top of page

The festival of the Traditional Balsamic Vinegar of Modena.

Have you ever been to Spilamberto? This little village, seventeen kilometers away from Modena, is the place where the Traditional Balsamic Vinegar of Modena is born. Made from boiled grape must, the balsamic, is now considered the “black gold” of Modena!

Spilamberto, Modena during the Mast Còt Festival

During the first week-end of October on 6th and 7th if you are in the area you will have the opportunity to visit the famous festival called “The Mast Còt”

Boiling of Grape Must

This festival that cannot be missed is dedicated to the boiling of grape must which is made alongside the streets of Spilamberto.

Spilamberto Modena and its Festival

During this incredible event you could walk down the streets crowded of people, stalls, Ferrari Cars and visit the Balsamic Vinegar Museum of Spilamberto where the wooden barrels of the famous chef Bottura of the Francescana Restaurant in Modena are displayed.

wooden barrels of Balsamic vinegar of Modena

Your Own Tour in collaboration with Try and Taste, only for the month of October 2018, offer you a fantastic tour of one day at a special price of euro 180 per person which will include: pick up from your hotel by car, visit of the museum of Traditional Balsamic Vinegar, visit to the “Mast Còt” street festival (only on Saturday and Sunday October 6th and 7th) and a special cooking class dedicated to the Balsamic including lunch or dinner with the made pasta, local wine, water and coffee. The cooking class organized by Try and Taste will show you how we prepare fresh eggs handmade pasta with rolling pin as per our local tradition.

At the end of the day a little gadget will be offered.

The menu will be the following:

ANTIPASTO: (A typical appetizer) - Caciotta (typical cheese of the area of Modena together with 2 “Balsamic Dressing”: Apple Balsamic Dressing and Fig Balsamic Dressing – Piece of Parmigiano Reggiano cheese, 36 months of aging, with a 12 years old Traditional Balsamic Vinegar of Modena PDO - Crescenta o grissini (typical bread).

FIRST COURSE: Pasta “MEZZELUNE” with ricotta cheese and parsley, with a sauce of Parmigiano 36 months, chopped walnuts on top and a 25 years extra/old Traditional Balsamic Vinegar of Modena PDO – “FARFALLE” (bow tie) with lean Bacon, Parmigiano Reggiano 36 months and a 12 years old Traditional Balsamic Vinegar of Modena PDO.

Mezzelune with Traditional Balsamic Vinegar

We look forward to welcoming you here in our Region.

Should you need any information about our tours and courses please feel free to keep in touch with us at following email address:

Hope to see you soon!

Post in evidenza
Post recenti
Cerca per tag
bottom of page