Modena Food Guide – Best Modena Restaurants & What To Eat

The cuisine of Modena is legendary. It’s just that most travelers to Italy don’t know that the most typical Italian food products come from this small city in North-Central Italy. We’ve visited Modena Italy at least a half dozen times and it is the Italian food that we crave. It’s why we created this Modena Food Blog, to help travelers understand what and where to eat in Modena, with our curated list of the best Moden restaurants, bars, and gelato shops. 

*This post contains compensated links. Find more info in my DISCLAIMER. As an Amazon Associate, I earn from qualifying purchases.

How To Visit Modena Italy For Food

Modena is the home to Slow Food and Fast Cars. The city is most known for its production of luxury cars. This includes Ferrari and Lamborghini.

But for people who travel for food a visit to this lovely Italian city should be focused on eating amazing Modena cuisine and learning about the production of some of the most famous Italian food products.

This Modena food guide will help travelers not only to understand what dishes and products to eat in Modena but how to experience the gastronomy of the region. It includes some of the best restaurants in Modena, along with recommendations on how to explore the region for food.

Where To Eat In Modena – The Best Modena Restaurants

There are so many great restaurants in Modena and it’s hard to find one that can be considered “touristy.” All of the food experiences in Modena are really for the locals, just like the market. Here are some of our recommended restaurants in Modena as well as a few outside of the city. 

It’s important to check the restaurant’s website for hours. All of these options are open for lunch and dinner, but will close mid-day. Some of them are open seven days a week, but most will close one day a week. This can be a Sunday, but is often a Monday or Tuesday. Some of them also might close during the last two weeks of August during Ferragosto. 

Modena City Center Restaurants

Trattoria Aldina Modena

Trattoria Aldina, Via Luigi Albinelli, 40, is located across the street from the Mercato Albinelli, and upstairs. They focus on typical Modenese cuisine. In the past, there was generally no menu, but there was often at least one person there who speaks enough English to read it to food travelers. Now, they have a QR Code menu, and the menu is posted outside the door as well, progress!

If they have the stinco, which is a slow-roasted pork shin, order it! They also have the reputation for some of the best pasta dishes in the city. If you have time for one meal in Modena, this is where to eat.

Osteria Santa Chiara Modena

Osteria Santa Chiara, Via Ruggera, 3, is located next to Benny’s Bar, one of our aperitivo places. That’s how we found it. I tried to learn the story of the restaurant. I believe it’s a classic Modena restaurant that had new owners take it over. It’s now a little fancier inside (white table cloths instead of red and white checkered) with jazz playing.

When we walked in on a rainy mid-week night, the restaurant was empty. I think due to the new owner take over. But, we were pleasantly surprised by a passatelli with creamy parmesan and white truffles, a perfectly cooked braised pork cheek with balsamic vinegar and crispy pancetta, and an extensive, well-curated wine list.

We paired our meal with a hard-to-find Giorgi Erioli 100% negretto. Only 1,000 bottles were available of this 2016 vintage. We scored it for €20. The chef that night was a young guy who shared his secret for how to make perfect passatelli at home, something Eric’s been learning to do.

Osteria Ermes

Definitely off the beaten path, at the edge of the city center, Osteria Ermes (Via Ganaceto, 89) is a unique dining destination. Osteria Ermes is small, only about 7-8 tables in an old school, wood-paneled dining room.

The small list of menu items changes each day of the week, but it is loaded with Emilian specialties like bollito misto, tortellini in brodo, and tagliatelle ragu. There is a complete menu for €25 a person that includes a plate of salumi, one pasta, one meat course, a side dish of vegetables, water, wine, dessert, coffee, and a touch of nocino. Nocino is a local liquor made from raw walnuts. The wine options are red (Lambrusco Sorbara) and wine (Pignoletto).

This is a no-nonsense, simple restaurant, and a must-try when eating in Modena. I made a reservation ahead of time by texting the phone number on the website. They are open for lunch only and do 2 seatings, one at 12 and the second at 130. This is not a leisurely lunch, it’s a feed’em and street’em experience, which is unusual in Italy, but we loved it!

Ristorante Da Enzo & Ristorante Da Danilo

Ristorante Da Enzo, Via Coltellini, 17, is a reliable option for its typical regional menu. It does feel a little more touristy but still pleasant. Da Enzo is located just off of Piazza Giuseppe Mazzini. 

