visit balsamic vinegar modena

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visit balsamic vinegar modena

How to visit a Balsamic Vinegar maker in Modena

Discover the making of traditional balsamic vinegar in Modena and learn how to visit a  Modena Balsamic Vinegar maker. This is a very easy half day tour from Bologna or day tour from Milan.

If you have a taste for “slow food”, you can’t ignore Balsamic Vinegar (“Aceto Balsamico”), which needs not less than 12 years of aging (but usually as much as 25!) before being savored!

This is still a family handmade product, and you can visit an “Acetaia” (litterally: the “vinegar place”). This is a fantastic experience to discover a century old tradition, and one of the most exclusive Italian food products.

True Modena Balsamic Vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made with grape must (juice) that is simmered to make a concentrate, allowed to ferment, then, for a minimum of 12 years, matured in barrels of progressively decreasing size, made from different woods in order to impart different flavours. The result is dark, rich and syrupy and to be used very sparingly. Oh, and of course it’s delicious!

The real thing will be marked with ‘tradizionale’ and/or DOC and will be expensive, nothing to do with the more afforable, industrially made ‘aceto balsamico di Modena’, which uses vinegar as well as grape must; as it’s not aged for so long, the flavors won’t be as strong.

Learning to know the Aceto Balsamico not only means discovering one of the most typical Italian products: it is also a deep dive into ancient but more than alive Italian traditions, and the best way to do so is to visit an Acetaia and join a (free!) guided tour. This will also give you the opportunity to discover Modena, a beautiful Emilia Romagna town with an awesome cathedral, out of the mainstream touristic itineraries (perfect day trip from Milan or Bologna). In this post I’m sharing the visit to one of the most reputed Balsamic Vinegar producer, the Acetaia di Giorgio , but you have a wide choice in and around Modena ( click here  to organize your guided tour).

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Once you are finished with your Balsamic Vinegar tasting tour, take some time to visit Modena, and its astonishing cathedral!

By the way, if you are still wondering what you should do with your valuable, brand new small bottle of balsamic vinegar, here are some fancy recipes for you .

Buon appetito!

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3 Replies to “How to visit a Balsamic Vinegar maker in Modena”

We went to Modena once and arrived just in time for everything to close. We had lunch wandered around a bit and left. We must try again soon.

Ok, thanks for the great review, it was very interesting and informative!

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Tour at the Acetaia farm

A. classic tour - basic tour.

Basic Guided tour + tasting session of Balsamic vinegars

You will visit the huge barrels and old casks of Leonardi ancient rooms, learning all phases of production, surrounded by the perfumes of aged balsamic, for an experience involving all senses.

On reservation only | 7 days/week | Tour duration 20/30 minutes

B. TYPICAL TOUR - Typical Tour

Full Guided tour + tasting of balsamic vinegars with Parmigiano cheese and Lambrusco wine.

From the harvest to the transfers, at Leonardi nothing has changed and we are happy to share our passion with you. A journey inside our Museum and its own objects living the rural folklore and its traditional atmosphere.

On reservation only | 7 days/week | Tour duration 30/40 minutes

C. TOUR - Farmer’s Snack Tour

Full Guided tour + tasting of balsamic vinegars + buffet lunch of typical products.

Since 1871, a tradition handed down from father to son, where everything is the result of both patience and passion. An undoubtely and exciting learning experience which combines a visit to the ageing rooms to discover the real Balsamic Vinegar of Modena with a final tasting of typical local food products.

On reservation only | 7 days/week | Tour duration 60/100 minutes (Tour may last longer for big groups of participants) 

D. SPECIAL TASTINGS

Guided tour + Meal

Book your special tour of the vinegar factory. Discover all the secrets of Modena's Black Gold in an exciting journey through the barrels of Acetaia Leonardi and delight the palate with Emilian cuisine specialties, choosing one of our special menus.

Personalized menus on request for food allergies and intolerances, gluten free, vegetarian and vegan.

E. WEDDINGS, EVENTS AND MEETINGS

A charming location for your events and parties

A new venue is now available for private or business events.

Plunged in the green vineyards of Magreta, in the heart of the Food and Motor Valley, Corte Leonardi is the perfect location for your events. Whether you are getting married, celebrating a birthday or commemorating an anniversary, we would love to be part of your special day!

F. COOKING CLASSES

A Balsamic Tour and a hands-on lesson of a typical menu of Emilia Romagna region

Under the guidance of a Chef you will teach how to knead, cut, roll and fill our famous ”Tortelloni”. Patience and hard work will be rewarded... Get ready to taste your own menu!

G. LUXURY TOUR AND EXCLUSIVE EXPERIENCE

Guided visit + customised experience Request your exclusive, customised tour for individuals and small groups. Led by your personal guide, you’ll explore the Balsamic Vinegar tradition, with its vineyards and ancient barrels, take private cooking lessons and enjoy experiential tastings to delight the most discerning palates with the choicest aged “Aceti Balsamici”.

How to Visit a Balsamic Vinegar Maker in Italy

visit balsamic vinegar modena

How to Arrange a Visit to a Balsamic Vinegar Factory

visit balsamic vinegar modena

Arranging a Balsamic Vinegar Factory Tour Yourself

visit balsamic vinegar modena

Joining a Group Tour of a Balsamic Vinegar Factory

visit balsamic vinegar modena

  • Private Tour: Bologna Wine & Cheese Tasting – This 6-hour tour is a day trip from Bologna that includes a visit to an acetaia in Modena, a dairy producing Parmigiano-Reggiano, and a wine tasting with local winemakers. It’s a private tour, ideal for a small group traveling together, and costs $340 per person (including all transportation, tastings, and an English guide).
  • Traditional Balsamic Vinegar of Reggio Emilia and of Modena – This tour company offers several food-related tours of the region, including one that’s specifically about balsamic vinegar. The tour includes stops at a few different acetaie in one day. Prices aren’t listed on this company’s website, but there’s an email address you can write to for additional information.
  • Half-Day Balsamic Vinegar Tour – This tour company focuses solely on the Emilia Romagna region, but not just on the food. They do have a half-day tour that’s all about balsamic vinegar, however. The tour lasts 4 hours and stops at one acetaia . The cost begins at €126/person for groups of 2-3 (the price goes down as the group size goes up, with a limit of 8 people), and includes transportation in a private car and the services of an English-speaking guide. The same company offers a combination balsamic and Parmigiano-Reggiano tour – these are also half-day tours that includ stops at an acetaia and a Parmigiano-Reggiano maker. For groups of 2-3 people the cost is €150/person.
  • Modena Tour with Balsamic Vinegar Producer Visits and Tasting – There’s more to Modena than just balsamic vinegar, and this company ‘s balsamic tour includes a walking tour of the historic center of the city before going to an acetaia for a tour and tasting. This tour also features a light lunch “based on balsamic vinegar.” Prices begin at €140/person and include transportation, lunch, and an English-speaking guide.

You might also be interested in…

  • Emilia-Romagna Travel Guide
  • Bologna Travel Guide
  • Ferrari Museum (near Modena)
  • Lamborghini Museum (near Bologna)
  • Prosciutto Festival

photos, top to bottom, by: Balsamico1 , Gilgilbo , sebrenner , Acetaia del Casato Bertoni site , Acetaia Medici site

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Aceto Balsamico del Duca dal 1891

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Book your guided tour!

Or buy a tasting pack and book an online video call with our experts!

Want to gift something unique but you have no clue? Gift a tour in an Acetaia!

Discover how the precious Balsamic Vinegar of Modena is produced.

The tours have a duration of about 1 and a half hour and they include:

  • introduction about the history of our company, founded in 1891 and arrived at the fifth generation;
  • illustration of the production process of Traditional Balsamic Vinegar of Modena DOP and Balsamic Vinegar of Modena IGP;
  • tasting of a selection of our products;
  • possibility to buy our products in the company shop.

Tours are available from Monday to Friday, from 8:30 am to 5:30 pm (last tour at 4:00 pm. On Friday at 3:00 pm). Saturday and Sunday upon request.

Choose how to book your guided tour:

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Time * 09:00 09:30 10:00 10:30 11:00 14:00 14:30 15:00 15:30 16:00 16:30

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In the peaceful countryside of Modena, surrounded by the silence of the ancient acetaia, among thriving vineyards, the Duke’s Balsamic Vinegar is created. BOOK YOUR TOUR NOW!

traditional baslamic vinegar of modena

Martyna & Dawid - Warsaw, Polonia

"The best place in Modena and very friendly people. Great vinegar and very nice people!"

Texas Tech University – USA

"What a great experience! Learned a lot! Del Duca simply the best!! Fantastic vinegar."

Amedée – Marseille, France

"Merci pour votre degustation. Très bon produits."

Javier - Valencia, España

"Mejor vinagre en la historia."

Mark & family – Ontario, Canada

"Grazie mille for "delicious" experience! Viva Modena!!"

Giovanni Mucciaccia

"E dire che a me l'aceto balsamico non piaceva… mi avete fatto scoprire un mondo! Grazie!"

Pietro & Giuliana – Firenze, Italia

"Storia e cultura fusi in un unico prodotto. A volte una "goccia" nell'oceano fa la differenza."

The Roads Beyond

Balsamic vinegar tour in modena, italy: my visit to acetaia giusti.

When my partner and I visited Modena, Italy, taking a balsamic vinegar tour at a factory was something that was on the top of our list. When we visited Puglia , we had a great and eye-opening olive oil tour, we we wanted to repeat a similar experience. We were not dissapointed!

After doing some research, we opted for visiting Acetaia Giuseppe Giusti, which is in the outskirts of Modena, and is actually the oldest balsamic vinegar producer in the world.

Before going to the Acetaia Giusti, we visited the Albinelli Market in Modena. There, we already had a simple balsamic vinegar tasting at a balsamic stall. We tried vinegars that had been fermented for different amount of times, which was interesting as it was the first time we were heard about it.

But it was in our balsamic vinegar tour in the acetaia (which translated as vinegar cellar) that we learned all the secrets of the balsamic vinegar of Modena.

Table of Contents

How to Get to Acetaia Giuseepe Giusti

Acetaia Giuseppe Giusti, where I did my balsamic vinegar tour in Modena

The balsamic vinegar factory is in the outskirts of Modena and it was very easy to get to by public transport. When we got there we saw that everyone else arrived by private taxi, so of course that also an option.

To get there, we took a bus to Lesignana from the Modena bus station. The ride was just around 12 minutes long. From there, we walked less than 15 minutes in the countryside to get to the factory. Same for the way back. The buses don’t run that often though, maybe just once every hour. We just checked the times on Google maps and they were very accurate.

Otherwise, there’s a you can take a train to Quatro Ville, which is just 7 minutes away. From there, it’s a 17-minute walk. That’s actually an option that I see while writing this post, but I don’t think that train was running when I visited in June though, so make sure to check beforehand.

The Balsamic Vinegar Tour

At the factory, they offer tours in English and in Italian. Make sure to enquire through their official website the times of their tours in English in case you don’t speak Italian, and to book. The tours are free.

Once we arrived, we joined a group of around 17 other people and started the tour. Our balsamic vinegar tour in Modena at Acetaia Giusti consisted of three parts.

First, we visited the museum, where out guide explained us the history of balsamic vinegar and the stages of its production.

Then, we visited the production building, where we were able to see the ageing vinegar inside their barrels.

At last, we had the tasting, which was the best part!

Some of what we learned in the museum and history of balsamic vinegar in Modena

The museum, the starting point of the balsamic vinegar tour in Modena

The making of balsamic vinegar in Modena is a a centuries-old tradition. Balsamic is made out of cooked grape must, which is left to ferment for many years inside wooden barrels before it becomes vinegar. A good one takes 15-25 years to ferment.

