The IGP 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.
Cooked grape must and aged wine vinegar.
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.
In addition to these activities, he thought to start the production of vinegar, since in our land there were no quality grapes, and wines had a low alcohol level, which means they were prone to weaken and impair. In order not to lose them, they were turned into vinegar. In this way, in 1871 the “Old Vinegar Factory” was born.
In the course of the years, the Galletti Company has grown, passing from 1 to 3 plants: Two of them are located in San Daniele Po – Cremona – for the production of wine-vinegar, flavoured vinegars, lemon juice, apple-vinegar and dressings.
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).