A weekend in Modena, between Balsamic Vinegar and relaxation
Emilia-Romagna is one of the most important regions in Italy as far as gastronomic tradition is concerned: in fact, here it is possible to embark on a realtasting journey of Balsamic Vinegar, but also to experience moments of complete relaxation immersed in the tranquillity of these areas because, especially during the winter season, there is a magical atmosphere in these places.
Modena, in particular, is a much sought-after destination for its perfect mix of culture and gastronomy. This, in fact, is the ideal place for a winter weekend away, where you can appreciate the magical landscapes of this city while also enjoying its gastronomic excellence, between a visit to a vinegar cellar and a stroll through its historical streets. If you would like some suggestions on how best to enjoy a weekend in Modena, then you have come to the right place: all you have to do is read on!
What to see in Modena in a weekend
If you want to spend some time in a city of art rich in culture and tradition, then Modena will suit your needs. Between gastronomic and automotive excellence, artistic and architectural beauty, here you can find everything you want to spend an unforgettable winter weekend!
First stop, a historic acetaia: a journey to discover the tradition of Balsamic Vinegar
Modena is a historic city with a unique tradition and, just a stone's throw from the city, you can find numerous historic vinegar cellars protected from the urban bustle. If you are escaping from everyday life and are looking for a unique place steeped in tradition, then you cannot fail to vvisit our acetaia, one of the best in the whole of Modena. Here, among ancient barrels and intense aromas, visitors will be welcomed by our master vinegar makers, ready to reveal all the secrets and tell the story of our precious ‘black gold’. With their guidance, you will discover all the production processes of Balsamic Vinegar, a gem of the territory characterised by a complex and unique, inimitable and distinctive flavour. Our guided tours, which are available in several languages to satisfy the curiosity of connoisseurs from all over the world, begin with a walk through our vineyards, the place where it all begins. Here, in fact, only the best and most suitable grape varieties are cultivated to create a Balsamic Vinegar of absolute quality.
After the relaxing walk through the vineyards, we move inside the vinegar cellar, where Balsamic vinegar is prepared. Thanks to the tales of the master vinegar-makers, the entire preparation process will be precisely explained, which continues with the crushing of the grapes, the cooking of the must and the ageing in barrels made from precious woods, which give the product its characteristic and inimitable flavour. Afterwards, you will be able to taste for yourself the excellent quality of our Balsamic thanks to an exclusive tasting in which, thanks to the expert guidance of master vinegar makers, you will embark on a sensory journey that will leave an indelible memory in your mind amidst the many nuances of flavours typical of the Black Gold of Modena. With this tasting you will experience the very high quality of the ingredients we use, so that we can always guarantee an exceptional product.
A relaxing stroll through art and culture in Modena
After a visit to the vinegar cellar, a stop in Modena is a must: here you can take a walk and be enchanted by the architectural beauties present, immersed in an evocative winter atmosphere suspended between art and history. Starting from the historical city centre, with Piazza Grande and its splendid cathedral with the Ghirlandina Tower, you can admire the beauty of these places, which take on a special charm in winter.
Next, another stop not to be missed is the Ducal Palace, today the seat of the Military Academy, which is often the protagonist of cultural events, with exhibitions and displays. But that's not all: Modena is also a city rich in museums. One example? The Museo Enzo Ferrari, perfect for car lovers, but also the Museo della Figurina, a collection that narrates the world of collectible figurines and their link with popular culture.
Discover excellent craftsmanship and local products
Among the streets of the centre, you can also find numerous historical workshops and craft shops that, in winter, create a cosy and warm atmosphere, inviting you to browse through the local products. But not only souvenirs, also excellent foodstuffs: if you would like to take a little piece of this land home with you, then before your return you should also pop into our Bottega inside Acetaia Marchi, a magical place where master vinegar makers will show you all the varieties of Balsamic vinegar we produce, in order to find the one that best suits your palate.
Among the products we prepare are also elegant gift packsof Balsamic Vinegar, suitable for celebrating a special occasion with a tasty and unique gift. If, on the other hand, you are looking for an original food and wine favour, we at Acetaia Marchi produce the best favours in Emilia-Romagna with our Balsamic Vinegar, fully customised and suitable for weddings, baptisms and communions. In short, with us you can find everything you are looking for and more! If it is not possible for you to visit us physically to appreciate this product and all its many varieties, thanks to our e-commerce you can buy it and have it delivered directly to your home, wherever you are.
A trip to Modena and to Acetaia Marchifor an unforgettable weekend
Modena is an unmistakable mix of historical elegance and culinary tradition: this certainly makes it an irresistible destination even during the winter months. The shorter days, crisp air and warm lights help to decorate the city, creating a unique and evocative atmosphere.
Strolling through its streets and admiring its monuments is, without a doubt, a must-do activity, but if you are wondering what to do in Modena, visiting an acetaia is also an opportunity not to be missed, as it allows you to take a journey into the unique culture and tradition of this area, which is very important in culinary terms both in Italy and abroad. This is the best opportunity to discover every detail about Balsamic Vinegar, a precious gem whose value is recognised worldwide. We look forward to seeing you soon at Acetaia Marchi for a unique and unforgettable experience!
