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.
Maria Cristina's Taste Experience is a voyage through the flavors of Reggio Emilia's cuisine. We start with the antipasto, a typical savory cake from Reggio Emilia, known as 'erbazzone', a specialty made up of a pasta base (called the Fuiada) and filled with a mixture of chard, eggs, shallots, garlic and Parmigiano-Reggiano, with lard or pieces of pancetta.
Next comes the true protagonist of this Taste Experience: the bomba di riso ("rice bomb"), a traditional recipe from Reggio Emilia, is a rice casserole baked in the oven and filled with prosciutto, meat and cheese; it is a showstopper of a dish, served with porcini mushrooms and an Emilian-style ragù.
For the second course, the Cesarine serves a delicious roast rabbit with caramellised baby onions, accompanied by roast potatoes and a fresh green salad.
To finish, rice returns once again with this popular Emilian dessert: the tortino di riso (little rice cake), made from a base of eggs, milk and Sassolino liqueur. Alternatively, you can choose another classic favourite - sponge cake with zuppa inglese custard.