Editing Modena (section)

===Cuisine===
[[File:Cotechino-Servito-Polenta-Lenticchie.jpg|right|thumb|''Cotechino Modena'', as served with [[polenta]] and [[lentils]]]]
Modena has a rich and diversified cuisine, often including meats, hams and salamis. One of the most famous ''modenese'' dishes is ''[[Cotechino Modena|zampone]]'' (the fatter and heartier version) or ''[[cotechino Modena]]'' (''cotechino'' is leaner and less fat than ''zampone''). ''Cotechino'' dates back to around 1511 to [[Mirandola]], where, whilst besieged, the people had to find a way to preserve meat and use the less tender cuts, so made the ''cotechino''. By the 18th century it had become more popular than the yellowish sausage had been around at the time, and in the 19th century was in [[mass production]] in and around the area.

Modena's contribution to the Italian pasta culture are ''[[tortellini]]'' and ''[[tortelloni]]'', which are squares of pasta shaped in the form of a ring and stuffed with meat or cheese.

''[[Cappello del prete]]'' is also a popular meal, which is a very fatty pig's trotter. Other dishes include ''[[torta Barozzi]]'' or ''[[Torta Barozzi|torta nera]]'', which is a black tart (a dessert made with a coffee/cocoa and almond filling encased in a fine pastry dough), ''[[ciccioli]]'', made by slowly cooking, compressing, drying, and aging fatty, leftover pieces of pork, and ''pesto modenese'', which is cured pork back fat pounded with garlic, rosemary and [[Parmesan]], used to fill borlenghi and crescentine.

[[Balsamic vinegar of Modena]] became a [[protected geographical indication]] under EU law in 2000.<ref>{{CELEX|32000R0813|text=Council Regulation (EC) No 813/2000 of 17 April 2000 supplementing the Annex to Commission Regulation (EC) No 1107/96 on the registration of geographical indications and designations of origin under the procedure laid down in Article 17 of Regulation (EEC) No 2081/92}}, designating balsamic vinegars from Modena and Reggio Emilia.</ref><ref>{{Cite web |date=2022-11-04 |title=History of the consortium |url=https://www.consorziobalsamico.it/consortium/history-of-the-consortium/?lang=en |access-date=2023-05-30 |website=Consorzio Tutela Aceto Balsamico di Modena |language=en-US}}</ref>{{Verify source|date=May 2023|reason=discrepancy in dates}} The Balsamic Vinegar is a condiment for salad, cheese, strawberries and many other dishes. The practice of cooking the must of grapes can be traced back to the ancient Romans: the so-called sapum was used both as a medicinal product and in the kitchen as a sweetener and condiment. The long history of the Balsamic Vinegar came to us through centuries and now is most consumed abroad than in Italy.<ref>{{Cite web |title=Balsamic Vinegar |url=https://www.italiaregina.it/balsamic-vinegar/ |access-date=2023-05-30 |website=Italiaregina.it |language=en-US}}</ref>{{Better source needed example|date=May 2023}}

Modena contains Italy's most acclaimed restaurant, [[Osteria Francescana]], which holds three stars in the [[Michelin Guide]] since 2013 and, as of 2018, has been named as the best restaurant in the world in [[The World's 50 Best Restaurants]].<ref>{{Cite news|url=https://edition.cnn.com/travel/article/worlds-best-restaurants-2018/index.html|title=World's best restaurant for 2018|date=19 June 2018|work=CNN Travel|access-date=18 November 2018|language=en}}</ref>