It is born from the union of cooked must and wine vinegar. Balanced and versatile, it is ideal both raw and in cooking to enrich salads, meats, vegetables, and marinades. An authentic link with Modena guaranteed by the PGI regulations. In “Cooking with Sofia” you’ll find practical ideas for everyday cuisine.

Blend of cooked must and wine vinegar, full and rounded flavor.
Pairings: salads, fresh cheeses, roasts, crudité, gourmet sandwiches, hamburgers.

It is born from the union of cooked must and wine vinegar. Balanced and versatile, it is ideal both raw and in cooking to enrich salads, meats, vegetables, and marinades. An authentic link with Modena guaranteed by the PGI regulations. In “Cooking with Sofia” you’ll find practical ideas for everyday cuisine.

Blend of cooked must and wine vinegar, full and rounded flavor.
Pairings: salads, fresh cheeses, roasts, crudité, gourmet sandwiches, hamburgers.

The Affinato represents the entry point into the world of Traditional Balsamic Vinegar of Modena PDO. Only cooked must, long aging in wood, and an already surprising complexity.

Aged for a minimum of 12 years in barrels of different woods. Balanced flavor between sweet and sour.

Recommended use: always raw, drizzled sparingly with the dropper.

Pairings: Parmigiano Reggiano, risottos, white meats, eggs, grilled vegetables, steamed fish, shellfish, carpaccio, strawberries.

The package includes: a bottle of Traditional Balsamic Vinegar PDO, a cork and glass dropper cap, a bilingual booklet, and a white ceramic tasting spoon. Everything is hand-packaged and sealed with Italian double-satin ribbon.

The Traditional Balsamic Vinegar of Modena PDO Extravecchio is made exclusively from cooked must of typical grapes and rests for at least 25 years in sets of small barrels of different woods. It is not born out of commercial needs: it is part of a family’s dowry and heritage. The Malagoli family also preserves this legacy: Daniele began out of passion, thinking of his daughters Sofia and Taisia.

It is tasted only raw: just a few drops are enough to elevate both iconic and contemporary dishes.

Recommended pairings: aged Parmigiano Reggiano, creamy risottos, fine meats, foie gras, strawberries and ice cream; extraordinary on tortellini in Parmigiano Reggiano cream.

In the section “Ricette con Sofia” (“Cooking with Sofia”) you’ll find suggestions and pairings to best enhance it.

The package includes: a bottle of Traditional Balsamic Vinegar PDO, a cork and glass dropper cap, a bilingual booklet, and a white ceramic tasting spoon. Everything is hand-packaged and sealed with Italian double-satin ribbon.

From Barbaresco wine, fragrant and intense. Barbaresco Vinegar offers freshness and verticality. Excellent with seasonal salads, grilled vegetables, white meats, and oily fish.

Ottenuto esclusivamente da mosto d’uva cotto di nostra produzione diretta e lasciato maturare in piccole botti per almeno 25 anni.

È un condimento di rara intensità, dalla consistenza corposa e dal profilo aromatico profondo. Un prodotto di prestigio, nato per chi ama l’autenticità senza compromessi.

Ottenuto esclusivamente da mosto d’uva cotto di nostra produzione diretta e lasciato maturare in piccole botti per almeno 25 anni.

È un condimento di rara intensità, dalla consistenza corposa e dal profilo aromatico profondo. Un prodotto di prestigio, nato per chi ama l’autenticità senza compromessi.

The Ancient Condiment of Modena is made exclusively from cooked must aged for at least 12 years. It offers a silky structure and mature aromas, without reaching the depth of the PDO. Pairings: scallops, soft cheeses, dark chocolate, fresh fruit, delicate risottos, sushi.

100% cooked grape must, aged for a minimum of 12 years. Sweet, complex, natural.

The Ancient Condiment of Modena is made exclusively from cooked must aged for at least 12 years. It offers a silky structure and mature aromas, without reaching the depth of the PDO. Pairings: scallops, soft cheeses, dark chocolate, fresh fruit, delicate risottos, sushi.

100% cooked grape must, aged for a minimum of 12 years. Sweet, complex, natural.

Custom souvenir from our vinegar house.

Handcrafted decorations in glazed ceramic.

Our Gift Boxes combine iconic products for a complete experience. Perfect for holidays, anniversaries, and personalized corporate gifts.

Artisanal line that combines selected fruit with Balsamic Vinegar of Modena PGI. Six flavors: figs, sour cherries, blueberries, red onions, pears, strawberries. Ideal with cheeses, meats, and desserts.
The PGI compotes enhance cheeseboards and creative cuisine.

Pairings:

• Figs: with Parmigiano Reggiano and prosciutto crudo.
• Sour cherries: with cheesecake and panna cotta.
• Blueberries: with white meats and game.
• Red onions: with boiled meats and aged cheeses.
• Pears: with fresh goat cheese and soft cakes.
• Strawberries: with ice cream, tarts, and yogurt.

Made from white grape must and wine vinegar. Fresh and sweet-and-sour, not aged in wood: perfect when delicacy is needed without altering the colors of the dish. Ideal for salads, fish, fruit, and cocktails.

Based on clarified must and white wine vinegar. Fresh, delicate, bright in flavor.
Pairings: seafood salads, raw vegetables, exotic fruit, ceviche, vegetable carpaccio.

Made from white grape must and wine vinegar. Fresh and sweet-and-sour, not aged in wood: perfect when delicacy is needed without altering the colors of the dish. Ideal for salads, fish, fruit, and cocktails.

Based on clarified must and white wine vinegar. Fresh, delicate, bright in flavor.
Pairings: seafood salads, raw vegetables, exotic fruit, ceviche, vegetable carpaccio.

The Black Condiment of Modena expresses a rounded sweet-and-sour profile with good persistence. Excellent for glazing, deglazing in the pan, finishing gourmet burgers, baked vegetables, and fish.

Cooked must and wine vinegar, aged for a minimum of 3 years. Smooth and versatile.
Pairings: salads, marinades, grilled meats, omelets, oily fish, cooked vegetables.

The Black Condiment of Modena expresses a rounded sweet-and-sour profile with good persistence. Excellent for glazing, deglazing in the pan, finishing gourmet burgers, baked vegetables, and fish.

Cooked must and wine vinegar, aged for a minimum of 3 years. Smooth and versatile.
Pairings: salads, marinades, grilled meats, omelets, oily fish, cooked vegetables.

With Aceto Balsamico Tradizionale di Modena DOP and thermal water from Salvarola, the only spa source in Modena province. Moisturizing, anti-aging, regenerating.