The acetaia that we visited was founded by Giuseppe Giusti, in the 16th century, who was also a butcher and sold the balsamic vinegar he had created in his shop along with other products. The family emblem depicts two pigs, in remembrance of their ancestors.

Other families started to produce balsamic vinegar as well. They used to make balsamic vinegars and store it in their attics. They would start a new batch every time a baby was born. So by the time he or she would get married, they would receive that batch as their wedding gift.

While the tradition expanded in all the Modena area, this Giusti family continued working in their tradition and refining it.

They were the first ones to export it out of Modena to sell it and to take it to international fairs as well, where they won several recongnitions. Their fame and reputation became so wide that they even were the official supplier of the royal family at same point.

The Production Building

Balsamic vinegar of Modena ageing in barrels

The next part of the balsamic vinegar tour was in the production building.

There you will get to see how the balsamic ages in their barrels. The best barrels are the old ones, so they use barrels that are actually centuries old! Whenever a barrel starts cracking, they build another barrel around it.

You will also notice how the barrels are all black. This is because they slowly absorb the color of the vinegar, so after several decades or a century, they become black.

You will also see that the barrels all have an opening covered by a small cloth. This is because some oxygen is needed for the production of the vinegar.

The Tasting

Balsamic vinegar tasting

Then, the best part of the balsamic vinegar of Modena tour arrived: the tasting. We tasted the different kinds of vinegar, from 25 year-old balsamic vinegars, to truffle-flavored ones! In total, we sampled 8 different ones. Each one had actually a very distinctive flavor.

After that, if you want, you can buy whatever you liked at their shop.

Tips for Buying Balsamic Vinegar in Modena

If you visit Modena, there are good chances that you will want to take some balsamic vinegar home with you. But how to choose a good one, and what are the differences between them?

What we learned at our balsamic vinegar tour, is that the first thing you need to know is that there are three kinds of balsamic vinegar in Modena. You have the DOP (the original and best one), the IGP (it’s also good but can vary greatly), and the flavored ones (can be delicious).

The DOP balsamic vinegar

The DOP is what you can strictly call a balsamic vinegar. It follow specific production rules which every producer has to follow. After a minimum of 12 years, a vinegar can be considered finished.

Then, it is sent to the balsamic vinegar consorcium of Modena, which carries out the required tests to certify it is veridic. At the consorcium, they bottle all of them equally, in small (and expensive) bottles.

They use the same kind of bottles, since there shouldn’t be any difference between the vinegars of the different makers. That means you can’t actually differentiate which producer made which vinegar.

This is a thick vinegar and can be used on top of some dishes, like risotto, or on top of cheese or ice cream.

The IGP balsamic vinegar

The other kind of balsamic vinegar is the IGP, which follows much more flexible rules. For example, it can age for as little as a few months.

You can recognize the IGP because it has some medals depicted in their labels. The more medals it has, the more complex its taste is.

This balsamic can have many uses, such as for salads, or even as a replacement for soy sauce.

The flavored balsamic vinegar

Balsamic vinegar can also come with fun and interesting flavors. For example, Acetaia Giusti makes them with raspberry, truffle, and fig flavors! The truffle one can go great with eggs, while the fruity ones can be good top of desserts.

My Review of this Balsamic Vinegar Tour in Modena

We were very happy with this tour. The explanations were good and our guide was happy to answer all the questions people had.

Also, at the tasting, we were surprised that we got to taste the 25-year old balsamic vinegar, which is actually a very expensive one! We thought we would just get the 5-year one, but we got to taste all the different ones.

At the shop, they sold all the vinegars that we had tasted. The prices were very reasonable.

So, if you are looking for a balsamic vinegar tour in your trip to Italy when you visit Modena, this one is one of the best options.

Are you looking for more attractions and tours in Modena? Take a look at this post about the best things to do in Modena , where I list some of my favourite ones.

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Traditional Balsamic Vinegar of Modena

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Discovering Traditional Balsamic Vinegar of Modena is an experience that involves all the senses: the characteristic “deep dark brown and shiny” colour, enhanced by the natural light of a candle, the intense smell, which conceals scents of grapes and hints of precious woods (always oak, chestnut, mulberry and juniper) and finally the sweet and sour flavour, which is formed through the passages in the various casks that make up the barrel set.

Balsamic Vinegar of Modena PDO is the result of the tradition and expertise that have led to the conception and refinement of its recipe over the centuries, in harmony with the territory. Refinement and ageing in precious wooden barrels help provide the product’s special aromatic features.

Real Traditional Balsamic Vinegar is produced in the area of the ancient Este territory . It is obtained from cooked grape must; it is matured by slow acetification, derived from natural fermentation and progressive concentration through its long ageing in a series of vats of different woods, without the addition of aromatic substances.

History – Timeline

The history of Traditional Balsamic Vinegar is inextricably linked to the Modena area but its origins go back a long way, spanning various centuries, customs and definitions.

The fermentation of fruit musts (dates, figs, apricots) for preservation purposes is already found as a common use in Babylonian communities, circa 4000 BC.

Evidence of a similar process is also found in Ancient Egypt, starting from 2900 BC. More than a millennium later, the cooking of grape must also developed within this civilisation.

visit balsamic vinegar modena

100 BC – 15th century

The consumption of vinegar during Roman times, between the 1st century BC and the 15th century AD, was of considerable importance, as it was consumed both as a condiment and a food preservative, as well as a medicinal ‘potion’. Several acetabula have been found in archaeological excavations, demonstrating the widespread use of this product.

visit balsamic vinegar modena

The Este family, having transferred their duchy to Modena in 1598, encountered a traditional Modenese production process, linked exclusively to the cooking of grape must. This is where Aceto del Duca was first created and developed: in the inventory of ‘cellar goods’ of 1747, the definition of Balsamic Vinegar appears for the first time.

visit balsamic vinegar modena

In 1796, Napoleon Bonaparte conquered Modena, driving out the Este family and seizing their assets. Among them was the Ducal Vinegar Attic, the casks of which were then auctioned off. The nobles and bourgeois citizens of Modena bought up the various barrel sets and thus preserved the unique Modenese tradition in their own attics.

visit balsamic vinegar modena

With the decline of Napoleon in 1815, the D’Este–Habsburg family once again took over the court of the Duchy of Modena. In 1817, Prince Metternich came to the palace of the Dukes of Modena and asked to taste the famous Balsamic Vinegar. On this occasion, the first Palio was held to decree the finest vinegar to be offered to the Prince.

visit balsamic vinegar modena

Between 1860 and 1862, Francesco Aggazzotti and Pio Fabriani began correspondence on the production techniques for Traditional Balsamic Vinegar. For the first time in history, the methods, procedures and rules to be followed were written down on paper: “There are quite a few recipes and methods for shortening such a long process, with which concentration, colour and density can be obtained, as well as the artificial aroma with spices, but the least expense and trouble is always achieved at the expense of quality.”

visit balsamic vinegar modena

In 1967, the Consorteria dell’Aceto Balsamico Tradizionale di Modena was founded with a view to preserving and handing down the authenticity of this Modenese tradition.

visit balsamic vinegar modena

The uniqueness and care of this tradition is maintained over the centuries, so much so that it is now recognised by the European Union. In 2000, in fact, Traditional Balsamic Vinegar was certified as a PDO – Protected Designation of Origin – product.

visit balsamic vinegar modena

On 24 November 2002, the Museum of Traditional Balsamic Vinegar of Modena was founded.

visit balsamic vinegar modena

Famous Figures

Here are some interesting quotations from famous figures who, throughout history, have had a connection with Traditional Balsamic Vinegar of Modena.

A few years ago, members of the Consortium had the privilege of meeting Pope Francis I. On this occasion, the Pontiff was offered a small bottle of Traditional Balsamic Vinegar of Modena. The Holy Father appreciated the method and tradition linked to the product. POPE FRANCIS I
Enzo Ferrari was a member of the Consorteria dell'Aceto Balsamico based in Spilamberto until his death. His passion for Modenese culture was, and remains, one of his hallmarks. During his lifetime, he promoted Traditional Balsamic Vinegar around the world as a symbol of local excellence. ENZO FERRARI
Massimo Bottura, one of the world’s top chefs, has always put tradition first in his cooking. Among his most used ingredients is Traditional Balsamic Vinegar of Modena, which he has managed to export and gain appreciation for all over the world. The strong link between Massimo and the territory is also tangible in the attic of the Consorteria di Spilamberto, which takes care of his own barrel set of Balsamic Vinegar with great love and care. MASSIMO BOTTURA
One of the symbols of extraordinary Modenese culture is Luciano Pavarotti. Unforgettable and unforgotten for his singing talent, he was linked to his city and to Traditional Balsamic Vinegar. In fact, we well remember how he combined the culture and tradition of Traditional Balsamic Vinegar of Modena with the history of music and singing. LUCIANO PAVAROTTI
As well as being a famous collector of picture cards, this figure is remembered for his extraordinary passion for Traditional Balsamic Vinegar of Modena. He used to say to Grand Master Maurizio Fini: I collect everything, only your Balsamic Vinegar I can’t collect, I always end up drinking it! GIUSEPPE PANINI
The fame of Traditional Balsamic Vinegar of Modena even reached the highest offices of the Italian State. In fact, it was presented as a Christmas gift to Ambassador Sergio Berlinguer and Councillor Marsala, both great admirers of the product, who in turn presented the gift to the Honourable Head of State Francesco Cossiga. FRANCESCO COSSIGA
Carlo Petrini, the founder of Slow Food, has always maintained that the work and passion of farmers is the edge they have over multinationals. This statement is also true for Traditional Balsamic Vinegar of Modena. Indeed, the beauty and quality of this product are intrinsic to local farming culture, and of the area’s small vinegar producers. The attic of the Consorteria now houses the barrel set owned by Slow Food Italy. CARLO PETRINI
In the early years of the Ferrari champion’s career, he was presented with a small cask of Traditional Balsamic Vinegar of Modena by the Municipality of Maranello: a symbol of the deep esteem and respect for the Formula One champion. MICHAEL SCHUMACHER
Giuseppe Verdi stood out for his culinary culture. It is said that before he died, he asked for a salad dressed with Traditional Balsamic Vinegar of Modena as his last meal. For this reason, on the bicentenary of his birth, the Consorteria decided to dedicate a commemorative bottle to him. GIUSEPPE VERDI
ittorio Zucconi, an esteemed journalist of Modenese origin, has always told audiences around the world about his strong ties to his homeland and in particular to Traditional Balsamic Vinegar of Modena. Despite being far from home, he has always brought Modena’s most precious treasure to America: its vinegar. VITTORIO ZUCCONI
The forefather of the Zucconi family is Guglielmo, an equally well-known international journalist, who like his son Vittorio always maintained a close relationship with the land of Modena. In particular, he always supported the authenticity and quality of Traditional Balsamic Vinegar. GUGLIELMO ZUCCONI
At Balsamico in 2004, he quoted a poet from the 16th century who wrote: “non modenesus erit cui non fantastica testa,” i.e. you will not find a Modenese who does not have a vein of madness running through them – and this also goes for maintaining and preserving centuries-old or even millenary customs... In fact, only the Modenese could afford to give the world a little piece of their heart, along with a little of that vein of madness. EDMONDO BERSELLI
They were the first to go ahead amidst a thousand vicissitudes, because they firmly believed in it, they knew what Traditional Balsamic Vinegar of Modena would become. The women and men of today’s Consorteria also firmly believe in Traditional Balsamic Vinegar for what it has been, for what it represents today and for what it will be tomorrow. YOU WON’T FIND A MODENESE WHO DOESN'T HAVE A VEIN OF MADNESS RUNNING THROUGH THEM... And in perfect Modenese style, we have a dream to pursue, a crazy idea... We have embarked on the path to make the art of knowing how to make Balsamic Vinegar ‘Intangible Cultural Heritage of UNESCO’ an excellent idea, just as excellent as our Balsamic Vinegar itself is. This will allow us to raise the bar of our ambitions and goals, of our vivacity and constancy, as a guarantee of our commitment. It is a road that, beyond the final result, can only help us to better understand Balsamic Tradition ‘from within’. We do not believe that this is an unrealistic or impracticable goal... because it is right in itself! It is right that the world should be grateful to us for our gift, just as we are grateful to those who believed in the Balsamic Tradition before us... And so, to all the people who loved it in the past and who still love it today. ROLANDO SIMONINI FRANCESCO SACCANI VINCENZO FERRARI AMOROTTI

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visit balsamic vinegar modena

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Guided tours of our Acetaia in Modena

The typical.

visit balsamic vinegar modena

The Vineyard

The visit begins with a pleasant and relaxing walk in the vineyard and then continues in the vinegar cellar to discover the entire production process.

