Aceto Balsamico

I love good Balsamic vinegar. More than Parmigiano-Reggiano, more than pasta (but not more than gelato).

So to go here, a certified member of the Balsamic Vinegar consortium and to receive a personal tour was my foodie dream come true. The only thing that would have made it better: a bowl of vanilla gelato and sliced strawberries to drizzle the stuff all over. If you have "good" balsamic vinegar, the sweet almost syrupy kind, this is fantastic.

Balsamic vinegar is fairly new to the rest of the world, even other regions in Italy were not aware of its existence until 20-30 years ago. But it has a long history. 

So we climb the stairs to the attic where barrels and barrels are stored. Over 500 here alone some over 100 years old. And the aroma about knocks you over in a good way. Sweet and rich right in the back of your throat. They say its even more powerful in the summer, because all those barrels are open allowing for evaporation. The white cloth on top is covering the opening to protect from insects and dust.

The vinegar is rotated and consolidated as it ages into smaller barrels. So these here are graduated in size.

And the best part...the taste test.

From left to right: White balsamic, White balsamic aged 8 years*, Orange Balsamic with juice from Sicilian oranges, Apple balsamic with juice from Fuji Apples*, Saporosa Balsamic for daily use*

And for the gems in the official bottles: Traditional Balsamic Vinegar of Modena aged 12 years, Traditional Balsamic Vinegar of Modena "extra vecchio" aged 25 years.* Balsamic filled chocolates not pictured*

*my favorites.

In retrospect I should have stocked up there because the prices were better. But everything can be ordered online and shipped to the states at www.houseofbalsamic.com.

And as if that's not enough here is a lovely street in Modena town center.

And just a little roadside establishment for the car enhusiasts out there.