A visit in the old city market or in other food shops: if possible we can collect some salad in the vegetable garden near the house, than we can prepare one of the dishes that we will eat afterwards together. Delicious scaloppine, soared in home made balsamic vinegar are on the menu, together wth tortelloni. You will also try a typical local wine, dessert and finish with a coffee. Vegetarian food is available. My cosy little apartment is on the third floor without lift and a small friendly dog could be present.

City market tour in Modena and pasta making

I offer a cosy little flat ( at tirth floor without lift,, sorry) close to the town center . We'll cook together, speaking about traditions and history of Modena's food. We'll use local products, as far as possible, and some of them home made in our vegetable garden next to the house where, if the weather is nice, we can directly collect fruits or vegetables, depending on the season.Je propose un petit appartement confortable près du centre-ville, où nous pouvons cuisiner ensamble en parlant des anciennes traditions et de l'histoire de la nourriture. Nous utiliserons des produits locaux, dont certains sont produits dans mon jardin de ville près de la maison

Modena home style, cooking and eating delicious pasta 

In a cosy small flat (third floor without lift, sorry) you can eat some of the most typical food , talking about traditions and how the food is made. Little tigelle (sort of bread) will introduce you to a warm Emilian atmosphere: you can eat it with salami, cheese or a local sauce. Main course will be handmade pasta, with meat sauce or a vegetarian one, if you prefer: it is as if a sort of little pasta butterfly just landed on your dish! A tart with home jam, red local wine and coffee to close the meal. A little friendly dog could be present.

Canapes, hand made pasta, dessert and local wine

Modena

Maria Angela

Maria Luisa

After a visit to the Acetaia Comunale di Modena (Municipal Vinegar Works) in the center of the city, we will go to my home for a fantastic typical Modenese menu.As an appetizer, I will offer you a gnocco fritto, followed by shavings of Parmiggiano Reggiano with different years of aging bathed by Aceto Balsamico di Modena DOP 12 and 25 years.First course: tortelloni ricotta and spinach in old Modena style, with Parmiggiano Reggiano Reggiano flakes, bacon and traditional balsamic vinegar of Modena DOP, or butter and sage.Second course: cotechino in a crust accompanied by stewed beans and spring onions with traditional balsamic vinegar of Modena DOPDessert: Barozzi cake with zabaglioneCoffee and Nocino (typical Modenese liqueur)Vegetarian or vegan menu upon request.

Tour with lunch or dinner: visit to Acetaia di Modena

Elena

Not only fresh and stuffed pastas make Modenese cuisine superlative, so I would propose an unusual, fun, creative experience to make your tables a different and scenic meeting point. We will prepare a risotto in a mold with seasonal vegetables and ham ragout; braided voulevant of seasonal vegetables and bensone di modena

Modena in mold!

Immersed in the greenery of the garden, inside a historic mansion, we will learn how to prepare the pastry for tortelloni that, according to Modenese tradition, will be filled with ricotta cheese spinach and not only...With the homemade black cherries we will prepare the traditional black cherry tart and finally, but only because you will taste it first we will prepare a delicate flan of Parmiggiano Reggiano cheese embellished with a few drops of Balsamic vinegar from the old family barrels. At the end all around a table you will taste your exquisite Modenese preparations!

Modena between pasta and dessert

Rubiera

Maria Cristina

During this cooking-class you will be able to make different doughs with flour, preparations ranging from savory to sweet, such as appetizers and tasty dishes or wonderful cakes. The doughs will have different ingredients, texture and taste with tasty and surprising results.This cooking class will include a savory appetizer, a fresh pasta dish, and tartlets with custard and fresh fruit.Each cook-pastry chef will have his or her own station to make their own doughs and make the entire recipes for these three dishes. This will then be followed by a tasting of what they have prepared with their own hands.

Flour for all tastes!

These recipes are traditional ones and every Cesarina learns them, even as a child, by helping her grandmother and mother in preparing family meals.Appetizer: ErbazzoneFirst course: Cappelletti in brothSecond course: Zampone with spinach and mashed potatoes with homemade rollsDessert: Soup and rice cake

Traditional lunch in Rubiera with cappelletti

Maranello

Meris

I offer dishes that my grandmother Emilia used to cook, traditional and genuine dishes prepared with products grown by me, such as eggs from my happy chickens! My home is a farmhouse in the country ready to welcome anyone who wants to have a family experience. The kitchen is my hearth and this is where I express all my love for food. There are two beautiful windows through which light and energy enter making everything magical-my windows to the world.

Emilia on the plate

Jessica

What could be nicer than taking a nice walk in the midst of nature and then enjoying a nice meal surrounded by greenery?This is what I propose in my experience: a beautiful, easy and affordable walk at the Sassi di Roccamalatina Park.My husband, a certified hiking guide, will take us inside the park to give us some information about the nature and history of our hills.Afterwards, we will gather around the table at my home inside the park, or at my childhood home, a few kilometers away and completely surrounded by greenery.

Walk and lunch/dinner at the Sassi di Roccamalatina Park

Gatteo

Gelsomina

Artichoke processing is long and laborious; it requires patience and organization. After preparing the artichokes according to an exact procedure (hulling, arranging the artichoke hearts in sour water, preparing the mixture for boiling, cooking the hearts, drying them on tea towels) and then placing them in rays in sterilized jars covering them with oil, each guest will receive a jar made by them.It will also be possible to proceed with the preparation of lemon marinated anchovies; guests will be able to arrange the anchovies in salt, lemon and vinegar in the appropriate containers and will also be able to delist the anchovies ready to place them later in the jars with oil.This will be followed by a menu in which some dishes will be prepared with artichokes.

A special experience

The history of tagliatella is as old as the procedure for making Bolognese ragù; the differences with Neapolitan-style ragù will be shown.The pasta rolled out with a rolling pin creates the roughness that changes the way the sauce is captured.Cannelloni will be made with dough for making crepes; they will then be stuffed with a soft filling of ricotta cheese, mixed ground meat, eggs, bread softened in milk and grated cheese. They will be covered with homemade tomato puree and baked.With the arugula, Evo oil, grana padano cheese, salt and a bunch of parsley, a creamy, velvety sauce will be prepared and used to dress penne rigate or spaghetti.A pleasant aperitif and some origami will allow the exchange of four chats.

Fantastic triptych: noodles, penne, cannelloni

My grandmother loved ragù; she would cook the sauce with various rolls every Sunday morning. So, we'll start with the ragù and then prepare the cream for tiramisù, where mascarpone is only one of the three milk-based ingredients. While the fragrant ragù cooks and tiramisù chills in the fridge, we'll salt the eggplants to fry them and create a tasty parmigiana. Next, we'll let simple ingredients rise to make savory croissants. Another delight will be the friggione placed in cheese baskets, and finally, chicken meatballs complete the appetizer. Ricotta and pumpkin provide two colors to the gnocchi dough.

Maria Angela

Hi from Maria Angela!

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