+39 0522 260638
info@osteriadelviandante.com
The Osteria del Viandante rests on the ramparts of the historic Fort of Rubiera and is surrounded as in an embrace by flowered terraces and ancient crenellated parapets.
A painstaking work of recovery and restoration of the frescoes and pre-existing materials gives back to those who love beauty a historic building full of new light.
Emilian cuisine is the heart of the Viandante, represented by chef Jacopo Malpeli who has always expressed his love for the territory throughout his career between Parma, Piacenza, Modena and Bologna.
According to the cuisine of the Osteria del Viandante, the selection of the best ingredients consists in the selection of the best producers, artists who know how to tell their territory’s stories on par with great poets and storytellers
A selection of over 7,000 bottles and about 2,000 different labels, starting from the Emilia and Romagna area, and then crossing Italy and the world.
Emilia is the common thread that binds and unites dishes and proposals from the Osteria del Viandante.
The à la carte menu, consisting of a wide selection of local dishes. The two tasting itineraries: "Tradition" tells the history of Emilian cuisine while "The Garden" is deeply linked to the plant world and its seasonality.
The Viandante, proud of its long history, looks ahead.
The journey continues thanks to a new green heart that beats to the rhythm of modern times.
Sustainable solutions for a future that is already present in Rubiera.
Estate 2022
From Piedmontese Fassona meat: skirt steak battuta, filetto di anteriore in purity, tri-tip knife-cut carpaccio
From the Apennine hills, lightly marinated and served with smoked borettane onions, pineapple gel and coconut milk
In the classic Cantarelli-style version with corned tongue, risotto with Parmigiano Reggiano and porcini mushroom ragout with baby meatballs
Terrine of ethical Foie Gras flavored with grappa, brioche sfogliata and salad of baby figs, cardoncelli and hazelnut emulsion
Ear-of-corn shaped and seasoned with sage butter emulsion
Homemade puff pastry, mascarpone cream with raspberries and hazelnuts
High alcohol content with natural Alkermes from the Opificio Roteglia 1848 in Sassuolo
Whipped ricotta with vanilla, candied pineapple in Habanero, almond crumble and chocolate chips Manjari 64%
In collaboration with Simone de Feo of the “Cremeria Capolinea”
Ancient recipe with vanilla beans, Apennine eggs and mountain milk, toppings of your choice
Bread and gianduia cream, basil figs and vanilla sauce