Tortelloni fatti in casa
Fresh pasta is made in-house, the sheet rolled to just the right thickness. The tortelloni come with different fillings: mushroom, potato and wild boar, ricotta.
Dining · Modena (MO)
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A trattoria of Emilian cuisine with fresh homemade pasta in the Modena countryside
Eccellenza Italianacertificata 2026–2027
Read on
The place
In the heart of the Modena countryside, just minutes from the city centre, La Vecchia Filanda is a trattoria where the regional cuisine of Emilia is expressed with authenticity and passion. The fresh pasta is strictly made in-house: the mushroom tortelloni and the potato and wild boar ones win people over with the perfect thickness of the sheet and the quality of the filling. Among the standout dishes are the pappardelle al cinghiale, the venison and donkey stracotti with polenta, and the light gnocco fritto served with a selection of cured meats. The warm setting and family-run management complete the experience.
At the table
Ristorante La Vecchia Filanda is a trattoria carrying forward the regional cuisine of Emilia in the countryside near Modena, just minutes from the city centre.
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.
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
Services and features
Fresh pasta is made in-house, the sheet rolled to just the right thickness. The tortelloni come with different fillings: mushroom, potato and wild boar, ricotta.
A house specialty, the pappardelle are dressed with a wild boar ragù in keeping with the tradition of Emilian mountain cooking.
Venison stracotto and donkey stew are served with polenta, dishes belonging to the repertoire of mountain cuisine.
The gnocco fritto is made light and served with a selection of cured meats. The tigelle follow the traditional recipe.
Porcini mushrooms are served in a mixed fry or sautéed with garlic and parsley, depending on the season.
The traditional Emilian dessert closes the meal, following the classic recipe.
The figures
What visitors say
«A trattoria in open countryside, with home-style cooking and top hospitality. Quality food. The pappardelle al cinghiale were excellent, the tagliata was top quality, but the dessert was on another level .. the best zuppa inglese I've ever had.»
«Tortelloni that deserve a 10 ... the thickness of the pasta, the ricotta filling, truly exceptional. Exceptional staff too, professional, kind and pleasant.»
«The food is really excellent, just like at grandma's house. Genuine, generous dishes, made according to tradition. The service is excellent and the staff are very kind.»
Reviews appear in the language each guest wrote them in.
In the making · The work
Fresh pasta is made in-house every day. The sheet is rolled to the correct thickness to hold up in cooking and give the tortelloni their texture.
The tortelloni fillings follow traditional Emilian recipes, with selected ingredients: mushrooms, potato and wild boar, ricotta.
The meat stracotti require long cooking times to reach the tenderness and flavour characteristic of mountain cuisine.