The Museo del Balsamico Tradizionale sits inside Villa Comunale Fabriani in Spilamberto, a small town about 17 km south of Modena. It is one of the few places where you can see the full production cycle of traditional balsamic vinegar explained in context — from the cooked grape must through to the battery of wooden […]

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Modena Balsamic vinegar

Channel 4 “Food Unwrapped” comes to Modena to discover balsamic vinegar.

Modena, Balsamic vinegar

Channel 4’s “Food Unwrapped” and Balsamic Vinegar in Modena The British television channel Channel 4 dedicated one episode of Food Unwrapped to balsamic vinegar. The programme, broadcast in the UK between 2012 and 2013, is known for investigating what really goes into the food we eat, comparing marketing claims with production realities. In late March,

Channel 4 “Food Unwrapped” comes to Modena to discover balsamic vinegar. Read Post »

Parmesan cheese wheels and local products at a gourmet food shop in Parma

Parmesan cheese Balsamic vinegar London Parma ham

Taking Italian Food Home: What You Can and Cannot Bring Back from Italy

Parmesan cheese, Balsamic vinegar, London, Parma ham

You have spent days eating your way through Emilia-Romagna — Parmigiano Reggiano straight from the dairy, drops of 25-year-old balsamic vinegar, Lambrusco that tastes nothing like the supermarket version back home. Now comes the practical question: which of these can you actually pack in your suitcase and take through customs? The short answer: cheese, vinegar

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Gourmet food tours in Italy Balsamic vinegar Modena

Eating in Modena: Balsamic Vinegar, Markets and What the City Gets Right About Food

Gourmet food tours in Italy, Balsamic vinegar, Modena

Most places that call themselves food destinations have reduced the concept to a restaurant list. Modena is different in a more specific way: the food infrastructure still exists here. The market, the acetaia, the pasta shop, the butcher serving things nobody else will cook any more. The city has a relationship with its ingredients that

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Rows of oak barrels aging traditional balsamic vinegar in a Modena acetaia

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