Thanks to its intense and balanced flavor, NeroModena balsamic vinegar enriches every dish with refined and unique touches. The natural elegance of quality balsamic vinegar does not go unnoticed.
An ancient flavor for contemporary cuisine
With a confident gesture, the chef’s hand draws a circle of Balsamic Vinegar on a dish, hence enveloping food and transforming it. The result is a contemporary work of culinary art, capable of drawing from the most ancient knowledge to create something new and intense, which captivates all senses. All around there is a world: vineyards lined up in the cold winters and hot summers of Emilia, traditions handed down, and a production method based on craftsmanship, which employs modern technology to seek quality at all costs. It’s good, inside and out and you can feel it.
Reinterpreting our tradition
NeroModena is a project resulting from the meeting between Alessandro Calveri, a producer with over thirty years of experience in the world of Balsamic Vinegar, and Marina Spaggiari, an expert in Traditional Balsamic Vinegar of Modena and keeper of the family’s ancient production secrets. In 2005, they set up a new company that combines ancient tradition and modern technology, focusing on industrial-level production facilities in terms of quality and safety, while respecting the traditional method. The aim is to produce a superior Balsamic Vinegar for haute cuisine and connoisseurs, enhancing a tradition with ancient roots to create a versatile product that adapts to the needs of cuisine all over the world. The company is located in the Modenese countryside, the place for the production of Balsamic Vinegar of Modena PGI and PDO according to production regulations. All stages of the production cycle take place here, from the cultivation of raw materials to bottling.