As in the Emilia Romagna, Modena kitchen also has a
enviable variety of typical local products rich in
flavor and history.
Starting from more than is used in all these areas, the
pig. So one of the first products to be highlighted is
the prosciutto di Modena, whose origins date back even
to the Bronze Age, although the first records date back
to when the Celts introduced the technique of preserving
meat by salting. The prosciutto di Modena, has a fruity
taste but not salty and sweet but intense aroma ...
Other item of extreme importance in the culinary culture
is the famous Modena Balsamic Vinegar, obtained by
fermentation of cooked grape must, grape must be derived
from grapes traditionally grown in the province of
Modena, primarily from Trebbiano ...
from
"Cucina e Ricette di Modena"
The Modena kitchen is closely linked to the pig, and
show his dishes. This was determined by the fact that
the Po valley, in the mists of time, was covered by
large forests of oak, which fell from the acorns, which
were the food of pigs, which breed them was easy and
economical. Modena I have always lived with pigs, so the
cuisine has become, inevitably, a cuisine based on pork,
so we tortellini stuffed with meat of pork, we zampone
we cotechino We have a range of products derived from
pork. Zampone even said to be born in Mirandola, a town
of low Modena, during a siege in 1511, when the troops
of Pope Julius II began the siege in Mirandola,
mirandolesi we saw the lost and not to leave in the
hands enemy to all of these pigs, killed them. Then came
the siege for long and someone thought, "Now what do you
make of all this meat?" Because in those days there were
no systems of conservation we have today, just think
that the refrigeration system, the refrigerator, was
born in the second half of the 800, then someone thought
this sack of pork within the sheath of the front legs of
pork, spices, and then putting salt, pepper and other
spices to it and so says the legend , would be born
zampone
from
"www.spaghettitaliani.com",
portale della culture of food italiana
... The products resulting from the processing of pork,
mainly to talk about cold cuts, are accompanied by
crescentine or tigelle name that once was used to define
the disks of clay and refractory material from which the
dough was made of flour .
This is a type of flat bread made with wheat flour,
water, milk with addition of a leavening product, mostly
baking soda or yeast for bread, and cooked in the fire
of the fireplace.
The crescentine not be confused, however, with
increasing, which is the product than in other provinces
of Emilia is defined fried dumpling or fried cake.
It is a mixture of flour, milk and lard, pulled up to a
thickness of about 3mm and cut into lozenges, which are
then fried in lard until it can swell and create an air
bubble in them. The meats are accompanied by Borlenghi,
a very thin crepes and crisp made from a slurry of flour,
water and salt, even dating back to origins in the
Neolithic
from "Cucina e
Ricette di Modena"
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