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wine tourism, to discover the flavors of the Modena tradition

Nov 26, 2013 4:46:24 PM Posted By admin admins

When you visit a city, in addition to the artistic and cultural beauties, it is only right to know and, in this case taste, the dishes of the local tradition. The typical products of Modena such as parmesan cheese, lambrusco, tortellini, tigelle and dumpling, are now known nationally and internationally. Lambrusco is the famous wine with bright red, sparkling or sparkling wine, the fruity, full-bodied taste that goes well with all sorts of foods, especially local ones. Lambrusco di Modena is one of the most renowned wines produced in the province, known since Roman times and much appreciated by the Este Dukes who apparently had some good stocks in the cellars.

 

Equally known is the Parmigiano Reggiano, exported to many parts of the world and, unfortunately, also imitated and counterfeited. The original has a golden crust, with a thickness of about 5 mm and a variable consistency according to the seasoning. The paste is pale yellow, soft, crumbly, slightly grainy. The flavor is slowly poured inside the mouth, leaving flow all the fragrances. Curing must be at least 12 months. The tortellini are a traditional dish eaten today according to different recipes. The meat filling is covered with a thin egg pasta that is woven long until reach a very thin thickness. In the past this dish was prepared on the occasion of the festivities.

 

 

 

The dumpling and tigelle have a similar mix, but differ in thickness in which they are lying. The dumpling has a thickness of about 3 mm, cut in the shape of rhombus, it is left to rest and then fried. The tigella instead, that improperly takes the name of the refractory stone on which was baked, is spread with a thickness of about 5 cm and a diameter of 8-10 cm. Both accompany meats and cheeses, but the tigella was predominantly consumed with chopped garlic and rosemary called aglione or cunza.

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