A brand new project for puntoitalia aimed at every food-lover around the world!!

ACETAIE D'ITALIA is now available for both private label and (not so) mass consumption for those who love the real thing.

Don't know much about balsamic vinegar?  here's something to bring you up-to-date:

Balsamic vinegar (Italian: aceto balsamico) is a condiment originating from Italy.

The original traditional product, made from a reduction of cooked grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia, since the Middle Ages. The name "Aceto Balsamico Tradizionale di Modena" or "Aceto Balsamico Tradizionale di Reggio Emilia" is protected by both the Denominazione di Origine Controllata and the European Union's Protected designation of origin. Traditional balsamic vinegar is highly appreciated and valued by chefs and gourmet food lovers. The Italian food writer Marcella Hazan has been credited with popularising it in Britain and North America (where it was largely unknown until the 1980s)
Balsamic vinegar of Modena (Italian: aceto balsamico) a modern imitation of the traditional product, is today widely available and much better known. This is the kind commonly used for salad dressing together with oil.

There are three types of Balsamic vinegar.

1.    Authentic traditional artisan balsamic vinegar, also known as Balsamico Tradizionale.
2.    Commercial grade Balsamic vinegars produced on an industrial scale.
3.    Condimento grade products, which are often a mix of the two above.

Aceto Balsamico Tradizionale
Only two consortia produce true traditional balsamic vinegar, Modena and Reggio Emilia. True balsamic vinegar is made from a reduction of cooked grape juice, called "Mosto Cotto" in Italian, which is subsequently aged for a minimum of 12 years in a battery of seven barrels of successively smaller sizes. The casks are made of different woods like chestnut, acacia, cherry, oak, mulberry, ash, and, in the past, juniper. True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.

Reggio Emila (Aceto Balsamico Tradizionale di Reggio Emilia) designates the different ages of their balsamic vinegar by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years and a gold label that designates the vinegar has aged for 25 years or more.

Modena (Aceto Balsamico Tradizionale di Modena) uses a different system to indicate the age of their balsamic vinegars. A cream coloured cap means the vinegar has aged for at least 12 years and a golden cap bearing the designation extravecchio shows the vinegar has aged for 25 years or more.

Ok, and here now comes ACETAIE D'ITALIA, a brand new range, available as it comes (with our label, that is) or with your own.  A state-of-the-earth range that covers all budgtes and tastes.

Download catalogue now (click, folks, just click..)