TRADITIONAL

MODENESE CUISINE

Every Italian city tells its story differently. In Modena, that story is found in its historic streets, its piazzas, and its food traditions. To truly understand the city, you have to taste it.

Food has long been part of Modena’s identity. From handmade pasta to recipes passed down through generations, the flavors of Emilia-Romagna sit alongside its monuments and piazzas as symbols of the city itself. Located in the heart of the historic center, our table offers a place to pause and experience Modena through one of its most enduring traditions.

Flavors that define Modena

Gnocco fritto and tigelle with cured meats at Enoteca Al Duomo in Modena

Tagliere con gnocco fritto e tigelle

A generous board of cured meats served with gnocco fritto and tigelle, two classics of the Modenese table made for sharing.

Tortellini with Parmigiano cream served in Modena

Tortellini in crema di Parmigiano

Small filled pasta served with Parmigiano cream, rich, comforting, and deeply connected to the food culture of Modena and Emilia-Romagna.

Lasagne verdi al forno

Green pasta baked with ragù, béchamel, and Parmigiano, a classic dish from the Emilian table.

⁠Tagliatelle con ragù alla Bolognese

Fresh egg tagliatelle with slow-cooked ragù alla Bolognese, one of the most recognizable pasta dishes of Emilia-Romagna.

Tortelloni di zucca al burro con prosciutto croccante e Aceto Balsamico

Pumpkin-filled tortelloni with butter, crispy prosciutto, and Aceto Balsamico, balancing sweetness, richness, and a distinctly Modenese accent.

Filetto di manzo all’Aceto Balsamico

Beef fillet finished with Aceto Balsamico, bringing together the richness of the meat and one of Modena’s most iconic ingredients.

Tagliata di manzo

Sliced beef served simply, prepared to highlight texture, cooking, and the pleasure of a classic Italian secondo.

Oven-baked lamb shank served at Enoteca Al Duomo in Modena

Stinco di agnello al forno

Oven-baked lamb shank, slow-cooked until tender and served with the warmth and depth of traditional Emilian cooking.

Mascarpone con Torta Barozzi

A soft mascarpone dessert with amaretto from Modena, simple, sweet, and made to close the meal without excess.

Tagliere con gnocco fritto e tigelle

A generous board of cured meats served with gnocco fritto and tigelle, two classics of the Modenese table made for sharing.

Tortellini in crema di Parmigiano

Small filled pasta served with Parmigiano cream, rich, comforting, and deeply connected to the food culture of Modena and Emilia-Romagna.

Lasagne verdi al forno

Green pasta baked with ragù, béchamel, and Parmigiano, a classic dish from the Emilian table.

⁠Tagliatelle con ragù alla Bolognese

Fresh egg tagliatelle with slow-cooked ragù alla Bolognese, one of the most recognizable pasta dishes of Emilia-Romagna.

Tortelloni di zucca al burro con prosciutto croccante e Aceto Balsamico

Pumpkin-filled tortelloni with butter, crispy prosciutto, and Aceto Balsamico, balancing sweetness, richness, and a distinctly Modenese accent.

Filetto di manzo all’Aceto Balsamico

Beef fillet finished with Aceto Balsamico, bringing together the richness of the meat and one of Modena’s most iconic ingredients.

Tagliata di manzo

Sliced beef served simply, prepared to highlight texture, cooking, and the pleasure of a classic Italian secondo.

Stinco di agnello al forno

Oven-baked lamb shank, slow-cooked until tender and served with the warmth and depth of traditional Emilian cooking.

Mascarpone con Torta Barozzi

A soft mascarpone dessert with amaretto from Modena, simple, sweet, and made to close the meal without excess.

Book a table at Enoteca Al Duomo for lunch, aperitivo, or dinner in Modena

Open EVERYDAY
From 11 am to 11 pm

Reserve your table and discover the city through its food, wine, and history.

