Balsamic Vinegar is rooted in the tradition of Italian cuisine. It has today a wide range of uses: not only as a condiment on salads but also as a seasoning on braised game or on fish carpaccio, as a base for ice cream or even as an ingredient in drinks. 

Distinguished in IGP and Traditional Balsamic Vinegar, the production involves cooking and reducing the must, fermentation and aging in wooden barrels. Historically its production is linked to the provinces of Modena and Reggio Emilia, but there are Acetaie in various areas of Northern Italy. Here the farms take care of the product from the vineyard to the bottling, some have handed down gestures and recipes for centuries. With a visit of about two hours you can learn the secrets of this ancient condiment and taste it with different combinations.

Visit of an Acetaia with a tasting of Balsamic Vinegar is included in our travel proposal:

• Modena and the great Classics