THE ACETAIA
THE LARGEST VINEGAR PRODUCER IN THE WORLD
The Acetaia is, first and foremost, a place that smells of passion, expressing a vision and transforming it into seduction. Nestled in the heart of the Eastern Hills of Friuli, the Midolini Acetaia reflects the history of its past, when local farmers used it as a granary. Restored in the 1950s, it has preserved the ancient charm of its large wooden-beamed roof. Today, when we look at it, we realize that this superb temple of taste represents not only an enchanting architectural style but the true company philosophy: to always unite, indissolubly, in everything created or produced, experimentation with tradition. Here, a great entrepreneurial idea was born. Here, the dream of creating an exceptional Balsamic condiment became a reality. The Acetaia, in its own way, is an Agora, under its roof there are not only barrels of fine woods, but people who share feelings, dreams, and innovative projects. Here, the past becomes the future. Here, the measured steps of the Master Vinegar Maker accompany the slow maturation of Midolini Balsamics as they take shape, color, and flavor. Here, time transforms into virtue.
DON'T CALL IT VINEGAR,
ITS NAME IS BALSAMIC
Our "acetaia" is big, the largest. It is
beautiful. It is, above all, surprising. Because here, we do not produce
vinegar. For sixty years, we have been producing Balsamic from Friuli. The
principle is the same, though the alcohol content is lower, and the
possibilities for use are endless.
So what is Midolini Balsamic? It is a condiment, a pleasure,
an extraordinary opportunity to discover and enhance new horizons of flavour.
It is a non-vinegar, though it shares some characteristics, but not the
acidity. It is a serious, joyful, intense, and imaginative moment to express
creativity in the kitchen. A new era of gastronomic pleasure. The rebirth of flavours.
IT STARTS WITH MUST, GROWS IN WOOD, BECOMES SUBLIME
Barrels of fine woods like mulberry, ash, cherry, and oak safeguard the must and welcome the Balsamic, protected by linen cloths hand-cut by the women of the family. Every phase, from harvest to cooking the must for 60 hours, reflects passion and dedication. These attentions transform Balsamic into an act of love for the table, making it unique. It is the care and attention that transforms Balsamic into a sublime act of love for the table and its extraordinary expressions. It is the values it expresses that make it unique. Studies from the University of Udine and the University of Trieste have highlighted the nutritional properties of our Balsamic, which is rich in antioxidant polyphenols, anti-inflammatory, and is cardioprotective. With low acidity (<5%), it has a pleasant and versatile flavour, suitable even for children. Rich in minerals, it aids digestion and is remineralizing. Come and discover us, a place that deserves a visit.