Balsamic Vinegar of Modena IGP

The pressing of our grapes, the cooking of the must, the ageing in wooden barrels – in our first room we will tell you about all the steps in the production of Balsamic Vinegar of Modena PGI.

visit balsamic vinegar modena

Traditional Balsamic Vinegar of Modena PDO

In the attic of the vinegar cellar, ancient wooden barrels have been keeping one of the territory’s most precious products for years: Traditional Balsamic Vinegar of Modena PDO. Together we will discover all its secrets.

At the end of the tour, let yourself be guided through the various nuances of Balsamic Vinegar and taste the real Black Gold of Modena !

visit balsamic vinegar modena

The visit ends in the Balsamic Shop, where you can buy our Traditional Balsamic Vinegar of Modena D.O.P., our Balsamic Vinegar of Modena I.G.P., Balsamic Vinegar Condiments and other typical products of the Modena area and selected for you.

Traditional visit

A food and wine experience is added to the Typical visit itinerary which will see the typical products of the area as protagonists:

– Lasagne with Meat Sauce – Tigelle with lard pesto, ham, salami, jam, Nutella – Seasonal dessert with Traditional Balsamic Vinegar – Water, Lambrusco

For any information on substances and allergens it will be possible to consult the appropriate documentation, provided upon request by the staff.

visit balsamic vinegar modena

Guided tours are carried out with scheduled beginnings at the following times:

Saturday morning: 10:00 – we kindly ask you to send the request at least one day before.

The Acetaia is closed on Saturday afternoons, Sundays and on public holidays.

We have large parking spaces for coaches and campers equipped with two columns for recharging electric cars.

Top-up service reserved for Acetaia customers at a fixed price of €6.00.

How to book a visit:

For information or reservations, write to us at [email protected] , or you can call us FROM MONDAY TO FRIDAY at +39 059 4822139 or at +39 328 2283193 We are waiting for you!

The visit to the TIPICA vinegar factory is a real educational journey to discover the world of Acetaia Marchi. We therefore start from the harvest of our grapes and continue until we arrive among the ancient family barrels, tasting different types of «Black Gold» of Modena.

visit balsamic vinegar modena

Price of the visit with tasting of Balsamic Vinegar of Modena IGP and Traditional Balsamic Vinegar of Modena DOP:

€10.00 per person

Guided tours take place with scheduled starts at the following times:

Monday to Friday Morning: 11:00; Afternoon: 2.15pm

Punctuality is appreciated.

An educational journey to discover the world of Acetaia Marchi with a guide at your exclusive disposal. You therefore start from the harvest of our grapes and continue until you reach the ancient family barrels, tasting different types of «Oro Nero» from Modena. </ P>

Price for the visit with tasting of Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO and other typical products of the Modena area:

from 2 people: € 20.00 each

Monday to Friday Morning: 9:30 Afternoon: 16:00

Contact us at [email protected] Or call us: +39 059 4822139 or +39 328 2283193

TOUR OPERATOR GROUPS /COMPANY

Acetaia Marchi is available to organize personalized visit itineraries for numerous groups of people. During the event we will offer a visit to our Acetaia, accompanied by a tasting of our selection of Balsamic Vinegar of Modena I.G.P., Balsamic Vinegar of Modena I.G.P. Organic, Traditional Balsamic Vinegar of Modena D.O.P. and Balsamic Dressings.

To be defined

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Fill out the form below to make your booking request. are you a tour guide and would you like to organize a guided tour of the acetaia write to us.

PLEASE NOTE Children under the age of 12 do not pay for the visit. Indicate the number of children in the booking notes.

Acetaia Marchi S.r.l.

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Our Sweet Adventures

A Modena Food Tour of Parmigiano Reggiano and Balsamic Vinegar

A Modena Food Tour of Parmigiano Reggiano and Balsamic Vinegar

One of the best places to visit in Italy is Modena because of the FOOD!!! As foodies we knew we had to enjoy a Modena food tour while in Italy. While there are plenty of food tours to choose from, such as  pizza in Naples , or wine tasting in Tuscany, we had our hearts set on a Modena food tour of Parmigiano Reggiano cheese and balsamic vinegar! After this post, I hope you will be sold on adding a Modena food tour for your  Italy itinerary . You can either go on a Modena food tour such as a food and Ferrari tour from Bologna or you can create your own tour as we did. If you are the type of travelers who enjoy an authentic and personal tour, then using this Modena food tour guide may be the better option for you. And do not worry, planning your trip will be easy because I have all the information here to help create the perfect Modena food tour.

Table of Contents

Choosing Your Dairy Factory

If you want to skip out on purchasing an overpriced tour with a group of people, then look into the official site of Parmigiano Reggiano to create your own Modena Food Tour. The site lists all the cheese dairy farms and producers in Emilia Romagna. It is a very user-friendly site that breaks down everything for you, making your research easy! The list is on an interactive map and when you click on each pinpoint it brings up the name of the dairy, its hours, languages offered for the tour, a form of payment they accept, contact information and sometimes even a direct link to the site. For the direct link to find your cheese tour click here . Or contact us and Christina can help create the perfect Modena food tour for you!

Antica Latteria Ducale

We chose to do our Parmigiano Reggiano Tour with Di Lino of Antica Latteria Ducale and could not have been more happy with our choice. Di Lino was always quick to respond to my emails and provide us with all the information we needed to select Antica Latteria Ducale for our tour, he even helped set up our balsamic vinegar tour that they partner with.

We were instantly delighted that we chose to create our own Modena food tour when Di Lino, the owner himself, was the one to take us on our private tour. We learned that Di Lino and his family have been taking care of this dairy farm for generations and he has a true passion for what he does. The first thing we learned and that everyone should know, Parmigiano Reggiano MUST be produced in the Emilia Romagna region. Otherwise, it cannot be called Parmigiano Reggiano cheese – this is the Italian law!

Once we got the very basic knowledge down, we learned that making Parmigiano Reggiano is no small feat, it takes a lot of work and special care and knowledge. For example, we learned that the different kinds of hay the cows eat can effect the flavor of the cheese. The type of cow also has a huge effect for taste and texture, therefore Antica Latteria Ducale uses two different types of cows. Since this farm has been passed down in the family for generations, Di Lino told us how they have had trial and errors figuring out the right types of cows to have and what hay they need to eat. It is all in the details!

Our Modena food tour of Parmigiano Reggiano began in the order of steps it takes to make a wheel of cheese. The first one was a large room with copper vats, which cooks the milk that will turn into cheese. One large vat will make two large parmesan wheels, only two!

visit balsamic vinegar modena

Step two is placing the cheese in a container, so it may rest and form the shape of the wheel. This takes up to three days.

The third step is placing the printing label around the cheese wheel – this is also an Italian law that must be upheld by the producers.

Once the wheel has been imprinted with the label, it is moved to the salt brine room (a salt bath). The cheese wheels are kept in the salt brine for a month, this enhances the flavor and is what creates that cheesy smell.

The cheese wheels are then placed in a metal mold where they are left to dry out and preserve its shape.

Once dry the cheese wheels are moved to the ripening room and kept there to mature for at least 18 months. The longer the cheese matures, the darker and more bold the cheese wheel becomes. During this time every cheese wheel must be turned every two weeks to prevent mold. Cheese masters will also test the cheese wheels by banging them with their tool to listen for the correct sound. If the cheese wheel is not perfect it gets thrown away.

At last, after careful production the delicious Parmigiano Reggiano cheese wheel is complete and ready to eat!

What better way to really learn this process and understand the difference and importance of maturing the cheese wheel, than by eating it?!!? At the end of our tour we were able to sample three different Parmgiano Reggiano cheeses – 18+ months, 22+ months and 30+ months. Our favorite was 22+ months, it had a lot of flavor and a nice texture. The young cheese was more soft and not as bold, whereas the oldest cheese was very bold and hard.

picture courtesy of: http://parmesan.com/craftmanship/aged-parmesan-cheese/

Our tour with Di Lino was more than amazing! We learned and saw so much behind the scenes. Now when we eat Parmiganno Reggiano cheese we have a finer appreciation for it. We are still looking and hoping to find Antica Latteria Ducale’s cheese in a store in the U.S.. If you are looking for a the best Modena food tour of Parmigiano Reggiano, look no further than Anitca Latteria Ducale!

Anitca Latteria Ducale VIA POMPOSIANA, 162 – CITTANOVA Modena – 41100 (MO) 059 848512/848166 [email protected] Tour:  €80 per visit/group of two people https://www.anticalatteriaducale.it

Acetaia Leonardi 

As previously stated, Antica Latteria Ducale has a partnership with Acetaia Leonardi, a balsamic vinegar producer in Modena, Italy. Their farmhouse was only ten minutes away from Anitca Latteria Ducale making it the perfect next stop on on Modena food tour.

When we saw their property we instantly fell in love. Their property has that Italian charm with their brick buildings, antique truck, vineyard and more. Our tour group was only six people and again, we loved having our intimate tour groups rather than the larger ones.

visit balsamic vinegar modena

Our tour started with some education on the history of Leonardi and their balsamic vinegars. Like the parmigiano reggiano, true traditional and by law, balsamic vinegar must be produced in Modena, Italy. The typical varieties of Lambrusco and Trebbiano grapes are grown in the Leonardi’s vineyards to create the juices that are the basic ingredients for the Leonardi Balsamic Vinegars. Leonardi has several different types of balsamic vinegars based on their age, type of barrel used, flavors and more. During the tour we were able to taste Leonardi’s variety of balsamic vinegars. From the vineyards, to the processing of the balsamic vinegar and even the bottling – it is all done on property and we were able to learn and see a lot of the process during the tour.

visit balsamic vinegar modena

We learned that after the grapes are ripened and picked, they get crushed to obtain the juice and then boiled until half of the juice is reduced. Once the juice has been boiled properly it is poured into a barrel to finish fermenting for about 6 months. The important and tedious part is a domino effect of pouring a large barrel into the next smallest one until the very smallest barrels is filled. This process is called “a Solera” and is done once every five years. The smallest barrel that was filled with the balsamic vinegar is then ready for bottling to be sold to consumers, a.k.a. us.

visit balsamic vinegar modena

Learning the process was fairly quick and fun, but the real fun was when we walked to one of the buildings and saw a room full of barrels. This is where we got our first taste of a 30 year old balsamic vinegar – it was delicious! The viscosity of the balsamic vinegar was unreal and tasted so sweet! We could have enjoyed this balsamic vinegar by the spoonfuls, no cheese or fruits needed!

visit balsamic vinegar modena

The tour only got better…. we were also able to taste same age balsamic vinegars, but with different wooden barrels. It was incredible how we could taste the difference and the type of barrel used. We really enjoyed the cherry wood barrel balsamic vinegar. We were told it is great on desserts – sold! Then the tour got even better… we went to another building, which had even larger rooms full of wooden barrels that included a 100 year old barrel! We were able to taste a 100 year old balsamic vinegar – it was like candy!

visit balsamic vinegar modena

The tour did not stop there, after we toured the different buildings containing all the wooden barrels of balsamic vinegar, we went to their tasting room and had a luxurious balsamic tasting. They treated us to cheese, wine and several different balsamic vinegars. We were in heaven! Did we mention that this tour cost us  €6  per person- what a steal!!!! Best Modena food tour? We think so!

