We are in Modena in the region of Emilia Romagna, visiting Giuseppe Gusti. The house was founded in 1605, making them the oldest makers of Aceto Balsamico in Modena. Their acetaia is on the outskirts of Modena, contained in one big three storey house. The building itself has undergone several restorations, but it is the same house in which the company was founded, almost 400 years ago. Much of the ground floor is used for the bottling and packaging of the final product and large three metre tall copper barrels use up the rest of this otherwise sterile and modern area.
How to use balsamic vinegar in the kitchen? Splash some balsamic vinegar on fresh tomatoes for a quick tomato salad or sprinkle some balsamic vinegar on top before roasting tomatoes in the oven. Marinate a leg of lamb in a little balsamic vinegar, olive oil, rosemary and garlic before roasting, or combine balsamic vinegar with honey and lavender to marinate poussins. Sprinkle some balsamic vinegar on oven roasted beets, stir into warm cooked beans, or on grilled fish like sea bream.