Modena balsamic vinegar experience at Acetaia Leonardi

Acetaia Leonardi is not only a family-run business but is also a place to visit and to taste traditional products and breath agricultural atmospheres. The family produces Balsamic Vinegar of Modena and Balsamic Dressings with closed-loop supply chain that permit to control every single step of the process: the cultivation, the harvest and the pressing of grapes, the cooking of the must, the maturation in wooden barrels and the final bottling and packaging.

Surrounded by grapevines, the Farmhouse and Acetaia Leonardi were founded in 1800s in the two buildings where you can now see all the barrels’ collection in the attics and the Museum of Leonardi Balsamic Vinegar. Visiting Leonardi is like stepping back in time. In the Acetaia a wonderful aroma would greet the visitor.

Living a “balsamic experience” means tour the vineyards and “Acetaia”, visit the company’s museums, professional and detailed tutored tastings and matching of balsamic vinegars with typical local food products. Choose between one of the following experiences:

BASIC TOUR (duration 30-45 minutes)

Visit of the vineyards, the family Museum and the historical Leonardi Vinegar Farmhouse passing through huge casks and barrels, in order to understand the techniques and the secrets regarding the productive process of Balsamic Vinegar. Perfumes from barrels and tastings complete an experience able to involve all the senses. The tour finishes inside the balsamic store with other tastings of Balsamic Vinegars and a glass of Lambrusco wine.

TYPICAL TOUR (duration 45-60 minutes)

Leonardi’s family opens up the doors of its Acetaia to allow visitors to understand the history and millenary traditions of the real Balsamic Vinegar of Modena. The participants, accompanied by expert guides, can discover how the Dark Gold of Modena is produced and see the places where ancient barrels and objects , which form the Museum of Leonardi Balsamic Vinegars, are kept. During the tour is possible to taste balsamic vinegar of different ages and conclude the visit inside the Balsamic store with some more tastings, and where we will prepare a small “Aperitivo” composed by Parmesan cheese with Aceto Balsamico and some Lambrusco wine.

GOLOSO TOUR (duration 60-120 minutes)

An undoubtedly exciting learning experience that recounts history from the origins of the Leonardi’s Family and focuses on the productive process of the Traditional Balsamic Vinegar of Modena. At Leonardi everything, from the vineyard to the cellar, is designed to guarantee the integrity of a product that is the result of patience and passion of four generations. The tour includes history and folklore, a visit to the refining and ageing rooms and continues inside the rooms where the eldest vinegars are aged and the Museum. The visit ends up with a buffet with a wide range of food products and other excellences from Emilia Romagna such as Parmisan cheese with Balsamic Vinegar, mixed salad with cherry tomatoes and pearls of balsamic, cheese with fruit compotes, cutting board and bread, pizza e focaccia bread, water and Lambrusco wine of our production.

This tour requires a minimum of 10 participants.

TOUR WITH COOKING CLASS (duration 3 hours)

This is the perfect combination for the food lovers who are looking for something exclusive. Accompanied by expert guides, they can discover the life path of the Balsamic Vinegar and taste different types of the famous Dark Gold of Modena.The cooking class starts promptly after the tour and visitors receive a hands-on lesson of a typical menu of Emilia Romagna. A chef is ready to teach how to make fresh pasta and many other traditional recipes using only seasonal and fresh ingredients. After all the hard work, it’s time to relax and finally enjoy everything they have cooked. This is really the most epic food experience people could have in Modena.

This tour requires a minimum of 3 and a maximum of 15 participants and formula includes:

• Tour of the Balsamic Vinegar Farm
• Cooking class
• Meal
• Aprons and recipe book for all the participants
• Service staff: chefs, cook assistants, waiters