Balsamic Vinegar: Black Gold

Tasting of Balsamic Vinegar

Balsamic Vinegar: Black Gold

With such a varied use (from braised game to fish carpaccio, from ice cream to drinks!) Balsamic Vinegar is a very common condiment on our tables.

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 taste of Balsamic Vinegar is included in our travel proposal: