Antica Trattoria Cervetta

The owner of the cafe recommended this restaurant to me when we were drinking coffee. I was still hesitating about which one to go to (he recommended 3), but then I found out that the other two were closed on Sunday nights.... Well, I don't have to worry about it. - polentine con ragu: The polenta is not dry at all, and it is topped with spicy meat sauce and roasted beans, and paired with small pieces of cheese slices. The taste of the meat sauce blends well and adds an extra layer of taste. This appetizer is very popular with both of us. - tortelloni di zucca: Don't be fooled by the fact that there are only a few of them. The butter is burnt and thick. The skin is slightly thick and the texture is good. The pumpkin filling is also classic, with a sweet and salty combination, which is more suitable for colder weather (it happened to rain heavily on the first day in Modena, and it was chilly). - gramigna vecchia: It is a rather thick short pasta, solid in the middle, and has a chewy texture. The meat sauce is a bit similar to the appetizer, but with less spice. I like the taste of the meat sauce and the texture of the pasta. It would be better if there were more meat sauce and sauce, especially since there was not enough sauce, so after adding more cheese, the whole thing became a bit dry. - Cotoletta "Cervertta": Wow! The signature dish of this restaurant is a super large plate, with 2 large pieces of fried pork chops, which are bigger than two people's faces. No wonder it is called the elephant's ear. To be honest, if you order this dish, you can skip the first main course of pasta. The fried pork chop is really good, crispy on the outside and tender on the inside, served with arugula and tomatoes, and drizzled with some balsamic vinegar, the flavor is so good, friends with big appetites should not miss it! The only thing I don't like is the raw onion in the salad on top, which is too spicy. By the way, this super large fried pork chop is only 16 euros. - Zampone e Cotechione: Italian pork knuckle sausage. Well, the restaurant recommended the signature fried pork chop and this local specialty. The two people who were so hungry that they just wanted to eat quickly said OK. Here, fat, pig skin and meat are beaten together to make sausages, served with mashed potatoes and cooked white beans. It tasted unexpectedly good to me (because I don’t like fat and pig skin, and I don’t usually eat pig knuckles). The gelatinous texture of the mixture makes people feel like they have replenished a lot of collagen. - Torta di tagliatelle e amaretto: I was curious when I saw the name, so I ordered it (in fact, both of us were already very full). A pastry made of almonds, sugar and pasta. It’s so hot, be careful when eating. It feels quite heavy.

The service was excellent and the food outstanding. Ha must visit when you are in the area. Highly recommended and this is one of the not many restaurants I have visited in my 30 years traveling the world that I would happily come back again. See you soon!

The restaurant was small and enjoyable from entering to leaving. The pasta dish was outstanding. We are so happy we were able to secure a reservation on fork as it was a busy Saturday night!

We found this place through TripAdvisor and we were happy we did. The service was amazing. The owner/manager was pretty fluent in English and helped us translate the parts of the menu that were not already translated. We enjoyed every dish we had. Would definitely eat there again!

Excellent food. Portions are BIG. We ordered 3 courses, but by mistake, only two went through. We were so glad, as the anti-pasta and the main course we more than enough. The pork was indeed legendary. Some of the best I have ever had. Cooked to perfection. Very reasonably priced too.