We ended up buying one bottle of our favorite balsamic vinegar that we had tried – a 15 year old balsamic vinegar. There was so much we wanted to buy, especially because the prices are inexpensive here than in the stores in the United States, but we had no room in our luggage. Luckily, we have already found Leonardi Balsamic Vinegars online that ship to the United States!

If you are interested in balsamic vinegar for your Modena food tour, look no further because Leonardi has it all!

Basic Tour: (20 – 35 mins) guided tour + tasting of balsamic vinegars –  €5 per person Typical Tour: (30 – 45 mins) guided tour + tasting of balsamic vinegars with parmigiano reggiano cheese and Lambrusco wine –  €6 per person Greedy Tour: (45 – 60 mins) guided tour + tasting of balsamic vinegars + buffet lunch with typical products –  €12 person

Acetaia Leonardi  Via Mazzacavallo, 62 41043 – Magreta di Formigine (MODENA) tel 0039 059 554375 fax 0039 059 555487 [email protected] http://www.acetaialeonardi.it/ing/index.php

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Monday 7th of October 2019

Hello, I see on the Antica Latteria Ducale website that they offer a "daily visit" where you go to a "sister" balsamic factory after which I assume is the one mentioned above. Is this what you did or did you book individually?

oursweetadventures

That is what we did! We booked through Antica Lattaeria but you can book both tours separately too. And Abtica Latteria made sure we finished our tour in time to get to the next one. They do not offer transportation. We had a rental car to get to both destinations. I hope this information helps!

Sunday 29th of September 2019

How did you get to these locations? We don't plan on renting a car so we only have our legs and public transportation to get us around.

Friday 4th of October 2019

Hi Rebecca, thank you so much for reaching out. We did have a rental car to get to these locations. However, I have booked similar tours to a few clients without a rental car. I can help you too if needed. I have booked a private driver for clients in addition to a small tour group that took care of them. This is the tour my clients booked with me.

https://www.getyourguide.com/modena-l2733/modena-parmesan-balsamic-vinegar-and-parma-ham-tour-t228802/?partner_id=0XY0SID

Please let me know if you need help with the planning and/or booking, I would be happy to assist you.

The Amazing Italy Bucket List You Need to See - Our Sweet Adventures

Monday 9th of September 2019

[…] pasta or enjoyed on its own, it is simply delicious and only produced in a small region of Italy. Going to a dairy farm and learning the entire process of producing a Parmigiano Reggiano wheel is one of the best […]

Wednesday 1st of May 2019

Hi, I was just wondering how you travelled to Antica Latteria Ducale. Did you rent a car? We are going to Modena next month and interested in visiting the dairy but we weren't planning on renting a car.

Friday 2nd of February 2024

@oursweetadventures, I am in the same boat, would love to do one of these tours but will also not be renting a car. How much do you estimate a taxi from Modena. It does not look too far outside the city

Hi, thanks for commenting. You will love Antica Latteria Ducale and I recommend you visit Acetaia Leonardi too! We did rent a car because we traveled around Italy for 2 months. If you are coming from the city, you could probably easily rent a car for the day. Otherwise, you can always taxi - it will just add up financially and you will have to call for one in the factories. If you have any further questions, please feel free to email me at [email protected] I am also a travel agent and have helped plan a trip like mine for clients. Or I am happy to help any further questions :)

Sunday 6th of August 2017

These visits look quite interesting. It's funny, I was actually planning a quick getaway to Italy from Dublin but I've been there so many times that I wasn't too sure what to explore this time. I will definitely look into doing this, there's nothing better than Italian food so I'm sure I would enjoy this visit! :)

Friday 11th of August 2017

You would love the Emilia Romagna region. Definitely worth a visit.

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Ts  modena monica vinegar tour 4999

Host: Monica

Modena, italy, vinegar tour and tasting, host offerings.

  • Cooking studio
  • Professional cook
  • Transportation
  • Cooking class
  • Market visit

Meet Monica

A Modena native, Monica is passionate about showcasing the vinegar produced in the region because her family was very involved in producing vinegar. She has been working for over 18 years at Malpighi, a family owned business that continues the tradition of the family’s ancestors. Vinegar was discovered 2000 years ago in Modena and the Malpighi family is one of the oldest families producing vinegar in Italy. They have been producing balsamic vinegar in Modena for over five generations since 1850 and own 20 hectares of grapes used solely for the production of vinegar. The culture of Modena is deeply rooted in the tradition of balsamic production and Monica is proud to share the family’s heritage with travelers.

What to expect

Please note menu might vary. If there are particular dishes you are interested in trying, please include your request in the booking form.

Food tour: (1-5 guests) Meet your host Monica (or Nicole when Monica is away), a guide at the modern Malpighi acetaia (the home for the barrels in which the vinegar ages) for your private Modena balsamic vinegar tour and tasting. You will learn about why the region of Modena is world-renowned for its balsamic vinegar and how it is made. Discover how black Lambrusco grapes and white Trebbiano grapes are mixed, cooked and aged in barrels to make balsamic vinegar. You will visit two barrel rooms and a museum of vintage vinegar utensils. The proportion of black to white grape juice, the order of the wood that the vinegar is transferred in (a combination of cherry, juniper and oak which remains a secret!), and the passion of the family’s vinegar makers is what distinguishes the Malpighi family’s vinegar from others. After your tour of the barrel rooms you will head downstairs to enjoy a tasting of vinegars of various ages, ranging from 5-25 years, and see if you can determine the age of each vinegar based on its taste! You will also taste the Malpighi white balsamic vinegar and flavored vinegars. Leave with one bottle of Saporoso (100 ml) and one bottle of flavored balsamic vinegar. Please note this acetaia does offer a free vinegar tour on their site. The experience you book here is a private, personally guided tour and includes two bottles of vinegar and a glass of Lambrusco wine, which is included in the price of our tour at a discounted rate. Your private tour and tasting will last about 30 minutes. This facility is handicap accessible.

Notes: Monica is flexible on time and can offer tours anytime between 9am – 6pm. If you prefer an alternate time, please include your timing preference when making your booking.

Languages spoken: English, Italian, French, German

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You’ll catch more flies with this vinegar!

Making the perfect balsamic vinegar is an art that literally takes decades. Here, at a family house in the Italian city of Modena, some of the best is made.

Written by Michael Turtle

Michael Turtle is the founder of Time Travel Turtle. A journalist for more than 20 years, he's been travelling the world since 2011.

Michael Turtle is the founder of Time Travel Turtle and has been travelling full time for a decade.

Updated: September 30, 2023

The best balsamic vinegar

In the attic, up several flights of stairs of this old farmhouse, are the barrels. It’s in these barrels that some of the best balsamic vinegar in the world is being made.

A process that’s been passed down through generations is taking place. It will take care, patience and years.

But that’s the Modena way – that’s how this region became so famous for its product.

I have never tasted balsamic vinegar so good. How could I have gone so long without realising?

I’d been conditioned to buy the cheapest bottle from the supermarket, always thinking it was a simple condiment to add with oil on a salad.

But as Giovanna pours me small tastes into a plastic spoon and I bring them to my lips, a new world is revealed.

“Your palette has reached a point of no return,” she says with a knowing smile. I fear she’s right.

Giovanna married into the balsamic vinegar business. Her husband’s parents and his mother’s parents before them all made vinegar in this house in Modena, the home of their small business Acetaia di Giorgio. In the attic, in fact.

One of the secrets to making the best balsamic vinegar is to keep the product at the right temperature.

The attic turns out to be the best place. This is where the barrels are kept, each made from a carefully chosen wood which infuses a particular flavour.

At Acetaia di Giorgio, the barrels are mainly cherry and juniper – although there are a couple of other varieties and for some of the vinegars the production process involves more than one type of wood.

The Modena balsamic vinegar

I try one of the vinegars and it tastes almost like port, but with an acidic bite.

A large part of the flavour comes from the grapes it’s made with, which are all carefully-chosen from local farms. There’s no surprise it has the aroma, taste and colour of fortified wine.

There are two types of balsamic vinegar that can be sold under the local certification rules. Either it must be at least 12 years old or at least 25 years old. That means it’s a very slow process up here in the attic.

There aren’t a whole heap of barrels and I wonder how they make enough to justify the business. But when you consider that a 100mL bottle sells for a minimum 45 euros and, in some cases, well over 100 euros, it makes more sense.

Oh, and did I mention that they supply vinegar to the White House? Yep, that’s a real letter of thanks from Barack and Michelle that they’ve got.

Giovanna is also quick to point out that many industrial balsamic vinegar manufacturers sell their product for much more than her family does, while falsely claiming to be the traditional style from Modena.

“I don’t say industrial is the devil,” Giovanni explains.

“I say it’s the devil when they try to confuse the costumer.”

When the time comes, it’s sad to leave that house that smells like vinegar. I have a feeling I will not let myself be so easily confused in the future by balsamic vinegar.

I also remember Giovanni’s warning. My palette will never be the same.

THE BEST ACCOMMODATION IN MODENA

Although some people visit as a day trip from Bologna , I think it’s worth staying overnight in Modena to explore everything properly

It’s not a typical hostel but the lovely Ostello San Filippo Neri has some great dorm beds.

visit balsamic vinegar modena

Just out of town, Country Resort Modena offers budget rooms in the quiet countryside.

For something special, PHI Hotel Canalgrande is in a former duke’s palace – and is decorated accordingly.

And for modern luxury, I would recommend the five-star Best Western Premier Milano Palace Hotel .

Time Travel Turtle was a guest of the Emilia Romagna tourism board but the opinions, over-written descriptions and bad jokes are his own.

10 thoughts on “You’ll catch more flies with this vinegar!”

Mary has a cousin who has an organic pig farm outside DC, and their pork products were actually served at Obama’s Inauguration Ball. Wondered if they served it with these folks’ balsamic vinegar?

Ha ha – maybe! That’s cool about Mary’s cousin. If that was me, it’s the kind of thing I would tell everyone! Even if I just met them… “Hi, I’m Michael and they served my pork at the White House!”

Wow, I had no idea how much thought went into balsamic vinegar and, like you, I always opted for the cheap version. Maybe I need to broaden my horizons and start splashing out!

I know… I feel really guilty that I never realised before. I’m not sure it’s always going to stop me buying the cheap versions… but maybe sometimes…

This vinegar is absolutely sublime, the perfect dressing for my salad 😉

I should have grabbed some to send to you… 🙂

Lovely post, I always enjoy very local things like this. Just like you, makes me want to buy better balsamic vinegar in the future.

There will definitely be some times when I’ll invest in some of this vinegar. The taste was like nothing I have had before!

Wow! You’ve got great information and idea here on your post, I’m glad you’ve shared it!

how many different types of vinegar do you have

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What You Need to Know About Traditional Balsamic Vinegar from Modena

balsamic vinegar from Modena

The thought of sampling vinegar dribbled straight into a spoon is enough to draw anyone’s face into a squeamish pucker. But traditional balsamic vinegar of Modena,  aceto balsamico tradizionale di Modena , is not just any vinegar, and it’s anything but bitter. Instead, it’s considered the king of vinegars and one of Italy's most important culinary legacies.  

