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Castelvetro, Modena. Locanda del Feudo restaurant
This is the right place four those who love Ferrari (Maranello is near) or Lambrusco or both.
This restaurant is in the heart of Castelvetro with a view over the industrious Modena plain. It is managed by the Rossi brothers, Andrea is in the kitchen whereas Roberto is in the room.
It is a two-storied building including rooms. It is the right place where you can enjoy the cool from the Apennines, in the heart of Grasparossa, within a stone’s throw from the offices of the Emilia Romagna region wine cellar.
Bread and Lambrusco
There is a fairly good wine list but I recommend Lambrusco as suggested by the mayor Giorgio Montanari who will produce wine as soon as he frees himself from his commitments.
The cuisine is classic with up-to-date and innovative presentations. I tasted the melted egg with crisp asparagus, Parmesan cheese and black truffle.
The melted egg with crisp asparagus, Parmesan cheese and black truffle (the pictures of the dishes are by Marta Geri)
It always gives me a lot of pleasure to find an egg in the menu. There are the salamis produced by Cą Lumaco (bacon, salamis and shoulder) and croutons withy “stracchino” cheese and sausage, a slightly warm pie with carrots and hazelnuts, frothy Parmesan cheese and mortadella and pink salami produced by the Pasquini salami factory.
I tasted tortellini in broth.
The classic tortellini in broth
They are smoother than the classic ones, as explained by the mayor and Marta Geri of the Regional Wine Cellar. There are also Saracen wheat crepes stuffed with fresh ricotta, vegetables like asparagus, sweet peas, French beans and chlorophyll, spaghetti from Gragnano produced by the “Gerardo di Nola” pasta factory with dried tomato pesto and zucchini and potato “tortelli” (something like ravioli) with nettle and herb and “culatello” (choice cut of ham made from loin of pork) sauce.
Regarding the main dishes the meat prevails. I recommend the rabbit with Mediterranean herbs on a light cream of sweet peppers and suckling pig with spring onions and a Parmesan cheese tasting, it is the organic one produced by Santa Rita farm, there are pieces matured for 12-24-36-55 and 77 months and can be enjoyed with balsamic vinegar: this area is the home of this extraordinary product.
Parmesan cheese tasting
I finished my meal with a well-realized dessert.
The tasting menu, including six courses, costs 35 Euros whereas the menu a la carte costs 40-50 Euros and you will enjoy a complete meal.
Here you will find the products of the season and a tasty lightness. All over Italy there are young people who work for high quality catering.
The rooms are comfortable and located in a peaceful historical centre.
Traduzione in italiano su http://www.lucianopignataro.it/a/castelvetro-modena-ristorante-locanda-del-feudo/11427/