Balsamic Menu at La Cicala restaurant. It is situated between Torre Maina and Puianello, and the owners have such a strong bound with their tradition that they decided to create a specific Menu for Traditional Balsamic Vinegar of Modena. Read more to understand what we’re chit chatting about!
Restaurant La Cicala is a huge symbol of Modena’s tradition. The owners, in fact, are so attached to their territory that decided to create a Menu based on traditional delicacies and, of course, Traditional Balsamic Vinegar of Modena is at the centre of attention.
The “black gold” is produced by the owners themselves, be it Traditional (at least 25 years aging) or refined vinegar (at least 12 years aging). When you get in the restaurant, you can immediately notice the barrels on the tables, which on the one hand are of great interest from the point of view of a foreigner; on the other hand, for the people from Modena, they represent their origins and tradition. For this reason, foreigners are those who are most interested in the processing and production of Traditional Balsamic Vinegar of Modena, as well as to the dedicated tasting Menu.
Let’s talk about the Menu now! Apart from some changes that may occur according to seasons, the restaurant offers culatello with Parmigiano Reggiano, risotto in a Parmigiano wafer, steer filet with pumpkin cream and, in the end, creamy gelato. Also, another delicacy of the restaurant is gnocco strappato, which is very similar to fried gnocco, but the impasto remais thicker and at a later time it is fried in oil. In this way, you obtain something easier to digest and, of course, the best way to enjoy it is to combine it with the unavoidable Italian cured meats.
Despite everything, the greatest peculiarity of the Balsamic Menu at La Cicala restaurant remains Traditional Balsamic Vinegar of Modena, which bewitches everybody and it gives that special touch to each food you may combine it with!