After a visit to the Acetaia Comunale di Modena, in the center of the city, we will go to my home for a fantastic typical Modenese menu.As an appetizer, I will offer a "fried pgnocco," followed by shavings of Parmiggiano Reggiano with different years of aging bathed by Modena Balsamic Vinegar PDO 12 and 25 years.First course: Ricotta and spinach tortelloni Old Modena style, with flakes of Parmiggiano Reggiano, 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 PDODessert: 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

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

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

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

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!

In a cosy small flat (thirth 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 hand made pasta, with meat sauce or vegetarian one, if you prefer: it is a sort of little pasta butterflies just landed on your dish! A tart with home jam, red local wine and coffee to close the meal. A little friendly dog can be present.Dans un petit appartment, troisième étage, pardon, vous pouvez manger des aliments typique tout en parlant de traditions et de l'histoire de la nurriture: tout vous fera découvrir une ambiance emilienne. Un petit sympa chien peut être present!

Canapes, hand made pasta, dessert and local wine

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 

The tigelle......typical dish of the Modenese mountains but now widespread throughout our enchanting plain.....is considered the food par excellence of convivial moments , cooked instantly but after a long leavening, and consumed very hot after internal stuffing, as they are disks and cutting them in the middle can be filled with a variety of imaginative goodness. See our cured meats, all kinds of cheeses, vegetables, jams, Nutella, but its tradition to stuff them with a pesto made from chopped pork lard, garlic, rosemary and Parmigiano Reggiano. It is typical to accompany them with stew and beans.MENU.Typical small appetizersTigelle accompanied with various cold cuts, various cheeses, dips, jams, preserves, nutella and moistCream ice cream with Saba

learn how to make tigelle ......

Come and learn about traditional Parmesan cooking! We will get our hands in the dough to make the puff pastry for tortelli d'erbetta and the shortcrust pastry for tart. It will be fun and relaxing and you will see that it will not be difficult and you can replicate the recipes at home to enjoy with family or friends!

Be pampered by a tasty menu of traditional

It'll be interesting wolking around , discovering old food shops with local products, food markets (available on Wednesday and Saturday)and curiosities linked to the history of Parma.....Maria Luigia, Princess of Austria, wife of Napoleon Bonaparte and Duchess of Parma,Piacenza and Guastalla, loved arts, flowers and gardening and food. She influenced the local cuisine and lifestyle. Once at home we'll get our hands dirty, making Tagliatelle and Tiramisù following my family recipe.