So Wine So Food: “The Balsamic flowing in the veins: the Acetaia Sereni”

The magazine “So Wine So Food” wrote an article about our farm. Below the full version:

The Balsamic flowing in the veins: the Acetaia Sereni

Acetaia Sereni: acetaia, agriturismo, restaurant and rooms, zero miles company in Modena area

A family matter, for 4 generations. Balsamic Vinegar flows in the veins of The Sereni’s, modenese DOC family, which are owner and manage completely Acetaia Sereni, one the of the most peculiar realties of Modena. Acetaia, with production and guided tours, agriturismo with rooms and restaurant.

Agriturismo Acetaia Modena

Menù “All Balsamic”

In the menu of the Agriturismo, obviously, many representative dishes of the area like tortelloni filled with fresh ricotta cheese, crispy pillow and Balsamic Vinegar of Modena IGP or the famous risotto “All Modena” with Parmigiano Reggiano DOP, crumbs Ham of Modena DOP and Traditional Balsamic Vinegar of Modena DOP.

Traditional Balsamic Vinegar of Modena

The difference between Traditional Balsamic Vinegar of Modena DOP and Balsamic Vinegar of Modena IGP

“Often people speak about Balsamic Vinegar and in the best cases of Balsamic Vinegar of Modena, but just a few people know the difference between Traditional Balsamic Vinegar of Modena DOP and Balsamic Vinegar of Modena IGP: the fault is also of the producers who don’t implement adequate communication” reveals us Francesco Sereni, commercial and quality manager of Acetaia Sereni. “They are completely different products and not just for their prices or for the aging time, as always people simplify. The place of refinement, like the attics and the little wooden barrels for the Traditional DOP, also change; the add of wine vinegar for the IGP, instead of the mono-ingredient, cooked grape must, for the Traditional DOP, it’s another important difference. I think that in the near future we could make people talk about “cru” of Balsamic Vinegar, of Balsamic producers, as we already commonly do for wines, and at the restaurant clients are not satisfied of the only choice between red or white wine”. And it’s precisely for these stories, for these production secrets, that the area of Modena is increasing considerably its tourism: Acetaie are becoming destinations for locals and foreigners.

visita acetaia

Balsamic Vinegar brings the new tourism in Modena

“Normally last years we use to register between 6 and 7 thousands visitors per year; this year there was interest from Italian and European tourists and despite the lockdown I think we’ll close the season with at least 4000 visitors” tells Sereni. “And we raise: being among the few who, owners of vineyards, cultivate the fruit (grape) at home which will then become Balsamic Vinegar, after a long process, through a complete cycle in the company“.

Unique in their kind for the versatility of their offer, which always revolves around Balsamic Vinegar. Owners and managers of an agriturismo, they produce from grape to the bottle, so the vinegar closes its cycle in the farm.

“Despite for 2021 we still don’t have any reservation from internationl tour operator, we are projecting a big investment” he tells. “We are realizing a new panoramic glass tasting room and we’ll organize Balsamic Vinegar of Modena tastings, paired with typical local products, like salumi and cheeses. We are also producer of Extra-Virgin Olive Oil, with about 950 trees; so we can give to our customer a complete service, with the Agriturismo and the rooms, for travelers who visit us” he concludes.