VISIT + BRUNCH

I ARRIVE

Visitors are welcomed in the historic family villa directly by Mario and / or Giorgio Gambigliani Zoccoli.

We then move to the central hall of the villa and begin the visit by giving some information related to the family with the help of the family tree (dates back to 1429 AD) and then continue with the presentation and explanation of the production process of Balsamic Vinegar. Traditional of Modena PDO

VISIT TO THE ANCIENT ACETAIA

Then we move to the attic of the villa where the historic barrels of the Gambigliani Zoccoli family are kept (about 80 of the more than 1300 that make up the ancient vinegar cellar) and you can see the battery that started the grandfather Mario Gambigliani Zoccoli in 1905. In these phase will be able to personally see the process of withdrawals, decanting and replenishing.

BALSAMIC LUNCH

At the end of the visit to the ancient vinegar factory, we will return to the central hall of the villa where a buffet for tasting will be waiting for them, consisting of:

• 3 ages of Parmigiano Reggiano DOP
• 8 different PDO and PGI cured meats
• 2 ricotta (1 cow and 1 sheep)
• 2 omelettes (1 with peppers and 1 with zucchini)
• 3 baked gnocchi (1 with oil, 1 cheese and ham, 1 cheese and mushrooms)
• 2 different Lambrusco at the tables (Sorbara and Grasparossa).

Each table will have two pairs of free consumption “Giugiaro” bottles

While the people are serving themselves, we cook a creamy risotto with Parmigiano Reggiano DOP

To conclude homemade desserts: ricotta cake, cheesecake, mocha coffee, nocino, limoncello.