Ristorante Da Danilo, Via Coltellini, 31, is located almost next door to Da Enzo. Of the two, we prefer Da Danilo because of its authenticity and local feel. Its authenticity is proven by being one of the few places offering bollito misto, which is served in steaming trays in the dining room. Bollito misto is a mixed plate of various boiled meat products, potentially including tongue, intestines, pig feet, and more. They also serve cotechino, a very rustic Modenese sausage, served with lentils or beans.

Ristorante Uva d’Oro Modena

Ristaurante Uva d’Oro, Piazza Giuseppe Mazzini, 38. Another reliable option in Modena. When the craving comes for pizza, this is a perfect option. They are also almost always open, even during holidays when nothing else is. In addition to a big pizza menu, they offer gnocco fritto and salumi platters. There is a large outdoor seating area overlooking a pretty square as well. 

Trattoria del Giardinetto

Trattoria del Giardinetto, Piazzale Paolo Boschetti, 1, is a little hokey, but a good value and popular with students. They are known for their gnocco fritto and Italian cured meat platters. It’s also pretty easy on the wallet and a good casual alternative to more formal dining options in Modena.

Plan Ahead Options For Restaurants In Modena

Two other options in Modena require planning ahead. Very ahead. If you’re looking for Italy’s famous restaurants, this is the city for you.

Osteria Francescana Modena

Osteria Francescana on Via Stella is Chef Massimo Bottura’s three Michelin Star restaurant. Massimo’s restaurant in Modena is expensive (think €300 a person) and contemporary, and has a waitlist of at least six months. Don’t rely on the website for reservations. Instead, the phone lines open on the first day of every month. Seats normally sell out within 10 minutes.

Massimo has another restaurant in Modena, where he is a partner called Franceschetta 58, at the edge of town. It’s highly recommended by other food writers and travel bloggers. We ate there once and were so disappointed we never returned. Maybe it was an off night, maybe we should give it another chance.

Hosteria Giusti Modena

Hosteria Giusti is another option, much less expensive than Osteria Francescana, and more traditional. It was featured on the Netflix show Master of None, although it was popular way before that. It is located at Via Farini, 75. Look for the Italian food store and butcher. The restaurant is kind of secret, behind the counter. 

It’s a little more pricey than other restaurants in Modena, with pasta courses running around €18-22 and meat courses around €22-28, but well worth the food and the experience!

Our Recommended Modena Restaurants

I’ve always said it’s hard to find a bad meal eating in Modena, or anywhere in Emilia Romagna. It’s not like Florence or Rome, where tourist traps abound. During our most recent trip to Modena in May 2022, this changed when we had a disappointing meal at a highly recommended Trattoria Pomposa da Re.

As a result, we wanted to update and expand our list of restaurants in Modena, Italy, to help other food travelers avoid our experience. It goes to show that even seasoned travelers made a bad choice and end up with a bad meal.

🇮🇹 Modena Restaurants & Bars	📍 Address	🍝 What To Order	🍽 Things to know
Hosteria Giusti	Via Farini, 75	Limited menu, which changes seasonally	Plan ahead! Book through their website and confirm via WhatsApp the day before
Trattoria Aldina	Via Luigi Albinelli 40	Stinco, a braised pork shin	Open most days for lunch with no reservations, get there early. Weekend dinners require reservations.
Osteria Santa Chiara	Via Ruggera 3	Passatelli with crema, braised pork cheek with balsamic	Interesting and curated wine list, look for Erioli wines!
Osteria Ermes	Via Ganaceto 89	Tortellini in brodo, roasted rabbit, meatballs with peas	€25 Complete menu, can call or text for reservations, lunch only
Restaurante Da Danilo	Via Coltellini 31	Bollito misto for the adventurous, a mixed plate of boiled meats	A Modenese institution with authentic, rustic dishes
Ristorante Da Enzo	Via Coltellini 17	Any of the classic pasta dishes	Feels a bit touristy, but typical regional menu
Ristorante Uva d'Oro	Piazza Giuseppe Mazzini, 38	Gnocco fritto and tigelle with cured meats	Open 7 days, sometimes even on holidays, so reliable option
Trattoria del Giardinetto	Piazzale Paolo Boschetti, 1	Gnocco fritto and cured meats	Cheap and cheerful, popular with students
Cesare Modena	Via Carteria 70 - 74	Cynar spritz, an amaro liquor alternative to the Aperol spritz	No-nonsense cocktail bar with Italian classics, and friendly bartenders
Alvinelli	Mercato Albinelli	Serving natural wines and pinse Romagna (type of pizza dough with fresh toppings)	Open at night, rotating wine list based on what he can get that's natural
Benny's Bar	Corso Canalchiaro, 88	Classic cocktails like Aperol Spritz and Negroni	Cute little bar with outdoor seating under the portico, attracts all age groups