A guided tour to discover balsamic vinegar
When we speak of true Balsamic Vinegar, that D.O.P. and I.G.P., the connection with the city and the entire province of Modena is instinctive and immediate. Here, in fact, there are wonderful vineyards that produce special types of grapes characterised by the right concentration of sugars and acidity. These grapes prove to be a raw material of absolute excellence precisely for the production of Balsamic Vinegar.
If you want to treat yourself to a wine and food tourism stop or a visit that is an inimitable sensory experience in terms of taste and content, then we recommend you book a visit to our vinegar cellar. Thanks to this marvellous experience, you can discover all the secrets of this characteristic product of our territory: what you will see, hear and taste will surely conquer you and leave an indelible memory in your memory!
A visit that will tell you a fascinating story that starts with the Romans
The origins of Balsamic Vinegar of Modena can be traced back centuries and centuries, as they even date back to the ancient Romans. In fact, this people traditionally used to cook grape must to obtain a tasty condiment for dishes, which had the prerogative of keeping for a long time. In those days, balsamic vinegar was not yet what we know today, but it was a much appreciated product, considered a valuable sweetener and also a precious medicine: this is why it is known by the term ‘balsamic’.
However, it is not until the 11th century that we find a documented link between Balsamic Vinegar and Modena. From that period onwards, in fact, the testimonies multiplied until they became intertwined with the history of important noble families, well known in our territory in the past. There are some who loved and encouraged the production of this condiment. Since the mid-nineteenth century, this food and wine product has repeatedly been the undisputed protagonist of many tables... In more recent history, balsamic vinegar has been awarded the well-deserved and prestigious D.O.P. and I.G.P. recognitions, as well as many awards in Italy and around the world. During a guided tour of our vinegar cellar we will tell you all the most important parts of the evolution of Balsamic and also of our history!
Between taste, tradition and culture: a tour of Balsamic Vinegar
A visit to the vinegar cellar is a unique opportunity to discover all the secrets of Balsamic vinegar and its production: in fact, you can get to know and admire the entire production chain and touch the quality of the raw materials that characterise this product. You can stroll through the vineyards and then enter the places where, with the skilful mastery handed down from generation to generation, it all takes place.
Every step will be precisely and accurately explained before your eyes, starting with the crushing of the precious grapes through to the cooking of the must and its transfer into barrels made from aromatic precious woods. It is within these that ageing takes place, which gives Balsamic vinegar its characteristic and much-loved taste. In fact, our Balsamic Vinegar evolves and absorbs flavours throughout the duration of its maturation in the casks and, once bottled, it retains all its goodness for a long time, succeeding in conquering even the most discerning palates.
With this extraordinary opportunity, you will understand and fully appreciate the value of Traditional Balsamic Vinegar of Modena P.D.O. and Balsamic Vinegar of Modena P.G.I. You will learn about the work, patience, perseverance, dedication and determination from which they are born and which explain the characteristics that have made them famous and inimitable. Our master vinegar makers will tell you all about the care and passion they put into ensuring that a product of the highest quality and unmistakable taste arrives on your table.
A piece of tradition in your home too: our Bottega and e-commerce
At the end of your visit, you cannot fail to visit our extraordinary Bottega, where all the products we prepare with great care and passion are available. Our master vinegar makers will be able to advise you on the type of Balsamic that best suits your needs and requirements, fully satisfying your tastes and giving you a unique and inimitable taste experience. Among the different proposals we offer, you can find Balsamic dressed up in a splendid attractive and refined gift pack, characterised by a traditional and unique design, suitable to be given as a gift.
But that's not all: if you are looking for original food and wine favours, then we at Acetaia Marchi have what you are looking for. In fact, we create the best favours in Emilia-Romagna with Balsamic Vinegar, so you can celebrate any occasion, from communion to wedding. If you cannot come to us physically, but are curious to taste the goodness of our products, then you can visit our e-commerce, where you will find our catalogue with all the proposals we offer our customers.
What are you waiting for? Come and visit us at Acetaia Marchi!
As you will have understood, a visit to our vinegar works will give you the opportunity to get to know - in all respects - the Black Gold of Modena. If you are wondering what to do in Modena, the answer is a guided tour of one of the best Acetaie in the city. Tours to Acetaia Marchi are available in different languages to cater for admirers of this product from all over the world and are an excellent opportunity to taste the Balsamic vinegar we produce quickly and easily. In addition, if you wish, you can discover the taste of a whole series of delicious preparations in which it is the protagonist: there are so many local delicacies that are enriched with Balsamic Vinegar!
With our guided visits to vinegar cellars we wish to offer you much more than just an experience. We invite you to embark on a true food and wine journey, an extraordinary journey through the flavours, aromas and traditions that make our territory unique. Each step of the visit will allow you to discover the centuries-old history behind the production of Balsamic, a symbolic product of our land. After this experience, it will be up to you to decide whether you prefer the fragrance and consistency of Traditional Balsamic Vinegar of Modena P.D.O. or whether you like the P.G.I. in the classic or organic version. One thing is certain: this experience will leave you with indelible memories and a new bond with the flavours of this territory. You absolutely cannot miss it!
