24, 36 or even 50 months are savoured in shards rather than grated, allowing their crystalline texture and nutty depth to shine through. The cheese pops up everywhere: in fillings, shaved over pasta, or enjoyed on its own with balsamic vinegar.
Modena’s gastronomic prestige is well established. Yet for all its fine-dining accolades, the heart of Modena remains deeply traditional. Recipes are passed down through families. Sunday lunch is sacred. Markets brim with pork, cheese and fresh pasta made that morning.
To eat in Modena is to understand why Emilia-Romagna is often called Italy’s breadbasket. It’s a place where excellence is par for the course. Where a bowl of broth or a shard of cheese can feel profound. In “Food City,” pleasure is patient, ingredients are impeccable, and every bite tells a story that’s centuries in the making.
