Acetaia Comunale di Modena
Modena, Emilia-Romagna, Italia

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Acetaia Comunale di Modena
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London, UK565 kontribusi
Jan 2019 • Pasangan
We we so very glad that we went here. The previous day we had been to a balsamic 'vineyard' on the outskirts of Modems- one with quite large scale, albeit family, production.
This short visit in the upper floor of the Town Hall was quite different. We were so lucky to get the explanation in English as there was just 2 others with us and they couldn't understand Italian either.
Our guide made small batch balsamic at home, and was also a quality judge. He gave us a wonderful historical explanation of production, from Virgil to today. We also tasted the really expensive 12 and 25 year small bottles (which are excessively expensive).
This to us has to be booked in advance at the Tourist Office in the duoma square and costs €2 - probably the best value on our trip.
However, do note that the tour is normally in Italian.
Ditulis pada 21 Januari 2019
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Bellevue, Washington35 kontribusi
Okt 2018 • Pasangan
These civic-sponsored tours, at least outside of the summer months, are conducted in Italian. We were hoping perhaps there might be some kind of one-pager handout in English that summarized the main points; however, that's not the case. So my wife and I listened through the hour-long presentation. My really poor knowledge of Spanish wasn't helpful here. So why give this four stars? The presenter seemed highly knowledgeable and spoke passionately about basalmic vinegar for an hour, and this is an important craft agricultural product for which Modena is famous. So he deserves credit as does the city government that sponsors these tours. I did come away with some insights:
1. What we buy in our local grocery store isn't the real deal.
2. Real basalmic vinegar is aged in small oak casks over years (like wine)
3. Italians don't use this product in combination with olive oil to create salad dressings.
4. Real basalmic vinegar has a thicker consistency, the flavors are concentrated and contain some nutty, oaky, and slightly sweet notes along with the more typical acidic taste. Oddly enough, it can be used with desserts.

Also, at the end of the presentation you can sample two different vinegars (small spoonfuls).

I'd recommend this for Italian speakers with a passion for craft foods. Hopefully in the summer there will be English language tours added or handouts in English that explain the history, methods of production, and use of this important local food product.
Ditulis pada 24 November 2018
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Acetaia Comunale di Modena (Italia) - Review - Tripadvisor