Modena

We stayed at near Piazza Grande during our short time in Modena. While we don't really recommend the place we stayed, we do recommend the general area! It was a short walk from the market, great restaurants, and shopping.

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.

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), offers the signature dishes from 3 Michelin Star restaurant Osteria Francescana. Each course is explained by Chef Jessica Rosval and with the kitchen and plating area as the focal point of the room, guests are able to watch the action as it happens! Massimo Bottura and Laura Gilmore both made an appearance to meet and speak with the dinner guests.

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.

A bit away from the city center, this modern bistrot is part of Massimo Bottura’s Francescana Family brand. Nicknamed “Osteria Francescana’s Little Cousin'', Francheschetta 58 is 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.

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.

Gnocco fritto is a traditional Italian dish that consists of small squares or diamonds of fried dough. It is typically served hot and accompanied by cured meats, such as prosciutto or salami. Although filling, gnocco fritto makes for a great starter and is one of my 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.

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.

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 had a 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 favorites - gnocco fritto, dried meats, aged cheeses - or even just by itself! Lambrusco is known for its slightly sweet and fizzy characteristics. You can also opt for a drier version - look for 'secco' in the name - if you prefer!