We will be happy to show you how we work. You will see the courtyard with free grazing cows, milking, how do we turn milk into cheese. We will have a chat and you can ask us any questions you want. And if you have children, bring them too: they will see a real farm, with cows and calves, they will have a lot of fun! We are very pleased to show you how you live in the countryside: cultivate the land, raise your animals and live on the fruits of your work. One of our favorite activities is to organize guided tours for school groups. We have been specially chosen to make educational itineraries that explain to children and their parents how organic Parmigiano Reggiano is born.

Here you can learn the true history of Traditional Balsamic Vinegar of Modena is obtained from cooked grape must, matured by slow acetification derived from natural fermentation and progressive concentration through long aging in series of jars of different woods, without any addition of substances aromatic. Dark brown in color and bright, it shows its density in a correct, smooth syrupiness. It has a characteristic and complex perfume, penetrating, evident, but pleasant and harmonious acidity. Of traditional and inimitable sweet and sour taste well balanced, it offers generously full, savory with velvety nuances in accordance with the olfactory characteristics that are its own.

The Osteria di Rubbiara passed down from generation to generation Born as a "tavern with food and manure rights" in the nineteenth century, it has evolved over the years without losing its Modenese identity. Today, it offers dishes of the past such as tortellini rigorously in broth, macaroni with scallops and strichetti with ragù, roasts with baked potatoes, Pollo al Lambrusco (whose recipe remains jealously kept in the family), the omelette with balsamic vinegar, simple and tasty, traditional cakes such as “tagliatelle” or cream ice cream with balsamic vinegar.

Our ham factory was founded in 1988 from the thirty years of experience of Aldo Leonardi, a founding partner operating in the slaughtering and processing of pork sector, who was immediately joined by his son Marco. The first office is located in the center of the town in Marano sul Panaro, in a 4-storey factory: the air coming from Mount Cimone and the proximity of the Panaro river allow an initial production capacity of 1000/1500 raw hams per week. In the same year, we become part of the Consortium of Modena Ham "D.O.P".