Emilian cuisine restaurant 
in the center of Padua

Modena, May 2016: an old recipe book found in the attic, covered in dust and filled with family memories preserved like heirlooms. Yellowed pages still fragrant with tradition and home. The memory of grandma making tagliatelle and tortellini on Sunday mornings, filling the kitchen with flour.

This is where our story begins, the idea of bringing authentic Emilian cuisine to Padua. Passando per Modena is an exploration of Modenese tradition, with pasta dishes and cured meats taking center stage. From tortellini in broth, the true flag-bearers, to green lasagna and ragù made like grandma used to. And then gnocco fritto and tigelle with signature cold cuts from Modena and Parma like culaccia, fiocco, and Felino salami. These are just some of the dishes you’ll find in our kitchen, which is constantly evolving and updating.

We offer a dive into the flavors we were born with and the legends that made Modena famous. Escape the chaos of everyday life and rediscover Italian roots and Emilian culinary history, all set against the beautiful backdrop of Prato della Valle.