Some interesting facts about Balsamic Vinegar
Balsamic Vinegar of Modena is a product known and renowned throughout the world: in fact, it has numerous admirers who praise its unmistakable flavour. Used in many recipes, one often hears about all the possible combinations between balsamic vinegar and the most diverse foods.
However, there are so many secrets that gravitate around Balsamic Vinegar, and its very link with the climate, territory and local family traditions makes it a source of curiosity that many would like to learn more about. If you are among these people, don't worry: in this article we will reveal some secrets about this extraordinary local product!
How much do you know about Balsamic Vinegar?
Where does the term ‘balsamic’ come from, and how best to taste it? In this in-depth look you will get answers to all the most curious questions related to this world-famous product!
Where does the term ‘balsamic’ come from
Why is this vinegar known by the term ‘balsamic’? The answer is very simple and can be found in the origin of this product. Balsamic vinegar was originally so called because in the past it was believed to have particular curative and therapeutic virtues, just like the balsams that were administered to the sick in the past centuries to cure them.
In fact, the term derives from the ancient Greek ‘balsamon’, meaning ‘soothing’, and already in ancient Rome, cooked must was recommended to anyone suffering from a sore throat, respiratory tract ailments, or who had stomach problems. But how much truth is there in this belief? Balsamic Vinegar actually has proven antiseptic properties and aids digestion.
Balsamic Vinegar is woman
What is meant by the term ‘battery’ of Balsamic Vinegar? This concept refers to the set of barrels of Balsamic Vinegar of Modena that families kept in their homes, traditionally in the attics of the houses, where they could make the most of the wide temperature range. The battery usually has an odd number of barrels, arranged from the largest to the smallest, and the balsamic ages inside all of these for a set number of years: this process can last for generations.
Once upon a time, the tradition was that for every daughter born a new battery was built and started, and that the girl, once she was an adult, would bring it as a dowry: the balsamic, therefore, represented a real heritage for the family. Moreover, many batteries often had a female name: this testifies to the fact that the terminology of the balsamic world is closely linked to women. Some examples? The term ‘Mother of Vinegar’, which indicates the film that forms on the surface of the casks, or ‘Mother Cask’ or ‘Abbess’, which refers to a large cask that feeds the other batteries.
A stone on the barrel
In traditional vinegar cellars or in some photos of old vinegar cellars, there is a stone on each wooden barrel. This is because it was once customary to close the barrels with a stone, which traditionally came strictly from the Panaro or Secchia river, in the belief that this device served to give vinegar its traditional flavour. The reason? The irregular shape of the river stone allows some air to pass through, which allows the vinegar to breathe and thus to oxygenate in order to ferment and be affected by temperature variations.
The gauze on the barrel hole, on the other hand, serves to protect it from the entry of any impurities. Today, this tradition is no longer followed, but in every battery the closure of the barrels maintains the right conditions for the vinegar's preservation by allowing the passage of air.
The perfect tasting of Balsamic Vinegar
How best to savour the characteristics of Balsamic Vinegar of Modena? Connoisseurs never use a metal spoon, because this causes the vitamin C to react with oxygen and gives the balsamic vinegar iron notes that alter its flavour. In fact, it is better to use a ceramic spoon, because this material is devoid of any characteristics that could affect the tasting process and allows the best possible appreciation of the taste and smell characteristics of this product.
The oldest method involves using one's fingers, placing a few drops of Balsamic Vinegar between the thumb and forefinger. In this way, the warmth of the skin makes the peculiarities of the balsamic vinegar sharper and its taste will be enhanced.
Who is the oxologist?
This technical term indicates the Balsamic Vinegar expert: the word ‘oxologo’ comes from the Greek ‘oxos’ meaning vinegar. This professional is committed to patiently following all the stages in the production of balsamic vinegar, from cooking the must to bottling. These experts are driven by a great passion for this product, and they put a lot of care and attention into their work: respect for tradition and preparation is, therefore, fundamental.
If you are curious to discover all the stages of this long process, we at Acetaia Marchi offer guided tours in the best acetaia of Modena: thanks to this experience you can discover all the secrets of balsamic production, walk around the vineyards and enjoy a great tasting to prove on your palate the high quality of our passionately created products. The organised visits to the vinegar cellar are available in different languages, to satisfy the curiosity of connoisseurs from all over the world. We are waiting for you!
The Fathers of Balsamic Vinegar
The figures that have made Balsamic Vinegar of Modena great are mainly three: the physician and naturalist Antonio Vallisnièri, who studied the characteristics and beneficial properties of this extraordinary product and who in the 18th century noted that as early as 1288, documents attested to the presence of balsamic vinegar in the court of Obizzo II d'Este. Also very important was the producer Francesco Aggazzotti, who in 1862 wrote to the lawyer Pio Fabriani the perfect formula for obtaining an excellent balsamic, which is still the basis for the specifications today.
