Modena is the richest italian province of products that are certified by DOP and IGP certification of origin.

The most well-known DOP and IGP italian products are: balsamic vinegar of Modena, Lambrusco and Parmigiano reggiano, but also zampone, cotechino and Modena's ham. These and other typical products represent a fascinating and tasty menu. Modena, a perfect mix of tradition and innovation, is the right choice for those who want a 360° kind of tourism: from the monuments full of history and Romanesque architecture to the glamour of its most famous and successful super cars such as Ferrari and Maserati.

Modena's typical products

Parmigiano Reggiano

Parmigiano is an hard cheese, made from raw milk semi-skimmed and without the addition of additives and preservatives.Parmigiano Reggiano is produced exclusively in the provinces of Modena, Parma and Reggio Emilia and partly those of Mantova and Bologna.

Balsamic Vinegar

Modena is the world capital of Balsamic Vinegar, this is also due to the tradition of the ancient Romans to cook the must of grapes. The cooked must of grapes is left to ferment and age in small wooden barrels, thanks to a long process that turns it in a vinegar that has a unique flavour.


The history of the production of salumi (such as ham) is very old. Since the age of the Celts and ancient Romans, there was the habit of preserving meat in salt. This expedient was also used to preserve the product during military campaigns. "Prosciutto di Modena DOP" is obtained exclusively from the thighs of pigs born and raised in Italy according to the strict requirements of the Policy document.


The tortellini, stuffed pasta typical of Modena now known throughout the world, are characterized by tasty "stuffing" enclosed by a thin puff pastry made with eggs that is then manipulated with theirs particular shape.


The most renowned desserts, typical of Modena's cuisine, are Bensone and Barozzi cake, that is a specialty of the town of Vignola. Bensone is a very simple dessert that includes a mixture of flour, sugar, butter, eggs and milk, the manipulation is incredibly easy and the taste is typical of the good-old times desserts.

Nocino (spirit)

Nocino is a liqueur of Modena known both for the success that has gained in our province, both for the abundant presence of walnut trees grown in different locations between the Secchia and Panaro rivers (two green areas that enclose the countryside towns of Modena).


Modena area is one the richest in the world level for the presence of truffles: the truffle borns and develops close to the roots of trees such as poplar, hazel, oak and willow; trees that are characteristic plants of our territory as well as the ancient tradition of the truffle.

The Blueberry of Appennines

The Blueberry of Modena's Apennines are only those of the variety: "Vaccinium myrtillus L.," which grows naturally. The black raspberry of Modena's Apennines is used to prepare delicious jams, syrups, juices and liquors.


The honey is produced by bees from the nectar of flowers and the honeydew that they transform, and letting it then ripen in the honeycombs. It is a food rich in simple sugars readily assimilated and other valuable substances for health such as acids, mineral salts, nitrogenous substances, vitamins.

Crescentine (Tigelle)

Crescentine, with their simple flavor and the characteristic fragrance that resembles freshly baked bread, have now become the ideal and delicious side dish for rustic courses that include salumi and cheese. The "Crescentina" is often called "Tigella", from the name of the instrument used in ancient times to cook it.


The roasted coffee has a bitter taste and it becomes soluble in water and thanks to its friable consistency it is easy to grind it in a fine dust. Come and discover our coffee roasting places.

Lambrusco wine

Lambrusco: the name of this wine originates from the classical times when authors such as Virgilio narrated of "Lambrusca vitis" to identify a wild vine variety that produced a red, slightly sour but sweet wine, typical of Modena's countryside.

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