modena

A chef from Modena then created a recipe called Risotto cacio e pepe that was both easy to make and required Parmesan.

On a Modena phone, that would be through the App Lounge.

And, if you do something Modena doesn't like (e.g.

I couldn't care less about Modena or Reggio Emilia but I want something that's been aged in a barrel, not just mixed with thickener to make it look reduced.

Take the Parma labeling model for example, those are all made in different but specific regions with the same animals with same recipes but the Italian government refuses to allow the sell of them on the open market--though I have attended the farmer's black market where you can get parmigiano from outside Regio Emillia, or Balsamic from outside Modena etc...

I still remember those 2 (some times 4) daily train trips from Modena to Bologna to get to the university (yes, this is in a developed and rich region of Italy) where you had to sit in the floor, where windows didn't work and there was no air-conditioning...

Tangentially, I would say piling up names like this is more of a Catholic tradition than a Spanish one, e.g., the Archduchess Maria Theresa of Austria-Este, born Maria Theresia Beatrix Gaëtane, Erzherzogin von Österreich-Este, Prinzessin von Modena [3].

So it can be one drop of "Aceto Balsamico Tradizionale di Modena DOP", which is the real deal.

I googled "traditional balsamic vinegar Modena DOP" and the cheapest 100ml I found was €55 (US$58).

To quote TFA, italics mine for emphasis: >> And yet, many have never tasted the real "black gold" of Modena, Italy.

Northern Europe, as in the place where people can’t cook, starts a few kilometres north of Modena.

Modena and Pfizer/BioNTech again much better than J&J, albeit still showing a significant decline in the ability to prevent death.

Even the protected (PGI) name 'balsamic vinegar of Modena' is a blend with wine vinegar.