18-04-2014
Modena is not my hometown, it’s not the town in which I was born and raised. It is the town in which I strongly wanted to live and in which I wanted to base my work. Modena is my fantasy, my past and my future, one of the most important sources of inspiration for my dishes, because it is also a sound supply for the raw materials I use. Indeed, I believe that never as in times of economic crisis as these it is essential, for a territory, to work as a network, supporting each other, trying to buy local products while exporting the love for your land. I don’t believe there’s another way to shorten the supply chain and meet local producers, breeders, dairy farmers and more. I believe that all businesses located in a territory should count on each other, for support and reciprocal inspiration. This, in Modena, happens almost all of the time.
My food itinerary? Pasticceria Dondi (strada Vignolese 578, +39.059.362248), to begin with. Gnocco fritto, is a real must here, it is considered among the best in Modena: steaming hot, fragrant on the palate, it deserves travelling across town, and even on a Sunday, everyone’s in queue for breakfast! Then there’s bar Schiavoni, the place for panini with a capital P. Sara took over this small myth and has finely followed Gianfranco; her panini are really exceptional, this is my favourite place for a gastronomic pit stop. I also love Mon café: it’s a few steps from Francescana, the ideal place for an excellent breakfast, but most of all for an afternoon break with an aperitif. 1. to be continued
Men who, for a moment, leave pots and pans to tell us their experience and point of view
by
From Western concert flute to cakes