Cotechino Modena IGP is a fresh pork sausage of lean meat, fat and rind, cooked slowly and sliced into soft, rosy rounds, the Modenese partner of lentils at the New Year dinner.
Where to eat it: 2 restaurants across 1 city.
Vincenzo Tanara mentioned the cotechino in his 1644 treatise, and Modena and Ferrara disputed its invention for more than a century: Antonio Frizzi's 1772 Salameide gave the cotechino to Ferrara and the zampone to Modena, while the Modenese Tigrinto Bistonio had already claimed a Modenese origin in 1761. The IGP for Cotechino Modena settled the matter in Modena's favour, and the sausage is still made with meat ground through 7 to 10mm plates.
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Common allergens: Celery
Tip from the editors. Leave the cooked cotechino in its water off the heat for 10 minutes before slicing; it holds together and stays moist.
Hosteria Giusti in Modena hides behind the centuries-old Giusti delicatessen on Via Farini, a four or five table lunch room Adriano Morandi opened in 1989.
OrderThe tortellini in capon broth and the fried cotechino with Sorbara zabaione.
TipLunch only, Tuesday to Saturday, with a short seasonal carte; read the booking policy on the Hosteria's site and book well ahead.
Trattoria Pomposa - Al Re Gras in Modena serves Michelin Guide Emilian cooking on Piazza della Pomposa, from golden tortellini to a classic bollito misto.
OrderThe tortellini with 24 month Parmigiano cream and the bollito misto with mostarda.
TipIn warm months ask for a table outside on Piazza della Pomposa, one of the prettiest corners of the centro storico.
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