Its special bubbly personality doesn’t pass unnoticed.
That being said, the characteristic temper of Emilia, sometimes inharmonious, does not prevent this vinegar from being served with the most famous dishes of its motherland.
Although it is aged for at least 12 years, thanks to its freshness coming from the still volatile acidity, it is well-suited with seasoned cheeses as well as with pasta dishes.
It is named after my father who did not merely teach me how to produce it, but rather to think about the consequences of actions always seeking the best solution to achieve the Balsamic Taste.
This vinegar represents the ideal choice for those who start approaching the world of the fragrances and tastes of the Aceto Balsamico Tradizionale di Modena.