Borders

flavors

On the border between the territory of the Colli Bolognesi and the provinces of Modena, you can taste other typical products not to be missed.

From the famous Modena vinegar to the semi-unknown Vignolese cake

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Vignola cherries

Vignola cherry is a product with a protected geographical indication (PGI).
This denomination includes several cherry varieties including, for example, Mora di Vignola (also called Moretta) and Durone nero di Vignola. Vignola cherry is grown in the foothills of the Panaro river basin, between 30 and 950 meters above sea level, between the provinces of Modena and Bologna.
In Vignola the moment of flowering is experienced as an important anniversary and as such is celebrated, even with allegorical floats, folklore and cultural events.

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Barozzi cake

Barozzi cake is a historic Vignola cake. It was created, with the name of "black cake", at the end of the 19th century by Eugenio Gollini, who in 1887 had opened a pastry shop in the heart of the Modena town [(still present).
In 1907, during the fourth centenary of the birth of Jacopo Barozzi, called "il Vignola", it was renamed "Pasta Barozzi", which later became "Torta Barozzi".
In 1948 the name of "Torta Barozzi" was registered as name and trademark by the inventor's grandson. The original recipe for this historic dessert (which consists of a wise proportion of peanuts, almonds, cocoa and coffee) remains as secret as its method of preparation, although there are numerous imitations in the area and beyond.

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Modena vinegar

Traditional Balsamic Vinegar of Modena (ABTM) is a traditional condiment of the Emilian cuisine produced with cooked grape musts coming exclusively from the provinces of Modena fermented, acetified and then aged for at least twelve years.
Product among the most appreciated of Italian cuisine, since 2000 it has been protected by the Protected Designation of Origin ( DOP ) mark, together with the traditional Balsamic Vinegar of Reggio Emilia.
The transformation process of musts can take place only in the particular environmental and climatic conditions and only in the territory of the two Emilian provinces. For these reasons it cannot be obtained with industrial or large-scale processes, so its production is very limited and the price is quite high.
Although it has its roots, probably, already in Roman times, its production is documented starting from 1046. It was highly appreciated in the Renaissance by the Este family, who made it known to the high aristocracy and to numerous rulers.
It is not to be confused with the Balsamic Vinegar of Modena which is instead a product with a Protected Geographical Indication ( PGI ) since 2009.
Composed with different proportions of ingredients and according to different methods, less rigid and more suitable for production also on an industrial scale.

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Tigelle

Tigelle per i Bolognesi tipico pane da riempire a piacimento con salumi, formaggi o il tradizionale pesto. Nel Modenese se si parla di Tigella si parla dello stampo con cui vengono realizzati questi pani che prendono qui il nome di crescentine

Piatto nato sull'Appenino Modenese era molto diffuso tra i contadini, infatti la tigella è un cibo che potremmo definire povero mangiato al posto del pane fatto con farina, acqua e sale preparato quotidianamente e portato nei campi per il pranzo.

Vengono poi portate anche nelle province, proprio per questa loro semplicità e bontà, sopratutto nel Bolognese dove sono state rinominate da crescentine a tigelle prendendo il nome dallo strumento utilizzato per prepararle. 

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Tortellini

Il Tortellino in brodo è sicuramente uno dei simboli della tradizione emiliana. Ma dove nasce? Per lungo tempo c'è stata una attesa disputa tra Bologna e Modena per la sua origine. Nel '80è stato concordato il luogo della sua nascita: Castelfranco Emilia paese sulla via Emilia che si colloca tra Bologna e Modena.

Il Tortellino ha sicuramente un origine antica in quanto si hanno sue notizie in vari documenti già nel Medioevo e poi anche nei secoli successivi. Varie sono state le ricette riportate del celebre piatto tanto che è stata identificata una ricetta ufficiale che è stata depositata dalla Dotta Confraternita del Tortellino presso la Camera di Commercio di Bologna (qui la pergamena ufficiale)

 

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