Modena

Depending on the type of amenities you look for when you travel, we have some great recommendations on where to stay. If you prefer a bed and breakfast, we suggest this one. Located on a quiet, charming street, it's close to the city’s best restaurants, including Osteria Francescana. If you prefer a luxury accommodation, this 5-star hotel offers a spa, gym, and on-site restaurant. It’s also located in a very charming area of town and top rated (also here). Both accommodations are a short walk to Piazza Grande, the main square.

One of our favorite and most memorable dining experiences to date. Francescana at Maria Luigia (which is hosted at Casa Maria Luigia - the Bottura's previous home in Modena - and 3 Michelin Key hotel), offers the signature dishes from 3 Michelin Star restaurant Osteria Francescana. With a dining room that’s focal point is the kitchen and plating area, it makes for an interactive evening. Each course is explained to the group by the chef, with a story telling how the dish came to be. Massimo Bottura and Laura Gilmore both made an appearance to meet and speak with each of the dinner guests.

A short walk  from the city center, this modern bistrot is part of Massimo Bottura’s Francescana Family brand. Nicknamed “Osteria Francescana’s Little Cousin'', Francheschetta 58 puts a contemporary spin on traditional Emilian dishes. While you can order a la carte, the tasting menus here are great: one that introduces you to Modena/Emilia-Romagna, and one that steps outside of the classics. While we’d normally tell you to never order a hamburger in Italy - this is the place you make the exception (it’s no ordinary burger!). It’s a wonderful spot for lunch or dinner! The bright, quirky interior, friendly and attentive staff make the entire experience a hit.

You will be welcomed in with private access via the Salumeria behind the counter and lead down the hall to the dining room once they close the shop during lunch hours! Don't forget to order the gnocco fritto. Their freshly cut meats are divine and melt in your mouth! Be sure to make reservations in advance as there are only a few tables in the restaurant.

The sandwiches here are to die for. Look for the daily menu and order the cotechino if it’s available. You won’t regret it! We went here twice during our stay in Modena because we loved it so much. Find them at via Albinelli 13, right outside the Mercato Albinelli.

Bloom is a locally owned gelato shop that first opened in Modena in 2014 and has since grown to three locations. They take great care in crafting their gelato, using only high-quality ingredients. It’s our favorite go-to spot for gelato in Modena! We have a tradition of stopping by the Piazza Giuseppe Manzini location right after visiting La Consorteria 1966 across the piazza—a sweet way to celebrate purchasing traditional balsamic vinegar to take back home! They continue to grow and locations; if the one in Piazza Giuseppe Manzini isn't conveinent, check out their website for additional choices.

The Mercato Albinelli is a famous covered market located in the historic center of Modena.At Mercato Albinelli, you can find a variety of seasonal fruits and vegetables, meat, cheeses, cured meats, bread, pastries, and much more. It is an ideal place for daily shopping or simply for exploring and savoring the authentic flavors of Emilia-Romagna. Stroll through the market and check out the offerings from the many vendors or take a seat and dine in.

Italian cured pork sausage cooked at a low heat for several hours. Cotechino has a rich, flavorful taste and a tender, slightly crumbly texture. It is usually simmered or boiled before being sliced and served.

Parmigiano Reggiano, also known as Parmesan cheese, is a high-quality Italian cheese that originates from the regions of Parma, Reggio Emilia, Modena, Bologna, and Mantua. It is made from cow's milk and is renowned for its distinctive flavor and granular texture. Parmigiano Reggiano is aged for a minimum of 12 months, but some varieties are aged for even longer, resulting in a more intense flavor. It is commonly grated and used as a topping for pasta, risotto, soups, and salads, or enjoyed on its own as a delicious, savory snack.

Gnocco fritto is a traditional starter in the Emilia-Romagna region that consists of small squares or diamonds of fried dough. It is typically served hot and accompanied by cured meats, such as prosciutto, culatello, or lardo. Although filling, gnocco fritto is one of our favorite things to eat in the region.

This cured meat is so simple, yet so delicious. It literally melts in your mouth. The salt and fat pair perfectly, especially with the above mentioned gnocco fritto. It makes a meat and bread combo that is hard to beat.

Zucca is the Italian word for "pumpkin", refers to a variety of winter squash that are commonly used in Italian cuisine (more commonly in northern Italy). In Italian cuisine, pumpkin is often celebrated during the autumn season and used in a variety of savory and sweet recipes due to its vibrant color, mild sweetness, and versatile culinary properties. It is delicious in and on everything we have ever tried (even on pizza/pinsa!).

When in Modena, opt for a Balsamic Vinegar Tasting and try REAL balsamic vinegar! The flavors and consistency are incredible - nothing like the balsamic vinegar that we are accustomed to in the States. If you are able to, purchase a bottle or two to take home with you! It’s worth the splurge (and the checking of your suitcase!). We did a tasting at Acetaia del Cristo, a local producer, which was very helpful and informative. It was a great way to taste some different variations of the balsamic vinegar, each with subtle differences, before purchasing.

Tortellini in brodo consists of small, stuffed pasta rings (tortellini) served in a flavorful broth (brodo). Tortellini is typically filled with a mixture of meats, cheese, or vegetables. The broth is a light and savory soup, usually made from chicken/capon, beef, or vegetable stock. I'll admit - before trying this, I thought to myself, "what's so special about putting pasta in a broth?" I'm glad I got past my doubts and tried it.. because now I know of another way to have pasta that I adore. The broth brings a different dimension to a dish that I thought was tried and true. It's very comforting and surprisingly addicting. You won't be able to stop eating it!

Tortelloni is another type of stuffed pasta, often filled with a variety of ingredients including cheese, spinach, ricotta, mushrooms, or meat. Tortelloni are typically served with various sauces, such as cream-based sauces, tomato-based sauces, or simple olive oil and herb combinations.

Have you ever drank sparkling red wine? If not, lambrusco is a great one to start with! Made with the grape of the same name, this is a refreshing wine that goes well with all the local specialties - gnocco fritto/torta fritta, cured meats, aged cheeses - or even just by itself! Locals drink lambrusco (and often!) to cleanse their palette and often joke that they consume as much lambrusco as they do water! Primarily grown in the Emilia-Romagna region including Modena, Parma, and Reggio Emilia, there are 11 different styles of lambrusco in this region alone. Be prepared to try different ones to find your favorite! We prefer lambrusco that is scuro (dark) and secco (dry) as opposed to the sweeter ones that are lighter in color.