My now-husband, Benjamin, and myself, live in a big city filled with noise and pollution. We both have busy jobs and tend to order takeout 5 out of 7 nights in the week - oh and the other 2 nights? Going out to restaurants. Remember those times?
It was a rainy afternoon when we started our holiday research. France or Italy? Italy. Italians are friendlier. Fate led us to the Sereni Family-owned Balsamic Vinegar production in Modena. Northern Italy. Fate led us to discover our happy place. We landed in Bologna airport on Sunday in the first week of July, rented a Fiat 500, started Google Maps and drove half an hour until the wide landscapes of greenery decorated by the agricultural lands appeared.
Acetaia Sereni is located in Villabianca, a range of steep hills overlooking nearby towns, Vignola and Modena. The estate is grand, hectars and hectars of grapevines. We are welcomed in their bed&breakfast also known as an Agriturismo by Umberto, the eldest son of the family. The handsome, young man, charmingly explains the necessaries and leads us to the first floor unlocking our traditional room with a balcony view stealing your breath away. There is utter silence, only interrupted by the clucking of neighbouring chicken.
Umberto indicates us to take the little path connecting the Agriturismo to the Acetaia where we shall meet his younger brother, Francesco, for a tour around the production and vinegar cellar. The path is steep, accompanying us through the vines, filling our nostrils with the sweet scent of grapes. Francesco awaits us with an inviting smile, unaware that he will change our tastebuds forever, as we step into the factory, which has an enhanced essence of warm sweetness. Large, wooden barrels labelled with the names of both sons greet us whilst Francesco points us to the cooking room of the grape must. The odour is so strong yet beautifully subtle. Continuing to the first floor when the magic of ageing balsamic referred to as Traditional Balsamic Vinegar of Modena lays; the highlight of tasting starts. Francesco carefully explains each detail to this thick, black luscious condiment. He takes us through the different ages of Balsamic Vinegar, the various kinds, the densities and aromatic flavours tingling in your mouth. Benjamin and myself are fully mesmerized.
Back in the Agriturismo, the hour of lunch has striked 1 pm. Every dish the menu lists waters our mouths. We choose an Antipasto, Primo and decide to share a traditional speciality called “Gnocco&Tigelle”.
My beef tartar is served on a stone plate with Balsamic Vinegar mayonnaise; Benjamin starvingly grins at his Parmigiano sformatino, a savoury cake of heaven. Next, the Sereni Tortelloni – no description needed, just if you want to try the best Tortelloni in the world, you now know where to find them. Finally, the traditional highlight (although at this point I have unbottoned my jeans), a cloud of flour, sliced meat cuts, cheese and jams – all locally sourced. To complete our Italian food indulgence, Umberto serves us his homemade Pistachio ice cream.
