Balsamic Vinegar

Before we drove to Modena, we explored the city center of Bologna. Here are some of the pictures I took in the market area. Bologna doesn't seem to be very touristy so these must be for local residents. They all look amazing!

                                          Chili bouquets?

                                          A "Ragnini" is a little spider

                                          Huge eggplants

We found a local deli with a cafeteria inside. We gave it a try. A half order rigatoni and grilled veggies and water came to 9.50 Euro.

After lunch, we headed to Modena to visit the traditional balsamic vinegar producer, called Acetaia Marisa Barbieri. We arrived 15 min before the appointed time. Where was the "factory"? I saw some residential buildings. At the intercom, I saw the name of Acetaia. So it must be here? Really??? We pushed the intercom, but nobody answered. So, we just waited hoping someone would show up. Right at the appointed time, someone spoke from the speaker and let us in. I guess we were in the right place. A woman came down and gave us a mini lecture on the patio. Aceto Balsamico Tradizionale de Modena is not just balsamic vinegar made in Modena. The procedure of the balsamic vinegar making was passed down within the family for generations. Many makers don't intend to sell the vinegar as a business. So, a very small amount is made. In order to be certified as traditional balsamic vinegar, it has to be approved by balsamic vinegar masters and packed into bottles with a specific shape.

After the lecture, she took us to the attic of the building. It was pretty warm. We saw a bunch of small barrels. There was a very strong smell of balsamic vinegar. I was surprised that I didn't smell it until we got in the attic.

We had tasted two kinds of vinegars, at least 12 years aged and at least 25 years aged. They were both amazing. The 12 year old vinegar is 40 Euros and 25 year old is 70 Euros.

                                              We got the 25 years. It's worth it.

After we left, we headed to the Balsamic Vinegar museum in a nearby town called Spilamberto. It was a very small museum with 2 Euro admission fee. Well, after visiting an actual Acetaia, not much to see. But a nice cozy place.

We came back to Bologna and had dinner at Osteria Al 15. When we arrived a bit after 8:00, nobody was there. But they asked if we had a reservation. Do we really need one? But by the time we left around 9:30, it was pretty full. I guess Italian's dinner peak time is 9:00 to 10:00?

Finally we had Lambrusco. It was interesting.

We had maccheroncelli with pesto-like sauce and Tagliatelle with mushrooms for the pasta course. The pasta wasn't fresh but tasted good. For meats, we had two pork dishes. Very disappointing. Super tough meats.

 

The meal ended with some licorice-ish liquor.

Lots of food again...