Acetaia Ambrosia, the Traditional Balsamic Vinegar of Modena D.O.P.
Refined and Extravecchio, prepared according to the Tradition
“Ambrosia Balsamico” is situated in Modena, that is the main producer and the home of balsamic vinegar DOP (protected denomination of origin). Our “Acetaia” has built up its own traditional way of production handed down from generation to generation since the 16th century.
The vinegar is produced through home made techniques that draws out flavours of cooked and uncooked dishes, from the most elaborate to the most simple one.
It could be used in a refined cuisine and also in a daily meal.
Our “Aceto Balsamico Tradizionale di Modena” Extravecchio and Affinato is characterized by its shiny dark brown color, syrupy and appreciable density leaving a tipiccally intense and pervasive scent. It is also defined by its palatable and harmonic acidity as well as well equilibrated sweet and sour taste.
Also the organoleptic characteristics, quality of raw materials and care of production are guaranted by the Consortium of Manufactures.
The section "L'Aceto" of our website allows you know more about Traditional Balsamic Vinegar of Modena.
We are always happy to welcome visitors and organize guided tours of our Acetaia and guided tastings of traditional balsamic vinegar. In the section Guided tours you will find our proposals, for large groups is welcome to book.
In addition to our traditional balsamic vinegar ampoules, you can also view and purchase a selection of the best books and accessories on Traditional Balsamic Vinegar of Modena directly from our website.
Tuesday, 27 March 2018
Bottled a new lot of Traditional Balsamic Vinegar Extravecchio
Bottled a new lot of Traditional Balsamic Vinegar of Modena. The traditional baslamico is a handmade product, each new lot has its own peculiarities,…
Sunday, 15 October 2017
Cooking of the must,
The cooking is carried out in open potted containers, bringing the product to a temperature of three 85 and 90 °C. In a short time, a layer of "debris" is…
Monday, 4 September 2017
New Cooking course - Autumn menu
Cooking course to learn how to use the traditional balsamic vinegar of Modena Made in collaboration with Scuola di Cucina Grirasole di Modena The recipe…
Tuesday, 22 August 2017
Warm and dry the 2017 summer. Grape harvest starts early to avoid excess grape ripening. Producer estimates a 20-30% drop in production for whites and…