One of the oldest artisan balsamic makers in the world, Acetaia Pedroni has been in the business since 1862. They make their Italo balsamic vinegar from start to finish in Modena, which earns the bottle the “Protected Designation of Origin” mark—a verification that it’s as high quality as it gets. Made only from pure, juicy trebbiano wine grapes, the vinegar is aged for a minimum of 12 years in oak and chestnut wood barrels, moving into smaller and smaller barrels as it ages to concentrate the flavor. The finished result is filled with complexity: rich, heady, sweet, earthy and tart with notes of raisins and umami. It’s thick and syrupy from years of evaporation and a natural sugar content, so it’s perfect for finishing the most special dishes, like risotto and meats, or drizzled over strawberries and cheese.
That’s what acclaimed food critic Ruth Reichl called Pedroni’s. Authentic balsamic vinegar is only made from trebbiano grapes in the Modena region of Italy. Cooked down and slowly aged in wood barrels, the most traditional, high quality balsamic, including Acetaia Pedroni’s, is government-certified with a “Protected Designation of Origin” mark to verify that the product has been made start to finish in Modena.
We test everything we sell. Here’s how we’d use this.
Drizzle over strawberries, ice cream, cheese, risotto and more—a few drops are all you need. Use for finishing, like over beef carpaccio with parmesan cheese or homemade pasta.
Drizzle over strawberries, ice cream, cheese, risotto and more—a few drops are all you need. Use for finishing, like over beef carpaccio with parmesan cheese or homemade pasta.
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