Fine Tastes of Modena

"Pesto Montanaro" is a traditional country product obtained by grinding pork fat and seasoned with fresh minced garlic and rosemary. "Pesto Montanaro" is very fragrant and has a distinctive aroma found in Frignano, an area in the Modena Apennines.

"Lardo & Pancetta", also known as Pesto Modenese from the Modena Apennines, is an essential element when eating tigelle. Spread it on an open, hot tigelle with a generous sprinkling of Parmigiano Reggiano. Close the tigelle to let the filling melt to enjoy this classic culinary tradition of Modena.

"Zampone" is a product deeply rooted in Modena's culinary tradition. It is prepared using lean cuts of pork and rind. The meat is ground together and mixed with salt, pepper and various spices such as mace, cinnamon, cloves and ginger. The entire mixture is then stuffed into the skin of the pig's foreleg.

"Zampone" is a product deeply rooted in Modena's culinary tradition. It is prepared using lean cuts of pork and rind. The meat is ground together and mixed with salt, pepper and various spices such as mace, cinnamon, cloves and ginger. The entire mixture is then stuffed into the skin of the pig's foreleg.

Considered the father of Zampone, "Cotechino" is prepared the same way using lean cuts of pork and rind, ground and mixed with spices. The difference is that the ground meat is stuffed in a sausage casing instead of being stuffed in the skin of the pig's foreleg as with Zampone.

Considered the father of Zampone, "Cotechino" is prepared the same way using lean cuts of pork and rind, ground and mixed with spices. The difference is that the ground meat is stuffed in a sausage casing instead of being stuffed in the skin of the pig's foreleg as with Zampone.