BOOK A TABLE

Open EVERYDAY
From 11 am to 11 pm

Located on Piazza Grande, the flavors of Modena await you.

BOOK A TABLE

Open EVERYDAY
From 11 am to 11 pm

Reserve your table and discover the city through its food, wine, and history.

BOOK A TABLE

TRADITIONAL

MODENESE CUISINE

Every Italian city tells its story differently. In Modena, that story is found in its historic streets, its piazzas, and its food traditions. To truly understand the city, you have to taste it.

Flavors that define Modena

Tagliere con gnocco fritto e tigelle

A generous board of cured meats served with gnocco fritto and tigelle, two classics of the Modenese table made for sharing.

Tortellini in crema di Parmigiano

Small filled pasta served with Parmigiano cream, rich, comforting, and deeply connected to the food culture of Modena and Emilia-Romagna.

Lasagne verdi al forno

Green pasta baked with ragù, béchamel, and Parmigiano, a classic dish from the Emilian table.

⁠Tagliatelle con ragù alla Bolognese

Fresh egg tagliatelle with slow-cooked ragù alla Bolognese, one of the most recognizable pasta dishes of Emilia-Romagna.

Tortelloni di zucca al burro con prosciutto croccante e Aceto Balsamico

Pumpkin-filled tortelloni with butter, crispy prosciutto, and Aceto Balsamico, balancing sweetness, richness, and a distinctly Modenese accent.

Filetto di manzo all’Aceto Balsamico

Beef fillet finished with Aceto Balsamico, bringing together the richness of the meat and one of Modena’s most iconic ingredients.

Tagliata di manzo

Sliced beef served simply, prepared to highlight texture, cooking, and the pleasure of a classic Italian secondo.

Stinco di agnello al forno

Oven-baked lamb shank, slow-cooked until tender and served with the warmth and depth of traditional Emilian cooking.

Mascarpone con Torta Barozzi

A soft mascarpone dessert with amaretto from Modena, simple, sweet, and made to close the meal without excess.

Tagliere con gnocco fritto e tigelle

A generous board of cured meats served with gnocco fritto and tigelle, two classics of the Modenese table made for sharing.

Tortellini in crema di Parmigiano

Small filled pasta served with Parmigiano cream, rich, comforting, and deeply connected to the food culture of Modena and Emilia-Romagna.

Lasagne verdi al forno

Green pasta baked with ragù, béchamel, and Parmigiano, a classic dish from the Emilian table.

⁠Tagliatelle con ragù alla Bolognese

Fresh egg tagliatelle with slow-cooked ragù alla Bolognese, one of the most recognizable pasta dishes of Emilia-Romagna.

Tortelloni di zucca al burro con prosciutto croccante e Aceto Balsamico

Pumpkin-filled tortelloni with butter, crispy prosciutto, and Aceto Balsamico, balancing sweetness, richness, and a distinctly Modenese accent.

Filetto di manzo all’Aceto Balsamico

Beef fillet finished with Aceto Balsamico, bringing together the richness of the meat and one of Modena’s most iconic ingredients.

Tagliata di manzo

Sliced beef served simply, prepared to highlight texture, cooking, and the pleasure of a classic Italian secondo.

Stinco di agnello al forno

Oven-baked lamb shank, slow-cooked until tender and served with the warmth and depth of traditional Emilian cooking.

Mascarpone con Torta Barozzi

A soft mascarpone dessert with amaretto from Modena, simple, sweet, and made to close the meal without excess.

Open EVERYDAYFrom 11 am to 11 pm

Reserve your table and discover the city through its food, wine, and history.

Open EVERYDAYFrom 11 am to 11 pm

Located on Piazza Grande, the flavors of Modena await you.

Open EVERYDAYFrom 11 am to 11 pm

Reserve your table and discover the city through its food, wine, and history.

Open EVERYDAY
From 11 am to 11 pm

Open EVERYDAY
From 11 am to 11 pm

Open EVERYDAY
From 11 am to 11 pm