Restaurants in the province of Modena

Modena concentrates three products exported everywhere, plus a pasta tradition that owes nothing to Bologna's.

What you eat here

• Aceto Balsamico Tradizionale di Modena DOP — cooked must, a battery of barrels, twelve or twenty-five years. A few drops; nothing to do with the supermarket IGP.
• Parmigiano Reggiano DOP and Prosciutto di Modena DOP.
• Tortellini and tortelloni, gnocco fritto and tigelle with cured meats.
• Zampone and Cotechino di Modena IGP, with lentils or mash.
• Bollito misto with salsa verde, and Vignola's *torta barozzi*, whose recipe is a trade secret.

The wine

Lambrusco is at home here in several forms — di Sorbara, Grasparossa di Castelvetro, Salamino di Santa Croce — and all have one job: to cut the fat.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.