like once upon a time
The three-day Black Cherry
Pitted black cherries in syrup
290 g

The name of this exceptionally tasty speciality comes from the long and slow production needed to create it. The pitted black cherries are covered in sugar and then left to marinate for three days, and the resultant juice is collected and cooked, before being added back to the cherries.
The Modenese Savòr
A traditional compote based on cooked grape juice
The Savòr is a traditional compote from the Modena region, with very ancient roots. Its name comes from the local dialect form of the word “sapor”, or “Saba”, which meant the cooked grape juice, a product that forms the base of the Savòr together with fresh fruits and nuts. Once boiled together, these create a very pleasant natural sweetener that goes well with meat or other dishes, particularly in winter. Now, just as then, BruinoTM is pleased to offer this historic “flavour” to enrich traditional dishes from the Modena region, or also to help create new recipes.
Fine Carpi Mustard
A mustard made from cooked grape juice and fruits
This is a traditional compote first created by the Sebellini family of Carpi. Ancient roots tie the fine Carpi Mustard to the traditional cuisine of our area, and so the ancient Fair of Bruino. This is an exclusive recipe that adds flavour above all to the roast or boiled meat products so typical of the Emilian cuisine.
Borretane pickled onions
in IGP Modena Balsamic Vinegar
These flattened Borrettane pickled onions, that seem like “small white pearls”, have been grown in Reggio Emilia for hundreds of years, with confirmed indications as far back as 1400. Cooked in IGP Modena Balsamic Vinegar, the result is a perfect combination of flavours delicately balanced between sweetness and acidity, a unique and appetising accompaniment to many dishes.
Modenese Friggione
IGP Modena Balsamic Vinegar
The name Friggione comes from frizòn, the dialect form of a word from the low Bolognese area that meant to “fry lightly”, the traditional cooking method for sauces gently boiled over a low flame. It first developed as a onion-based dish for poor people in the countryside, where it was eaten alongside polenta or bread. Our Modenese Friggione contains an additional ingredient, IGP Modena Balsamic Vinegar, creating a unique recipe. A timeless sauce that today – as in the past – enriches the flavour of many dishes and snacks.
Red Sauce
Vegetable Sauce
Our Red Sauce draws its inspiration from traditional vegetable sauces from Modena, a homemade compote based on peppers, carrots, celery and onion. It is these vegetables that give the sauce its characteristic red colour. We only use fresh seasonal vegetables produced locally and by hand. These is a simple recipe of humble origins that is still absolutely delicious and highly versatile in the dishes it can accompany.
Green Sauce
Vegetable Sauce with Parsley
The Green Sauce was traditionally prepared in the Modena countryside during spring and summer, using fresh allotment vegetables, to ensure that none of the flavours were lost when it was eaten in winter. Our Green Sauce follows the traditional recipe, and when opened, still retains its aroma and authentic flavour.

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