Modena’s Mercato Albinelli

Mercato Albinelli in Modena is a traditional market, which caters to the locals. As far as markets in Europe go, the Modena food market is not huge. It is a pretty compact space, but it holds many magical stands in its petite building. The architecture and lighting help to highlight how fresh the Italian fruits and vegetables are.

And, it’s possible you could end up rubbing shoulders with world-famous Modena chef Massimo Bottura.

Along the edges of the Modena market are specialized stalls, with descriptive names like the Casa del Formaggi (House of Cheese). Other stalls specialize in the local specialty, horse meat, with amazing deep red hues of the flesh.

Depending on the season it is possible to see (and smell) heaping baskets of fresh mushrooms of different shapes and sizes, fresh black and white truffles, and other local delicacies. A corner wine stand offers bottles of local wine for next to nothing.

The prepared foods are freshly and beautifully displayed. If you’re in the mood for a picnic, pick up fresh pasta or salads, a bit of prosciutto, and other cured meats, along with some Italian cheese and bread.

The Mercato Albinelli operates Monday through Saturday from 6:30 am – 2:30 pm, and again Saturday afternoons during the winter months from 4:30 pm – 7:00 pm. The market is closed on Sundays. It is located in a smaller square, just steps from the Duomo, or main cathedral, of Modena.

Eating At The Modena Market

In the last few years, a big change to the Modena market includes a handful of food and drink stalls. During the day, there are a handful of small wine bars, serving prepared foods, cured meats, and cheeses.

You also find a couple of stalls serving coffee and pastries for breakfast. At night, starting around 6 or 6:30 pm, there are a couple of small eateries. This includes a pizza place, a seafood restaurant, and wine bars. There are loads of options for all sorts of popular Italian snacks.

Check out Alvinelli, a small natural wine bar focusing on wines from Emilia Romagna and around Europe. It’s a carefully selected wine list, with high standards set by owner Fabio. He also carries wines from Giorgio Erioli, a Bolognese winemaker who we’ve been fortunate to meet a few times over the years.

Alvinelli offers a wide variety of dishes as well. Try the pinsa, a warm, thick pizza-like dough with toppings, that is popular in nearby Romagna. There is one topped with squacquerone and prosciutto that melts in your mouth!

Recommended Modena Restaurants Outside The City Center

If you are renting a car, then there are a couple of Modena Italy restaurants that are worth the drive.

Maranello

If heading to Maranello for the Ferrari museum, check out Ristorante Montana, just a five-minute drive outside of the center of Maranello. Stepping into Ristorante Montana is very similar to stepping foot inside the Ferrari museum; the walls are covered with memorabilia. The prices for a full dinner can get a bit pricey, but the lunchtime prix-fixe is a good deal.

Nonantola

A restaurant that falls squarely onto the list of restaurants worth driving to. Osteria di Rubbiara is located inside one of the top acetaia in Modena (where they make balsamic vinegar), the restaurant is in a “blink and you’ll miss it” town. The restaurant and acetaia are really the only commercial enterprises in this small village outside of Nonantola.

There is a pre-set menu, at a fixed price. They don’t even walk you through the menu; they just start bringing courses. It’s a gut-busting meal, including two pastas, two meat courses, and dessert for 2 people. They’ve been operating since the 19th century this way. They are so traditional, that you must check your cell phones at the door. But it’s all worth it.

What To Eat In Modena Italy

When it comes to the food in Modena, there are a handful of must-eat dishes. There are also some famous Italian food products that come from Modena that should be tried as well. I will share what these products are and how to taste them when exploring Modena.

Of course, no visit to Italy is complete without eating pasta. And, there are some pasta dishes that are unique to Modena and to Emilia Romagna that food travelers must try. This is the heart of our list of what to eat in Modena. 

Must-Eat Pasta Dishes In Modena

Tortelloni

One of the pasta dishes that will be most familiar to Americans is tortelloni, a small half-moon-shaped pasta pinched at one end. They are generally stuffed with cheese or meat. In Modena, it is common to find tortelloni in a cream sauce, or slathered in butter and topped with sage.

