Traditional Balsamic vinegar from Modena PDO and Parmigiano Reggiano PDO

0.60 kg/box

Traditional Balsamic vinegar from Modena PDO and Parmigiano Reggiano PDO

0.60 kg/box

Buy directly from the farmer. Without intermediaries.
Limited & seasonal harvest.
The farmer does (yet) not ship to:  United States
Specifications
Contents of the box: 1 box contains 0.6kg of traditional Balsamic vinegar from Modena PDO and Parmigiano Reggiano PDO
Variety: Lambrusco
1 x Traditional Balsamic vinegar from Modena PDO (100ml, bottle) and 1 x Parmigiano Reggiano cheese PDO matured minimum 30 months (500g)
The box contains products from the Farmers: Andrea Iotti and Roberto Rondini who are already on the CrowdFarming platform
Acetaia Castelli's Traditional Balsamic vinegar from Modena PDO: a traditional Italian product, aged for a minimum of 12 years in barrels of different types of wood and made from a single ingredient, grape must; characterised by a long-lasting, intense aroma with a pleasant, harmonious acidity; well-balanced sweet-and-sour flavour and consistent density
Parmigiano Reggiano PDO matured for at least 30 months by Caseificio Sociale Castelazzo: characterised by a golden-yellow rind and a straw-coloured centre; fragrant, delicate and a tasty flavour; lactose-free
The products in this package form a perfect combination, given their common origin, which is Reggio Emilia and Modena
We recommend cutting the Parmigiano Reggiano into pieces and pouring a few drops of Traditional Balsamic vinegar from Modena PDO on top
They can be used on their own: Traditional Balsamic vinegar goes very well with meat and mature cheeses; Parmigiano Reggiano can be enjoyed like that or grated over a rich risotto or first courses
Traditional Modena Balsamic vinegar can be stored for 10 years in a cool, dark place
The vacuum-packed Parmigiano Reggiano keeps perfectly for 180 days in the refrigerator at between 4 and 8°C
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BPA-free
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Product with history
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Farmer 360
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Family Farm
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Visitors welcome
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Additional analyses
Danilo Iotti
More than 100 years ago, my wife’s grandfather Giuseppe Poli, used to store balsamic vinegars in old wooden barrels in the attic of the family farm. Since then, the consumption of balsamic in the world has grown exponentially, perhaps too quickly. Although my family and I are aware of the great demand for balsamic vinegar in the current market, we defend with pride and satisfaction the philosophy that has allowed us to continue to be a family winery: "better little but unique than much as many others". Our vineyards have too many years of history to be tempted to make a vulgar product. Giuseppe managed to pass on his love for the vineyard and the production techniques to his son Aldo, my father-in-law. Aldo was the first of the family to register vineyards with the protected designation of origin of the province, Modena. In my life I have done many and various jobs: bricklayer, carpenter, dugarolo (the one who regulates the flow of water to the fields) but life in the fields has always been a passion and, still today, I do not consider it as a job but a part of me, of my history and this represents me. This year I turn 80 and I no longer have the same energy as before. My wife and I have dedicated our whole lives to the care of the vines and work in the cellar, keeping the family tradition. Now our son Andrea is the one who has the responsibility to write the future of this company. There are other people who work with us and help us in sales, administration and production. Everyone shares our passion and is part of our extended "family". This model of adoption of our vines encourages us to look to the future with optimism knowing that there are people who encourage us to continue to bet on quality and good work.
Acetaia Castelli
The name Acetaia Castelli comes from the street where it resides “Via Castelli”, so named not because there is a real castle but because historically it was the first street with two-storey houses. We are located in a small village, Rio Saliceto, in the province of Reggio Emilia, in the very heart of the Po valley. This land is characterized by hot and sunny summers and wet and cold winter, the perfect weather for the Balsamic vinegar production. This is a flat area, with many cultivated fields and lush vineyards, worked by friendly and welcoming people, where the Po river (the longest and the most important Italian river) flows north and where the Apennines mountain range rises in the south. This land is so rich in great products that it was recently renamed “Food Valley”. My whole family has strong roots in this area and I feel that their history and culture define me. It is an honour for me to see my factory growing, with the help of my family and to scatter a piece of our land in the whole world. The vineyards are irrigated by a system of drainage channels and sprinklers with water from the nearby river Po. We try to irrigate only when it is strictly necessary, according to the summer’s drought. We then have different plots of land with significantly different water requirements; we can say that on average a plant needs 1-2 m3 per year. In general, we try to keep a cultivation as genuine as possible, also exploiting natural fertilizers such as fermented cow manure, the grass is cut, chopped and left in the vineyard as a nutrient. Moreover the stalks and berries deriving from pruning and harvesting are composted and scattered again in the fields the following year. In the farm there are five men, three women and few seasonal assistants during the periods of harvesting and winter pruning. My wife, my son and his wife are working in the company, and we try to create a familiar and collaborative environment also with "external" employees. We firmly believe that a peaceful, inclusive and relaxed atmosphere leads to better products and a more prosperous company. Therefore we try to recognize, as far as possible, the appropriate remuneration for our employees, including seasonal workers, so that they are happy to do what is best for the good of the whole company. The charm of our products is that the whole vineyard’s production can be used for the balsamic vinegar, and since it is a natural preservative, it does not expire. We are members of a social winery in the city to which every year we give a small part of the harvest for the production of an excellent Lambrusco wine. We also have a small container for composting in which are placed the remains of pruning used to fertilize the family garden and fruit plants.
Technical information
Address
Acetaia Castelli, Rio Saliceto, IT
Altitude
24 meters
Team
5 men and 3 women
Size
8 hectares
Irrigation
irrigation canals and sprinkler irrigation
Cultivation type
Irrigation agriculture
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