Local food and products

CHESTNUT FLOUR (FARINA DI CASTAGNE): until the second post-war period, chestnuts would largely feed local, poor populations...


PARMIGIANO REGGIANO is a hard type of cheese that is produced with milk from cows (fed with locally grown fodder), rennet and a lot of skill and passion.


COW MILK RICOTTA CHEESE is a dairy product which is obtained by heating the remaining cooked whey from cow milk cheese processing. Ricotta is...


POTATOES FROM MONTESE (PATATA DI MONTESE): this extremely tasteful type of potato is typically grown in the local area of Montese, Zocca...


GNOCCHI DI PATATE refers to an ancient hand-made type of pasta prepared with different flours, from wheat to rice flour. The traditional, local recipe..


TORTELLONI: traditional hand-made stuffed pasta, that looks like larger tortellini, as the Italian augmentative suffix “-ONI” suggests. Unlike meat-stuffed...


TORTELLINI: hand-made pasta prepared with eggs and flour and stuffed with minced meat, originally created in the area of Modena and Bologna.


CRESCENTINA (sometimes called TIGELLA) is an ancient type of bread from the local mountains made with a mixture of flour, water and salt. The dough...


MISTOCCHINE refers to loaves of bread made with chestnut flour. Its flavour combines the taste of ancient traditions and the love for chestnuts, which are so popular here.


GNOCCO FRITTO is made from traditional dough for bread, cut into diamond shapes and fried in boiling oil. It is usually served with cured meats and cheeses or, at the end of a meal...


CIACCIO or CIACCI is a particular type of bread that used to be cooked by poor farmers from the mountains. It looks like a “focaccia” or “piadina” and it is prepared...


BORLENGO or BORLENGHI refers to a traditional, basic recipe from local Apennines. Borlengo looks like a thin and extremely crispy crêpe


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