Saba

Used as condiment for boiled and roast aemts, to fl avour polenta (semolina), calzagatti (polenta and beans) and cheese-based dishes, and to embellish desserts. It marries well with ice cream, freuit salad, whips and cocktails, baked cream, chocolate cream, sweet and dried bisquits.

Botte Piccola

Made from the famous Spanish Trebbiano grape, aged and left to mature in oak barrels. It is advisable to use it in its natural form on dishes. Good with roast meats, scallops, crustaceans, end-of-meal digestive or tasting.

Il Caratello

Aged and left to mature in oak barrels, it is advisable to use it natural on dishes. Suitable for salads, pinzimoni, roasts, boiled and strawberries.

Extravecchio

These traditional balsamic vinegars, after long years of aging, acquire such fl avours as enable them to be used on any dish; they are fantastic tasted using a teaspoon. Each year only a few bottles are decanted so an extraaged Vinegar remains that only a few refined palates can allow themselves.

Affinato

Can be combined with any dish such as: fresh or cooked vegetables, fried dishes, rice, some types of pasta, meat, boiled or roast potatoes, cheese.

Alla scoperta dell’aceto tradizionale balsamico

Se visiti Modena devi assolutamente scoprire come viene fatto l’aceto balsamico! Dopo varie ricerche abbiamo deciso di visitare l’acetaia Cavedoni, in quanto offriva una visita gourmet con l’assaggio di un aceto balsamico ultracentenario. Acetaia di famiglia che essendo alla quinta generazione ha una piacevole storia da ascoltare e soprattutto da assaggiare. Degustazione di Prodotti tipici […]

Regalo di compleanno super apprezzato!!

Recensione di: Tour dell’aceto balsamico in una delle più antiche aziende produttrici di aceto balsamico di Modena Piacevole sorpresa; Il signor Paolo è una persona veramente squisita e appassionata del proprio lavoro. L’ambiente e accogliente e, sia l’acetaia che il piccolo museo, sono molto interessanti, grazie anche alle esaustive spiegazioni del proprietario. La degustazione dei […]

Unbelievably fantastic experience!

This is one of the greatest things we have ever done. it was a small family owned business that has been there for seven generations. From the way they grow the grapes to the love and care that they give in the casks to making the purest and most delicious products we learn so much. […]

Really interesting AND delicious!

We spent a great afternoon learning all about Balsamic Vinegar. We had a tour with Marcello, who is so passionate about what they do and his English is fantastic! It was incredibly interesting hearing about how balsamic is made and what to look for to get quality (now we buy different balsamic from the supermarket […]

A history of craftsmanship!

We visited the Acetaia as part of the Italian days tour from Bologna and enjoyed our stay at Cavedoni very much. We learned so much about the Aceto production and what to look for when buying your supplies back home. The taste of the products was also amazing, so much so, that when we flew […]

An Italien journey through food, cultures and taste

The family and owner of the oldest Balsamico producers showed us very personally insights of giving traditions throughout generations. You get to taste traditional food from the area, history of the importance of preservation of the traditionel culture and much more. Of course you get the opportunity to think about your own household and consumption […]

Wonderful experience of history and tasting of local product

We visited Antica Acetaia after recommendation from a friend. We didn’t know what to expect from Aceto Balsamico tasting. What we experienced was fantastic tradition, history telling mixed with tasting of different kinds of Aceto Balsamico as old as 100 years. Marcelo (I hope I spelled it correctly) was extremely welcoming and professional host. We […]