Massimo’s Offerta Fantastica! Franceschetta58 in Modena

Story and photos by Christopher J Davies

Additional photographs from the Francescana Group

Massimo Bottura is one of the world’s most famous and talented chefs. He has been featured on the popular Netflix Chef’s Table documentary series. He is also a featured culinary instructor on Master Class.

Bottura is one of the biggest proponents of the Slow Food movement and is credited with helping the Parmesan industry save damaged wheels of cheese caused by an earthquake. He is based in his hometown of Modena and is at the helm of his flagship, three-Michelin Star Osteria Francescana. The restaurant was voted “The World’s Best Restaurant” in 2016 and 2018 by 50Best. Osteria Francescana has twelve tables and is quasi-booked seven months in advance. Starting August 1, 2023, the restaurant will have new bookings available for reservations beginning in February 2024!

We found culinary bliss at his second, less expensive restaurant Franceschetta58 in Modena. We were staying in Bologna near dear friends and could book an online reservation with three weeks’ notice. Modena is home to Italy’s famed Balsamic vinegar and is ground zero for Italian sports cars, Ferrari, and Lamborghini. Modena is a quick 17-minute train ride from Bologna, and thanks to Chef Bottura, it is now an Italian culinary destination. When we arrived, I flagged down a taxi. The ride to Franceschetta58 was less than ten minutes.

The restaurant was bright with gray walls, modern decorations, ornamental plates mounted on the walls, artwork, and a stylish bar. The wall also had inspirational quotes of encouragement to cheer up people who endured pain during the Covid lockdowns; “The Struggles We Endure Today Will Be The “Good Old Days” We Laugh About Tomorrow.”

The staff was courteous and very professional. Both Darcy and I ordered Negroni’s to start.

I ordered the I Love Modena Seven Course Menu for 74 € with seven wines paired with 40 €.

I Love Modena Menu

• Grilled Cuttlefish

• Sturgeon with vegetables and meat, jus

• Spring Fusilli

• Radicchio, beetroot, shallot, and hibiscus

• Guinea fowl liver pate, red onion marmalade, walnuts

• Mora Romagnola pork ribs, onion and Grasparossa wine reduction, lavender, and rosemary sauce

• Bitter cocoa tartlet, Jerusalem artichoke, walnuts, and mulled wine sauce

The wine pairings were local wines from lesser-known, small producers in the Emilia Romagna region. The first wine poured was the Modenaproduced Cantina Della Volta Dossagio Zero, a sparkling wine that was a delicious and bright blend of 57% Chardonnay and 43% Pinot Noir.