It is difficult for those who reside in a certain territory to understand the reasons for customs, customs, ways of say and ways of doing, tastes and popular traditions.
But as you grow up you become aware of each of these habits, you are intrigued and want to deepen on every aspect and on every nuance. This is how we approach the gastronomic tradition of the Modenese territory, in those farms where the family's food needs are still almost completely produced, from meats to vegetables, from tomato sauce to sauces, from fruit jams to condiments. Products always in the simplest and most genuine ways as they are mainly intended for family consumption. Some of these foods need time to mature, to grow old and reach those aromas and flavors that otherwise never would ever get. It is certainly the case of condiments, produced with surmaturated fruits on the apple and vine plants to obtain the taste and sweetness of the juice, which cooked and planted in small barrels will be transformed by yeasts and bacteria which will give it in various lustrous organoleptic characteristics unique and such that only then will be considered suitable to be consumed. These procedures, which have remained unchanged for centuries, make it possible to obtain characters that when combined with first courses, meats and desserts release a harmony of sensations and unique pleasures.