Rubiera is a small town in the province of Reggio Emilia. Located in the Po Valley, this medieval town still preserves traces of its imposing walls built in 1200 for defensive purposes.
In Rubiera, as in all the land of Emilia, cuisine is a cult. In each home, on the occasion of celebrations and anniversaries, you will find cappelletti in broth, green or yellow pumpkin tortelli prepared according to ancient family recipes. The local dishes are derived from Reggio Emilia and Modena: Maria Cristina and Rosetta interpret this grafting of the two culinary traditions, presenting some of the most typical local recipes once again.
The secret of the Cesarina
In Rubiera, as in all the land of Emilia, cuisine is a cult.
In this Taste Experience, the Cesarine serve typical dishes of the Reggio Emilian cuisine. We begin with the first course: fried miniature gnocchi with prosciutto and salami from the town of Felino. These little gnocchi are inspired by the famous fried gnocchi, a savory leavened delicacy typical of Reggio Emilia made with a lard dough, cut into diamond shapes and then fried. Golden on the outside, soft and hollow on the inside, they are served piping hot to accompany salami. Delicious ricotta-filled zucchini complete the antipasto course.
For the first course, the Cesarine offer green tortelli pasta fried in butter and sage, homemade in the traditional way. Next are the 'valigini reggiani', known as 'valisein' in the local dialect: meat roulades stuffed with prosciutto, mortadella, parmigiano, eggs and parsley, accompanied by a side dish of vegetables, bell peppers with balsamic vinegar, green salad and tomatoes au gratin.
A fragrant sour cherry crostata pie and a classic “mattonella”, a cold dessert made with dried cookies soaked in coffee and butter cream, bring this Taste Experience to a sweet conclusion.