In 1862 Giuseppe Pedroni bought two farms and three houses in the Nonantola countryside. The farms are planted with vines and one of the houses, a former Benedictine cell, is converted into an Osteria. Here "birocciai" and pilgrims refresh themselves. Wine, beer and marsala are drunk, whose barrels, once empty, are recovered by Giuseppe to produce balsamic vinegar: his passion. Thus was born the Acetaia Pedroni. Today Giuseppe 111, with the experience of six generations behind him, continues to take care of the batteries of balsamic vinegar and the vineyards, while the Modenese culinary tradition is celebrated in the Osteria. Acetaia Pedroni has collected, over the years, several awards: the most awarded at the Palio di Spilamberto, the only competition in the world for Traditional Balsamic Vinegar of Modena D.O.P. and chosen as the face of the Emilia-Romagna Region at the Italian Pavilion of Expo Milano 2015. Guided tours with pure tasting can be booked and, to complete the experience, the Osteria offers a tasting menu with balsamic vinegar.
I seguenti orari si riferiscono alle visite che fissiamo solitamente in combinazione con il pranzo in Osteria. Su prenotazioni è possibile concordare orari differenti a seconda delle necessità.
Le visite sono a pagamento e si effettuano solo su prenotazione