Tortelloni e pappardelle al cinghiale
Fresh pasta rolled by hand, in the shapes of Emilian tradition. The tortelloni follow the homemade recipe, while the pappardelle are dressed with a long-cooked wild boar ragù.
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Dining · Modena (MO)
Emilian cooking and homemade fresh pasta in the Modena countryside
Eccellenza Italianacertificata 2026–2027ID 16204
Read on
The place
In the Modena countryside, a short distance from the city centre, Ristorante La Vecchia Filanda offers Emilian regional cooking with fresh pasta made daily. Tortelloni, pappardelle with wild boar, stewed venison and donkey with polenta, gnocco fritto with cured meats: the trattoria expresses the authenticity of the area's culinary tradition in a warm, family setting.
The story
La Vecchia Filanda carries forward a culinary tradition built on recognisable recipes and local ingredients, far from the pace of the city.
Why you can trust it
Ristorante La Vecchia Filanda is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
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Location
Ristorante La Vecchia Filanda is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Fresh pasta rolled by hand, in the shapes of Emilian tradition. The tortelloni follow the homemade recipe, while the pappardelle are dressed with a long-cooked wild boar ragù.
Game and farmyard meats cooked slowly until a dense, flavourful base forms. Served with polenta, as is customary in the kitchens of the Modena Apennines.
The convivial preparations of Emilian tradition, served with an assortment of local cured meats and cheeses. Suited to the start of a meal or a shared table.
A thin, crisp wafer typical of the Modena Apennines, cooked on special cast-iron griddles and filled according to the traditional recipe.
Porcini mushrooms sliced and fried, among the most requested seasonal dishes. The preparation is simple and lets the quality of the mushroom take centre stage.
The meal closes with zuppa inglese, mascarpone and tiramisù, three classics that keep a homemade touch consistent with the rest of the menu.
The figures
What visitors say
«Trattoria in aperta campagna, con cucina casereccia e ospitalità top. Cibo di qualità. Pappardelle al cinghiale ottime, tagliata di qualità, ma al dolce si sono superati .. zuppa inglese come non ne ho mai mangiata.»
«Tortelloni da 10 ... lo spessore della pasta, la ricotta come ripieno, davvero eccezionali. Personale eccezionale, professionale, gentile e simpatico.»
«Si mangia davvero benissimo, come a casa della nonna. Piatti genuini, abbondanti, fatti secondo tradizione. Il servizio è ottimo e le ragazze sono gentilissime.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The artisan preparation of pasta is one of the defining features of La Vecchia Filanda. A daily practice that honours Italian culinary tradition and brings genuine, recognisable flavours to the table.
Every dish comes from a cuisine rooted in tradition, where preparations are made with care and in keeping with the recipes. An approach that puts simplicity and the flavour of carefully made food at the centre.
The quality of the cooking comes through in the choice of ingredients and respect for preparation times. The slow cooking of the meats reflects an attentive method of working, aimed at bringing out the flavours, textures and character of the raw materials.
Beyond the food, La Vecchia Filanda values its relationship with guests through warm, attentive service. A family-style, informal setting, designed to put every guest at ease.
Generous portions, quality of the offering and attention to value for money all help define the restaurant experience. A philosophy that puts the guest's satisfaction and the pleasure of an unpretentious table at its centre.