Eataly offers a variety of vinegars: our selection spans from red to white to the most aged balsamic. While the heart of vinegar production lies in Modena in the region of Emilia-Romagna, neighboring Reggio-Emilia offers a small production, and producers like Ponti are based in Piemonte. But, if it's Aceto Balsamico Tradizionale di Modena you desire, the vinegar must be made with must from local grapes, like Trebbiano and Lambrusco, that are aged for at least three years in wood casks to be qualified IGP and for a minimum of 12 years to be qualified DOP. Continue reading →