The British Television Channel 4  has dedicated one of the episodes of “Food unwrapped” to Balsamic vinegar. The food program is a TV series broadcast between 2012 and 2013 in the UK and aimed to discover the reality of food. The program compares and investigates  what goes into what we eat.

In late March we were contacted by a subsidiary of Channel 4, in order to organise the shooting of the programme in Modena. With only one day to put together an itinerary for the crew, we worked hard to come up with the best ideas. Emilia Delizia organised a pick up for the crew, a English speaking guide, hotel accommodation, and a tour to three different balsamic vinegar producers. To make the programme comparative we selected 3 of them. One producer of PGI Balsamic vinegar, one producer of DOP vinegar and a producer of organic balsamic condiment. In short we provided them with a real insight of the vinegar industry.

Emilia Delizia selected Giusti as one of the best candidate for the shooting, as we reckoned they had the best array of products and also the longest experience in the field. The shooting went particularly well and the show presenter and celebrity chef Matt Tebbutt seemed to enjoy his time with Claudio Stefani during his discovery of Traditional balsamic vinegar DOP and the PGI vinegar.

These are 2 quite different products that are both made in Modena. While the DOP version has to observe strict regulation imparted by the consortium, The PGI vinegar (PGI stands for Protected Geographic Indication) falls in a much more open domain of production where rules are much more permissive. However PGI Balsamic vinegar of Modena does not always mean to be industrial, with ample use of colouring and preservatives. In fact some of the PGI versions of the famous Modena vinegar can be very good without any additives and sold at a very fair price.

Giusti – Balsamic vinegar producer in Modena.

Giusti is the oldest and most prestigious company of Balsamic Vinegar of Modena. Founded in 1605 and at the 17^th generation, this family company was awarded with quality recognitions since 1800’s, when 14 gold medals were granted in Exhibitions like Florence 1861, Paris 1889 and 1900. Also, Giusti was bestowed with the Patent of the King of Italy as sole balsamic vinegar supplier.

Today Giusti boasts proudly the most important collection of ancient casks and barrels in the world of balsamic vinegar: more than 600 casks, all dating back to 1800’s and 1700’s, drawing flavors and aromas created centuries ago. This impressive collection, still perfectly working and producing excellent balsamic vinegars, can be visited in the old attics of the country house where Giusti vinegar is made, and where there is an internal museum with old objects from the history of Balsamic Vinegar.

The Giusti collection offers a range of high quality balsamic vinegars of various ageing,  up to the oldest ones. They can be found in the most exclusive gourmet shops, and they are interpreted by the best chefs in the world. Like the “3 Gold Medals, Riccardo Giusti”, done with late grapes, extremely thick and sweet, aged for more 12 years, awarded best balsamic vinegar in Italy, Germany and US; the “Banda Rossa”, a delicious 20 years old Balsamic Vinegar, given by the grandfather Giuseppe Giusti as a special family gift in the 1960’s. The oldest Traditional Balsamic Vinegars of Modena DOP complete the offer .

The Giusti family is happy to welcome food lovers from all over the world, offering free guided tours with tastings of all his Balsamic Vinegars, to explore the origins, the history and legends, and how is made, one of the most celebrated Italian products all over the world.

 Emilia Delizia and the Media.

Our company welcomes enquiries from the media about exploring Italian famous food products. If you are looking to produce a TV program, or a newspaper article we would be glad to help to get the best out of your time in Italy. It might be very complicated even for the most experienced journalist to have a real insight of the topic. Emilia Delizia has a long experience in the field and we would be happy to help you to put together your story.