Paolo Rossi Barattini has revealed the three P to describe the original balsamic vinegar, which are Project, Patience and Precious. Curious to learn his secrets? Keep on reading!
Barattini explains why he chose those three words. Project because the traditional balsamic vinegar of Modena can not be realized except with some design over time, and, considering the number of years necessary to produce this product, can not be defined otherwise than a Precious fruit of the commitment and dedication of those who produce it. Finally, so much patience, another element needed to have a vinegar of the highest quality.
He is the owner of a acetaia and he revails us his secrets: the acetaia started in the early twentieth century with his grandfather’s bottles but the oldest woods date back to 250, 300 years ago.
Rossi Barattini produces balsamic vinegar in the country estate in Via Giardini Sud. Nestled in the green, the producer does not only handle family vinegar barrels, but also several hectares of land cultivated mainly with blackberry and grape plants. “Twelve years ago, I left my job in the industrial sector,” he remembers, “and I began to make the farmer: balsamic vinegar is part of a country work.”
The grapes grown in the estate produce the must, then cooked and acetic acid, from which the PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) are obtained. While, from the combination of fruit plants and vinegar, delicious balsamic fruit compositions are produced, such as pear, plum and balsamic strawberries.
In addition to selling balsamic vinegar to retail they also make guided tours in the acetaia. Visitors come from all over the world, but especially from South America, the Far East and North Europe. As we can see, Paolo Rossi Barattini is the example of the tradition that is transmitted year by year.