Another version that’s commonly served in Modena, which is very popular, is tortelloni drizzled with aged balsamic vinegar and sprinkled with local Parmigiano Reggiano cheese.

The savory flavor of the pasta is offset perfectly by the sweet taste of balsamic vinegar. This is a great way to try two of the most famous typical Italian products from Modena.

Tortellini and Tortelli

What, then, is the difference between tortelloni and tortellini? Or what about tortelloni and tortelli? This can be pretty confusing. In Italian, anytime the letters “ini” are added at the end of a word, it means smaller. Tortellini is a smaller version of tortelloni.

It can also be confusing because many Italian restaurant menus in the United States use the word tortellini more generically, referring to the larger version of this pasta. But, when eating in Modena, there is a big difference. Tortelli, on the other hand, is slightly larger than the tortelloni. Similar shapes, in three different sizes.

Tortellini In Brodo

The most common way to eat tortellini is in a light broth, particularly during the winter months. This dish, tortellini in brodo, is also a must-eat dish for Christmas. Outside of the winter months, it is common to find tortellini also in a cream sauce, although traditionalists claim brodo to be the only way to serve tortellini.

And, it is almost always filled with meat. The official recipe includes a mix of pork loin, mortadella, prosciutto, Parmigiano Reggiano, salt, pepper, and nutmeg.

Tagliatelle

Tagliatelle is a pasta that can often be confused with many other Italian pasta shapes, including fettuccine and pappardelle, as they are each different variations of a similar pasta.

Tagliatelle is made by rolling out the pasta until it is so thin you can almost see through it. Then, the pasta is cut with a knife to make it the perfect thickness. If you accidentally make it too wide, it turns out to be pappardelle. Too thin, and it is tagliolini.

Regardless of its width, in this case, it is best served in Modena with meat ragù, a typical Bolognese sauce. As much as this is a dish most associated with Bologna, it is on most restaurant menus in Modena as well. This is one of Eric’s favorite things to eat in Modena!

Passatelli

Passatelli is particular to Emilia Romagna and virtually unheard of outside of Italy. It is a traditional pasta that is thicker than many other pastas and has a more dense taste to it. As dense as it is, it is more delicate than it appears.

Passatelli is made with Parmigiano Reggiano, bread crumbs, egg, flour, and sometimes nutmeg. All of the ingredients are slowly folded into one another to form a dough. The mixture is run through a press, similar to a potato ricer, to form its eel-like shape.

There is a texture, or a roughness, to the pasta, which allows the sauce to hold onto it more than a smooth pasta would. Part of the texture is due to the fact that no water is added to the pasta mixture, which is typical of many pasta dishes from Emilia Romagna.

In Modena, it’s most common to find passatelli served in a broth, which is the traditional preparation. However, you can also find passatelli served “dry,” without a broth, often mixed with fresh vegetables or meats. We had a fabulous version at Santa Chiara, in a parmesan ‘crema’ sauce with white truffles.

Gramigna

Gramigna is a curly cue-shaped pasta, which sometimes comes in a green and white combination. Most commonly found in as gramigna con salsiccia, with a sausage sauce. It’s not normally red like ragu, but can be. They do a good version at Trattoria Aldina.

Gargenelli

This is the pasta that drives Eric crazy every time he sees somebody eating it. Why? Because he always forgets that he loves it and never orders it. Gargenelli is an egg-based pasta and cousin to penne, but with ridged lines cut into it. The lines are a result of the tube-shaped pasta being rolled over a “Gargenelli comb.” 

We had the best version of gargenelli at Hosteria Giusti, where the pasta was thinly rolled, delicate, and served with a roasted duck ragu.

Parmigiano Reggiano DOP – The King of Cheese

What is Modena famous for? Cheese! Parmigiano Reggiano is a DOP-certified product and nothing like the generic “parmesan” found in supermarkets in the United States.

Because of its DOP classification, cheesemakers in Italy must follow specific rules to certify the cheese as Parmigiano Reggiano, rather than just regular old parmesan.

The consortium’s rules and regulations cover not only the proper feeding of the dairy cows, but they also maintain an approved list of producers who can provide the feed. The rules also cover production standards and regulations for fire branding the Parmigiano Reggiano mark.