Finally, mention must also be made of the chemist Fausto Sestini, who in 1863 made the first scientific study of the product, determining its chemical composition and fundamental characteristics that distinguished it from other vinegars in the world.
The passion of Acetaia Marchi
Balsamic Vinegar represents a very important cultural and traditional Italian heritage, which is passed on from generation to generation and which brings with it a great number of curiosities and peculiarities. Because of its versatility, today we at Acetaia Marchi love to use it in the most diverse ways, making it the protagonist of special events in the form, for example, of a gourmet wedding favour, or sharing it as a gift in a gift-package. Whichever way you look at it, it remains a fundamental piece of local history and a product of inestimable value.
If you are interested in trying our products, come and visit us in our Bottega in Modena: here you can try our Balsamic Vinegar of Modena P.G.I., Traditional Balsamic Vinegar of Modena P.D.O. and our own balsamic condiments, and you can get advice from our expert master vinegar makers. What are you waiting for? Come and visit us!
A piece of Modena balsamic vinegar history: the monk Donizone
The history of balsamic vinegar of Modena has its roots in the distant past, but even today it is still an extremely topical product and suitable for all occasions, often even used as a gift to celebrate moments to remember. However, its diffusion hides incredible episodes and curiosities that make this typical product of our territory even more special: one piece of this history even bears the ‘signature’ of the monk Donizone.
Are you curious to know what it is about and what happened so long ago? Today we at Acetaia Marchi tell you about it in this article, starting from its earliest origins right up to the present day and the new proposals most in vogue!
A monk and his poem never delivered to the protagonist
Between the 11th and 12th centuries there lived a Benedictine monk named Donizone. He lived in the monastery of Canossa, of which he later became abbot. The monk wrote ‘Vita Mathildis’, a poem in two books, whose actual title was ‘De principibus Canusinis’. But why did this monk become part of the history of balsamic vinegar of Modena?
In these pages, the monk recounted part of the life of Countess Matilda of Canossa, more precisely what happened in her last years. At the end, he also had to add a chapter about her death. The latter occurred in July 1115, before she could even read the work written expressly for her. An additional chapter, the final one, was dedicated to the arrival of Emperor Henry V at Canossa, which took place in the spring of the year following her death.
From heroic deeds to the history of balsamic vinegar of Modena
The monk's intention was to write a poem praising the Canossa dynasty and in particular Countess Matilda, making the entire lineage even more heroic in the eyes of readers. For this very reason, the man took great pains to emphasise every important event that occurred.
The monk was the only witness to many real events and it is these that give life to his poem. His stories also include the part that intersects with the history of Balsamic Vinegar of Modena. In fact, the text recounts that in Matilda's time balsamic vinegar was produced. Donizone spoke of this nectar being produced in the fortress of Canossa as early as 1046.
When the king and future emperor Henry II passed through the territory of Piacenza, he decided to send a messenger to Matilda's father, Marquis Boniface. He was to ask the ruler of Canossa if he could have some of that much-appreciated and praised vinegar whose fame had reached the ears of the future emperor: without hesitation, the marquis sent the emperor the Balsamic vinegar produced in his fortress, placing it inside a precious silver cask. This fact is now part of the history of Balsamic Vinegar of Modena and of our tradition and makes us realise how much this foodstuff was already highly appreciated at the time: a gift for princes, kings and emperors!.
An interesting curiosity
Despite the narrative, the monk Donizone never used the word ‘balsamic’ in his texts. This, however, should not give rise to any doubt: the vinegar he speaks of is certainly the one we know today, but the attribute balsamic arrived more recently. To be precise, the term was first used in 1747 in the Registro delle vendemmia e vendite dei vini and in the ducal inventories of the Reggia Estense in Modena.
The history of balsamic vinegar of Modena began a long time ago!
In short, balsamic vinegar has its origins in the distant past. Speculation has it that it was born by chance, thanks to a person who forgot some cooked grape must (saba, still used today as a sweetener) inside a jar. After a while, he noticed it and tasted it, thus discovering the goodness of this extraordinary product.
Acetification had in fact begun its natural course and from that tasting, the production process that we know today was gradually born, and which was also experienced by Countess Matilda's own family. Had it not been for the monk Donizone, who knows if we would have ever known this small part of the history of Balsamic Vinegar of Modena linked to the fortress of Canossa!
Balsamic Vinegar Today: What's New
Even today, Balsamic Vinegar remains as relevant as ever, as well as being one of the best-known and most appreciated typical products of the Modena area. It is in fact a gastronomic excellence that draws on a tradition that, as we have seen, has its roots in the distant past and that has nevertheless maintained over the centuries a history that has been handed down from generation to generation.
Counting numerous admirers all over the world, it is often bought as a souvenir when visiting these areas in Italy or given as a gift to celebrate special moments. Appreciated in all forms, it is the perfect gift when it is enclosed in a gift box. It is also used as a food and wine favour for special occasions. Whether it is a wedding, a baptism or a communion, balsamic is always perfect to satisfy the needs of even the most discerning palate!
