Q&A with our organic certified Balsamic Vinegar makers
Recently we had the pleasure of speaking to the makers of our line of Artisan Balsamic Vinegars from Modena, Aidan and Giuseppe.
Villa Graziella Organic: Where did your passion for Balsamic Vinegar from Modena come from?
Aidan: In the late 1980’s and 1990s I used to work for an olive oil company as Export Manager. One of our suppliers for complimentary specialty foods was a Balsamic Vinegar producer and that’s where I originally became aware of the product and fell in love with Balsamic Vinegar.
Giuseppe: Since I was a young man I have been working in a balsamic vinegar cellar and over the years have become a master Balsamic Vinegar maker here in Modena.
VG: When & how did you come about starting your business?
A: In 2013 we decided to put together my experience with sales and business development and Giuseppe’s expertise in managing a vinegar factory and as a master vinegar maker. We wanted a 50-50 venture as sign of our mutual trust and respect.
G: We decided to purchase an existing vinegar facility in the Modena village of Spilamberto. At that time our company was specialized in the production of super-premium vinegars for the local gourmet store and restaurants and our intention was to expand its reach to all market segments and to all world markets.
VG: Did someone or something specific inspire you to choose this profession?
A: For me it was a natural progression because I have spent most of my adult life selling Specialty Foods and Balsamic Vinegar is the king of controlled origin Italian specialty foods.
G: In Modena there are two main passions: Sports cars (Ferrari, Maserati, Pagani, Bugatti etc) and Balsamic Vinegar. I have a passion for good food and cuisine and I was drawn naturally to this unique product.
VG: As experts in balsamic production, what distinguishes your company’s organic balsamic vinegars from others in the marketplace or even “conventional” vinegars?
A: Our production of organic balsamic vinegars tends to have a high percentage of organic grape must and therefore a higher density and sweeter taste.
G: The majority of organic balsamic vinegar on the market has a small percentage of grape must (the most expensive ingredient) and therefore a low density which make them suitable for daily use in salads but less suitable for drizzling .
VG: What surprised you most or what have you learned by working as professional balsamic makers?
A: I learned that the locals who produce their own traditional balsamic vinegar of Modena in their attics are so passionate about the product that they consider it almost sacred. The most precious thing they could give a friend or family member is a bottle of their traditional balsamic vinegar and they use a simple unassuming bottle because for them the important thing is inside and its part of their soul.
G: I am pleasantly surprised by the positive relationship between us and the other major producers of balsamic vinegar of Modena . There seems to be a common passion and goal and every company has its own “space” and role that is equally dignified.
VG: What aspect of your business do you enjoy most?
A: The thing that I am most proud of what Giuseppe and I have achieved and that gives me most joy is seeing our employees come to work each day with a happy and positive spirit. They feel part of a team – a team with a winning spirit.
G: As the person in charge of crafting of balsamic vinegars , whenever we receive compliments from satisfied business partners or end users I feel particularly gratified and proud.
VG: Have the effects of climate change challenged the balsamic production sector? If yes, how have you managed these challenges?
A: Climate change naturally affects all aspects of life. Fortunately Balsamic Vinegar is used mainly in the warmer season and as a gift for Christmas and other special occasions so there has not yet been a negative impact on sales.
G: Climate change is very real and can be seen by abnormally anticipated grape harvest dates in Italy – sudden and severe thunderstorms and hail can damage the crop before harvest and it is imperative that we always have enough safety stock kept in our barrels to face a potentially catastrophic year.
VG: Do you have a favorite kind of balsamic vinegar?
A: I prefer organic because I am very careful of what I eat and feel safe about the quality and taste of these products.
G: I prefer our high end Gold Label product which has a full and fruity taste and characteristic bittersweet taste.
VG: Do you have a favorite dish with balsamico?
A: My preferred dish with balsamic vinegar is a simple onion omelette
G: My preferred dish with balsamic vinegar are ravioli with sage and butter and the balsamic vinegar added as a topping.
VG: Do you have any suggestions or tips on how to use your balsamici in the kitchen?
A: My suggestion is to drizzle the high end balsamics on your favourite dish . whether vegetables, meat, risotto or vanilla ice cream and keep the standard balsamic vinegar for everyday use in salads.
G: My suggestion is to use the white condiment as a dip for fried vegetables or in a mixed salad when I do not want a dark color