In order to be deemed DOP Parmigiano Reggiano, the cheese can only be produced in the provinces of Parma, Reggio Emilia, Modena, or Bologna. There are over 350 dairies certified by the consortium as well as more than 3,500 cow breeders who can provide the milk.

The process used to make Parmigiano Reggiano creates a cheese different from a lot of others, to the point that even lactose-intolerant people can eat it. It is so good, and so special, it rightfully deserves the name “The King of Cheeses.”

Prosciutto di Modena

Most people are familiar with prosciutto or what is also known as Parma ham. The most famous of these ham products is Prosciutto di Parma, from the next city to the west of Modena.

Modena produces its own cured ham, though, called Prosciutto di Modena. Trying prosciutto while eating in Modena is important, regardless of whether it is di Modena or di Parma. Most Modena restaurant menus will say which it is. Both types of cured ham are DOP-registered products and must follow strict guidelines to be branded with that label.

To a layman, it would be hard to tell the difference between the two types of DOP prosciutto, from Modena and Parma, Italy.

They each have a consortium (Modena’s is actually older) that protects the quality. They each come from Italian-raised pigs. They are each salted and cured, but Prosciutto di Modena must be aged at least 14 months, not 12, as in Parma. The Prosciutto di Modena is also fire branded, with a large P and a small m, in place of the Prosciutto di Parma crown.

Gnocco Fritto

Most restaurants in Modena offer a variety of local cured meats and cheeses as a starter or antipasto. Generally, this platter is served with bread, but it is unlike most typical bread that is placed on a table at the start of a meal.

One of the most popular ways to eat cured meat in Modena is with gnocco fritto, a deep-fried puff of bread popular in and around Modena. The bread is sliced open in order to pop a slice of prosciutto inside. The best gnocco fritto is served warm, so the bread melts the meat just a bit.

Traditional Balsamic Vinegar of Modena

Balsamic vinegar, aged balsamics, and balsamic glazes have been the rage recently in the United States and in Europe. A whole range of different balsamic vinegars are available in supermarkets and gourmet deli stores.

You can use it to dress a salad, drizzle it over a nice chunk of cheese, or even use it to make desserts and cocktails. But, this is not Modena balsamic vinegar.

Aceto Balsamico Tradizionale di Modena is the traditional, aged Modena vinegar. It is light years away from the supermarket versions. The consortium that regulates Balsamico di Modena sets the standards in the region.

There are two DOP versions of Modenese balsamic. Aceto Balsamico Tradizionale di Modena Affinato (or aged), must be a minimum of 12 years. Aceto Balsamico Tradizionale di Modena Extra Vecchio (or extra old), must be aged a minimum of 25 years.

How To Purchase Aceto Balsamico In Modena

The consortium also dictates the rules for bottling and labeling the two DOP products.

The involvement of the consortium in the bottling process ensures that all producers use the exact same shaped bottle, with the same color top, either orange or gold, depending on the age. This helps the consumer distinguish between the DOP product and lesser-quality vinegars.

Other, cheaper balsamic may seem better than table vinegar from the supermarket, but unless it is approved by the consortium, there is no way of knowing its quality. It may include sugars, or caramel, or other additives to make it sweeter or thicker, or to give it the right color.

Many tourist shops in Modena and around Emilia Romagna will sell balsamic vinegar and call it Balsamico di Modena. They may even add product numbers, or lot numbers, to make it seem official.

But if it is not in the official bottle, with the official consortium seal, it is not the official black gold of Aceto Balsamico Tradizionale di Modena DOP.

How Much Does Balsamico Cost

The registered and regulated Aceto Balsamico Tradizionale di Modena DOP, the good stuff, generally sells for €50 for affinato and €80, or more, for extravecchio.

Not an investment easily made, but definitely worth the money if you really, really want to treat yourself to a little piece of luxury. Anything cheaper than these prices, or sold in a bottle that is not labeled by the consortium, is not the real deal.

Artisan Gelato In Modena

Imagine a corner gelateria with a dozen or more vats of gelato in exotic flavors like Nutella, crema, pistachio, and stracciatella. The gelato is whipped and piled high in plastic tubs, often with wisps of bright red strawberry, or bright purple blueberry, peaking through.

Some vats might include bright blue Smurf-like colors with rainbow-colored candies. Most people select their flavors based on what looks good, but boy are they mistaken.

