Breweries:
Birrificio del Ducato (8)
Cuisine: Cured Meats and mortadella, beef & pork and wild game, eel, dairy products, pastas, traditional balsamic vinegar from Modena, ragù alla bolognese (a red meat sauce for pasta), piadina (a flat peasant bread).
Dishes: Lasagna alla Bolognese, Brodetto (a hearty fish stew), Tortelli di Zucca (pasta stuffed with pumpkin), Risotto alla Parmigiana (A creamy risotto with Parmigiano Reggiano cheese)
Pastas: Tortelli & tortellini (a stuffed pasta), tagliatelle (often served with Ragù alla Bolognese), cappelletti (a stuffed pasta, often served in broth) Ravioli stuffed with pumpkin.
Vinegar: Balsamic vinegar of Modena
Cheeses: Parmigiano Reggiano, raviggiolo, squaquerone (often eaten spread over a piadina)
Cured Meats: Prosciutto, Culatello, Salami
Sausages: Zampone and cotechino
Breads: Piadine, flat peasant breads
Red Wines: Lambrusco Salamino di Santa Croce
White Wines: Albana di Romagna and Trebbiano di Romagna |

Top: Parmigiano Reggiano. |