Balsamic vinegar from Modena

Tuscans by choice, with deep roots in Emilia. That's why we're making an exception and bringing you one of the great classics of Italian cuisine: Aceto Balsamico di Modena IGP Villanoviana.

It is created according to tradition between Modena and Reggio Emilia, from the interplay of selected grape must, wine vinegar and a valuable proportion of vinegar aged for at least ten years. The result is a condiment with an intense, harmonious and perfectly balanced aroma that refines any dish with its unmistakable character.

Artisanal production

Villanoviana is produced using the traditional slow surface or chip acetification method with selected bacterial cultures. It then matures in barrels made of fine woods: oak, Roure, chestnut, mulberry and juniper. Acetification and maturation take place exclusively in the area of origin between Modena and Reggio Emilia, strictly according to the rules of the Protected Geographical Indication (IGP).

At a glance

Best with

A few drops are enough: on Parmigiano Reggiano, grilled vegetables, in salads, with red meat and aged cheese. And, for those who haven't tried it yet: on fresh strawberries. The favorite secret of Italian cuisine.

Sometimes an exception is worth it. Villanoviana is ours: a piece of Emilia on a Tuscan table.