There is so much more to quality gelato in Italy than you might guess. There is a trend in Emilia Romagna right now where many gelateria are becoming specialists in artisan gelato. But, how do you tell whether gelato is of the highest quality; if it’s what might be called “artisan” gelato?

First, an artisan gelateria will only use natural products and no artificial flavors, preservatives, or colors. With no artificial coloring or flavoring, the gelato is not going to be bright red or purple, unless it is due to fresh fruits being added. Second, pay attention to how the gelato is stored in the shop.

Artisan gelato makers store their gelato not in giant vats, open to the air and the elements, but deep inside the countertop, temperature-controlled, and covered by a metal lid. This storage method controls the temperature so the gelato is not exposed to oxygen or light.

Recommended Modena Gelato Shops

GIOELIA Modena (Formerly Emilia Cremeria)

With locations across the region including one in Modena and Parma, GIOELIA is a reliable choice for gelato. Using only natural raw materials and quality ingredients, they make their gelato daily at each of their locations. Unlike other gelato “chains” they refuse to make their gelato in industrial laboratories with unnatural processes. No hydrogenated fats or artificial colorings are used.

I couldn’t see or taste the difference between GIOELIA and Emilia Cremeria, which was always one of our favorites. Even their creative artistic menus remained the same! In comparison to Gelateria Bloom, we found GIOELIA a little more creamy.

Gelateria Bloom in Modena

Bloom is another artisan gelateria, just across the square from GIOELIA’s Modena location. Bloom used to be located around the corner from its current location. Bloom gelateria offers a good selection of artisan gelato, using natural ingredients, and offers a vegan gelato menu.

Bloom in Modena also does hot chocolate and coffee, including an affogato with gelato and espresso. They have a second location in Modena with a similar menu, without the coffee drinks.

What To Drink In Modena – Lambrusco

When it comes to Modena wine one variety stands out – Lambrusco. Lambrusco is a wine made from an ancient grape that is seeing a Renaissance of sorts.

There are many varieties of Lambrusco produced, some of which can taste similar to Champagne to an untrained palette; some of them are entirely different. It makes Lambrusco exploration in Emilia Romagna that much more interesting. It’s one of the top wines to drink in Italy. 

The History of Lambrusco

Lambrusco is a wine that many people are wholly unfamiliar with, depending on their age. For Generation X, who likely came to drinking age in the 1990s, Lambrusco was unheard of.

The Italian wine world had been conquered by Pinot Grigio and Prosecco. This generation was too young to really remember Lambrusco the first time it was popular in the U.S. I know because we are both Gen X.

With more seasoned wine drinkers in the market, winemakers have an uphill battle as they try to rehabilitate the name of Lambrusco. Apparently, in the 1970s and early 1980s, it was marketed to the disco crowd as red or pink Champagne. It was cheap. It was bubbly. It was trendy. It was awful!

Check out our post on what to drink in Italy

What Is Lambrusco Today

I like to say Lambrusco is having a bit of a Renaissance because many of the wines drank in and around Modena don’t bear a resemblance to what people drank in the disco era.

There are several varieties of Lambrusco, depending on the type of grape and the region where it is grown. Most widely produced in the hills surrounding Modena, it also grows in nearby Reggio Emilia and even in Parma and Lombardy.

There are four DOC varietals, including Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara, Lambrusco Salamino di Santa Croce, and Lambrusco di Modena.

It is possible to buy a decent bottle of Lambrusco for as little as €5. This is one benefit of drinking wine in Italy, where wines are found at a much better value than in the U.S. It’s also possible to find a wine for as little as €3, but there is quite a difference in quality just within this price range. So splurge and pay the extra €2.

Lambrusco Metodo Classico

Some winemakers are trying to change the perception of Lambrusco, by making it more upscale. Traditionally, Lambrusco is made by fermenting the wine in big metal tanks until it sparkles.

A few winemakers in Emilia Romagna, though, are starting to make fantastic Lambrusco with the traditional Champagne method, or metodo classico. This means they undergo a second fermentation in the bottle.

These wines, produced metodo classico, are sometimes not even red in color like normal Lambrusco. Instead, they look more like Champagne. Although Lambrusco metodo classico is priced higher than other versions, it is a great value in comparison to Champagne.

One of our absolute favorite Lambrusco producers is a twenty-minute drive from the center of Modena. Cantina della Volta produces some of the highest quality, award-winning Lambruscos in Italy. Using state-of-the-art technology along with traditional wine-making techniques, their wines are simply amazing. 

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