Modena: Guided Acetaia Tour, Balsamic Tasting and “Balsamic Lunch”

In Castelfranco Emilia, in the heart of Emilia-Romagna—a region celebrated worldwide for its outstanding culinary excellence—a historic family-run Acetaia opens the doors of its private villa to offer an immersive experience dedicated to Traditional Balsamic Vinegar of Modena, an absolute symbol of Modena’s cultural heritage. This experience seamlessly blends knowledge, tasting and conviviality in a warm, authentic setting.

The journey begins with a guided tour of the family villa, where visitors will discover the unique characteristics of Traditional Balsamic Vinegar of Modena and the essential differences between this prized product and other balsamic vinegars. Your guide will share the history of Traditional Balsamic Vinegar of Modena, explaining its value, strict production rules and deep-rooted connection to the Modena area. The visit continues with the story of the owning family and a guided tour of the historic Acetaia, located in the evocative attics of the villa. Here, among rows of wooden barrels made from different types of wood, time seems to stand still. The slowly aging cooked grape must, the scent of wood and the silence of the space reveal an artisanal process built on patience, dedication and respect for tradition.

At the end of the visit, you will return to the ground floor to sit at the table and enjoy the most convivial moment of the experience. Alongside a traditional lunch, you will taste the estate’s products and learn how to create the perfect balsamic pairings, turning the meal into a truly interactive and memorable experience. The balsamic lunch is conceived as a tasting journey that represents the local territory, carefully designed to enhance the pairing with Traditional Balsamic Vinegar of Modena. The richness of the menu allows you to freely experiment with combinations, offering a complete and authentic gastronomic experience.

The lunch features a generous buffet of local appetisers made exclusively with regional products, followed by a rice-based first course prepared using an ancient family recipe. Water and Lambrusco wine accompany the meal, which concludes with a duo of desserts, coffee and house-made liqueurs. All dishes are to be paired with two different vintages of Traditional Balsamic Vinegar of Modena, highlighting its versatility and depth.

IMPORTANT: Please inform us of any food allergies or intolerances in advance.

What to Expect

Visit to the Villa and the Acetaia

During the guided visit, you will learn about the history of the owning family, their traditions and the unique qualities of Traditional Balsamic Vinegar of Modena. The guide will explain the production process, allowing you to see the results of the various aging stages. You will also understand the crucial role played by barrels made from different woods and the importance of time in achieving the aromatic balance of this exceptional product.

Traditional Balsamic Vinegar Tasting

The tasting includes two types of Traditional Balsamic Vinegar of Modena:

• Traditional Balsamic Vinegar aged a minimum of 12 years
• Extra Vecchio Traditional Balsamic Vinegar, aged over 25 years

The vinegars can be freely paired with the different courses of the lunch, allowing you to explore the full range of flavours and versatility of this unique product.

The Balsamic Lunch with Vinegar Tasting

The lunch begins with a rich buffet of Modena-style appetisers, including:

• Two types of frittata (zucchini; onion and sweet red peppers)

• Two types of ricotta (cow’s milk and sheep’s milk)

• Eight types of cured meats: prosciutto crudo, coppa, salami, mortadella, ciccioli, head cheese, herb-infused lard and pancetta

• Parmigiano Reggiano DOP aged 18, 24 and 30 months

• Oven-baked focaccia with extra virgin olive oil

The main course is a secret family recipe: a delicious Parmigiano risotto, creamed with Parmigiano Reggiano DOP. To end the lunch on a sweet note, two desserts are served—cheesecake and ricotta cake made with a historic family recipe—accompanied by house-produced liqueurs: limoncello and nocino. The meal is paired with two Lambrusco DOP wines: Lambrusco Grasparossa di Castelvetro and Lambrusco di Sorbara, completing the experience with authentic local flavours.

The Story of the Acetaia

The history of the Acetaia is a journey across generations, deeply rooted in a passion for Traditional Balsamic Vinegar of Modena. Like many Modenese families, the owners originally produced vinegar for family use, carefully preserving ancient barrels and passing down their knowledge from father to son. A decisive turning point came in the 1970s, when Grandfather Giorgio, with vision and courage, started 300 barrels—launching a project that transformed a domestic tradition into an art to be shared with others. In the 1980s, as Traditional Balsamic Vinegar gained appreciation beyond the home, the family opened their Acetaia to the public, turning passion into a recognised production reality. In the 1990s, his son Mario, together with his father, further expanded the Acetaia by increasing the barrel batteries and strengthening its reputation for quality and tradition. Today, the legacy continues with Giorgio, the youngest generation, who works alongside his father with enthusiasm and dedication, overseeing more than 1,300 barrels, their own vineyards and a production that stands as a symbol of authenticity and passion in the heart of the Modena countryside.