The culinary tradition of Modena is a very old kitchen of which there is already traces in the books of 1300. Among the products of excellence stand out those made from pig as a pig’s trotter (accompanied by lentils at Christmas) and cotechino of Modena. The balsamic vinegar has been awarded the prestigious brand DOP as Parmigiano Reggiano. Excellent are the Vignola cherry and pear typical of Modena. Tipical are the “tigelle”, scones baked in a wood oven and served with the famous salami and mixed cheeses. Among the first we find the famous tortellini, made of pork, ham and Parmesan cheese, in addition to the noodles with the sauce with mushrooms, boar or hare sauce and Maltagliati with beans. As for the other specialties mention yet “borlenghi”, one rice pudding stuffed with stewed pigeon. The desserts to be tasted are the macaroons of San Geminiano, the Bensone, Barozzi’s cake. Among the wines there are the famous Lambrusco Grasparossa, Lambrusco di Sorbara and Lambrusco Salamino of Santa Croce.