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This osteria has existed since 1862 and has been passed down from generation to generation, always remaining the property of the Pedroni family. After visiting the Nonantola Abbey, a stop here is a must. Here you can taste real homemade cooking with simple and tasty dishes of the Modenese tradition, such as tortellini in brodo (in broth) and poultry in lambrusco, a recipe jealously guarded by the family. And while you're there, take the opportunity to visit the acetaia where, since the 19th century, the Pedroni family has been making their precious balsamic vinegar!
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Members' reviews on OSTERIA DI RUBBIARA
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Sowohl die Gnocco mit Schinken, die Tagliatelle mit Ragu als auch Zuppa Inglese und Eis mit Balsamico waren delikat, und das zu sehr fairen Preisen - einen Abstecher wert!