The monk Donizone, Matilda from Tuscany’s biographer, recounts an episode: the German Emperor-to-be Henry III asked to taste the famous “balm” he had heard about. So the Bonifacio Lord of Canossa (Reggio Emilia) – Matilda’s father - sent a little silver barrel with the precious product to Henry during his stopover in Piacenza. And this happened in 1046!
Visiting today a vinegar house (Traditional Balsamic Vinegar) is a unique experience. And it is a privilege to be able to tell about the patience, the passion and the bond with the land that this product carries with it. It is the magic of waiting that is released after decades in flavours thick of memories: woods, fruit, grapes, time…
You cannot say you know about Italian food if you have never visited a vinegar house. Our guides will be able to lead you into this world with their narration and a guided tasting of this magic product in its different grades of maturation (at least 12, 20 and 25 years!!).
Produced exclusively with fresh milk with no preservatives, it is the fruit of a thousand-year tradition. A tour of a cheese factory will let you discover Parmigiano Reggiano P.D.O., the creation, salting and spectacular refining of the wheels.
You cannot miss the final tasting. Our guides are A.P.R. ( Parmigiano Reggiano Certified Taster), thanks to their indications you will be able to appreciate the characteristics of the different maturing times and the use of the King of cheeses in cooking.
The Consortium of Traditional Balsamic Vinegar in Modena guarantees the quality and the use of the traditional method for the production of this magical condiment, which is a real panacea for the palate and the spirit.
Traditional balsamic vinegar comes only from cooked grape must which, year after year, is aged slowly in wooden barrels with decanting that give the product unique flavors: tasting the different degrees of ripeness is an experience for true gourmets.