EMILIAN RESTAURANT IN MODENA'S HISTORIC CENTRE
The typical Emilian restaurant you'd love to come across if you're just passing through. Discover a homemade trattoria with a familiar and intimate atmosphere, gathered in a small setting that is not at all dispersive and furnished in a rustic style, the kind that instils the warmth of tradition.
Based in Modena, Trattoria Tagliatella has all these characteristics and one more: it is located in an alley in the historic centre, an inviting spot for a "side" stroll after a traditional Modenese lunch or dinner.
This typical Emilian trattoria specialises in local and Emilian cuisine, from starters made up of dumplings, cured meats and cheeses accompanied by gnocco and tigelle to first courses with fresh homemade pasta, such as tortelli, tortelloni, ravioli with pumpkin sauce, tagliatelle with meat sauce or with various other sauces.
The set menu is the ideal choice to enjoy a trio of first courses and a second course + gnocco and tigelle (traditional country dishes) as well as coffee and homemade desserts, such as homemade cakes and freshly baked macaroons, to finish.
Gnocco fritto and tigelle, two traditional Modenese specialities
Gnocco fritto and tigelle are traditional country dishes that used to replace bread, but nowadays, you'll find them on the specialities menu in any self-respecting restaurant in Emilia.
Gnocco fritto is fried dough prepared with simple ingredients that may vary according to local reinterpretations.
The fact remains, however, that knowing how to make it well is a true art form! Gnocco fritto is excellent and eaten with cured meats - pancetta, Modena ham, mortadella - and with cheese or jam.
Tigelle also has a humble origin. They were the meal of the peasants who, after work in the fields, would refresh themselves with these morsels of raised bread dough (hence crescentine) prepared with a few ingredients (flour, yeast, water and salt), baked between two hot refractory stone discs - the tigellerie - and finally stuffed with pork.
There are various ways to enjoy tigelle: as an accompaniment to cured meats and cheeses or stuffed with the typical pesto of bacon, garlic, rosemary and Parmigiano Reggiano.
LOCAL
INGREDIENTS
HIGH
QUALITY
EMILIAN
SPECIALITIES
Traditional Modenese first courses
Modenese cuisine boasts many typical dishes, from starters made up of cured meats and local cheeses to more sophisticated first and second courses. Emilian restaurant La Tagliatella is where you can start with a cured meat appetiser as the area is known for its Prosciutto di Modena DOP, with its sweet and intense flavour, and pair it with gnocco fritto and tigelle.
Fresh pasta dishes are the highlight of the Emilian tradition. To taste different varieties, the menu offers a trio of gramigna (a typical pasta format) topped with a sausage ragout; tagliatelle with meat sauce and pumpkin triangles.
Other characteristic dishes include:
- pappardelle with wild boar
- risotto with pumpkin and sausage;
- ravioli with pumpkin
- tortelli and tortelloni with butter and sage;
- lasagne with meat sauce and bechamel sauce or variants filled with vegetables.
Traditional Modenese dishes include "calzagatti", made with polenta topped with tomato, borlotti beans and crispy bacon.
"In-house" recommended meat-based main courses
The choice of meat-based second courses also reveals dishes like tagliata (steaks) and filetti (fillets), tender and tasty cuts, as well as stewed ribs or those braised in Lambrusco, which is highly recommended "in-house" dishes. Lambrusco DOC is a renowned local wine, which comes in four varieties:
- the full-bodied and very aromatic Grasparossa di Castelvetro;
- the Salamino;
- the Sorbara, characterised by aromas of cherry, strawberry and raspberry;
- Modena, a sweet and sparkling wine.
Upon request, the staff in our dining room will recommend the best wine to pair the dishes on our menu.
Headquarters
Contact details
Opening hours
- Monday
- Closed
- Tue - Sat
- - -
- Sunday
- -
|
Questa azienda è presente anche su 
e 