Natalia Cattelani visits Acetaia Meloria
Cook and author Natalia Cattelani came into our family acetaia and told her followers about it in a video.
We welcomed Natalia Cattelani, a cook and cookery book author known to Italian audiences for La prova del cuoco and for her blog Tempo di Cottura, to our acetaia in Casinalbo di Formigine. On 5 November 2020 she published a video of the visit on her Facebook page, taking her followers inside Acetaia Meloria.
In the video Natalia walks among our barrels and stops to look at the bottles with the people who look after them. A line on screen sums up our work well: «Vinegar makes itself under the attentive, passionate eye of those who care for it». There is room for a detail that often goes unnoticed too: the capsules on the bottles indicate the ageing.
Traditional Balsamic Vinegar of Modena DOP comes from a single ingredient, cooked must from Trebbiano and Lambrusco grapes, and from a battery of six barrels of different woods, with one racking a year, for at least twelve years in the Affinato and twenty-five in the Extravecchio. It was a pleasure to show it to Natalia and, through her, to her followers.
From the video published on Facebook on 5 November 2020
How traditional balsamic vinegar is made, from must to bottle
