La Voce di New York talks Aceto Balsamico DOP

Alessandra Ferretti recently interviewed both of our Traditional Balsamic Vinegar DOP producers, Mariangela Montanari from La Ca dal Non and Andrea Bezzecchi from Acetaia San Giacomo for an article in La Voce di New York. Our own Beatrice was also interviewed; she talked about the difficulties of communicating the story and value of Traditional Balsamic Vinegar DOP.

In the article, Andrea explains some of the factors that characterize Traditional Balsamic Vinegar DOP. This very precious product is made only with cooked grape must (that’s the only ingredient). Everything from harvesting the grapes, to aging the grape must, to bottling the vinegar must be done either in the province of Reggio Emilia or in the province of Modena. The vinegar is required to be aged for at least 12 years and many of the aging barrels are family heirlooms, passed through the generations for centuries. Some of them even go back to the 1700s! Mariangela adds that she is always surprised to see people’s reactions to this antique practice of making Traditional Balsamic Vinegar DOP.  When people come to visit her acetaia, Mariangela says that she loves to show how the production is an integrated part of her family; her children play right next to the place where the vinegar ages. It’s a beautiful family tradition.