Balsamic vinegar: recipes, tips and questions from the acetaia
How to recognise real balsamic, how to use it in the kitchen, what to see around Modena. Here we answer the questions we are asked during visits.
DOP or IGP: how to tell in ten seconds which balsamic you are holding
The bottle, the batch number, the list of ingredients: three things to check before you buy, and why the price difference is not a mark-up.
Does balsamic vinegar expire? How to store it, even once opened
Tradizionale DOP, IGP and glaze do not age the same way: what the label says, where to keep the bottle and when to worry.
How much traditional balsamic vinegar of Modena costs, and why
From a few euros to over a hundred: what lies behind the price of a 100 ml bottle, and how to recognise a fair price.
Acetaia Meloria in Gabriele Salvatores's video for Expo 2020 Dubai
For the Italy Pavilion at Expo 2020 Dubai, Gabriele Salvatores's crew filmed our acetaia: the silence and time of the barrels alongside the pace of industry.
How traditional balsamic vinegar is made: Cosa Mangiamo Oggi's visit
Giano and Franci of Cosa Mangiamo Oggi visit our acetaia: the batteries of barrels, racking, the Consorzio's checks and a tasting of Affinato and Extravecchio.
Radicchio with traditional balsamic vinegar: Max Mariola's recipe
Max Mariola cooks Radicchio Rosso di Treviso IGP in three minutes and finishes it with our Traditional Balsamic Vinegar of Modena DOP Extravecchio.
Natalia Cattelani visits Acetaia Meloria
Cook and author Natalia Cattelani came into our family acetaia and told her followers about it in a video.
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Discount codes and news from the acetaia.
No weekly promotions: we write when there is a discount code for your next purchases or something to tell — the racking, the harvest, a recipe worth trying.