I’ve been fortunate enough to have eaten in Modena’s world class Osteria Francescana twice. On the second occasion, despite it already being fully booked, Chef Massimo Bottura kindly allocated us a table in recognition of the fact that one of the guests had recently undergone a long period of hospitilisation and this would be one of his first meals out after discharge, to celebrate my birthday.

Massimo Bottura and guests at Osteria Francescano

Osteria Francescana, however worderful it is, isn’t however the sort of place normal mortals can aford to eat on a regular basis. Fortunately it’s philosophy of using and promoting local products, a high level of precision and skill in cooking and above all, great hospitality, has been replicated in Franceschetta58, its stablemate in the same city of Modena, in the Italian food capital region of Emilia-Romagna.

Chef Vincenzi

Franceschetta58 is located in a side street otuside of the city centre and could easily be missed. It’s so small that the kitchen is split between the main restaurant bulding and space on the other side of the road. Young Chef Francesco Vincenzi was trained by Bottura at Osteria Francescana and prepares two tasting menus, one of their own classic dishes and a more seasonal one as well as fairly extensive à la carte. We chose the smaller seasonal tasting menu and all of the plates were packed with flavour, the only exception, in my view, being the so-called Zuppa Inglese pudding course, which I found to be fairly bland and as much unlike a trifle as you could imagine. That said the experience taken as a whole was superb. I’ll be back and might even take the nephew! 🤩

Amuse bouche of Brussel Sprout
Local pancetta and apple mostarda
Not from McDonald’s but…
Emilia Burger by Massimo Bottura made with Cottechino and with Balsamic Mayo and Parmigiano Reggiano
Venison Mezze Penne with both venison ragu and venison tartar
Tortellini by “Tortellante” with Parmesan Cream
Roast Guinea Fowl with chicory and liver pate
Pre-desert Modonese. Aged Parmesan with Aceto Traditionale di Modena
Zuppa Inglese!

Bottura is undoubtedly worth a bob or two judging by the car he comes to work in but as well as his cooking he is also renowened for his efforts in the realm of social enterprise. The tortellini dish pictured above, which was exqusite by the way, exemplifies his charitable works. That dish is by ‘Tortellante” which is a social enterprise in Modena founded by Bottura as part of his not-for-profit organisation, Food for Soul as way to help youg adults with autism to gain independence through developing skills in making traditional hand-rolled tortellini. The trainees are paired with local rezdore, who are expert pasta makers willing to pass down their skill sot a new generation.