Tagliatelle, Zampone, Gnocco fritto...

The gastronomic tradition of the Bassa Modenese area is quite rich in local foodstuffs. One of them is the Parmesan cheese, of worldwide fame. A similar cheese was probably produced in the Roman Age. Beside the cheese, there is the renowned cold cuts' production. There are in fact vast areas destined to pigs' feeding and butchering. Typical of the areas are salami, ham, bacon and other pork sausages. To be eaten with them is the fried gnocco, a bulge of pasta fried in the boiling lard. It isn't strange that the greatest number of recipes in the area are based on pork meat. Among the most appetizing dishes, there are the tortellini in broth filled with ham or pork meat, the sausages used to dress tagliatelle and other kinds of pasta, the cotechino, a big boiled pork sausage and the cracklings. The area boasts another local tradition, the balsamic vinegar produced in Modena but worldwide known. The Bassa Modenese gastronomic tradition must however be seen as an integral part of the Emiliana cookery. The region is all vine-yards and orchards. The local pears' production is known and appreciated all over the world. The local vines enhance the meals' tastes. Among them are to remember the lambrusco Salamino di Santacroce and the Sorbara lambrusco The lambrusco is a typical vine of the area, most appreciated by local people. Among the typical sweets are the BaIson and the Basulan, to be eaten by soaking them into a glass of lambrusco first.
Another tasting cake is the tortello (a kind of fritter) with savor, a local jam made with grapes' must. Dipping roast chestnuts into a glass of lambrusco is another curios tradition of the region. A brief excursus of the area's local dishes, to be tasted in the local inns and restaurants, is worth making. Among the others are the famous macaronis with chicken or rabbit meat sauce, tagliatelle with pork meat sauce, grattini with pumpkin, pumpkin's tortellini dressed in pork meat sauce, ricotta's tortellini with butter and spinach, meat tortellini in broth and maltagliati with beans. The inhabitants, beside being fond of mixed boiled meals, are very affectionate roasted meals eaters. They like roasted rabbits, ducks and guinea-hens. The poultry can also be cooked in one particular way called "cacciatora", that is to say with tomatoes, paprika, onions, garlic and rosemary. Some local meals, whose production is limited to the sillgle towns, is worth mentioning. In Mirandola there is the Christmas Bread, a rustic cake made with dried figs, almonds and candied fruits. Some local towns boasts another renowned tradition, that of the liquors. Among them is the "acquavite", typical of the place and the making of the "nocino" a sweet-sour liquor made with the nuts' hull. The city of Mirandola saw the birth of the zampone's tradition (stuffed pig's trotter). According to a legend, during the assault to Mirandola by Pope Giulio II [1510-1511], one of the Picos' cooks minced the pigs meat and put it into their paws' skin to prevent it from being brought away by the enemies. A typical dish in Finale Emilia is the pork shank together with river fish, roasted or fried frogs served with rice. Finale Emilia is also known for its Hebrew Cake, sort of gnocco made of pastry layers filled with lard and cheese. It's advisable to eat it very hot. Belonging to the traditional "arm meals" are the so called pressed bigioli dressed with meat sauce or sardines, the so called "brod matt" (literally foolish noodle-soup), fried lard poured into the soup together with noodles and the "caciuf', polenta with wheat and beans.
Parmesan Cheese
An incomparable cheese When people say that Parmesan cheese has been a great cheese for almost 8 centuries, they want to underline its old origins and how it has kept intact its extraordinary fragrance. The places, the ways of making it and the ritual gestures have been kept unaltered although the passing of time. Apart from man's skill in producing the cheese, people think God has put His Hand in all this. Many elements, independent from human efforts such as ground's composition, cattle breeding, the mixture of agro-geo-environmental and human circumstances, allow the production of a highly esteemed milk, likely to be turned into an equally valuable cheese. A favourable law has been issued for 6000 little dairies of the area (corresponding to 9000 milk producers), allowing them to keep unaltered and unchanged their methods and the high cheese's quality. The high nutritional level of the cheese is granted by precise rules which have to be applied and strictly followed. It's a hand made cheese. The cows, whose milk is destined to Parmesan production, are bred with local fodders. It allows to keep unaltered the old link between the product and its land. "To make" the cheese is a perfect expression to explain how the cheese is made, rather than produced, with essential and genuine items, such as the highly esteemed milk, the .fire, the cheese rennet, the dairy's art and experience. The cheese is stored and aged for two or more years. The Parmesan cheeses are regularly cleaned, turned upside down and daily checked. The miracle of its aging process follows the slow rhythms of nature. The Parmesan cheese is "new" when it has been produced in the current or previous year, it's "mature" when aged of 12-18 months, "old" when it's 18-24 months old and "very old" if it has undergone a two summers seasoning (from 24 to 36 months). It's deeply loved by doctors and gourmets. The Parmesan cheese is loved by doctors, poets, literary men, gastronomers, gourmets and food experts. Very seldom gastronomers and gourmets agree with doctors and dieticians. The Parmesan cheese is a rare exception; rich in nutritional elements, tasting and teasing. Easy and light to be digested, dieticians recommend it to children, pregnant women and old people. It's an essential element in both Italian and Mediterranean dishes. Its versatility allows it to be enlisted among the most esteemed cheese. It enhances the taste of any kind of food. Teasing dishes are made fabulous and frugal dishes quite tasting. There are many ways of eating it; as appetizer with the aperitif, with pickles, on a wide range of hot and cold dishes, with meat, vegetables, sauces etc. It gives flavour and taste to the poorest and most frugal dishes. To taste it in its wholeness, it's advisable to eat it alone or with fresh fruit and vegetables. Everyone knows the bounty of a Parmesan slice with pears (there is an old saying recommending not to ;acquaint the farmer with the bounty of Parmesan cheese and pears eaten together), but many have still to try it with apples, peaches, figs, grapes, nuts, kiwis and some drops of balsamic vinegar.
Modena Doc Ham
 ..Modena, with its hills and mountains, is the perfect back- ground for a delicatessen tradition. The ham, in particular, keeps intact its organoleptic identity, embodied in its ( red colour and its flavouring slightly salted taste. "Large White" hind legs only are usedfor the ham's production. "Large White" is a selected pigs' race grown up : in selected pig-sheds. The different phases of preparation t are carried on in highly specialized centres. The seaso- c ning processes are usually made in hilled areas such a.l Modena, Reggio and Bologna.
Modena Balsamic Vinegar
The balsamic vinegar is among the most renowned and oldest products of Modena's gastronomy. Its origin draw back to the 11 th century, when nobles produced it not only for domestic use, but also as refined gift. In 1967 (during San Giovanni exhibition on the last week of June), Spilamberto Council organized a race for vinegar's producers. The Association of Traditional Vinegar was born in 1969 with the aim of granting its product's quality. From 1999 in Modena, by the end of May, beginning of June, there is the so called "Balsamica" exhibition consisting on feasts and shows on the vinegar production. Visits to vinegar centres and sampling in restaurants are part of the exhibition.

Excerpt from the Book  "Il libro dell' Associazione Comuni Modenesi Area Nord" -  2002/2003 Edition