“Ma dove lascio di Sassòl la gente che suoi de l’uve far nettare a Giove, là dove è il dì più bello e più lucente, là dove il ciel tutte le grazie piove?”

Alessandro Tassoni, La Secchia Rapita

A unique land.



In Montegibbio, in the foothills of Sassuolo, our vines thrive in terrain which is ideal for optimal ripening. Here, in our vinegar farmhouse, we let nature take its course, so the cooked must ages under our eager but patient and watchful gaze.

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Risotto with Balsamic Vinegar of Modena

Do you want to make a tasty risotto with Balsamic Vynegar of Modena?
Here’s what you need:

  • 320 gr. Carnaroli rice
  • 1 lt. vegetable broth,
  • 1 scallion
  • 1 cup dry white wine
  • 5 spoons of Tradizional Balsamic Vynegar of Modena DOP Capsula Bianca Delizia Estense
  • 50 gr butter
  • 100 gr. Parmesan cheese aged 36 months
  • Extravirgin olive oil

In a saucepan, saute the scallion thinly sliced with few tablespoons olive oil. Add the rice and toast it. Then, blend everything with the white wine. After a few minutes, add the boiling vegetable broth and cook over low heat. As soon as the rice is almost al dente, stir in butter and Parmesan cheese. Serve the rice with a dress of Balsamic Vynegar and some scale of Parmesan Cheese.

ABTM White Seal

White Seal

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Agrodolce di Montegibbio® Riserva Del Fondatore

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