19-04-2014

Modena according to Bottura / 2

Back to the capital of the noble House of Este. With trattorias, dairy factories and... Balsamic vinegar

Osteria Francescana’s chef (+39.059.210118) –
Osteria Francescana’s chef (+39.059.210118) – in a photo taken by Brambilla Serrani during his lesson at Identità Golose 2014 - says he’s a man in whose blood runs balsamic vinegar. Who could be better than him to tell us about this product?

(see part one)

If, on the contrary, one is to have a real meal, as a first recommendation I’ll “play at home” and choose Franceschetta58: I really enjoy eating there, in the calm moments I manage to cut out for myself. It’s a small, informal, welcoming place where you can drink a good wine and enjoy a simple dish made with excellent raw materials, food that makes you feel at ease, makes you feel the comfort of your own home. Hospitality and nonchalance are the winning factors; wine comes from natural productions, with lots of attention to organic wines, but without forsaking Italian and foreign bubbles.

Marta Pulini and Massimo Bottura together at Franceschetta58 (+39.059.23577), the place where simplicity and research for the best raw materials meet, with a totally female staff
Marta Pulini and Massimo Bottura together at Franceschetta58 (+39.059.23577), the place where simplicity and research for the best raw materials meet, with a totally female staff
The decor was chosen in markets and vintage stands around the world: some unique pieces of furniture, the silverware, the fine porcelain, the cutlery, the plates and the glasses are all strictly home-style vintage and oddly paired, the result of the research and almost obsessive attention of chef Marta Pulini. It is indeed thanks to this that this place turned out to be a cosy setting for a young public, where one can taste high cuisine affordable by everyone. I’d say this is my ideal version of comfort food.

Another establishment close to my heart is Trattoria Bianca. This restaurant is an emblem of Modena’s tradition, I go there with my children and we often send our clients when they want to dine following the most classic and sound local tradition.

Consorteria dell'Aceto Balsamico Tradizionale is in Spilamberto, established in 1967. In 2002 the Museum of Balsamic Vinegar was also founded.
Consorteria dell'Aceto Balsamico Tradizionale is in Spilamberto, established in 1967. In 2002 the Museum of Balsamic Vinegar was also founded.
I would then like to mention some great places for cheese. The first is Caseificio Rosola, in Zocca, some 50 km from Modena. It’s a dairy factory established over 50 years ago, the love for this product being passed on through generations. Rosola’s Parmesan is made exclusively with milk from the Vacca bianca modenese breed and is a Slow Food presidium. The second is Caseificio Morello di Mezzo, in Soliera, some 30 km to the north: their organic Parmigiano Reggiano is fantastic, matured up to 40 months. The third and final place is Hombre, in town: Parmigiano Reggiano is one of the souls of my land, this is one of my suppliers for Osteria Francescana. It’s an historic dairy factory in Modena which we recommend to our clients and to enthusiasts so they can see where all my work is rooted.

Finally, a dutiful mention goes to Consorteria dell’Aceto balsamico tradizionale di Modena in Spilamberto: this is the temple of this delicacy, the place holding my batch of vinegar, as well as that of Slow Food. Every year, the palio di San Giovanni takes place here, establishing the best traditional balsamic vinegar (and even families compete, with thousands of samples).

2. the end


Chefs' life stories

Men who, for a moment, leave pots and pans to tell us their experience and point of view

by

Video