This Organic Balsamico Vinegar from Modena PGI is made from a selection of organically grown grapes and following the dictates of the IGP specification. This Organic Balsamic Vinegar is certified in order to guarantee consumers compliance with the highest standards of organic production.

Ideal for daily use on salads and cooked and raw vegetables, it enhances meat dishes and traditional Italian dishes.

This traditional balsamic vinegar from Modena can be considered as one of a kind, because Acetaia Guerzoni has always used only organic and biodynamic grapes. It comes from cooked musts acetified and then aged only in barrels, all rigorously different from each other both in essence and in size; in this company, thanks to a biodynamic derivation scheme according to which each barrel is linked to a planet of the solar system (Moon-Cherry, Venus-Acacia, Mercury-Mulberry, Sun-Ash, Mars-Oak, Jupiter-Maple or Chestnut, Saturne-Juniper or Chestnut It follows an absolutely particular maturation course, for 12 years, which gives it incomparable properties and aromas.

The Traditional Balsamic Vinegar PDO Guerzoni is the only one in the world certified by Demeter.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication.

Did you know ?

The Spaghetti format originated in popular Neapolitan cuisine, and probably dates back to the medieval period. The name Spaghetti first appeared in 1819 in the dictionary of the Italian language. Finally the Spaghetti is consecrated with the introduction of the tomato in Italian cuisine with the appearance at the beginning of the 19th century of the recipe for Spaghetti with tomato sauce from San Marzano.

And in Italy Spaghetti is in no way associated with a sauce called Bolognese, Bolognese or Ragù in Italian is used either with tagliatelle or with lasagna.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Did you know ?

The Spaghetti alla Chitarra bear their name from the ancestral tool for making them, this pasta format is typical of Abruzzo. Indeed, it is a dough extended with a roller, which is placed on the "Gitarre" (chitarra in Italian), a rectangular wooden tool with several dozen strings (copper or stainless steel wires stretched in parallel, cf. 4th photo), and which cuts the dough into long square strands.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Did you know ?

Bucatini are a long, hollow pasta, hence their name "with a small hole", they originate from Lazio and Abruzzo, and the perfect combination is with the Amatriciana sauce.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Did you know ?

The Rigatoni form is one of the oldest forms of the so-called extruded dry paste, originating in Rome, it is a cylinder with straight grooves in the length of the cylinder. Not to be confused with the Tortiglioni, originally from Naples, which have the grooves lengthwise but spiraling around the cylinder.

The Mezzi Rigatoni are half (mezzi in Italian) as long as normal Rigatoni.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Did you know ?

The Rigatoni form is one of the oldest forms of the so-called extruded dry paste, originating in Rome, it is a cylinder with straight grooves in the length of the cylinder. Not to be confused with the Tortiglioni, originally from Naples, which have the grooves lengthwise but spiraling around the cylinder. In the recipes each could replace the other.