Profile picture of Keith Kellett
Profile picture of Kiss From The World
Profile picture of davide puzzo
Profile picture of Aditi Roy
Profile picture of Shruti Singh
Profile picture of Conan Smeet
Profile picture of TTGincontri
Profile picture of Jonathan Meyer
Profile picture of Michael Besley
Profile picture of Ben Whitmarsh
Profile picture of Akanksha Singh
Profile picture of Gregory George
Profile picture of Mrigakshi Punga
Profile picture of Nanu Berks
Profile picture of Maria Athanassopoulos
Profile picture of Kris Frostad
Profile picture of Matt Walker
Profile picture of Riyanka
Profile picture of Emma Walsh
Profile picture of Shaunak Marulkar
Profile picture of Jael Ancker

Visit and ,

Traditional Balsamic Vinegar of Modena

Traditional Balsamic vinegar is part of the most ancient, authentic traditions of Modena, Italy.

Traditional Balsamic Vinegar (TBV) is produced from cooked grape must, aged at least 9 years, and protected under the European Protected Designation of Origin (PDO) system, fetching higher prices. (BVM has lesser protection under the European Protected Geographical Indication (PGI) system.) Although the names are similar, TBV and the inexpensive imitation BVM are very different.

Consortium for traditional balsamic vinegar of Modena ancient producers and the Consortium protection of the traditional balsamic vinegar of Modena ,  has the task of controlling and protecting this product.

The original traditional balsamic vinegars are the best and still today are only made in Reggio Emilia and Modena, Italy, using traditional methods.

Traditional balsamic vinegar of Modena is not just a vinegar: it’s a special perfume for your dishes. With its balanced sweet and sour flavour it enhances food.


The making of Aceto Balsamico Tradizionale di Modena – III

We are now going to weigh our batch. So we’ll put the demijohn on the scales. “The Protection Consortium is the guardian of the Traditional Balsamic Vinegar of...


The making of Aceto Balsamico Tradizionale di Modena – II

This is the acetaia, where we keep our barrels containing the liquid that will become traditional balsamic vinegar. Normally, an acetaia is in an attic space, because it...


The making of Aceto Balsamico Tradizionale di Modena – I

Hi everyone, my name is Giuseppe Pedroni and I’m the owner of a small farm in the province of Modena. “Traditional Balsamic Vinegar of Modena is a type...

Skip to toolbar