ACETAIA GIUSEPPE CREMONINI

Acetaia Giuseppe Cremonini is a family run company which was founded by Giuseppe Cremonini. Today his three children, who are bolstered by experience accumulated by their family over fifty years in the food industry, manage and run the business. The company is located in Spilamberto on a small farm mostly cultivated with Lambrusco Grasparossa and Trebbiano vines, the typical grapes used to produce Balsamic Vinegar of Modena.

The company has invested in new facilities and state of the art technology to provide an efficient and quality-controlled service to enhance the professional experience and know-how of its staff.

Cremonini’s speciality lies in the production of IGP Balsamic Vinegar of Modena, which is why we have selected them to manufacture Jamie Oliver’s Balsamic Vinegar.

Balsamic Vinegar originated from Modena in the Middle Ages and is still widely enjoyed today. It is made by ageing sweet, sticky grape juice in special old wooden barrels. The aging process intensifies the flavours and allows the sweet and fruity characteristics to develop.

Balsamic Vinegar is a versatile ingredient and can be used to accompany a range of foods such as shrimp, Parmigiano Reggiano, strawberries, red meat and pizza.

Cremonini holds the following quality certificates:
- IGP / PGI (Protected Geographical Indication)
- BRC (Global Standard for Food Safety)
- IFS (International Food Standard)
- Organic (NOP, 834/07 EC)
- Bioeuropa
- NOP (USDA Organic)

IGP / PGI

As of 3rd July 2009, the designation Balsamic Vinegar of Modena is protected by the European Union under CE Regulation No. 583/2009 on Protected Geographical Indications (PGI). To obtain the PGI mark, Balsamic Vinegar of Modena must be produced and matured exclusively in the territories of Modena and Reggio Emilia.

Tradition and PGI regulation requirements mandate that Balsamic Vinegar of Modena PGI be made using grape must obtained from seven wine varieties typical of the Emilia-Romagna region, i.e. the only vines capable of lending it its signature bitter-sweet taste: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, Montuni.