Moreover, if you would like to personally taste the goodness of this product and are curious to discover the traditional process of making this exquisite gem of the territory, among the things to do in Modena there is definitely a guided tour in the acetaia. Starting with a relaxing walk through the vineyard and ending with a tasting of our carefully prepared products, our experts will accompany you on this journey to discover the history and secrets of Balsamic vinegar. This extraordinary experience inside Acetaia Marchi will be a feast for your eyes and taste buds!
The best vinegar cellars in Modena
We at Acetaia Marchi are among the best vinegar cellars in the Modena area: in our Bottega you can personally taste the extraordinary products that we prepare with great care and attention, in full respect of the balsamic tradition. Our experts will also advise visitors on the most suitable products for their different needs, guaranteeing a unique and inimitable taste experience.
If, on the other hand, you would like to taste our products but do not have the opportunity to visit us physically, don't worry: thanks to our e-commerce you can browse our catalogue and choose from the selection of products the one you prefer, purchasing it directly from your home. What are you waiting for? Bring a piece of this wonderful land into your home!
The Ministry of Culture supports Balsamic's candidature for Unesco status
A very important piece of news for the world of balsamic vinegar production: the Ministry of Culture, in fact, has decided to support, with the support of the Emilia-Romagna Region, the candidature of the "Balsamic Tradition between sociability, savoir-faire and popular culture of Modena and Reggio Emilia" as a UNESCO Immaterial Heritage of Humanity. This concept was reiterated by Francesco Gilioli, Head of the Cabinet of the Ministry of Culture.
The reason is simple: in fact, in the Aceto Balsamic Vinegar of Modena there is a tradition and a history that deserve to be celebrated and preserved. UNESCO, the United Nations agency that promotes culture, education and information, is intent on pursuing the candidacy that has already been launched in 2019, in which the important intangible aspect that characterises this type of recognition is present, since it is something pervasive and localized on the territory.
Balsamic Vinegar of Modena as Unesco Heritage
This candidacy to recognise Balsamic Vinegar of Modena as a intangible heritage of Unesco had already been submitted as early as 2019, and as of today this project is under consideration by the Ministry of Culture. Once the approval of the Italian Cuisine Cucina as a Unesco Heritage Site has been finalised, this request will also be reactivated, with the hope that within a few years this path will also manage to obtain a recognition of this value, which would mean seeing the tradition of a territory recognised, but above all that of so many families and so many entrepreneurs from Modena and from Reggio Emilia who have contributed significantly to the development of this extraordinary product.
This news was conveyed in Milan on 25 March by Stefano Bruno Galli, advisor for relations with local and regional authorities on the promotion of cultural heritage to Gennaro Sangiuliano Minister of Culture, on the occasion of the inaugural conference of the first edition of 'Balsamic day', a day set up nationwide and totally dedicated to Balsamic Vinegar of Modena. 25 March, in fact, is the anniversary of the official recognition by the Ministry of Agriculture of the impact of the Balsamic Vinegar of Modena industry on Italian gastronomy and culture in 1993.
A world-famous Modena tradition
The choice to nominate this tasty product celebrated throughout the world was born out of the territory and local communities, which gave rise to a process that involved numerous families and businesses located in the provinces of Modena and Reggio Emilia that are representative of the tradition, history and identity of Aceto Balsamic Vinegar in the area.
Indeed, we often talk about the importance of authenticity and the protection of Balsamic Vinegar, a fundamental issue for one of the most exported products in the world with 92% of production reaching as many as 130 countries, but which is also among the most imitated. At this juncture, therefore, the support of the institutions is necessary, a gesture that reaffirms the importance of production within our country, demonstrating a great attention and sensitivity towards the work of the businesses and the opportunities that they have been able to seize by developing strategies for positioning themselves in foreign markets, even in the long term.
Balsamic Vinegar Production
The tradition associated with this product is very long and rich in history, and is part of the DNA of the territory Modenese. Its origins go back a long way and to exotic places, and its consumption dates back as far as 4000 B.C. with the Babylonians, who obtained it from the fermentation of dates, figs and apricots and used it as a dressing or to preserve other foods. However, the roots of Traditional Balsamic Vinegar lie in the custom of cooking the must: There is evidence of this practice in Egypt but it was among the Romans that the production of cooked must became a commonly practised activity, also mentioned by Virgil in the Georgics.
Subsequently, at the courts of the Este, first in Ferrara and later in Modena, products were used that can be considered the precursors of Aceto Balsamic Vinegar of Modena which, as we know today, has quite different characteristics from the Balsamic of tradition. In fact, when the Este family moved to Modena in 1598, they discovered a vinegar that was unknown to most, produced at family level and in restricted environments and with different characteristics.
It was first mentioned in 1747 in the registers of the secret cellars of the Estense Court as 'balsamic vinegar', previously known as 'the Duke's vinegar', underlining its very precious essence. From the XVIII century onwards, news of the Balsamic increased, even though the families that owned it remained secretive about the product. But it is in the 18th century that we find fundamental evidence of the use of cooked must alone to produce what today is the Balsamic of tradition.
