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.

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.

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.

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.

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.

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.

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

Only cooked must, sweet and velvety. An ancient Emilian condiment used as a natural sweetener. Perfect raw on ice cream, yogurt, cakes, fresh cheeses, and creative savory dishes.

Saba di Modena tells the story of rural tradition. Excellent for fruit dressings, pancakes, cheesecake, ice cream, and savory pairings such as grain salads and goat cheese.

Must, fruit and nuts jam. Traditional Modena recipe.

Pairings: Boiled meats, cheeses, rustic bread, tarts, plain yogurt.

Micro-pearls that encapsulate the essence of the PGI. Eye-catching and flavorful, perfect for finger food, sushi, carpaccio, tartare, risottos, and desserts.

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.

Born from the exclusive collaboration between Acetaia Malagoli Daniele and Roccati, Chocolate Artisan since 1909, this collection of signature pralines blends the richness of Traditional Balsamic Vinegar of Modena PDO with the excellence of Italian chocolate craftsmanship.
Each chocolate is delicately handcrafted and presented in boxes designed by Acetaia Malagoli Daniele in synergy with Roccati, artisanally made by skilled hands from the Emilia region.
The custom-printed paper with a soft-touch finish offers a unique tactile experience, turning every box into a refined gift — or a treasure to cherish.

The assortment includes six elegant pairings:
Pure Dark Chocolate, Pistachio, Coconut, Fig, Raspberry, and Cream & Strawberry, each one enriched by the aromatic depth of our Traditional Balsamic Vinegar.

Available exclusively during the autumn and winter months, the pralines may be reserved in advance and will be shipped or made available for collection as soon as production begins.

As an artisanal creation crafted in limited quantities, early reservation is kindly recommended to ensure access to this rare and refined indulgence.

PRESTIGE BOX
Luxury Velvet Chocolate Box with Traditional Balsamic Vinegar of Modena – Prestige Edition