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Celebrate Ferragosto with us at Osteria di Rubbiara!

Join us for a special Ferragosto lunch celebrating tradition, great food, and good company.

For the occasion, we have created a seasonal prix fixe menu featuring the authentic flavors of our region and the finest seasonal ingredients.

Seating is limited, and reservations are required.

If you have any food allergies or dietary restrictions, please let us know in advance so we can accommodate your needs.

We look forward to celebrating Ferragosto with you!

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 freezing, and are then cooked at atmospheric pressure in open vessels over direct heat for at least 30 minutes and at a minimum temperature of 80°C.

The processing, aging, and bottling phases must take place exclusively within the province of Modena, inside the traditional “acetaie” (vinegar cellars). The cooked must undergoes alcoholic and acetic fermentation and is then subjected to a long process of:

maturation,

refinement,

aging, which must last at least 12 years according to centuries-old traditional practices.

The aging process takes place through successive transfers into small barrels of different sizes and made from woods typical of the area, such as oak, chestnut, mulberry, and juniper, each numbered and marked.

MARKETING AND QUALITY CONTROLS

Before being marketed, the product must pass an examination carried out by experts, who evaluate its:

color: dark brown and glossy;

density: syrupy;

aroma: floral, fragrant, complex, penetrating, persistent, with harmonious acidity;

taste: sweet-and-sour and well balanced.

Only after successfully passing this inspection can the product be certified and sold.

LABEL AND BOTTLE

Bottling must take place in the province of Modena using official glass bottles with a spherical shape and rectangular base (the design of the recognizable bottle was created by Giugiaro in 1987), available in 10 cl, 20 cl, or 40 cl sizes. Every package must bear a numbered, non-reusable seal.

On the label, the designation Traditional Balsamic Vinegar of Modena must appear clearly together with the wording “Protected Designation of Origin” or “P.D.O.”. Additional descriptions such as “extra,” “superior,” or “classic” are not permitted. Indicating the production vintage is prohibited, while the term “extra old” is allowed only for products aged at least 25 years.

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’

Following visits by international dignitaries arriving by helicopter, Acetaia Pedroni is able to provide: helicopter landing pad, upon reservation 30 days in advance, visit to the centuries-old vinegar cellars with tasting of vinegars, whose production and history you have just discovered, lunch based on traditional balsamic vinegar.