What to do in Modena: a visit to the Acetaia
This interesting aspect of the tradition is told during the guided toursAcetaia Marchi that we organise for all enthusiasts. These moments are invaluable occasions in which it is possible to immerse oneself totally within this extraordinary world governed by flavours. Thanks to the master vinegar-makers, you will be taken inside the production of Balsamic Vinegar, discovering all the secrets linked to its creation and visiting the places where it is conserved.
Starting with a walk inside the vineyards, we then move on to the vinegar cellar, where the product is stored in bottles made of different types of wood, which give the vinegar its characteristic taste and appreciated throughout the world. The visits, which are available in different languages to enable all visitors to discover all the curiosities of the product, also include a tasting of the different types of vinegar we produce: In this way, it will be possible to experience at first hand the high quality of the ingredients used and the extraordinary end result.
The Bottega for your shopping!
At the end of this extraordinary journey, you can visit our Bottega, a special place where you can take a small piece of this territory back home with you. Here, you will be supported in choosing the product that best suits your palate thanks to direct contact with the salespeople, who will be happy to advise you and answer all your questions. This contact creates a precious experience, which makes the whole visit an involving moment for our visitors and customers.
Should you wish to purchase a product in a second moment, fear not: we also have a e-commerce where you can find all the varieties of aceto produced by our Acetaia, which will be shipped directly to your home so that you can enjoy this product wherever you are.
Don't miss out on an extraordinary experience
If you are in the area and wondering what to do in Modena, don't miss out on an extraordinary taste experience that can enrich you on a cultural and gastronomic level: visit Acetaia Marchi and try our products, to fully understand the high quality that we offer. Come and visit us as soon as possible!
Balsamic vinegar: a bit of history... and a guided tour of the vinegar cellar afterwards!
The history of balsamic vinegar is deeply linked to the Modena area and has its roots in a centuries-old tradition. The latter, in 2000, led the traditional product to obtain Protected Designation of Origin (PDO) status. In 2009, it allowed the condiment made by adding wine vinegar to cooked must to be included by the European Commission in the register of I.G.P. (Protected Geographical Indication) products. Let's take a look at the main stages of balsamic vinegar, from the past to the present, and how to learn more about them on a guided tour through the vinegar cellar.
The Traces in Ancient Rome
We all know that balsamic vinegar is of Italian origin, but few of us know that the history of this condiment has very ancient origins. We find, in fact, some traces of its production and use as far back as the Middle Eastern civilisations of the 3rd millennium BC and, above all, during the period of the Ancient Romans. It was here that the cooking of grape must was born, typical of the balsamic vinegar production process that can be observed during a guided tour of the vinegar cellar.
Initially, however, must was not used as a condiment. We find evidence of such use in the first book of Virgil's Georgics.
More specifically, it tells of a woman from the Emilian area who used to cook must to put it in barrels and consume it later.
At the court of the Estensi
Over the centuries, the ancestor of balsamic has undergone numerous changes. However, the first concrete evidence of a condiment from the Modena area, similar to balsamic vinegar, dates back to the transfer of the Este family from Ferrara to Modena. In the registers of the Este secret cellars, relating to the year 1747, there is mention of this interesting food and wine product.
The Napoleonic Invasion and the Balsamic Vinegar Trade
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Until 1796, the year of the Napoleonic invasion, balsamic vinegar was a condiment found only on the tables of the Este dukes. After Napoleon's arrival in Italy, this product began to be known and sold even outside the Duchy of Modena. Producers began to present it at numerous international exhibitions, meeting with great success.
It is also possible to date back to the 19th century the establishment of the first dynasties of producers of balsamic black gold, who are still part of the Consorzio di Tutela today.
Balsamic Vinegar Today
In 1933, balsamic vinegar was officially recognised by the Minister of Agriculture Giacomo Acerbo. It was in 1965, however, that the Official Gazette published the first specification on the ‘Characteristics of composition and method of preparation of Balsamic Vinegar of Modena’. Over time, this condiment has become increasingly popular. It has gained greater appreciation year after year.
Balsamic Vinegar of Modena from Acetaia Marchi and the guided tour of the vinegar cellar
.As we said at the beginning, from the diffusion and appreciation obtained over time, balsamic vinegar has come to obtain some very important recognitions. We at Acetaia Marchi are proud of this and that is why we produce our vinegar by valuing tradition and using top quality grapes. We do not use preservatives or other substances that can alter the authenticity of the dressing.
We only offer products that guarantee a unique and unforgettable culinary experience.
Bring the taste of tradition to the table with Balsamic VinegarTraditional Balsamic Vinegar of Modena D.O.P. and the Balsamic Vinegar of Modena I.G.P. from Acetaia Marchi. Then, do not hesitate to book a guided tour of the acetaia, during which you will discover how this delicious and precious condiment is produced. You certainly won't regret it!
4 things you (may) not know about balsamic vinegar
The balsamic vinegar is a condiment with a rich and complex flavour that has deep roots in the Italian culinary tradition. But how many of us really know everything there is to know about this precious liquid? Here are four things you may not know about Oro Nero di Modena.
