Reminiscing on Modena
Since we can’t travel, we’re doing the next best thing. In this case, picking up some two-year-old Parmigiano-Reggiano and drizzling it with extra vecchio balsamic vinegar. And washing it down with a sprightly Pignoletto. Not quite as much fun as wandering around Emilia Romagna, but certainly brings back lovely memories
Exploring Modena
Every day brings new and memorable experiences. Wednesday’s treat was a visit to Antica Acetaia Villa Bianca, where they make Traditional Balsamic Vinegar of Modena in accordance with the rules of the DOP. Our lovely host, Irene, started with a tour of the vines and then took us up to the Villa’s attic, where the vinegar is aged under the rafters in small wooden barrels. The aging process is very carefully laid out and has been the same for hundreds of years.
Our visit ended with a tasting of Villa Bianca’s 12 and 25-year-old balsamic vinegars on a variety of foods, ranging from well-aged Parmesan cheese to focaccia, pumpkin, and even vanilla gelato. Perhaps not surprisingly, we picked up a bottle of the Villa’s 25-year-old product to bring home with us.
