“Borghi magazine & città” has found paradise in Modena: Acetaia Sereni
Heaven on earth in Modena. At the Acetaia Sereni, which produces Balsamic Vinegar of Modena DOP and IGP, family history, guided tours and many tastings to delight the palate and the eyes.
Recipe: Lentils in Balsamic Vinegar of Modena IGP
Acetaia Sereni offers you a post-Christmas recipe with lentils, Balsamic Vinegar of Modena PGI aged in cherry wood barrels and its Extra Virgin Olive Oils from Alta Modena: Dolz and Calancolle!
Black Gold: Balsamic Vinegar of Modena and le Batterie di Acetaia Sereni
The history of Acetaia Sereni’s black gold, the secrets enclosed in the Batterie and the legacy that the new generation carries on with passion: Balsamic Vinegar of Modena for all tastes and palates!
Recipe: sea bass with Limonceto®
Acetaia Sereni offers a second course of fish that is made with a few simple ingredients. They are fillets of sea bass marinated in Limonceto®, with a delicate and fresh taste, ingredients that enhance the excellent and prized white meats of this Mediterranean fish.
The Nectar of Acetaia Sereni
Mieleaceto changes its name, the Acetaia Sereni Nectar is born. The skilful blend of two precious nectars, honey and balsamic vinegar, creates a natural, delicate and delicious sweet and sour dressing.
The new white balsamic is born: Limonceto®
The new white balsamic vinegar with essence of lemon is born: Limonceto®, an innovative product that opens up new ways of using white balsamic in Sereni’s factory
