Modena, Italy is a food lover’s paradise.  We’ve been wanting to visit Modena for quite awhile, and we’re excited to show you what we ate and cooked during our time here!

Modena is part of the Emilia Romagna region of northern Italy.  It’s a small city, but there is a lot to explore.  The city center is home to a UNESCO world heritage sites comprised of the Modena Catherdral, the Torre della Ghirlandia and the Piazza Grande.  

The Modena Cathedral was built in the 12th century and is considered a masterpiece of Romanesque architecture.  The Torre della Ghirlandia, or Ghrilandia Tower is the tall bell tower that stands next to the Cathedral, complementing its grandeur.  The structures sit in the picturesque Piazza Grande, Modena’s central square which today contains a number of cafes and restaurants and is a great place to sit and watch the world stroll by.

The area is also known as the motor valley, because a number of luxury car markers got their start here. A pleasant drive through the countryside can quickly take you to visit some of the world’s most exquisite car manufacturers.

While the cars are fun to look at, what we’re really here for, is the food!  Modena and the Emilia Romagna region are renowned for a number of beloved Italian favorites.  Modena’s most famous creation, is of course balsamic vinegar.  We toured an acetaia to learn all about the process of making this beloved condiment.  We had no idea how in-depth this process was.  In fact, making a bottle of the highest quality balsamic can take more than 25 years!

In addition to balsamic, there are a number of other foods this region is known for. A stroll through the iconic market, the Mercato Albinelli will introduce you to some amazing culinary delights.  At every turn there is beautiful produce, tons of cheese and lots of tempting treats and baked goods.  We stopped to pick up a few of the areas most loved bites.

First off, Parmigiano reggiano cheese.  From the nearby town of Parma, this cheese is a favorite of pasta lovers everywhere.  Often found grated on top of freshly cooked pasta, Parmigiano reggiano is aged anywhere from 12 to 30 months, and sometimes even more.  This aging process gives the cheeses its well known crumbly texture and rich, nutty flavor.

Also from Parma, is the celebrated Parma ham, or prosciutto di Parma.  This delicate and delicious meat goes great with another local specialty, tigelle.  Tigelle are round breads that are often stuffed with cold cuts and cheese.

And for drinks, Lambrusco is the go-to of this part of Italy.  The creation of Lambrusco wine in this region can be traced back for centuries, and it provides a perfect complement to some parmigiano and prosciutto. 

We’re going to use some of these local ingredients to make a Lambrusco Risotto. You’re likely familiar with risotto, a creamy rice dish that is particularly popular in Italian cuisine.  This version incorporates Lambrusco wine, a slightly bubbly red wine that is native to the Emilia Romagna region.

To make the Lambrusco Risotto, you’ll need to following ingredients

• 1 Tbsp (14 grams) butter
• 2 cups (470 grams) of either carnaroli or arborio rice
• 1 onion, finely chopped
• ½ cup (125 ml) Lambrusco wine
• 6 cups (1.5 L) vegetable stock
• 1 cup (235 grams) Freshly grated Parmigiano reggiano, plus more for serving
• Basil for garnish

To start, heat the butter in a large saucepan on medium heat.  Add thee rice and allow it to cook for a minute or two, ensuring it is completely covered by the butter.

Next, add your onion and allow it to cook for about 5 minutes, until translucent.

Deglaze the pan with the Lambrusco.  Stir constantly until the liquid is almost completely evaporated.

Then add the stock, one ladle at a time, stirring after each addition until the stock is almost completely absorbed, then add another ladle.  Continue this process until the rice is cooked through and creamy, but still al dente.  This process can take awhile, but I promise it’s worth it.

Thee risotto is ready when the grains are plump, creamy yet slightly al dente.

If you’d like, you can add a bit more Lambrusco before finishing.

When the risotto is cooked, remove the pan from the heat and stir in the cheese.  

Finally, serve the risotto with some additional cheese on top, some fresh basil and enjoy with the rest of your bottle of Lambrusco!