Modena stands at the heart of Italy’s breadbasket, the central region of Emilia-Romagna. The flat, sweeping farmlands between Parma and Bologna produce some of  Italy’s most prized culinary traditions , including world-famous  Parmigiano-Reggiano cheese and  prosciutto di Parma .

Traditional balsamic vinegar of Modena completes Emilia-Romagna’s holy trinity of culinary delights.  

But for many families in Modena, traditional balsamic vinegar is more than a great culinary product. It’s their livelihood, their life. “Traditional balsamic vinegar flows through my veins,” Massimo Malpighi, one of the region’s top producers, tells me. “My family has passed down this tradition for five generations. It’s more than a job; it’s a mission. It’s part of my life.”

Vinegar tasting

Malpighi’s great-great grandfather started with a few small barrels of vinegar in his attic in 1850. When it was finally ready—half a lifetime later—prized bottles were shared with family and friends. Ever since, making vinegar has been a Malpighi family affair, and today, their estate comprises a neat-as-a-pin brick villa, and a series of outbuildings housing rows of vinegar casks. Nearby, vines hang heavy with grapes, colorful pheasants forage beneath a grove of acorn trees, and white swans glide across a still pond. Behind its peaceful, unassuming façade lies one of Modena's leading  acetaie , or producers of traditional balsamic vinegar.

But vinegar-making was going on long before Malpighi’s ancestors poured boiled grape juice into their first barrel. Historical Modenese documents attest that aristocrats exchanged it on important occasions as far back as the eleventh century. Traditionally, the best balsamic vinegars were made at home and were considered the ultimate gift.  People willed the precious juice to their heirs, and it was even included in women's dowries.

Christmas 1978 Courtesy Acetaia Malpighi

For me, one of the most fascinating aspects of traditional balsamic vinegar is that its success depends on future generations to carry it. The person who grows the grapes is trusting that his or her grandchildren are going to bottle the finished product! 

Malpighi family at table

So, what does it mean to carry the torch of vinegar-making tradition from one generation to the next, and how does this actually happen? It’s all about involving the kids, the vinegar-makers tell me.

“We grew up with small bottles of traditional balsamic vinegar on our table,” says Davide Lonardi, whose family  acetaia , the  Villa San Donnino , lies in an idyllic setting on the outskirts of Modena (Strada Medicina 25/1, 41126 San Donnino, 340/2579734). “It’s always been clear that vinegar was a family matter.”

"We try to inspire the children on a daily basis,” Malpighi tells me. “We take them with us to the vineyard, letting them see, taste, and smell the product. Each of them has a dedicated row of barrels, with a small wooden plate overprinted that bears their name. If we transmit an important legacy, then it is clear that it should continue. It was like that for me, for my dad, for my grandmother, so I hope it can be like that for them too. In those moments, I see a great passion.”

How Traditional Balsamic Vinegar is Made

Balsamic vinegar begins on the vine with ripe, white Trebbiano grapes.  The vinegar is made by boiling grape juice, and moving the juice year after year into increasingly smaller casks made of different kinds of wood, including oak, cherry and chestnut.  Each producer boasts a different combination of casks and woods, as it is the wood itself that affects the flavor and aroma of the final product. These carefully guarded family secrets hold the key to each producer’s signature flavor and quality.

Often the barrels are stored in attic-level storage rooms, where they are exposed to summer heat and winter cold. As it ages, anywhere from ten to 25 years, the vinegar becomes more concentrated, richer in flavor, and more expensive. Rich, syrupy, fragrant, and almost black, its distinctive taste is immediately recognizable.

Acetaia Sereni aceto balsamico

In recent decades, traditional balsamic vinegar of Modena has come to be treated in the same way as fine wines--with highly controlled production and labeling methods. The local consortium monitors every producer from grape harvest to end product, assigning a designation much like the D.O.C. moniker for fine wines that serves as a quality symbol recognized around the world. Today, several dozen producers are authorized to carry the label, all in an 80-kilometer zone around Modena. Most, like Acetaia Malpighi and Villa San Donino, are family-run operations started by ancestors generations ago.  

Davide Lonardi emphasizes, “Traditional balsamic vinegar is an artisanal product. To produce it takes great dedication, passion, and competence. It is essential to pass on meticulously all the secrets of the trade. The next generation has the task of learning this tradition, following step by step in order to guarantee a continuous good quality of the final product.”

Traditional balsamic vinegar Malpighi

How to Tell if It’s the Real Thing 

  • Labeling:  Authentic traditional balsamic vinegar of Modena is not to be confused with the so-called “balsamic vinegar of Modena” that you find on supermarket shelves.What’s the difference? It’s the word  tradizionale  that’s missing from the mass-produced vinegars—a small distinction, but a big difference. Look for the consortium logo, the distinctive packaging, and the words  aceto balsamico tradizionale di Modena to assure you're getting the real thing.
  • Volume:  Only about 20,000 bottles of the artisanal product a year are produced, compared to a huge production of 30 million bottles of the commercial product exported to supermarkets from Asia to North America. 
  • Color and Flavor:  Commercial vinegars are made from wine, with added artificial colors and flavors. The real stuff is made with nothing more than aged, pure grape juice, accounting for its sweet, not bitter flavor.  
  • Price:  You can pick up a small bottle of 25-year-old traditional balsamic vinegar directly from an  acetaia in Modena for about half what it retails for in an American culinary catalog or retail store. In contrast, mass-produced vinegars go for just a few dollars or euro in a typical grocery store.  

Supermarket-grade vinegar is great for everyday use in cooking and salad dressings. Traditional balsamic vinegar breaks down when cooked, so you’ll want to save it to use as a condiment instead. You can drizzle it over postage-stamp-sized shavings of Parmigiano-Reggiano cheese, or as a dressing for steamed vegetables, pan-fried  frittate  and meats for special dinner parties. One of the most surprising uses for balsamic vinegar is in desserts and sweets. You can even serve it over strawberries and  vanilla gelato .  

Strawberries with balsamic vinegar on the table

Today, hundreds of producers of traditional balsamic vinegar call Modena home. Families proudly and lovingly carry the legacy of their ancestors by assigning a special place in their homes for the slow maturation of this luscious liquid. Today, we enjoy the final product thanks to family tradition and to those individuals whose passion and purpose carries it on to future generations.

"It is a job that cannot be carried out if there is no history, tradition, if there is not so much passion behind it,” explains Malpighi. “Without the generations who preceded me, those who have transmitted this important legacy to me, I would not be what I am today. It takes so much time to produce a perfect traditional balsamic vinegar. Without passion, none of this would be possible."

How to Experience Traditional Balsamic Vinegar of Modena

According to Malpighi, understanding the difference between traditional balsamic vinegar of Modena from its imitations is all about  being an educated consumer . “The best thing is to taste the product directly,” he says. “Come to Modena, where every year we reach about thirty thousand people visiting our centuries-old  acetaie .”

Modena Italy

If you want to experience traditional balsamic vinegar of Modena first hand, here’s a start:

  • Arrange a visit to one or more of the region's producers. Most of these are family enterprises without marked storefronts or signs, so reservations are essential. A good way to arrange a visit in advance is by contacting one of the official consortia: either the  Consorzio Tutela Aceto Balsamico Tradizionale di Modena  (Via Virgilio 55, 41100 Modena 59/208604); the  Consorzio Produttori Antiche Acetaie Aceto Balsamico Tradizionale D.O.P. (Strada Vaciglio Sud 1085, 41126 Modena, 59/395633); or the  Consorteria dell’aceto balsamico di Spilamberto (contact through the museum below). The consortia establish minimum standards for balsamic vinegar production, and their inspectors put the stamp of approval on every bottle that comes to be called  aceto balsamico tradizionale  di Modena.  
  • Visit the  Museo del Balsamico Tradizionale  just outside of Modena in the town of Spilamberto (via Roncati 28, 41057 Spilamberto, 59/781614). This off-the-beaten path gem of a museum offers guided tours with tastings. Worth a detour!
  • If you want to sample traditional balsamic vinegar along with some of the other gastronomic pleasures of the region, head to the  Mercato Albinelli  (via Luigi Albinelli 13, 41121 Modena), where local food vendors have created a gourmand’s paradise. You can sample local sausages and cheeses, pick up prepared dishes and wine for your picnic basket, and of course, purchase  aceto balsamico tradizionale di Modena crafted by a handful of local producers. 
  • And if you thought balsamic vinegar was only for salad, think again. The  Antica Pasticceria San Biagio  pastry shop (via Emilia 77, 41121 Modena, 059/217284)--a feast for the senses--will stretch the limits of your imagination about uses for balsamic vinegar. It's incorporated into pastry cream and piped into flaky crusts. It's used as a filling for dark chocolate.  It's even served by the spoonful straight from the bottle if you visit at festival time. 
  • In the fall, check dates for Modena’s annual “ acetaie aperte ” events , when many of the local producers of  aceto balsamico tradizionale di Modena  open their doors simultaneously. At the fall Festival del Gusto, outdoor stands pair the local specialty with wines, cheeses, and other delicacies. Restaurants plan special menus in which every course features this syrupy condiment. Crowds of people hold miniature spoons in their hands, and watch in anticipation as someone dribbles a dime-sized drop of black syrup from a tiny glass jar. Inevitably, they close their eyes and smile as they enjoy this concentrated drop of Italy straight from the spoon.

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visit balsamic vinegar modena

In the heart of the Emilia-Romagna region of Italy, Modena is famous not only for its rich historical heritage and vibrant gastronomy scene, but also for being the birthplace of Balsamic Vinegar, one of the most sought-after culinary specialties on the globe. Balsamic vinegar from Modena is so special that it has been awarded the prestigious DOP (Denominazione di Origine Protetta, or Protected Designation of Origin) status, ensuring its production, processing, and preparation occurs in specific geographical areas, according to traditional methods.

The two types of DOP Balsamic Vinegar of Modena are Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico di Modena DOP. Both types hold the cherished DOP label but are distinct in taste, production, and aging process.

Aceto Balsamico Tradizionale di Modena DOP

Aceto Balsamico Tradizionale di Modena DOP represents the highest quality of balsamic vinegar. This vinegar, made exclusively from the must (juice) of local grape varieties, undergoes a long aging process of at least 12 years in a series of wooden barrels, called ‘batteria’. The result is a thick, glossy, and deeply flavored vinegar that is both sweet and sour, with a complexity that’s hard to match.

Aceto Balsamico Tradizionale di Modena DOP is further distinguished into two types based on their aging process:

Affinato: Aged for a minimum of 12 years, the Affinato version has a harmonious balance between sweet and sour. Its versatility makes it ideal for both cooking and finishing dishes. The balsamic vinegar is encased in a bulb-shaped bottle and sealed with a white cap.

Extra Vecchio: Extra Vecchio means ‘extra old’ and this balsamic vinegar is aged for at least 25 years, some even age for several decades. Its richness, depth of flavor, and viscosity make it perfect for use as a finishing touch to dishes. Extra Vecchio is contained in a bulb-shaped bottle with a gold cap.

Aceto Balsamico di Modena IGP

Aceto Balsamico di Modena IGP is a younger relative of the Aceto Balsamico Tradizionale di Modena DOP, requiring a minimum aging of 60 days. This type of vinegar is made by mixing grape must with a small percentage of wine vinegar, giving it a strong, sharp flavor.

The vinegar is aged in wooden barrels, much like its traditional counterpart, but for a shorter period. It is ideal for use in salad dressings, marinades, and for deglazing pans. The more aged versions of Aceto Balsamico di Modena DOP can be drizzled over roasted meats, cheeses, or fresh fruits.

