Where
A territory and its identity
The decision to host this event in Modena and the surrounding region was not by chance. There are thousands of enthusiasts, aficionados, experts and artisanal producers here – people who have their own set of vinegar barrels up in the attic, passing their family secrets and know-how down from father to son, ensuring that centuries of traditions of making balsamic vinegar are preserved.
As Luca Gozzoli, Grand Master of the Spilamberto Consorteria of Traditional Balsamic Vinegar, writes in his book “Il balsamico della tradizione secolare” (Traditional Balsamic Vinegar through the Centuries): «Living with ‘balsamic’ is not just a funny saying. Working in vinegar production demands enthusiasm and dedication, as you go through the various stages step by step and wait for the boiled must to mature, checking the slow yet ongoing progress of your work in person: these are special moments in your life ... everything has to be done strictly according to the canons laid down over centuries of traditions enriching our territory. This is the law governing the way we make “balsamic” vinegar».
These are the major players at Gusto Balsamico: a group of people dedicated to making balsamic vinegar, who can wait twenty-five years for just one liter of this highly prized condiment, who wait on the casks with affection and dedication: they are the very heart of the event, the breeding ground that has given Modena access to such wealth.
Throughout the exhibition, a special reserved area managed by the Spilamberto Consorteria of Traditional Balsamic Vinegar will accommodate the best vinegars produced by enthusiasts in the home of this product: the province of Modena.