1. The long ageing process
While many condiments are ready for immediate use, balsamic is a product that takes time to be ready. Its production is an artisanal process that can take up to decades! The grapes, usually Trebbiano or Lambrusco, are pressed and the must obtained is slowly cooked for hours. Subsequently, the vinegar is aged in wooden barrels, often made of oak or chestnut. Some high-quality traditional balsamic vinegars may even have been aged for 25 or 50 years. This prolonged ageing allows the balsamic vinegar to develop a more complex flavour and a thick, syrupy consistency.
2. The PDO (Protected Designation of Origin) Label of Traditional Balsamic Vinegar of Modena
When you buy a bottle of traditional balsamic vinegar, you are faced with the DOP label. This acronym stands for 'Denominazione di Origine Protetta' (Protected Designation of Origin) and is a quality mark recognised throughout Europe. The PDO label guarantees that the balsamic vinegar has been produced in a traditional and authentic way, following strict quality standards and coming from a specific Italian territory, namely Modena.
3. The Art of Aging
The ageing of balsamic vinegar is a true art. While Balsamic Vinegar of Modena PGI must age for at least 60 days, Traditional must age for at least 12 years. During this long period, the barrels are opened to let air in, thus stimulating the oxidation process and developing the characteristic aroma and flavour of the balsamic. Barrels of different woods and in different sizes are also used: periodically transpassing into smaller barrels, without adding any aromatic substances. These practices require great skill and experience: it is necessary to be able to find the perfect balance between the desired ageing and exposure to air.
Do you want to know more about balsamic vinegar?
As you have seen (and as you certainly already know, if you have tasted it), balsamic vinegar is much more than just a condiment: it is a testament to Italian culinary tradition and art. The next time you pour it on your salad or use it to marinate meat, remember these curiosities that make this condiment so unique and fascinating...
If you would like to find out more and see for yourself how it is prepared, all you have to do is book a visit to the vinegar cellar. You can find more information directly here.
5 reasons to visit an acetaia in Modena
Traditional Balsamic Vinegar of Modena PDO is a culinary treasure that has ancient roots and a unique flavour. Every acetaia in Modena tells a story and a tradition, and offers visitors the opportunity to immerse themselves in the art of producing this precious elixir. Visiting these places ensures a unique experience for lovers of food, Italian culture and more. Ready for a journey into the world of balsamic vinegar? Let's take a look at the five main reasons for visiting an acetaia.
Reason No. 1 - The discovery of a magnificent tradition
Modena, a city in the heart of Emilia-Romagna, is world famous for its vinegar cellars and the production of Traditional Balsamic Vinegar. Inside these places you can discover the secrets of a precious culinary art, handed down from generation to generation. During a guided tour in a vinegar cellar in Modena, you can learn about the different stages of the production processproduction of balsamic vinegar, which is carried out through the fermentation and ageing of cooked grape must.
Reason No. 2 - The barrels that make the difference in every vinegar cellar in Modena
When visiting vinegar cellars, one can also admire the wooden barrels. They play their part in giving balsamic vinegar its unique and complex flavour... and the most fascinating thing is that some of them can even be hundreds of years old! Some of these barrels have therefore been passed from generation to generation and have become silent witnesses to the long history of this delicacy.
Reason No. 3 - Tasting the different varieties
During a visit to a vinegar cellar in Modena, it is possible to taste different varieties of balsamic vinegar, discovering all the nuances of taste and aroma that characterise it. The tasting can help you understand which type you prefer for your culinary preparations.
Motive no. 4 - Contact with nature
A visit to an acetaia in Modena is an experience that allows you to immerse yourself in Italian culture and culinary traditions, discovering a unique product. It also allows you to immerse yourself in nature, walking among the vines that give life to the balsamic vinegar production process.
Reason No. 5 - The History
The history of Traditional Balsamic Vinegar of Modena PDO has its roots in the ancient agricultural tradition of the region. The experience in the vinegar cellar allows not only to discover all the secrets and curiosities of this age-old process, but also to learn about its history and even the anecdotes of the families that have carried on the tradition.
The experience of a guided tour of a vinegar cellar in Modena
As you can see, there is no shortage of reasons to visit vinegar cellars, and the ones we have seen are just a few! A guided tour through an acetaia is an engaging and fascinating experience for lovers of Italian food and culture, but also for the merely curious and even for children.
Would you like to have the opportunity to discover the secrets of the production process, to admire the ancient wooden barrels and to learn the details of the fermentation and ageing phases, as well as the history of balsamic? If you answered yes, we invite you to our acetaia in Modena. You can find more information about our guided tours directly QUI.
Production of Balsamic Vinegar: the types of vineyards and the steps to be taken
Balsamic vinegar is one of Italy's most prized gastronomic products, known the world over for its unique flavour and dense, aromatic consistency. This condiment is produced in the Emilia region, where production methods are handed down from generation to generation. With this in mind, today we talk about the production of Balsamic Vinegar.
