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    3 000 m

MODENA: Balsamic Vinegar Museum

Balsamikový ocet

Balsamic vinegar is a prized raw material that is produced in the provinces of Modena and Reggio Emilia by fermentationm boiled grape must and then aged in wooden barrels for 60 days to a maximum of 100 years. Its sweet and sour taste makes it particularly appreciated in the kitchen for its versatile use, which allows it to play a major role in both savoury and sweet dishes.


And what is the difference between vinegar and balsamic vinegar? Wine vinegar has a higher acidity than balsamic vinegar. The short production process of wine vinegar results in a lighter colour and a more intense flavour with a distinct vinegar note. In contrast, the process of making balsamic vinegar involves a long period of ageing in wooden casks. This ageing process allows the acidity of the product to soften and, thanks to the concentration of sugars, to weaken. Very old balsamic vinegars can cost hundreds or thousands of euros. One of the most expensive is the century-old vinegar from Villa San Donnino, which sells for 500€/100 ml, or about 120,000 CZK per litre :-)


Museo del Balsamico Tradizionale di Modena

In the Villa Fabriani there is a museum that reconstructs the techniques and different stages of balsamic production, from the vineyard to the vinegar cellar. Of particular note is the battery of barrels from the early 19th century.


address: Villa Comunale Fabriani, Via F. Roncati, 28, 41057 Spilamberto MO

opening hours:
Monday - closed
Tuesday 10:30 - 17:30
Wednesday 10:30 - 13:30
Thursday 10:30 - 17:30
Friday 10:30 - 17:30
Saturday 10:30 - 17:30
Sunday 10:30 - 17:30



Via SP623 and Via Modenese/Str. del Passo Brasa/SP623


From Modena train station, you can take public transport to the bus station and take the bus towards Spilamberto


The museum is reached by bus number 731 from Modena Centro bus station

Balsamikový ocet v sudech

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