Vinegar is a versatile condiment that doesn’t only mean balsamic. It can be acidic or sweet, and the only constant comes from its core ingredient: good grapes. While acidic white and red wine vinegars are made by aging white and red wine, sweeter Aceto Balsamico di Modena with an IGP or DOP distinction is made by aging grape must, crushed grape juice made from designated local grapes that is slowly boiled until it reaches half of its original volume. The must is aged in a series of wood casks of varying sizes for a minimum of 3 years to achieve its IGP status and a minimum of 12 years to be DOP. The result is a glossy and dark syrup that can be drizzled over Parmigiano Reggiano, gelato and even Eataly Meat.
VILLA MANODORI DARK CHERRY BALSAMIC VINEGAR
A unique creation from 3-Michelin Star chef, Massimo Bottura, the delectable aroma and taste comes from aging traditional balsamic vinegar with prized Vignola cherry wood, resulting in a balsamic vinegar infused with a luscious cherry flavor! It's delicious!
ACETAIA DEL CRISTO EXTRA-AGED BALSAMIC BLACK
Aceto Balsamico Tradizionale DOP must adhere to rigorous guidelines to gain its DOP certification. Their black balsamic is aged in wooden casks for 25 years to achieve a syrupy consistency and sweet flavor that is delicious drizzled over Parmigiano Reggiano or a filet of beef.
ACETO MODENA GOCCIA NERA
Traditional Balsamic Vinegar Modena IGP is made with cooked grape must that is aged for a minimum of 3 years. It’s the real Italian Balsamic to drizzle on salads and even on sweets.
VILLA MANODORI ARTIGIANALE BALSAMIC VINEGAR
Massimo Bottura is a 3-michelin star chef and his Osteria Francescana in Modena is considered one of the best restaurants in Italy. Try his artisanal aged balsamic drizzled over Parmigiano-Reggiano!
AMERIGO BALSAMIC VINEGAR
Husband and wife, Amerigo and Agnese, opened a trattoria outside of Bologna in 1934. For those who can't make the trip to their beloved restaurant, they also bottle up the best vinegar for your home!
CLAUDIO ROSSO ASI DELLE LANGHE BAROLO VINEGAR
In the heart of Barolo country, Piemonte, winemaker Claudio Rosso celebrates his love for wine and vinegar in the same spot. Try his ethereal vinegar made by refining 3-year-old Barolo in flasks!
ACHILLEA APPLE VINEGAR AGED IN BARRIQUE
Naturally fermented apple cider vinegar made with whole apples. More mild in flavor than wine vinegar, delicious as a base to marinate Eataly meat!
Husband and wife, Amerigo and Agnese, have operated a beloved trattoria in Bologna since 1934. They produce this certified IGP vinegar with the same love and care they employ at their restaurant!
ACETO MODENA 8 BARREL' BALSAMIC CONDIMENT
Modena is the birthplace of balsamic and this condiment is curated in 8 different wooden barrels to produce a versatile vinegar with a fresh and floral flavor. Add a few drops to a bowl of gelato!
VILLA MANODORI ACETO BALSAMICO DI MODENA EXTRA VECCHIO GOLD
Aged for a minimum of 25 years, this prized gold vinegar is produced in adherence with rigorous DOP guidelines by 3-star Michelin Chef, Massimo Bottura. Drizzle its sweet nectar over strawberries!
L'ACETAIA DEL CRISTO ACETO BALSAMICO TRADIZIONALE CHERRY WOOD
Aged in cherry wood barrels for a minimum of 12 years, the Barbieri family follows rigorous production guidelines to produce this DOP balsamic. Drizzle this glossy and sweet syrup over Eataly gelato!
CLAUDIO ROSSO ASI DELLE LANGHE MUSCAT WHITE WINE VINEGAR
Moscato d'Asti is a sweet dessert wine produced in Piemonte and winemaker, Claudio Rosso, also shares a sweet passion for making vinegar. Try this sweet and savory vinegar drizzled over Eataly fish!
AMERIGO BALSAMIC CONDIMENT
Sweet and savory for any salad, this refined balsamic condiment is produced in Emilia Romagna by the team behind the beloved Bologna trattoria, Da Amerigo. It's a versatile addition to any pantry!
ACETAIA DODI BALSAMIC VINEGAR OF MODENA
The Dodi family is synonymous with balsamic and since 1891, wood casks for aging this honored vinegar have been gifted from family member to member. This IGP version is aged for a minimum of 3 years!
VILLA MANODORI ORGANIC BALSAMIC VINEGAR
3-Michelin Star Chef, Massimo Bottura, is passionate about the products of his native Emilia Romagna and this organic balsamic vinegar is a celebration of local grapes aged followed ancient tradition!
ANTICA DISPENSA RED WINE BARRIQUE VINEGAR
From the heart of Barolo and Arneis wine country in the northwestern region of Piemonte, comes this classic red wine vinegar aged in wood barrels of oak and larch. Delicious combined with Eataly extra virgin olive oil to dress your next salad.
ACETAIA DODI WHITE BALSAMIC VINEGAR CONDIMENT
The Dodi family is synonymous with balsamic and since 1891, wood casks for aging this honored vinegar have been gifted from family member to member.
ACETO MODENA WHITE CONDIMENT
Emilia-Romagna is the birthplace of vinegar production in Italy and this white wine condiment is made with the must of white grapes. Delicious used to make a marinade for Eataly Meat or to pickle vegetables Italian-style.
ACADEMIA BARILLA BALSAMIC VINEGAR OF MODENA 3 YEARS
Academia Barilla's balsamic vinegar from Modena, the birthplace of the balsamic tradition, has been aged for 3 years to yield a thick, sweet, yet tangy balsamic.