High quality is the result of a rigorous production process
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To produce a high quality Balsamic Vinegar, it is necessary to follow a rigorous production process that requires time, patience and attention to detail. First of all, the vineyards from which the must is made must be carefully selected, using only grapes from our territory. In particular, the most widely used grape varieties for the production of Balsamic Vinegar are Trebbiano and Lambrusco, which give the condiment its characteristic sweet and sour flavour.
Once the must is obtained, it is cooked slowly until it reaches a dense, dark consistency and is reduced to about half of its original volume. The cooked must is then left to ferment naturally for a longer or shorter period of time, depending on the product to be prepared (Balsamic Vinegar of Modena PGI or Traditional Balsamic Vinegar of Modena PDO). Ageing takes place in carefully selected wooden barrels, in which the balsamic acquires its characteristic flavour and aroma.
The end result is in any case a condiment with an intense and complex flavour, perfect to enrich many traditional Italian dishes and desserts.
The Vineyards Selected for Balsamic Vinegar Production
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The choice of vineyards is a key factor in the production of an excellent balsamic that can be awarded the PGI or PDO label. Most of the vineyards used for this purpose are located in the province of Modena, where the climate and soil offer ideal conditions for growing grapes. As already mentioned, the most widely used grape varieties are Trebbiano and Lambrusco. However, other varieties can also be used: the important thing is that they come from the territory of Modena and thus from the areas accepted by the consortium that is in charge of protecting and certifying the products of the Modena vinegar works.
The vineyards for the production of Balsamic Vinegar are cultivated using traditional and natural techniques, without the use of pesticides or invasive fertilisers. This allows the companies to guarantee a high quality and environmentally friendly product. Choosing the right vineyards is only the first step in obtaining a superior quality Balsamic Vinegar, but it is undoubtedly one of the most important.
Discovering the stages of Balsamic Vinegar production
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To discover the secrets of this unique artisanal process, you can visit our Acetaia. Our guided tours of the Acetaia begin with a walk through the vineyard where we grow the grapes we use for the production of Balsamic Vinegar. We then take visitors into the rooms where we do our daily work and show them the entire production process. After talking about all the steps to be completed, we go to the attic of the Acetaia where the ancient wooden barrels used for ageing Traditional Balsamic Vinegar of Modena PDO rest. Visits to the Acetaia end with some delicious tasting inside our Balsamic Vinegar Shop. Do not hesitate to contact us to book your visit!
The Lands of Balsamic Vinegar: Modena and its countryside
Balsamic Vinegar is a unique product with a history stretching back thousands of years. Used since ancient times as a medicine, today it is considered a gastronomic treasure. Its production requires passion, time and patience, and only a few producers still follow traditional production techniques. With this in mind, today we talk about the terres of Balsamic Vinegar: Modena and the Modena countryside.
Where Balsamic Vinegar is made...
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Modena, a city located in the heart of Emilia Romagna, is world famous for the production of Balsamic Vinegar. This precious condiment is a symbol of the region's culinary culture and tradition and represents a true excellence of Made in Italy. This intensely flavoured and aromatic condiment originates in the territory of Modena and its surroundings.
Balsamic vinegar, in fact, is obtained from a long fermentation process of grapes harvested in these lands. Its production is regulated by precise standards that guarantee its quality and authenticity, which are followed by all the different companies that have a vinegar cellar where they produce the balsamic.
Modena and the surrounding countryside are the land of Balsamic Vinegar not only because of their origins, but also because of the climate and the consistency of the soil in these areas. These elements create the ideal conditions for making an excellent balsamic with an unmistakable flavour. The Modena Consortium, the one that regulates the production of PDO Balsamic Vinegar, requires producers to use only traditional grapes grown in the area.
The characteristics of the land of Balsamic Vinegar
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In addition to the factors just listed, we can say that Modena and the Modenese countryside are the perfect homelands for balsamic vinegar for another reason too. In fact, the city and all the towns in the province are known for their speciality food and wine and offer excellent dishes such as tortellini, gnocco fritto, borlenghi, erbazzone and crescentine. Among the most popular products are also many local cheeses and cured meats.
Come and discover the beauty of the land of Balsamic Vinegar and the production of this condiment
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In conclusion, Balsamic Vinegar represents a gastronomic and cultural heritage not to be underestimated. You can discover the secrets of its production, which is regulated by precise specifications, by visiting the Lands of Balsamic Vinegar. In this respect, we suggest you stroll through the countryside to admire the immense vineyards, but also book a guided tour in our Acetaia. You can choose from several tour options and listen to the history of balsamic vinegar, some anecdotes, a description of our traditions... You can ask questions and resolve any doubts, getting to know this fantastic food in depth.
Here you can see first-hand how the Oro Nero di Modena is produced and touch the barrels in which the balsamic is aged. You can also buy and taste a good balsamic directly in our Bottega. In short, come to us as soon as possible and you will realise that a visit to the Balsamic Vinegar Estates may prove to be an even more impressive experience than expected. It will be an experience that will pleasantly enrich your palate and take your knowledge of Italian culture to the next level! We look forward to seeing you in Acetaia!
