In Modena, they call it "black gold". True balsamic vinegar is one of Italy's treasures, and few houses embody it like Acetaia Malpighi, which has produced it since 1850. A family we've worked with for more than thirty years — here is its story.
A letter from 1850
It all begins with a letter. In 1850, Pietro Malpighi passes on to his son Augusto a precious recipe: that of the "true and authentic natural vinegar". From generation to generation, this knowledge has been handed down to Massimo Malpighi, today at the head of the house, the fifth generation of a single family devoted to balsamic.
Tradizionale DOP and Balsamico IGP: what's the difference?
Two things distinguish a real balsamic from industrial sweet-and-sour condiments. First the raw material: cooked grape must, not wine. Then the ageing, in batteries of barrels of different woods — chestnut, cherry, juniper, mulberry, oak, acacia — each bringing its fragrance. Aceto Balsamico Tradizionale di Modena DOP ages this way for at least 12 years, sometimes 25; Aceto Balsamico di Modena IGP, more accessible, shares the same tradition.
Time as an ingredient
At Malpighi, time is part of the recipe. The house watches over thousands of barrels, some dating back to the 17th century and the Napoleonic era. Family tradition even dictates that each heir is dedicated their own battery of casks. The result is earned: it takes around twenty-five years to turn a few dozen kilos of Modena grapes into barely a few small bottles of Tradizionale DOP.
A house that refuses the easy path
The grapes come from the family estate, at the gates of Modena, where the must is slowly cooked over direct heat, following ancient gestures. Acetaia Malpighi has made a clear choice: no entry-level range, no mass retail, only excellence. It's one of the largest and most historic producers of Tradizionale DOP, and the family took part in creating the protection Consortium.
More than thirty years of trust
If we speak of Acetaia Malpighi with such affection, it's because it's not just one supplier among others: it's a family friend, with whom we share a relationship of more than thirty years. This closeness lets us offer you their balsamics with the certainty of their authenticity and quality.
How to use it in the kitchen
A Tradizionale DOP is enjoyed by the drop, raw: on shavings of parmesan, strawberries, vanilla ice cream or grilled meat. The IGP versions and the condiments, more fluid, are perfect for everyday. To learn everything, read our guide on how to use Modena balsamic vinegar.
Discover Acetaia Malpighi
Browse the Acetaia Malpighi collection and our selection of Modena balsamic vinegars.