Oggi durante il Tg2 è andato in onda il servizio di Eat Parade con protagonisti la nostra Acetaia e Francesco! Un viaggio nel mondo del Balsamico: prima attraverso le parole di Federico Desimoni, direttore del Consorzio di Tutela dell'Aceto Balsamico di Modena, poi con una full immersion nella nostra storia, raccontata da francescodepietri, portavoce della nostra incredibile avventura lunga quattro generazioni. 🖤 Guarda qui l’episodio completo: Qui l'episodio completo: https://www.rainews.it/rubriche/tg2eatparade/archivio ©️📹 Tg2 Rai2 . . . Today on TG2, Eat Parade featured a special segment starring our Acetaia and Francesco! A journey into the world of Balsamic Vinegar, first through the words of Federico Desimoni, Director of the Consortium for the Protection of Balsamic Vinegar of Modena, and then through a deep dive into our story, told by Francesco, the voice of an extraordinary adventure that has been passed down for four generations. 🖤 ©️📽️ tg2rai instarai2

“I entrusted them with the creation of the wedding favors for my marriage. I was searching for a distinctive bottle, and they immediately earned my confidence — their clear and thorough explanations made it evident that I would be offering a premium, certified product, far superior to what is commonly chosen for such occasions. The outcome was outstanding: they brought to life exactly what I had envisioned, and their support was impeccable — punctual, precise, and exceptionally courteous. Delivery was completed within a single business day. I can only express my gratitude once again and extend my sincerest compliments.” - Chiara Meloni Thank you, Chiara, for choosing us to be part of such a special moment and for the trust you placed in our work! If you too wish to celebrate a meaningful occasion with a refined and symbolic gift, we are at your disposal: we craft bespoke wedding favors featuring our Balsamic Vinegars. Discover more, visit our website: link in bio!

Cooked must is the very soul of our Balsamic Vinegar. It’s born from freshly harvested grapes: the clusters are pressed, and the must - the juice obtained - is slowly cooked over a direct flame for hours in large stainless steel vats. This slow cooking is more than just a technical step; it’s a true ritual. It concentrates the sugars, aromas, and fragrances of the grapes, creating a dense, complex base full of nuances. From this moment begins the long journey that, with time and patience, will turn the must into Traditional Balsamic Vinegar of Modena. Cooked must is never enhanced with added sugars or flavorings, its sweetness is entirely natural, the pure expression of the grape and its gradual concentration. It’s this must that gives our vinegar its signature balance of sweetness and acidity, perfectly harmonized with the aromatic notes of the wooden barrels where it ages. 📹 The cooking process of Trebbiano grapes must negri6801

Does balsamic vinegar go with everything? ABSOLUTELY NOT! It’s perfect on desserts, on Parmigiano Reggiano, on ice cream… But on pasta? Absolutely NO! Try it and Donatella will knock on your door in person :))

Harvest time is always something special: whether is done by hand or with machines, it remains the most awaited moment of the season 🍇 📹 negri6801

Cheese, what a thrill to be there! Once again this year, the days at slow_food_events flew by in a whirlwind of tastings, encounters, and great conversations. They were intense days, full of discoveries and wonderful connections. A heartfelt thank you to everyone who stopped by our stand to dive deeper into the world of Balsamic Vinegar and our products: longtime friends and new faces from all over Italy and the world (even from Brazil, amazing!). We can’t wait to meet again and set off once more on the road to Bra!

Il countdown è quasi finito: manca pochissimo a #Cheese! Dal 19 al 22 settembre saremo a Bra, in Piazza Carlo Alberto, Stand C61, con i nostri prodotti pronti a farti vivere un vero viaggio di gusto nel mondo del Balsamico. Nell’attesa, facciamo un salto indietro e riviviamo insieme qualche scatto dall’edizione di due anni fa 👀

🧀✨ Cheese 2025 is coming! ✨🧀 From September 18ty to 22nd, we’ll be in Bra for the 15th edition of Cheese, the international event by slow_food_events celebrating cheeses and dairy traditions from all over the world. 📍 Find us at Piazza Carlo Alberto – Booth C61 See you there? 👋

Donatella… are all Balsamic Vinegars really the same? 👀 Nope! 😅 Let’s clear this up: Balsamic Vinegars aren’t created equal. The differences can be huge! Want to know the best way to tell? 📍 Come visit the Acetaia, taste, listen, and let Donatella guide you through the varieties. We promise: one tasting and you’ll never see vinegar the same way again! Donatella’s word! 🫶🏼