The PGI Balsamic Vinegar of Modena from Galletti has a delicate balance of flavors and extraordinary versatility. It is perfect with raw vegetable dip, ratatouille, stews and stewed red meats.
Traditional Balsamic Vinegar of Modena is obtained from the fermentation of the must of grapes grown in the province of Modena, cooked over direct heat in open vessels. The must is then subjected to fermentation in the typical ” vinegar “.
It is recognized as packaged by the manufacturer Consortium of Traditional Balsamic Vinegar of Modena and marked with a numbered security seal.
About the Brand
The Company Galletti boasts the claim of OLD ARTISAN-VINEGAR FACTORY SINCE 1871, as it has been producing wine-vinegar for 5 generations.
The founder Francesco Galletti had moved from Modena to the surroundings of Cremona; there he bought a food & rest point both for the small village of San Daniele Po and for anyone passing on barges the Po river. He exchanged typical products of Cremona with dressed pork products from Parma and wines from Modena.
One is located in Modena for the production of ACETO BALSAMICO DI MODENA IGP (Balsamic vinegar of Modena PGI). Even if it is a family business, the Company can offer the highest guarantee to the consumer, as it utilizes the most advanced technologies for the production and the processing of the product (from the fermentation in sterile air, to the microfiltration, the pasteurisation and the sterile bottling), and a consistent quality control of the various production batches (using a highly equipped internal laboratory, and the assistance of qualified international laboratories).
Cooked grape must and aged wine vinegar.