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TRADITIONAL BALSAMIC VINEGAR OF MODENA AGED DOP 12 YEARS "D RICORDANO" 100 ML
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BALSAMICO VECCHIO - CONDIMENT WITH BALSAMIC VINEGAR OF MODENA IGP 1.35 "D RICORDANO" 100 ML
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Nobile gran Riserva - For salads and marinades "D Ricordano" 250ml
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Oro Bruno 1,31 - For meats, first courses and grilled vegetables at the end of cooking "D Ricordano" 200ml
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D Ricordano - Mastro Acetaio (Vinegar Master)

 

D Ricordano srl takes its name from Dodi Ricordano (Dano for friends) who boasts a long experience in the food and wine world from Parmigiano-Reggiano to wine and balsamic vinegar. 

Dodi was born into a family of cheesemakers; first the grandfather, then the father who produced Parmigiano Reggiano. 

Also Remember, up to 33 years old, he worked in the family as a cheesemaker and since the family also marketed other food products, he was interested in everything from a young age. In the family there is a battery of balsamic vinegar that dates back to the birth of her grandmother Carmelina 1891. From her grandmother she assimilated the passion for balsamic vinegar. He is interested in wine and as his habit he wants to understand and know how to judge and for this reason he attends AIS courses and becomes a Sommelier.

He contributed to founding the Compagnia del Taglio, still a famous wine shop in Modena. Together with others he founded a company of Christmas gifts with local food and wine products that are appreciated throughout Italy and around the world. 

Over the years his passion for balsamic increases as well as the barrels and, to understand Balsamic Vinegar well, he attends the Courses of the Consorteria di Spilamberto and becomes Official Taster of Traditional Balsamic Vinegar of Modena, in 2004 he was assigned the teaspoon of 'silver as the best taster of Reggio Emilia, he is almost 65 years old but retains the same enthusiasm and passion for Balsamic and being a Master Acetaio he still wants to produce it. 

They are natural materials with no additives, the only ones used for the production of quality products: cooked must, wine vinegar, as the best tradition dictates. The Acetaia DRicordano has been designed and structured to produce Condiments with Balsamic Vinegar of Modena PGI ", Balsamic Vinegar of Modena PGI, Traditional Balsamic Vinegar of Reggio Emilia and Traditional Balsamic Vinegar of Modena.

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