The Modenese gastronomy has a long tradition and is well known all over the world. It refers back to the products of the land, that were at disposal of the inhabitants of the region and still play an important role in the every day nutrition.
The main role is played by the pork (in Castelnuovo Rangone is even to find a curious monument dedicated to him) and by products like salame, coppa (pork sausage), pancetta (smoked bacon), ciccioli (fried pork renderings) and mortadella. Last but not least the sweet-tasting prosciutto crudo of Modena(salt-cured ham).
From the ancient local mountain tradition come the crescentine (small round flatbreads also called tigelle) and the gnocco fritto (fried dumplings) that were used instead of bread but have nothing to envy to the most common one.
Another kind of bread is the borlenghi, a sort of savory crep that are to eat together with a light lard, rosemary and garlic sauce.
Not to forget are the tortellini, to serve in capon broth, or the filled pasta as cannelloni, rosette, tortelloni and the lasagne.
As second dish you will probably eat bollito misto (mixed boiled meats), scaloppine (escalopes) either with mushrooms or aceto balsamico, zampone (stuffed pig’s hooves), cotechino (pork-sausage) and arrosto (roast).
After the all of that you will be served parmigiano reggiano together with a glass of lambrusco, a ruby red, light, sincere, sparkling wine typical of Modena.
