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.


Founded in 1867, is the eponymous brand of Giovanni Ponti, more commonly referred to as “Giovanni dell Aceto” (“Giovanni of the vinegar”). Today, his impeccable taste and high standard of quality lives on in the brand’s renowned wine and balsamic vinegars from the region of Piemonte.


Paltrinieri, from the city of Modena in Emilia Romagna, makes this renowned balsamic spread using grapes aged in oak barrels for at least four years.


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 it is a glossy and dark syrup that can be drizzled over Parmigiano-Reggiano, gelato and evenEataly Meat.


Three-Michelin star chef, Massimo Bottura, is passionate about the artisan products of his native Emilia Romagna. At his restaurant in Modena, Osteria Francescana, he marries innovation with tradition serving dishes that honor Emila through their quality local ingredients. His line of artisan vinegars is no exception, and all of the products that he sells through Villa Manodori are the same products he uses in his 3-star osteria.


Although its production is small, balsamic vinegar from Reggio-Emilia is Modena’s biggest competition. With a sweet, rich flavor, it is traditionally aged longer; producing a balsamic so good you can sip it.