Exploring Modena

Tourists visiting Modena have the unique opportunity to visit ‘acetaie’, traditional balsamic vinegar producers. Here, you can learn about the production process of this prestigious vinegar and even participate in tastings. Tours typically include a walk through the vineyards, a peek into the aging rooms with their fragrant wooden barrels, and, of course, a chance to taste the delicious final product.

One highly recommended acetaia to visit is Acetaia Giusti, the oldest producer of balsamic vinegar in the world. They offer a guided tour that immerses you in the history and tradition of balsamic vinegar production, followed by a tasting session of their exquisite products.

Modena is not just about vinegar, though. The city offers a wealth of culinary experiences, including local markets, enotecas (wine bars), and osterias serving traditional Emilia-Romagna fare. Not to mention, it’s home to Osteria Francescana, a three-Michelin-starred restaurant ranked multiple times as the best in the world.

Whether you’re a food lover, a history buff, or simply someone who enjoys immersing themselves in local culture, a trip to Modena is a must. The chance to savor one of the world’s finest gastronomic products in its very birthplace is a truly unforgettable experience.

A comprehensive list of producers.

Acetaia Borgo Castello SRL

Address: Via Genova 244 – 41056 Savignano sul Panaro (MO) Phone: +39 059 768711 Email: [email protected] Additional Information: Nestled in the picturesque town of Savignano sul Panaro, Acetaia Borgo Castello SRL offers visitors a taste of traditional balsamic vinegar, made with love and dedication. Explore the rich family history behind this establishment and savor the flavors of their high-quality vinegar.

Acetaia Cazzola e Fiorini SRL Address: Via Puglie 4 – 41056 Savignano sul Panaro (MO) Phone: +39 059 8676968 Email: [email protected] Additional Information: Acetaia Cazzola e Fiorini SRL, located in the heart of Savignano sul Panaro, is renowned for its meticulously crafted balsamic vinegar. The century-old family enterprise invites you to immerse in a truly authentic Italian gastronomic experience.

Acetaia Fini Modena SRL

Address: Via Rizzotto 46 – 41126 Modena (MO) Phone: +39 0535 59190 Email: [email protected] Additional Information: Set in the historical city of Modena, Acetaia Fini Modena SRL exemplifies the fusion of time-honored tradition and innovative techniques in the creation of their acclaimed balsamic vinegar. Experience first-hand the passion and craftsmanship that goes into each bottle.

Acetaia Giuseppe Cremonini SRL

Address: Via Foschiero 1142 – 41057 Spilamberto (MO) Additional Information: Acetaia Giuseppe Cremonini SRL, situated in the charming town of Spilamberto, offers visitors the opportunity to delve into the fascinating world of balsamic vinegar production. Witness the skillful process that transforms simple ingredients into a world-renowned delicacy.

Acetaia La Bonissima SRL

Address: Via Tonini 2 – 41043 Formigine (MO) Additional Information: Acetaia La Bonissima SRL, located in the charming Formigine town, is a temple of balsamic tradition. They boast a rich lineage in the art of vinegar making and open their doors to share the passion of their craft with visitors.

Acetaia Malpighi SRL

Address: Via Emilia Est 1525 – 41126 Modena (MO) Additional Information: With a strong connection to Modena’s balsamic tradition, Acetaia Malpighi SRL embodies the city’s rich gastronomical heritage. This is a place where time-tested methods meet the love of food, resulting in a high-quality balsamic vinegar.

Acetaia Manicardi SRL

Address: Via Massaroni 1B – 40014 Castelvetro (MO) Additional Information: Set amid the picturesque landscapes of Castelvetro, Acetaia Manicardi SRL presents an extraordinary exploration into the world of artisanal balsamic vinegar production. Their dedication to maintaining the highest standards is evident in every drop of their exquisite vinegar.

Acetaia Tradizionale Filippi SRL

Address: Via Bembo 44 – 41123 Modena (MO) Additional Information: Acetaia Tradizionale Filippi SRL showcases the authentic Modenese balsamic tradition in its purest form. Visitors can witness first-hand how their expertly crafted balsamic vinegar evolves from humble beginnings to a celebrated global delicacy.

Acetaia Vetus di Scacchetti Mauro

Address: Via Maestra di Rubbiara 3 – 41015 Nonantola (MO) Additional Information: Acetaia Vetus, led by Mauro Scacchetti, invites you to explore a tale of tradition and innovation. Here, in the heart of Nonantola, you can discover the fine art of balsamic vinegar production that has been honed through generations.

Acetificio Andrea Milano SRL

Address: Via dei Vitali 63,65 , Modena 41100 Additional Information: Acetificio Andrea Milano SRL, situated in bustling Modena, is a testament to the city’s gastronomic prowess. They take pride in producing balsamic vinegar that enhances the essence of Italian cuisine around the globe.

Compagnia Del Montale SRL: Nestled in Sassuolo, Compagnia Del Montale SRL is renowned for its meticulous blend of traditional and modern methods in producing exquisite balsamic vinegar. Visit them at Via Tobagi 6/A – 41049 Sassuolo (MO), Italy, or call at +39 0536 806434.

Elsa Di Domeneghetti Maurizio Società Agricola SS: Situated in Bomporto, this company is steeped in tradition, transforming locally grown grapes into a taste of the Italian countryside. You can find them at Via Carrate 28/A – 41030 Bomporto (MO), Italy, or contact at +39 059 901312.

Emiliaceti SRL: With its roots in Maranello, Emiliaceti SRL has etched its name in the realm of balsamic vinegar. Their location is Via Maestri del Lavoro 19 – 41053 Maranello (MO), Italy, and their contact number is +39 0536 946841.

Emiliani SRL: Nestled in the heart of Carbonara Scrivia, Emiliani SRL has a well-established reputation in crafting high-quality balsamic vinegar. Visit them at Via Genova 11 – 15050 Carbonara Scrivia (AL), Italy, or reach out at +39 0131 892230.

Fattorie Giacobazzi SRL: Positioned in Nonantola, Fattorie Giacobazzi SRL is known for its unique and intricate process of balsamic vinegar production, drawing tourists and gourmets alike. Find them at Via Di Vittorio 28 – 41015 Nonantola (MO), Italy, or call at +39 059 546076.

Ferrarini SPA: Based in Reggio Emilia, Ferrarini SPA showcases the passion of Italian tradition in every drop of their balsamic vinegar. Visit them at Via Ferrarini 1 – 42123 Reggio Emilia (RE), Italy or contact them at +39 0522 9321.

ondo Montebello SPA: Immerse yourself in the rich history of balsamic vinegar production at Fondo Montebello SPA, located in the scenic Pozza di Maranello. Their address is Via Maestri del Lavoro 9 – 41053 Pozza di Maranello (MO), Italy. For inquiries, they can be reached at +39 0536 944063.

Galletti di Galletti Aurelio e C. SNC: Situated in San Daniele Po, this family-operated establishment prides itself on creating authentic balsamic vinegar that encapsulates the flavors of Italy. Their address is Via Faverzani 13/A – 26046 San Daniele Po (CR), Italy. They can be contacted at +39 0372 65544.

Gran Deposito Aceto Balsamico Giuseppe Giusti SRL: A visit to Modena isn’t complete without a stop at Gran Deposito Aceto Balsamico Giuseppe Giusti SRL, a company with centuries of balsamic vinegar production under its belt. Find them at Strada Quattro Ville 155 – 41123 Modena (MO), Italy or call them at +39 059 840135.

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A nice root

Why the name: ” Valeri ” of those who produce and promote Traditional Balsamic Vinegar of Modena today!

  • Our history, our balsamic vinegar

History of the family Acetaia, of the “Valeri” certainly from 1826 to the present day

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Today, the vinegar factory was handed over to us to pass it on to future generations tomorrow!

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I am sure that this trace of our work and the daily reflections will be able to help those who want to continue in the family tradition

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If you are interested in getting excited "between casks and intense scents of a slow becoming" come and find us.

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Some awards and certifications obtained and released to Acetaia Valeri.

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Brief history of our territory, "always agricultural".

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Our Traditional Balsamic Vinegar of Modena from the family reserve

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Traditional Balsamic Vinegar of Modena DOP (8)

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Traditional Balsamic Vinegar of Modena DOP Aged 12 years and DOP Aged 25 years with dripper

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What is balsamic vinegar.

Balsamic Vinegar is not just vinegar, it is ' Balsamic Vinegar by Tradition '!

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A Complete Guide to Balsamic Vinegar of Modena

Aceto Balsamico

Balsamic vinegar of Modena (Italian: “aceto balsamico di Modena”) is one of the most famous Italian culinary specialties in the world.

It has a sweet and sour taste, an unmistakable aroma, and a dark color. Read this guide to discover all the secrets of Modena vinegar!

“Balsamic Vinegar of Modena PGI” is produced exclusively in the province of Modena, Italy. The abbreviation PGI stands for “Protected Geographical Indication”.

  • Ingredients in Balsamic Vinegar of Modena

Acetification

Refinement with barrel aging, use in cooking, not all modena balsamic vinegar is equal.

  • Differences Between Balsamic Vinegar of Modena PDO and PGI
  • Traditional Balsamic Vinegar of Modena PDO

Differences Between Balsamic Vinegar of Modena and Reggio Emilia

  • Production of Balsamic Vinegar of Modena PGI

Consortium for the Protection of Balsamic Vinegar of Modena

Ingredients in balsamic vinegar of modena pgi.

If we look at the ingredients in Balsamic Vinegar of Modena PGI, grapes are the main ingredient for the production of this Modenese culinary specialty.

The must used to make Balsamic Vinegar of Modena PGI is typically made from grapes grown in the province of Modena. These grapes are typically of the following wine grape varieties:

The grape must used to make this delicious Italian specialty is obtained by pressing the grapes, and the resulting liquid is then fermented and cooked.

Wine vinegar aged for at least 10 years is then added to the cooked and concentrated grape must.

The must used for Modena balsamic vinegar PGI must have a minimum acidity of 8 g per kg. In addition, natural caramel may be added to the must. The caramel percentage cannot exceed 2 percent of the total final product.

Caramel has two important functions:

  • It sweetens the sweet and sour flavor
  • It darkens the brown color

However, not all producers of Modena balsamic vinegar PGI actually use caramel.

Acetification is a process involving bacterial colonies whereby liquids are transformed into acetic acid .

When the must becomes acetic by this process it then loses the alcohol content it had acquired by means of the first fermentation.

Barrel ageing of balsamic vinegar

Once the ingredients have been mixed together, they are then aged in barrels. This process is called “refining”. Balsamic Vinegar of Modena PGI must be aged in high-quality wooden barrels for at least 60 days.

In fact, the wood used to make the barrel is also important, because it gives the balsamic vinegar a special taste. Modena balsamic vinegar PGI is typically aged in oak barrels.

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Giusti's Gold Label Balsamic Vinegar of Modena PGI is aged in oak barrels.

Only if the product passes these tests can it be certified as “Aceto balsamico di Modena IGP”.

If the aging phase lasts three years, the label is permitted to include the word “aged”. In this case, the word "invecchiato” will appear on the label: aceto balsamico di Modena IGP invecchiato

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l Borgo del Balsamico: Aged Balsamic Vinegar of Modena PGI (red label)

Modena balsamic vinegar PGI may be bottled into containers of several sizes, ranging from 250 ml to 5 l.

The regulations also permit PGI vinegar of Modena to be packaged in containers other than glass bottles, such as a bag-in-box.

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Giusti Aceto Balsamico di Modena PGI, in a 250 ml bottle.

The price of Modena balsamic vinegar PGI can vary between 6 euros, such as the Aceto Balsamico di Modena PGI Due Vittorie, to over 50 euros.

