UIT
Colli Bolognesi
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
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.
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.
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.
tigelle
tigellefor the Bolognese typical bread to be filled as desired with cold cuts, cheeses or the traditional pesto. In the Modena area if we talk about Tigella we talk about the mold with which these loaves are made which here take the name of crescentine.
Dish born on the Modenese Apennines, it was widespread among i peasants, in fact tigella is a food that we could define poor eaten instead of bread made with flour, water and salt prepared daily and brought to the fields for lunch.
They are then also taken to the provinces, own because of their simplicity and goodness, especially in the Bolognese area where they have been renamed from crescentine to tigelle, taking their name from the instrument used to prepare them.
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tortellini
Tortellino in broth is certainly one of the symbols of the Emilian tradition. But where was it born? For a long time there has been a long-awaited dispute between Bologna and Modena over its origin. In 1980 the place of his was agreed birth: Castelfranco Emilia, a town on the Via Emilia between Bologna and Modena.
The Tortellino certainly has an ancient origin as we have news of it in various documents already in Middle Ages and then also in the following centuries. Various recipes have been reported for the famous dish, so much so that una official recipe which has been deposited by Learned Brotherhood of Tortellino at the Bologna Chamber of Commerce (here the official parchment)
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