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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 Modena, in region Emilia Romagna, is the epicenter of it all.Prosciutto, parmigiana, cotecchino, Gran Padana, tortellini, tortelli,are just a few in what seems like endless list of gastronomica treasure. Topping that list is the mind-blowing and life-changing Aceto Balsamico Tradizionale di Modena. And just a few drops of the homemade nectar can change your life.
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. And we dish on Modena’s other secret- Lambrusco, one of the most underrated wines on the table.
In This Episode
[01:04] 158 years of Acetaia Pedroni
[07:19] Defining Pedroni tradition
[10:19] Balsamico and vinegar explained
[21:03] Healing Properties
[23:55] Lambrusco and why we love it!
[33:47] Recipes