The most expensive balsamic vinegars are the aged and prized PGI varieties, such as the Giuseppe Giusti 5 Medaglie d’Oro aceto balsamico di Modena PGI .

The price of Traditional Balsamic Vinegar of Modena PDO is much higher than that of PGI. We will talk about the differences between Modena balsamic vinegar PGI and PDO a little later on.

Uses in cooking of Balsamic vinegar of Modena

Modena balsamic vinegar PGI is considered to be a highly prestigious and very versatile

ingredient in cooking. As a result, it lends itself to a wide variety of uses.

The sweet and sour flavor of balsamic vinegar goes well with mature cheeses and pasta, as well as raw or grilled vegetables. When added to braised meat at the end of the cooking process, it adds a full-bodied and slightly sweet flavor.

Balsamic vinegar can be used to enhance the flavor of meat and fish, as well as fruit, desserts, and chocolate cake. One particular combination that might seem unusual but is very popular is ice cream flavored with balsamic vinegar.

Balsamic vinegar is commonly used as a salad dressing, together with extra virgin olive oil evoo. Just a few drops of balsamic vinegar are enough to turn a salad into something very special!

You may already have heard of Traditional Balsamic Vinegar of Modena PDO and Traditional Balsamic Vinegar of Reggio PDO. It is now time for us to clarify the differences between them.

Differences Between Balsamic Vinegar of Modena PGI and PDO

Both Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena (or Reggio) PDO are artisanal Italian products . The abbreviation PDO stands for “Protected Designation of Origin” (Italian: DOP), while the abbreviation PGI , as we know, means “Protected Geographical Indication” (Italian: IGP).

These PDO and PGI quality marks guarantee the authenticity of these tasty italian dressings a, which are permitted to be produced only in two locations in Italy:

  • In the province of Modena
  • In the province of Reggio Emilia

However, the quality marks do not provide us with much information when it comes to understanding the differences between these two types of balsamic vinegar.

And there are indeed some major differences between balsamic vinegar PGI and balsamic vinegar PDO, which affect all of the following:

  • Ingredients
  • Aging process
  • Sensory perception of the product, including odor and flavor

Balsamic Vinegar of Modena PDO is also called Traditional Balsamic Vinegar of Modena (Italian: “aceto balsamico di Modena tradizionale”) and is obtained by means of a very lengthy manufacturing process.

This is one of the major differences between PDO and PGI balsamic vinegar, as Balsamic Vinegar of Modena PDO must be aged for at least 12 years .

Moreover,it is produced with only a single ingredient: grape must that is sourced exclusively from the territory of the province of Modena.

Only Trebbiano, Lambrusco, and Ancellotta grapes can be pressed to make the grape must used in the production of Balsamic Vinegar of Modena PDO

The must is cooked for at least 30 minutes at a minimum temperature of 80 °C.

In addition, the containers are also different to those used for PGI balsamic vinegar, since the bottling specifications for Traditional Balsamic Vinegar of Modena are much more restrictive.

Balsamic vinegar is not only differentiated into PGI and PDO qualities but also according to where it is produced.

As we said before, the “original” (traditional) balsamic vinegar is produced in only two places: the provinces of Modena and Reggio Emilia.

Accordingly, there are therefore four types of balsamic vinegar:

  • Balsamic Vinegar of Modena PGI
  • Balsamic Vinegar of Reggio Emilia PGI
  • Traditional Balsamic Vinegar of Reggio Emilia PDO

Production of Balsamic Vinegar of Modena PDO

The production of Balsamic Vinegar of Modena PDO cannot be relocated somewhere else. Since Balsamic Vinegar of Modena PDO is a protected designation of origin vinegar, it can only be manufactured in the province of Modena, Italy.

Modena balsamic vinegar PGI is a sought-after Modenese speciality and the region’s best-selling product worldwide. Unfortunately, for this very reason, it is also the subject of countless imitations.

A Consortium for the Protection of Balsamic Vinegar of Modena was therefore founded in 1993 , with the specific aim of achieving PGI recognition for balsamic vinegar manufactured in Modena.

In 2009 , the Consortium obtained recognition from the European authorities for Modena balsamic vinegar as an Italian product with a protected geographical indication (PGI).

In addition to controlling the market to protect Modena vinegar from numerous imitations, the Consortium is also responsible for the following:

  • Promoting its reputation worldwide
  • Regulating production and carrying out auditing

The Consortium therefore acts as the “guardian” of the specification and deals with all regulatory matters concerning PGI balsamic vinegar.

The Consortium currently represents 51 producers of balsamic vinegar from Modena.

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What Is Balsamic Vinegar of Modena?

A Guide to Buying and Cooking With Balsamic Vinegar of Modena

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The Spruce / Danilo Alfaro

  • Traditional Types
  • Vinegar Regulations

Balsamic Vinegar of Modena

Balsamic vinegar might be the most sublime of all the vinegars. Sweet and smoky, this dark elixir can be used in salad dressings, sauces, and marinades, and even drizzled over steaks or fresh fruit.

Traditional Balsamic Vinegar

Balsamic vinegar is one of those products about which some purists can get very fussy. Indeed, to qualify as the highest grade of balsamic vinegar, the so-called Aceto Balsamico Tradizionale di Modena or Traditional Balsamic Vinegar of Modena, the product must be made in a specific way, from a certain kind of grape, in a particular region in Italy, aged for specific length of time in a certain type of barrel, and on and on.

Balsamic Vinegar Regulations

There's an industry consortium in Italy that bestows a stamp of approval to balsamic vinegars that meet these precise parameters. They even decide what sort of bottle it can be packaged in.

Among the rules:

  • Must be produced in Modena or neighboring Reggio Emilia in Italy
  • Must be made from Trebbiano grapes grown in one of those two places
  • Must be aged in wooden barrels for no fewer than 12 years

Making Balsamic Vinegar

How it works is, the grapes are pressed, and the resulting juice is cooked, during which time the sugars in it darken through the process of caramelization . That's what gives the final balsamic its dark color.

This syrupy reduction, called a "must," is then fermented and aged in a series of wooden barrels, sometimes for up to 25 years, slowly building the deep, complex flavors of the final balsamic vinegar.

Which is all well and good, but even a tiny bottle of Tradizionale balsamic vinegar can cost hundreds of dollars. And you won't see it on the shelves at the grocery store anyway. Although you can find it online.

Moreover, these traditional balsamics are not really what you would think of "vinegar." Because the aging process brings out so much sweetness, they're more syrup than vinegar. That means they aren't really acidic enough on their own to make a very good salad dressing (but they'd be wonderful in a marinade).

Traditional balsamic vinegar can be used in tiny amounts as a condiment with cooked or cured meats, grilled fish, drizzled over fresh fruits and berries and even ice cream or other custard desserts—or even just sipped from tiny shot glasses at the end of a meal.

Most if not all of the balsamic vinegars that are commonly available are commercial grade products that don't meet one or all of the above criteria. That doesn't mean they aren't good. They're just a completely different product.

Fortunately, the official consortium has seen fit to create a separate designation for these commercial grade balsamic vinegars. They call it Balsamic Vinegar of Modena. Look for a bottle that says its been aged for at least four years in wood barrels, and you'll be all right.

While they are not strictly traditional, there are all kinds of flavored variations on balsamic vinegar, including ones that are infused with raspberry, cherry, fig, lemon, pear or even honey.

There's also a white balsamic vinegar, or Aceto Balsamico Bianco , in which the grape does not undergo a caramelization process, and is then aged in stainless steel barrels rather than wood. This white balsamic is actually a rich golden color. It's a good choice when you don't want a dark-colored dressing to overwhelm your salad's appearance.

You can concentrate and intensify the flavor and aroma of a good quality balsamic vinegar by making a balsamic vinegar reduction or glaze. Just pour a bottle of balsamic vinegar into a saucepan, bring it to a boil and then simmer until it has reduced by about three-quarters. It should be a thick, syrupy glaze. A few drops of balsamic reduction can be used to flavor risotto, grilled fish and seafood, even cheesecake.

  • Side Dishes
  • Condiments & Sauces

I live halfway around the world from Trader Joe's and only visit twice a year. Here's what I fill my suitcase with.

  • I live in Indonesia and only get to shop at Trader Joe's when I visit the States twice a year.
  • I usually fill a whole suitcase with products for myself and to give out as gifts.
  • I  stock up on pantry staples like olive oil as well as treats like peanut-butter cups.

Insider Today

Since moving from the US to Indonesia, one of the things I miss most is shopping at Trader Joe's. My daughter and I still crave our favorite products, but the chain only exists in the States .

When I visit family in the US twice a year, I always buy enough to fill an entire suitcase.

Here are my favorite things to buy at Trader Joe's.

Extra-virgin olive oil is a reliable pantry staple for cooking and salads.

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I find Trader Joe's slightly peppery, delicately flavored oil consistent from bottle to bottle and well-priced.

I use it at home to sauté veggies, dress salads , flavor soups and dips, and drizzle on bread.

I've found it hard to find good-quality olive oil in Indonesia, so I always bring back a few bottles.

Balsamic vinegar of Modena has an earthy flavor that's sweet and sharp.

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Balsamic vinegar is another pantry staple I use in salads, cooking, and dips.

It's even great drizzled over fresh fruit, ice cream, or pie.

Ghost-pepper potato chips are a crunchy, spicy combination.

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My daughter loves Trader Joe's spicy, salty chips made with potatoes and fiery ghost peppers — even if they arrive home slightly crushed in my luggage.

I add a handful to her school lunches while they last.

Nutritional yeast is an underutilized topping for many dishes.

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Trader Joe's nutritional yeast is versatile, inexpensive, and high in B vitamins . It adds a nice, cheesy flavor to popcorn, soups, and salads.

It's hard to find and expensive in Indonesia, so I make sure to bring extra bags as gifts.

The daily facial sunscreen is my teen’s favorite face product.

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I picked up Trader Joe's sunscreen for my daughter a few years ago, and it's now her favorite skin-care product.

The oil-free sunscreen contains SPF 40, and it's light, nongreasy, and well-priced.

Sturdy cotton shopping bags come in a range of fun, food-related designs.

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Every Trader Joe's store has artists on staff, and the colorful, fun signage, store murals, and shopping bags are created in-house.

On each trip, I look forward to seeing the new designs.

I usually buy a whole stack of bags since they're inexpensive, and I'll wrap Christmas and birthday presents in them as an extra gift.

The turmeric shot is a fruity vitamin boost after a long plane ride.

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Trader Joe's cold-pressed juice shots in the refrigerated section give me a good vitamin boost after a long, dehydrating plane ride .

The refreshing coconut water and lemon juice balance out the flavors of the spicy black pepper and turmeric.

Everything But the Bagel Sesame Seasoning Blend is great and easy to pack.

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The small jar of seasoning is bursting with umami flavor that's perfect for any savory dish.

I always bring back multiple jars for friends and family.

Chai-tea mints are another one of my teen’s favorite products.

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My daughter loves Trader Joe's tea-flavored mints. They have a lightly spicy chai flavor and leave her breath minty fresh.

She keeps a tin in her school bag to use after lunch.

Dark-chocolate peanut-butter cups are a rich treat.

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I always make space in my luggage for the creamy, peanut-butter cups coated in dark chocolate. Everyone in my family loves them.

Sadly they don't last long when I get back home.

Peanut-butter-filled pretzel nuggets are a great snack.

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Trader Joe's peanut-butter-filled pretzel nuggets are a high-protein after-school snack (a serving has 5 grams).

My daughter and her friends love the interesting combination of salty, crunchy pretzels with smooth, creamy peanut butter. They're also a great party nibble for adults — if the kids haven't devoured them all.

Unexpected Cheddar is a unique and delicious cheese.

