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Vinegar

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The Traditional Balsamic Vinegar of Modena, produced by Zanasi Azienda Agricola, is an authentic “elixir” which is capable of intensifying and improving the taste of the most simple dishes but also of culinary masterpieces. The Traditional Modenese Balsamic Vinegar, which originated in the city of Modena, was favoured during the Renaissance by the Estensi (House of Este) and there is written evidence of its production dating back to 1046.

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It is obtained through the fermentation and acetic bioxidation of  cooked grape juices.  However, the secret and “wisdom” of the Traditional Balsamic Vinegar made by Zanasi  lays in the excellent ageing and refining process of the vinegar, which continues over a long period of time in  a set of barrels comprised of various types of wood.  Each type of wood gives the Vinegar  its own individual characteristic:  chestnut, for example, contains tannin and contributes to the dark colour of the vinegar, cherry sweetens the taste, mulberry speeds up the concentration process, juniper adds flavour with all its resinous essences, while oak is generally used for smaller barrels, where the matured vinegar is stored.acetaia zanasi

These sets are comprised of 5 barrels, with a capacity of 50 litres decreasing to 5 litres. They are kept in a large, airy room on the top floor of a specially constructed building. This particular location is required so that the product can sustain the extreme temperature changes in Modena between summer and winter, which helps to produce the natural density of the final product.

  

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Zanasi Balsamic Vinegar has a rich, sought-after quality with a remarkable aroma and bitter-sweet inflection, which makes the product unique, almost a culinary work-of-art, capable of captivating any gourmet masterpiece. Unlike other traditional products for which the original can be substituted at times, the Traditional Balsamic Vinegar of Modena may not be replaced.

There are three main factors that characterise Zanasi Balsamic Vinegar:  the area (which gives its tradition), the people (who give culture and passion), and time, which enriches the fragrance and the aroma, rare qualities in this ever changing generation.
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Its gastronomic richness can be compared to that of other products that have created, and continue to create, a gourmet culture, those true protagonists of cuisine that do not allow for overlapping flavours.