Spilamberto Traditional Balsamic Vinegar Museum
GUARDIANS OF THE CULTURE AND HISTORY OF THE TRADITIONAL BALSAMIC VINEGAR OF MODENA
THE REAL ONE IS TRADIZIONALE
The museum is open on Tuesdays, Thursdays, Fridays, Saturdays and Sundays from 10:30 a.m. to 5:30 p.m. and on Wednesdays from 10:30 a.m. to 1:30 p.m.
During opening hours, guided tours are scheduled at 10:45 a.m., 12:00 noon, 2:00 p.m. and 3:30 p.m.
Reservation is recommended
Exhibition Path
The museum offers a total immersion in the world of balsamic vinegar. A journey through history and of arts and crafts, through myths and local traditions.
Book your visit
Click the link below to view the Museum’s opening hours and to book your visit so as to ensure your admission on arrival.
It is as if the past were given substance in this vinegar, and became our present. Just a few drops and it is like feeling the taste of time passing: balsamic is an almost homeopathic antidote to the inevitability of ageing.Edmondo Berselli
Dark tears shed by a vinegar mother, or by you once you’ve been put over a barrel... But be it a dressing or a dressing down, a drop of this vinegar is always balsamic, making my taste buds blossom and my palate overflow with colour! Alessandro Bergonzoni
Flav’hours spent dousing down food to feed the liquid illusion of “I drink therefore I am.” But if you dare dose those dainty drops, you will find all the taste you need on the tip of your tongue.Alessandro Bergonzoni
A gentle oxymoron of times gone by, and today condemned – like your surrogates – we celebrate you. Balsamic potion, laying claim to the intact and authentic emotion of a timeless taste; the enduring pleasure of those who do not give way to future fashions. In the belief that our resistance aids our existence just a little.Pier Luigi Celli
It is beautiful to look at. Intensely fragrant to smell. It is superb, intoxicating to taste. It is a divine nectar given to men to sublimate the flavours and smells of food for true, refined and demanding gourmets. It is the Traditional Balsamic Vinegar of Modena. Marta Marzotto
Vinegar becomes a very cultural affair: it is not only the ampoule, the thick, suave liqueur, the fragrance and the unspeakable aromas that are appreciated. What makes balsamic a rare and precious thing is the patience of those who produce it, waiting for the right season, witnessing a slow and prodigious transformation. Edmondo Berselli
There is nothing more fascinating than the vinegar attic, with its working tools, its casks, leading up to the pondered, thoughtful tasting that measures the maturation of the vinegar.Edmondo Berselli