{"version":"1.0","provider_name":"Delicious Recipes","provider_url":"https:\/\/www.gzrecipes.com\/en","author_name":"ilcaldosaporedelsud","author_url":"https:\/\/www.gzrecipes.com\/en\/author\/ilcaldosaporedelsud\/","title":"Modenese cunza - Delicious Recipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Urd0CuLt6U\"><a href=\"https:\/\/www.gzrecipes.com\/en\/ilcaldosaporedelsud\/modenese-cunza\/\">Modenese cunza<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/en\/ilcaldosaporedelsud\/modenese-cunza\/embed\/#?secret=Urd0CuLt6U\" width=\"600\" height=\"338\" title=\"&#8220;Modenese cunza&#8221; &#8212; Delicious Recipes\" data-secret=\"Urd0CuLt6U\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/2\/2026\/02\/IMG_9580-7-699953630d7262-14091328.jpg","thumbnail_width":1200,"thumbnail_height":800,"description":"Modenese cunza for tigelle, or Modenese pesto. We just made Crescentine or tigelle, and once those were ready we couldn't miss making the cunza for tigelle \u2014 also called Modenese pesto \u2014 which is actually a chopped mixture of lard, rosemary and garlic. This particular traditional condiment is a humble recipe that releases all its flavors and aromas, especially the rosemary, when spread on hot, fragrant crescentine. The pesto for tigelle is therefore a recipe from the poor Emilian cuisine: simple, quick and economical. To be faithful to tradition it must be prepared strictly with a knife or, even better, by pounding the ingredients in a mortar: using a blender is forbidden because it would turn the pesto into an unpleasant salty cream, making it lose its characteristic \"granular\" texture. Let's go to the kitchen now and discover how to make Modenese cunza, but before we start cooking, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)."}