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Trader Joe's beloved Unexpected Cheddar is creamy with a hint of a sharp bite. It really is an unexpected flavor combination, and it's so good.

Cheese is usually expensive in Indonesia, so I like to bring back a few blocks as gifts.

Click to keep reading Trader Joe's diaries like this one .

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  • Main content

Foodie

Sorry, But Your Balsamic Vinegar Is Probably Fake

O nce revered as a vinegar fit for kings and now readily available in supermarkets the world over, balsamic vinegar is no longer the rare ingredient it once was. Or, so it may seem. The signature tarty sweet flavor and velvety mouthfeel of balsamic — amazing for salad dressings, caramelized onions , and marinades — might come out of a bottle that says "balsamic vinegar," but what it contains is most likely not the real McCoy.  

Traditional balsamic vinegar has just one ingredient: grapes, and to be considered bonafide can only originate from Reggio Emilia or Modena, Italy. Aged in barrels for anywhere between 12 to 25 years, it gets the exalted D.O.P. (Denominazione di Origine Protetta) stamp, signifying it is the product of a specific region that has passed several quality control checks by local experts. There are versions of balsamic vinegar available that are considered more-or-less authentic, namely those that come with protected geographic designation, but what you will find outside of the E.U., and high-end specialty shops elsewhere are likely mass-market imitators.

You (or rather your wallet) will know when you're about to get the real stuff because it will not be cheap. While a few dollars might allow you to snag a bottle of something balsamic-y, for something pressed and aged on the Italian peninsula, be prepared to shell out dozens of dollars ... per ounce. As far as taste, it's not too hard to distinguish between these varieties based on the depth of flavor, simplicity of ingredients, and, sometimes, how it's being served. 

Read more: 12 Facts You Didn't Know About Tomatoes

Few Have Tasted The Real Black Gold

The most authentic balsamic vinegar is called "aceto balsamico tradizionale," aged at least 12 years. The only variety considered even finer is called "extravechhio" and spends twice that long aging in barrels of oak, mulberry, cherry, juniper, and other woods that impart added complexity. Traditional balsamic vinegar is made out of what is known as grape must; it's an ancient regional production method that includes the juice skin, stem, and seeds of the grape and is a big part of what distinguishes it. 

Traditionally, the birth of a baby girl was celebrated by initiating a new set of barrels that would house a batch of grape must destined to become extravechhio. By the time she turned 25, the must, now transformed to "black gold," could be used as a dowry. Procuring a bottle of traditional balsamic vinegar can seem like an investment even now, with a 100 ml (about 3 ounces) bottle fetching several hundred dollars, but the experience of savoring it is worth it.

Traditional balsamico is not used in cooking, lest the heat disperses its bouquet. Instead, it is paired with fresh berries and creamy desserts or even served atop slivers of  authentic Parmigiano-Reggiano cheese . When used in recipes, it is drizzled over dishes as diverse as risottos and grilled meats just before serving. In flavor, traditional balsamico has a complex sweetness and subtle tanginess as opposed to its mass-produced counterpart's robust and more acidic bite.

A Quick Guide To Balsamic Vinegar

Raw grape juice that was reduced over a fire and  honey were sweeteners  in ancient Europe. When the juice of grapes is left in wood barrels for long periods, it becomes acetified and turns into vinegar. Balsamic nicely straddles the two categories — for what the Italians refer to as agrodolce — as a sweet yet mellow acidic drizzle. Though early balsamic vinegar was used as a medicine, it quickly captured the attention of aristocratic tastebuds and became a staple of royal kitchens. Fast-forward a couple of centuries and the growing popularity of balsamic gave rise to a multitude of substitutes, and thus the wide spectrum in the quality of modern versions.

Top shelf, aged balsalmico is great if you can get it, but keep an eye out also for another designation that signifies high quality: I.G.P. or Indicazione Geografica Protetta This kind of balsamic is also processed in Modena, but undergoes a much shorter preparation period of just about two months. It may even contain additives to make it taste more like its traditional counterpart. A much wider variety of I.G.P. balsamic vinegar is available, but those with the fewest ingredients tend to be the most authentic. While most other varieties will likely contain grape (generally a base of red wine vinegar) they tend to be watery, lacking in the fruity flavor or aged balsamic, and are free of umami and sweet notes of wood. It might bear the same or a similar name, but there is a world of difference. 

Read the original article on Foodie .

Balsamic vinegar poured over salad

IMAGES

  1. Traditional Balsamic Vinegar of Modena

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  2. Balsamic Vinegar 'Aceto' Tasting from Modena

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  3. Modena balsamic vinegar tour and tasting

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  4. Traditional DOP Balsamic Vinegar of Modena Aged and Extra-aged (Affina

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  5. Traditional Balsamic Vinegar of Modena

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  6. Central Market Aged Balsamic Vinegar of Modena

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COMMENTS

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  2. Modena : Experience Authentic Balsamic Vinegar: Guided Tour & Tasting

    A visit to Modena's traditional balsamic vinegar producers is not only a treat for the taste buds but also a cultural and educational experience that should not be missed. Balsamic vinegar barrels Ampules containing balsamic vinegar "Tradizionale" for tasting. Parmesan, Balsamic & Ham Tour - Foodie's Delight Tour. Modena Food Walking Tour

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    This is still a family handmade product, and you can visit an "Acetaia" (litterally: the "vinegar place"). This is a fantastic experience to discover a century old tradition, and one of the most exclusive Italian food products. True Modena Balsamic Vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made with ...

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    An undoubtely and exciting learning experience which combines a visit to the ageing rooms to discover the real Balsamic Vinegar of Modena with a final tasting of typical local food products. On reservation only | 7 days/week | Tour duration 60/100 minutes (Tour may last longer for big groups of participants) Find out more

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    The tour includes plenty of vinegar samples, regional food tastings, and a bottle of wine produced on-site. Visit one of the oldest balsamic vinegar producers of Modena. An up-close look at all stages of vinegar production. Sample aged balsamic vinegar, plus food and wine. Meet a member of the family which has produced vinegar for generations.

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    The same company offers a combination balsamic and Parmigiano-Reggiano tour - these are also half-day tours that includ stops at an acetaia and a Parmigiano-Reggiano maker. For groups of 2-3 people the cost is €150/person. Modena Tour with Balsamic Vinegar Producer Visits and Tasting - There's more to Modena than just balsamic vinegar ...

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    GUARDIANS OF THE CULTURE AND HISTORY OF THE TRADITIONAL BALSAMIC VINEGAR OF MODENA. THE REAL ONE IS TRADIZIONALE. FIND OUT MORE. The museum is open on Tuesdays, Thursdays, Fridays, Saturdays and Sundays from 10:30 a.m. to 5:30 p.m. and on Wednesdays from 10:30 a.m. to 1:30 p.m. ... Book your visit. Click the link below to view the Museum's ...

  8. Balsamic Vinegar Tour: Discover Modena's Black Gold

    Overview of Balsamic Vinegar Tour. Real Aceto Balsamico or Balsamic vinegar is one of the most fantastic gourmet goodies a foodie traveler could discover. Taste Balsamic in a real "Acetaia" is a fascinating experience. Made in many hamlets around the historic and wealthy towns of Modena and Reggio Emilia, Aceto Balsamico Tradizionale DOP ...

  9. Visit and Tasting of Traditional Balsamic Vinegar of Modena 2023

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  12. Balsamic Vinegar Tour in Modena, Italy: My Visit to Acetaia Giusti

    The making of balsamic vinegar in Modena is a a centuries-old tradition. Balsamic is made out of cooked grape must, which is left to ferment for many years inside wooden barrels before it becomes vinegar. ... Tips for Buying Balsamic Vinegar in Modena. If you visit Modena, there are good chances that you will want to take some balsamic vinegar ...

  13. Vinegar

    Discovering Traditional Balsamic Vinegar of Modena is an experience that involves all the senses: the characteristic "deep dark brown and shiny" colour, enhanced by the natural light of a candle, the intense smell, which conceals scents of grapes and hints of precious woods (always oak, chestnut, mulberry and juniper) and finally the sweet and sour flavour, which is formed through the ...

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    Price for the visit with tasting of Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO and other typical products of the Modena area: from 2 people: € 20.00 each. Monday to Friday Morning: 9:30 Afternoon: 16:00. Contact us at [email protected] Or call us: +39 059 4822139 or +39 328 2283193. Punctuality is ...

  15. A Modena Food Tour of Parmigiano Reggiano and Balsamic Vinegar

    If you are interested in balsamic vinegar for your Modena food tour, look no further because Leonardi has it all! Basic Tour: (20 - 35 mins) guided tour + tasting of balsamic vinegars - €5 per person. Typical Tour: (30 - 45 mins) guided tour + tasting of balsamic vinegars with parmigiano reggiano cheese and Lambrusco wine - €6 per ...

  16. Modena balsamic vinegar tour and tasting

    After your tour of the barrel rooms you will head downstairs to enjoy a tasting of vinegars of various ages, ranging from 5-25 years, and see if you can determine the age of each vinegar based on its taste! You will also taste the Malpighi white balsamic vinegar and flavored vinegars. Leave with one bottle of Saporoso (100 ml) and one bottle of ...

  17. The best balsamic vinegar

    In the attic, in fact. One of the secrets to making the best balsamic vinegar is to keep the product at the right temperature. The attic turns out to be the best place. This is where the barrels are kept, each made from a carefully chosen wood which infuses a particular flavour. At Acetaia di Giorgio, the barrels are mainly cherry and juniper ...

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    When embarking on the Modena Balsamic Vinegar Tour, travelers can expect a captivating 2.5-hour exploration filled with fascinating insights into the production process and tasting experiences. The tour delves into the intricate world of flavor profiles and grape selection, offering participants a chance to understand the essence of Modena ...

  19. What You Need to Know About Traditional Balsamic Vinegar from Modena

    The Antica Pasticceria San Biagio pastry shop (via Emilia 77, 41121 Modena, 059/217284)--a feast for the senses--will stretch the limits of your imagination about uses for balsamic vinegar. It's incorporated into pastry cream and piped into flaky crusts. It's used as a filling for dark chocolate.

  20. Exploring Italy's Top Balsamic Vinegar Producers

    The two types of DOP Balsamic Vinegar of Modena are Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico di Modena DOP. Both types hold the cherished DOP label but are distinct in taste, production, and aging process. ... Emiliani SRL has a well-established reputation in crafting high-quality balsamic vinegar. Visit them at Via Genova ...

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  22. Balsamic Vinegar of Modena

    The grape must used to produce Balsamic Vinegar of Modena PGI is required to achieve a concentration of at least 20 percent. Wine vinegar aged for at least 10 years is then added to the cooked and concentrated grape must. ☝Balsamic vinegar regulations state that PGI balsamic vinegar must contain at least 10 percent wine vinegar.

  23. What Is Balsamic Vinegar of Modena?

    Traditional Balsamic Vinegar . Balsamic vinegar is one of those products about which some purists can get very fussy. Indeed, to qualify as the highest grade of balsamic vinegar, the so-called Aceto Balsamico Tradizionale di Modena or Traditional Balsamic Vinegar of Modena, the product must be made in a specific way, from a certain kind of grape, in a particular region in Italy, aged for ...

  24. I Can Only Visit Trader Joe's Twice a Year, Favorite Things to Buy

    I think the peanut-butter-filled pretzels are filling and flavorful. Elizabeth Sinclair Trader Joe's peanut-butter-filled pretzel nuggets are a high-protein after-school snack (a serving has 5 grams).

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  26. Sorry, But Your Balsamic Vinegar Is Probably Fake

    The most authentic balsamic vinegar is called "aceto balsamico tradizionale," aged at least 12 years. The only variety considered even finer is called "extravechhio" and spends twice that long ...