1 Fiorino Bronze

In 1919 the Fiorini family began producing wine and balsamic vinegar, the latter preserved in barrels and kept exclusively for family use, as is the tradition in many families in Modena. Now in their fifth generation, this family reserve has inspired them to build an “Acetaia” completely dedicated to the production of Balsamic Vinegar, thus supporting it with the historical production of Lambrusco, Trebbiano and other indigenous grapes. Today the Fiorini Family, on the centenary of its foundation, is proud to present a line of Balsamic Vinegars of Modena PDO and PGI, aged and refined, and other seasonings that follow the history of excellence and tradition of our territory . …where the land becomes balsamic

Nocellara is a superior category of extra virgin olive oil, with an intense and spicy taste but low acidity. On the nose there are notes of green tomato, almond and artichoke, it is perfect on raw or cooked foods to season meat and fish. Rich in polyphenols, it has antioxidant properties with which the body defends itself from cardiovascular and neurological diseases.

About Frantoio Galioto

Galioto has always been dedicated to olive growing, boasts a long family tradition. There are, in fact, four generations of the Galioto family who have succeeded one another at the helm of this Sicilian company. With great passion Galioto family dedicate themselves to the production of extra virgin olive oil, combining the values of tradition with an innovative spirit to obtain products of absolute genuineness and excellent quality. The hectares of property are about 100. The prevailing cultivar, for 70%, is the “Tonda Iblea”, 30% is instead made up of native cultivars of the Iblei: “Marmurigna”, “Nocellara”, “Biancolilla” and “Moresca”, for a total of 20,000 olive trees.

Biancolilla oil exhibits fruitiness, green grass, almond, sweetness, bitterness, medium pungency, and notes of red pepper. This monovarietal oil is called the “Cashmere ” of flavor and it is ideal on dishes that are typically paired with white wine, such as delicate salads, simple pasta/ rice, steamed fish, vegetables, fresh cheeses, and as an alternative to butter in desserts.

About Frantoio Galioto

Galioto has always been dedicated to olive growing, boasts a long family tradition. There are, in fact, four generations of the Galioto family who have succeeded one another at the helm of this Sicilian company. With great passion Galioto family dedicate themselves to the production of extra virgin olive oil, combining the values of tradition with an innovative spirit to obtain products of absolute genuineness and excellent quality. The hectares of property are about 100. The prevailing cultivar, for 70%, is the “Tonda Iblea”, 30% is instead made up of native cultivars of the Iblei: “Marmurigna”, “Nocellara”, “Biancolilla” and “Moresca”, for a total of 20,000 olive trees.

The Extra Virgin Olive Oil Moresca IGP is a monocultivar oil from Moresca, olive.a typical variety of Iblei Hills, near Siracusa . Its aroma is fruity intensity medium-high with reminding of artichoke and green almond and the taste is delicate bitter and pungent with perfect intensity. Moresca oil is one of the most delicate Sicilian oil, perfectly balanced. the ideal over raw fish, fried squid, steamed fish, delicate salads, sea fish salads, polenta.

About Frantoio Galioto

Galioto has always been dedicated to olive growing, boasts a long family tradition. There are, in fact, four generations of the Galioto family who have succeeded one another at the helm of this Sicilian company. With great passion Galioto family dedicate themselves to the production of extra virgin olive oil, combining the values of tradition with an innovative spirit to obtain products of absolute genuineness and excellent quality. The hectares of property are about 100. The prevailing cultivar, for 70%, is the “Tonda Iblea”, 30% is instead made up of native cultivars of the Iblei: “Marmurigna”, “Nocellara”, “Biancolilla” and “Moresca”, for a total of 20,000 olive trees.

In 1919 the Fiorini family began producing wine and balsamic vinegar, the latter preserved in barrels and kept exclusively for family use, as is the tradition in many families in Modena. Now in their fifth generation, this family reserve has inspired them to build an “Acetaia” completely dedicated to the production of Balsamic Vinegar, thus supporting it with the historical production of Lambrusco, Trebbiano and other indigenous grapes. Today the Fiorini Family, on the centenary of its foundation, is proud to present a line of Balsamic Vinegars of Modena PDO and PGI, aged and refined, and other seasonings that follow the history of excellence and tradition of our territory . …where the land becomes balsamic

In 1919 the Fiorini family began producing wine and balsamic vinegar, the latter preserved in barrels and kept exclusively for family use, as is the tradition in many families in Modena. Now in their fifth generation, this family reserve has inspired them to build an “Acetaia” completely dedicated to the production of Balsamic Vinegar, thus supporting it with the historical production of Lambrusco, Trebbiano and other indigenous grapes. Today the Fiorini Family, on the centenary of its foundation, is proud to present a line of Balsamic Vinegars of Modena PDO and PGI, aged and refined, and other seasonings that follow the history of excellence and tradition of our territory . …where the land becomes balsamic