Acetaia Pedroni's exquisite blend of young and old traditional balsamic vinegars(Aceto Balsamico Vecchio)

Acetaia Pedroni's exquisite blend of young and old traditional balsamic vinegars(Aceto Balsamico Vecchio) Reviews

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Acetaia Pedroni's exquisite blend of young and old traditional balsamic vinegars(Aceto Balsamico Vecchio) Feature

• Award-winning balsamic, aged in wooden barrels.
• Sweet, thick and complex
• Makes a luxurious accompaniment to vegetables, meat, ice cream

Italo Pedroni's great-great-grandfather opened Osteria di Rubbiara restaurant in Nonantola (outside of Modena) in 1862. Following in his footsteps, Italo, his wife Franca, and their son Giuseppe continue to run this well respected restaurant, as well as an acetaia, where the family makes some of Modena's best balsamic vinegars. Using traditional techniques, Italo and Giuseppe carefully age their award-winning balsamics in wooden barrels. The Consorzio Produttori di Aceto Balsamico Tradizionale di Modena (the governing body that oversees the production of and sets the quality standards by which all traditional balsamics are measured) holds its balsamic tastings at Italo's restaurant.

Giuseppe Pedroni blends young-and-old (up to 100 years old!) balsamic vinegars among different types of wood barrels for dense, concentrated notes of berries, grapes and vanilla.

Arrives in a handsome red gift box for optimal protection and an elegant presentation.

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Mar 21, 2011 18:49:11