Balsamic vinegar completes the holy trinity of Emilia Romagna's most profound culinary traditions, along with Parmigiano Reggiano and Lambrusco. Enjoyed by Romans and deeply connected to Modena's culture and history, Aceto Balsamico di Modena is produced from fermented grape must with the addition of aged vinegar and wine vinegar, and aged in wood. With its intense brown hue and delicate, persistent aroma, balsamic vinegar features a harmonic acidity that tempers its sweetness.
To learn a little more about this product, we spoke with Claudio Stefani Giusti, the 17th generation to oversee Gran Deposito Aceto Balsamico Giuseppe Giusti, founded in 1605. When to balsamic vinegar production, Acetaia Giusti respects the past while looking toward the future.
