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Hands down, Italy is the best country for the gastronomically curious (and hungry) and sometimes it seems like the very bontà is the region Emilia Romagna, localised to Modena. Prosciutto, parmigiana, cotecchino, Gran Padana, tortellini, tortelli, the list goes on for days but what tops it all is the mind-blowing and life-changing Aceto Balsamico Tradizionale di Modena. Passion and tradition in a tiny, spherical bottle, just a few drops of balsamico on a strawberry will upgrade your palate and change your life, even if it costs a small fortune.
In this episode, I talk with Valeria Piccinini of Acetaia Pedroni, the one-and-a-half centuries old producer of traditional balsamico. Valeria shares the Pedroni family history as well as spills some of the healing secrets of balsamico. “Did you know it can cure the common cold? And we talk about Modena’s other secret- Lambrusco, one of the most underrated wines on the table.
All in the Pedroni Family – Franca’s recipes are the main event at Osteria di Rubbiara.In This Episode
[01:04] 158 years of Acetaia Pedroni
[04:53] The story of Aceto Balsamico
[07:19] Pedroni tradition
[10:19] Dfferences between balsamico and vinegar
[14:10] The Process
[21:03] Balsamico’s magical healing properties i
[23:55] Lambrusco and why we love it!
[33:47] Pedroni family recipes with Lambrusco and balsamico
