Massimo Bottura — Osteria Francescana, Modena Modena is not simply a city with excellent restaurants. It is one of the places where Italian gastronomic identity is most concentrated. Tortellini, tagliatelle, gnocco fritto, tigelle, zampone, cotechino, Parmigiano Reggiano, Traditional Balsamic Vinegar of Modena and Lambrusco are not products created for tourism: they remain part of everyday local culture. At the same time, Modena has played an important role in the evolution o

Modena, explored through its landscape, history, food traditions and local identity. Modena is often introduced through supercars, medieval architecture and one of the most famous restaurants in the world. All three belong to the city, but none explains it completely. To understand Modena, you have to understand time. Time transforms cooked grape must into Aceto Balsamico Tradizionale. Time converts raw milk into Parmigiano Reggiano. Time develops cured meats. Time allows bro

Emilia-Romagna, explored through its landscape, history, food traditions and local identity. Emilia-Romagna is often presented as Italy’s great Food Valley, but that description is only the beginning. The region stretches from the Po River and the western plains around Piacenza to the Adriatic coast of Rimini, with the Apennines forming its southern backbone. Between them run Roman roads, medieval communes, Renaissance courts, agricultural estates, fishing ports, university c