academia barilla  February 2007
   

Tasting Balsamic Vinegar of Modena

Mario Gambigliani guided us through the entire process of Traditional Balsamic Vinegar [...]

Mario Gambigliani guided us through the entire process of Traditional Balsamic Vinegar production, during an interesting visit to his family’s centuries-old Acetaia in Modena, Italy.Traditional Balsamic Vinegar of Modena

He recently told us about the tradition and all the steps in Traditional Balsamic Vinegar production – from aging to bottling, and he also shed light on the key role of the Consorzio, the DOP Certification Institute for Traditional Balsamic Vinegar of Modena.

Now we are back from the rooftop, where the acetaia is located, to Gambigliani’s living room, where Mario will show us how to taste Traditional Balsamic Vinegar. Here we go with another Academia Barilla video. Enjoy it.

If enjoyed Mario Gambigliani’s stories about Traditional Balsamic Vinegar of Modena, and you want to get yourself one of the bottles he produces for Academia Barilla in his Acetaia to repeat the tasting experience as Mario suggests in the video, just browse the balsamic section of the Academia Barilla online gourmet shop.

At our online gourmet store you’ll find Academia Barilla’s Traditional Balsamic Vinegars aged 12 and 25 years, as well as other balsamic products such as the Balsamic Must of Modena aged 8 years, the everyday use Balsamic Vinegar of Modena aged 3 years (it’s perfect with everything from vinaigrettes to cooking!), or our yummy Hand-Cut Fresh Pears Compote with Balsamic Vinegar!

Have a balsamic day!

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