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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.
Mangiare tradizionale sempre molto buono, come anche il bere.
Ambiente rustico ma curato.
Sicuramente da provare o ritornare.
Trattoria storica con tanta cordialità e piatti gustosi. Consiglio lo sformatino di formaggio e spinaci con crosta di grana e le costine!!!!