Balsamic vinegar, being the most precious and expensive of all edible vinegars, is an exquisite elixir, rich in flavor overtones with centuries-old history.
ACETAIA DI CANOSSA, associated with the Tenuta Venturini Baldini estate, preserves the historical and culinary heritage of Aceto Balsamico Tradizionale, renowned for its unique aged vinegars and balsamic sauces. Built in the 16th century on the hills of Matilde di Canossa, ACETAIA DI CANOSSA is closely associated with the Countess Matilde di Canossa, one of the few medieval women known for her military achievements.
The courtyard of Villa Manodori in Tenuta Venturini Baldini houses the largest and oldest vinegar cellars, containing about 400 small barrels, some of which date back to the 17th century. Initially created for the personal use of the aristocratic families who succeeded each other as owners of the estate, it started commercial production of balsamic vinegar following the acquisition of the estate by the Prestia family in 2015.
“Venturini Baldini — historic wine estate with cellar, a recently refurbished luxury relais and a villa dating back to 1670, in the heart of the Quattro Castella area — boasts one of the oldest vinegar factories in the whole Province of Reggio Emilia: the Acetaia di Canossa. — says Julia Prestia, owner of Venturini Baldini. — Four hundred barrels made with a mix of different woods — juniper, oak, mulberry, chestnut, cherry — that rest in a wide attic facing the summer heat and the freezing winter without any troubles. The history of the Acetaia spans four centuries until today, when it meets innovation”.
ACETAIA DI CANOSSA is the custodian of the precious historical and cultural heritage produced by Traditional Balsamic Vinegar of Reggio Emilia DOP. It is the story of an ancient tradition, where respect for time and patience are rewarded with this unique and timeless product.
Traditional balsamic vinegar ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA (ABTRE) is one of the most valuable products of Italian cuisine. It is made from boiled grape must, sourced exclusively from the province of Reggio Emilia, fermented, acetylated and subsequently aged for 12 to 25 years. The final product is an intensely dark liquid with a bright and transparent appearance and dense texture with a unique sweet and sour taste.
Essential and elegant PURO — limited edition reserve of the Acetaia di Canossa has been aged for over 40 and 100 years in precious oak barrels, giving it harmonious and unique organoleptic characteristics.
Slow aging in century-old barrels gives the product its characteristic dark brown color, intense sweet and sour taste and specific rich aroma, which gives amazing and memorable combinations with a variety of cheeses, desserts and fruits, and is also an ideal elixir to complete a meal.
“The main philosophy of our Acetaia di Canossa is to respect the traditional production methods as much as possible taking care of the environment and sustainability: that’s why many of our condiments have the organic certification, that has in common the utmost attention to raw materials and natural essence, — continues Julia, — but modern innovations are also important for us”.
Applying modern innovation along with history and tradition, Acetaia di Canossa is also proud to present its collection of spices and balsamic pearls — the GOCCIA COLLECTION and the PERLA COLLECTION.
Since 1650, Acetaia di Canossa has kept precious old wooden barrels containing prepared grape must, which after a long journey turns into exquisite balsamic vinegar. Based on a historical recipe developed at Venturini Baldini, the highest quality balsamic spices have been created for everyday use, which last from 5 to 8 years.
GOCCIA COLLECTION contains 5 vinegars, each with a rich flavor, for use both at home and in restaurants.
GOCCIA NERA — Aged black balsamic condiment has been aged for over 8 years in various wooden barrels. This long aging process gives the seasoning a beautiful dark color and a rich sweet and sour taste. It can be used for both raw and cooked foods — from cheeses, popsicles or vanilla ice cream, to beef tagliata or pumpkin soup, salads or fried vegetables.
GOCCIA ROSÉ — Aged rosé balsamic condiment is a top quality seasoning made from boiled must of Ancellotta grapes, aged for at least 5 years in ash barrels. Has a bright pink color and delights with a delicate fresh taste. Best for raw and dried fish, meat, seafood and vegetables.
GOCCIA BIANCA — Aged white balsamic condiment — premium seasoning made from Malvasia must, aged for at least 5 years in white oak barrels. Has a warm amber undertone and a sweet citrus aroma. It goes well with boiled and raw vegetables, fish, fruit salads.
GOCCIA DI MELA — Aged apple balsamic condiment — sweet and thick mixture aged in oak barrels, made of white grape must, Fuji apple juice and apple cider vinegar. Suitable for salads, cheeses, boiled or fried vegetables, fish and white meats.
GOCCIA DI TARTUFO — Aged white truffle balsamic condiment is a delicate elixir that combines the flavors of white truffle and cooked grape must with an intense flavor and rich aroma. Especially suitable for risotto, beef tagliata, poultry, eggs and cheese.
PERLA COLLECTION is presented in four types of pearls:
PERLA NERA — Black balsamic pearls
PERLA WASABI — Wasabi balsamic pearls
PERLA BIANCA — White balsamic pearls
PERLA ROSÉ — Rosé balsamic pearls
BALSAMIC PEARLS — small and soft “caviar” pearls with aged balsamic seasoning and fruity sweet and sour taste. Ideal for decorating your favorite dishes.
Julia Prestia: “Our company is the guardian of one of the oldest and largest vinegar factories in the area and in the whole of Emilia-Romagna, it would be a real shame not to come and visit us and try our excellent products, vinegar in primis, but also wines”.
Today, the historic cellars are also a museum located inside Relais Roncolo 1888, accessible by appointment for anyone looking to explore a timeless place steeped in nature and history at the foot of the Apennine Mountains.
ACETAIA DI CANOSSA
Address: via Turati, 42 – 42020 Roncolo di Quattro Castella Reggio Emilia – Italy
Contacts: Tel. +39 0522.249011; ordini@venturinibaldini.it
Instagram: @acetaiadicanossa
Editor-in-chief: Patricia Kolari
Text Writer: Marina Timoshevskaya
Technical Director: Evgeny Fedorov Photos: EATWEEK
