You're taking Stradello Bonaghino in San Damaso, a small hamlet of Modena, trusting in the navigator's indications since there are no signs to reassure you that you are on the right track. The only one in evidence reads Acetaia Fabbi which is not your destination.
Still, it makes you happy anyway because it confirms that you are in the heart of Emilia where balsamic vinegar that rests in the attics for decades once waited to become the dowry of new brides, where Parmigiano Reggiano is made from the white cows of Modena, and where the best Lambrusco is produced.
