Giuseppe Pedroni (the third) in his family's acetaia (vinegar cellar) in Rubbiara di Nonantola (Modena). Giuseppe is one of Modena's most respected artisan producers who follows Pedroni family secrets to produce vinegars which are simply 'par excellence'.
The 'Trebbiano di Spagna' grape variety is the raw material chosen to produce authentic balsamic vinegar of Modena. The Pedroni family have been growing 'Trebbiano di Spagna' and producing Modena's most highly prized Balsamic Vinegars since 1862.
The Pedroni family creed:
'Good vineyards, old age, passion and never overexploiting the barrels - these are the factors which will help us build a reputation of excellence'.
The Pedroni family history:
The interesting story of the Pedroini family vinegar business began with a lottery win in the 1800's. Giuseppe Pedroini was working as a ‘boaro’ (cattle hand) not far from the family’s current residence.
One day a nobleman who lived in an elegant manor in the centre of Modena asked Giuseppe Pedroni to fetch him firewood and cigarettes for the upcoming winter.
Giuseppe arrived at the nobleman’s manor with his cart full of firewood. The landlord had Giuseppe bring in the load of wood and told him to be careful not to scratch the plaster as he entered the manor. Unfortunately or fortunately, this is exactly what happened. A piece of plaster came off the wall and Giuseppe sees three numbers written underneath. Soon afterwards he decided to play those numbers in the lottery which he won!
In 1862 with his new bounty in hand Giuseppe invested in two farms and three houses in Rubbiara, in the area of Nonantola just outside of Modena. Two of the houses were used for the farms while the third, an outbuilding of the Benedettini convent from the late 1400's, was converted into an 'osteria' (tavern) which remains today as the Pedroni family's very own Trattoria.
The osteria started out offering Marsala wine from Sicily and German beer to the travellers, seasonal workers and cart drivers. When the 'botte' (barrels) of wine and beer were empty, Giuseppe decided to start using them to make balsamic vinegar instead of throwing them away. The series of barrels used by Giuseppe were of two types of wood. The barrels of Marsala were smaller and thinner and made from chestnut while the beer barrels made from oak were bigger and thicker.
Claudio succeeded his father Giuseppe in 1871 turning the 'Tavern' into more of a meeting place, also obtaining the authorisation to be a salt and tobacco shop. Caludio and Giuseppe continued to farm the area of land surrounding their tavern growing the 'Trebbiano di Spagna' vine which with its precious white grape and its cooked must, is the main ‘food’ for the Pedroni family’s wooden casks used to create Traditional Balsamic Vinegar of Mondena.
Claudio had a son, Cesare, who in 1915 had to give up the white apron of the Tavern to wear the grey green uniform when he joined the draft for the Big War (World War I). While away his father Claudio watched over the family’s precious balsamic cellar. When Cesare returned from the battlefield he put his efforts toward developing his forefathers’ beloved plantation of the 'Trebbiano di Spagna' vine and increased its production.
Shortly after Cesare returned from the war his son Giuseppe (the second) was old enough to take place of his father in running the family business which he did so for many decades even through the Second World War.
Soon Giuseppe’s son, Italo, proved to undoubtedly be the right heir and continuer of the family traditions. As a young man, keeping up with ever changing times which required an ever increasing and accurate professional nature, he became a Master Taster of Traditional Balsamic Vinegar. Today the head cook of the Trattoria is his wife Franca who abundantly issues the family’s extraordinary Traditional Balsamic Vinegar which continues to be held in the quiet half lit large house loft which is over 400 years old.
Today Italo’s son Giuseppe (the third) takes care of his forefathers’ vinegar production farm following the same criteria in full respect of the centuries of family tradition.
Under Italo and Giuseppe’s (the third) reign the Pedroni family has become known as Modena’s best artisan producer of Traditional Balsamic Vinegars of Modena D.O.P and Balsamic Vinegars of Modena I.G.P.
Over the last 30 years Acetaia Pedroni has continually topped the rankings at the annual Palio di San Giovanni. The Palio di San Giovanni competition is Modena's most prestigious blind tasting balsamic vinegar competition for artisanal balsamic vinegar producers which selects the top 12 artisan producers from 1000 entrants. The competition is run by the Consorzio Aceto Balsamico di Modena (Consortium of Balsamic Vinegar of Modena), it is held in the small village of Spilamberto just outside of Modena.
Acetaia Pedroni Products
Price: $9.50 Description coming soonDropper and cork for Traditional Balsamic Vinegar of Modena
Price: $40.00 Nero Pedroni Balsamic Vinegar of Modena I.G.P is the...Nero Pedroni Balsamic Vinegar of Modena I.G.P aged for 6 years+
Price: $120.00 Traditional Balsamic Vinegar of Modena D.O.P undergoes a...Traditional Balsamic Vinegar of Modena D.O.P aged over 12 Years
Price: $400.00 Traditional Balsamic Vinegar of Modena D.O.P undergoes a...Traditional Balsamic Vinegar of Modena D.O.P aged over 25 Years
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