COMPANY
In the Modena countryside
For seven generations, the Pedroni family has preserved a tradition built on exceptional food, genuine wine, and precious Traditional Balsamic Vinegar. Stepping through the doors of Osteria di Rubbiara is like entering a place where time seems to stand still. A still-functioning vintage telephone booth, a shop filled with bottles, heavy wooden beams, and antique objects create a warm and timeless atmosphere. Here, guests can savor the most authentic dishes of Modenese cuisine, enhanced by Traditional Balsamic Vinegar crafted from the family’s century-old barrels, carefully aged in their historic vinegar attics.
COMPANY
In the Modena countryside
For seven generations, the Pedroni family has preserved a tradition built on exceptional food, genuine wine, and precious Traditional Balsamic Vinegar. Stepping through the doors of Osteria di Rubbiara is like entering a place where time seems to stand still. A still-functioning vintage telephone booth, a shop filled with bottles, heavy wooden beams, and antique objects create a warm and timeless atmosphere. Here, guests can savor the most authentic dishes of Modenese cuisine, enhanced by Traditional Balsamic Vinegar crafted from the family’s century-old barrels, carefully aged in their historic vinegar attics.
SHOP
Our Traditional Balsamic Vinegars
CESARE
In the dim light of the Pedroni family's private vinegar factory, centuries-old oak and chestnut barrels house the Extravecchio "CESARE", Traditional Balsamic Vinegar PDO.
SHOP
Our Traditional Balsamic Vinegars
CESARE
In the dim light of the Pedroni family's private vinegar factory, centuries-old oak and chestnut barrels house the Extravecchio "CESARE", Traditional Balsamic Vinegar PDO.
To speak today about the traditional balsamic vinegar of the Pedroni family means going back in time in search of customs and methods that have been preserved within the same family and passed down from generation to generation with devoted passion.
It is therefore inevitable to look back and see how much of their ancient tradition of “balsamic” vinegar-making has remained authentic to this day. And precisely in order to proceed in an orderly way, we will now focus our attention on its preparation and on the grapes of the highest quality.
Vinegar cellars
Acetaia Pedroni
Vinegar cellars
Acetaia Pedroni
To speak today about the traditional balsamic vinegar of the Pedroni family means going back in time in search of customs and methods that have been preserved within the same family and passed down from generation to generation with devoted passion.
It is therefore inevitable to look back and see how much of their ancient tradition of “balsamic” vinegar-making has remained authentic to this day.
And precisely in order to proceed in an orderly way, we will now focus our attention on its preparation and on the grapes of the highest quality.
TAVERN
Rubbiara Tavern
The Osteria di Rubbiara, handed down from generation to generation, was founded in the nineteenth century as an “inn with board and stabling rights” and has evolved over the years without ever losing its Modenese identity.
Today it offers the traditional dishes of the past, such as tortellini served strictly in broth, maccheroni al pettine and strichetti with ragù, roasted meats with baked potatoes, Chicken with Lambrusco wine (whose recipe remains a closely guarded family secret), omelette with balsamic vinegar, simple yet flavorful, and traditional desserts such as the “tagliatelle cake” or custard ice cream with balsamic vinegar.
It is possible to spend an enjoyable Sunday in Nonantola by visiting the historic town center and the famous Nonantola Abbey with its museum, then stopping for lunch at the Osteria di Rubbiara and visiting the vinegar cellar.
TAVERN
Rubbiara Tavern
The Osteria di Rubbiara, handed down from generation to generation, was founded in the nineteenth century as an “inn with board and stabling rights” and has evolved over the years without ever losing its Modenese identity.
Today it offers the traditional dishes of the past, such as tortellini served strictly in broth, maccheroni al pettine and strichetti with ragù, roasted meats with baked potatoes, Chicken with Lambrusco wine (whose recipe remains a closely guarded family secret), omelette with balsamic vinegar, simple yet flavorful, and traditional desserts such as the “tagliatelle cake” or custard ice cream with balsamic vinegar.
It is possible to spend an enjoyable Sunday in Nonantola by visiting the historic town center and the famous Nonantola Abbey with its museum, then stopping for lunch at the Osteria di Rubbiara and visiting the vinegar cellar.
Traditional Balsamic Vinegar of Modena
23 April 2026
How traditional balsamic vinegar of Modena is produced PRODUCTION PHASES Traditional Balsamic Vinegar of Modena PDO is produced exclusively from musts obtained from grapes grown in the province of Modena, coming from traditional grape varieties such as Lambrusco, Trebbiano, Ancellotta, Sauvignon, and others permitted by the production regulations. The musts may be clarified and refrigerated without [...]
Custard-flavoured ice cream recipe
23 April 2026
Traditional recipe for cream ice cream with DOP balsamic vinegar Ingredients for 4 people: 8 egg yolks 300 g sugar 1 litre whole milk 1⁄2 litre fresh cream Traditional Balsamic Vinegar ‘Cesare’ Method: Beat the egg yolks with the sugar and then add the cold milk, mixing well. Cook and stir continuously. Just before it [...]
Traditional Balsamic Vinegar of Modena
23 April 2026
How traditional balsamic vinegar of Modena is produced PRODUCTION PHASES Traditional Balsamic Vinegar of Modena PDO is produced exclusively from musts obtained from grapes grown in the province of Modena, coming from traditional grape varieties such as Lambrusco, Trebbiano, Ancellotta, Sauvignon, and others permitted by the production regulations. The musts may be clarified and refrigerated without [...]
Custard-flavoured ice cream recipe
23 April 2026
Traditional recipe for cream ice cream with DOP balsamic vinegar Ingredients for 4 people: 8 egg yolks 300 g sugar 1 litre whole milk 1⁄2 litre fresh cream Traditional Balsamic Vinegar ‘Cesare’ Method: Beat the egg yolks with the sugar and then add the cold milk, mixing well. Cook and stir continuously. Just before it [...]
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on Acetaia Pedroni’s product news and events.