Fine Tastes of Modena

Traditional Balsamic Vinegar of Modena, also known as "ABTM" is a bittersweet condiment, produced exclusively in the province of Modena. This product is DOP certified (PDO: Protected Designation of Origin), meaning it can only be produced, processed and prepared in the Province of Modena.

Aceto Balsamico of Modena is made from cooked and concentrated grape must with the addition of wine vinegar, and is fermented and matured for a shorter time than Aceto Balsamico Tradizionale of Modena.

If there was a dictionary for Modena dialect, the word "formaggio" (cheese) would be found under the letter "P" for Parmigiano Reggiano. In fact the only cheese for the Modena folk is Parmigiano Reggiano, and especially that made from milk of the Vacca Bianca Modenese (White Cow of Modena).

The Crescentine or Tigelle, as they are commonly refered to, for many years were bread for the people of the Modena Apennines which is now a culinary tradition for the entire population of Modena.

The people of Modena have a very close relationship with a tame, unpretentious animal: the pig...

Jams and compotes are an important element of Modena tradition due to the cultivation of fruit deeply rooted in our territory.

We at Fine Tastes of Modena would like to contribute our part to organic products; a lifestyle that is increasingly gaining ground.

Tortellini is probably the best known pasta dish from Modena. It is made with fresh eggs, flour, water, salt and a little extra-virgin olive oil may also be used. These ingredients are mixed to form a ball of dough and are then rolled out to a thin sheet. The sheet is then cut into small squares and stuffed with a filling made from prosciutto, mortadella, pork, chicken, beef, eggs and a finely aged Parmigiano Reggiano.

The traditional sweets of Modena are not very sophisticated nor complicated; but are rather simple cakes and pastries which accompany the end of a meal, such as tortellini, Parmigiano Reggiano cheese and zampone (pig's feet).