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Balsamic vinegar aged for at least 4 years in wooden barrels, is characterized by a more delicate taste compared to the standard balsamic vinegar from Modena. It is particularly suited for vegetables and aged cheese, meat and fish.
Cooked grape must from Italian grapes, wine vinegar. Acidity 6%.
Your perfect companion for vegetables, meat, cheese, fish, ice cream and fruit.
Venturini Baldini is custodian of one of the oldest and largest vinegar cellars (“acetaia”) in the area of Matilde di Canossa and in the whole Emilia Romagna Region.
The Acetaia of Canossa, situated inside the Tenuta di Roncolo, is warden of a precious historical and cultural heritage: the production of the Traditional Balsamic Vinegar of Reggio Emilia. This is the story of an ancient tradition, where respect for time and patience are rewarded with this unique and timeless products. But this company prides itself in being innovative and modern. Today, their collection of condiments are the result of these values together with their history and tradition.