We had been to Modena twice before and The Albinelli market there is my all time favorite. Every time we visited I would say—“I would love to be able to shop here and cook something.”  So that’s what we did!  Getting out of our apartment by 10:00ish wasn’t too difficult.  But there was an open market right down the street and in Piazza Fontanesi so we wandered through there. The produce was uninspiring and there was tons of clothes which we do not need.  I was a little chilly so we bought some nice organic eggs and took them back to the apartment to get a warmer sweater and scarf.  And we took off again for the trian station to go to Modena.

The ride is 16 minutes.  Then we walked, through the park in Modena

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

towards the centro with a stop at the Nespresso shop and right to the market.

 

 

 

 

 

 

After great deliberation, and knowing that we had to carry our bags back on the train to Modena we selected these perfectly lovely homemade tortelloni:  gorgeous puffs of local sheeps milk ricotta and spinach in egg pasta.  She told us 7 or 8 each would be the portion so we got 16. We also got some butter from the kind lady.

Lunch at the Bar Schiavino in the market was a must.  We got 2 cottechino sandwiches and 2 glasses of dry Lambrusco and had ourselves a feast.  

 

I also picked up some good looking strawberries and lucious tomatoes from the  bio/organic guy. I loved these little zucchini but didn’t buy them:

We strolled around Modena some more, through the Piazza Grande and in the direction of the train station where we saw this Trojan Horse:

Then we  made the easy ride back to Reggio Emilia in time for a good rest.

Before dinner we took another walk around Reggio Emilia.  We still don’t know one landmark from another except the Piazza Fontanesi.  Gotta study up!

They are having a photo show here, so all over town there are spaces displaying photographs.  We enjoyed a few of them on our walk.

Came home excited to cook the pasta and warm some already cooked chard  I also melted the tomatoes in the butter with just alt and pepper.  With a little pasta water, that was the sauce.  Freshly grated parmigiano reggiano finished it off.  So so delicious!  Success!