For generations Acetaia Leonardi has been the place where high-quality Balsamic Vinegar of Modena is produced, with particular attention to the production process, which for some barrels has lasted for more than a century. It is thanks to the commitment made year after year that our condiment has become famous, such as fascinating people all over the world, including very important figures like Prince Albert II of Monaco, Princess Charlene and even prominent figures in the history of humanity like Nelson Mandela.
When great personalities meet our vinegar, it is not only a culinary pleasure, but a symbol of how Italian traditions can unite different cultures. The complexity of our vinegar, which combines sweetness, acidity and aromatic notes, was brought by the personal chef of Prince Albert II of Monaco, Christian Garcia, to the princely tables both in 2011 at the wedding of the royals of Monaco and a few years ago at a lunch in Montecarlo with the sovereign couple and Nelson Mandela.
Chef Garcia, who has cooked for Prince Albert II for 38 years, revealed how the lunch organized with Nelson Mandela was one of the most significant moments of his career. The former President of South Africa, as well as civil rights activist and Nobel Peace Prize winner, was served at the royal table with caviar paired with our 150-year-aged Balsamic Vinegar.
The incredible combination of flavours, among the most prestigious ones, deeply impressed the South African leader, making this lunch a special memory for chef Christian Garcia. The episode left such an impression on him that he told the details at the Quirinale, during the annual event that brings together a delegation from the Chefs des Chefs club, the association of chefs of Heads of State from all over the world, in front of the President. This anecdote demonstrates that our commitment to quality and tradition knows no boundaries.
For those who are not yet familiar with Traditional Balsamic Vinegar of Modena PDO, it is important to understand that it’s not just a mere condiment. Our vinegar has been produced for centuries following traditional methods and using only cooked must from local grapes. It is then aged in barrels of fine wood such as oak, cherry and chestnut, for a minimum of 12 years, but it takes entire decades to fully develop its complex flavour.
The vinegar that Mandela tasted came from our special reserve aged 150 years, a characteristic that makes it a truly unique product. Only selected vinegars like this are aged for this long, acquiring an intense and rich flavour matching perfectly with refined dishes such as caviar.
Today, just as in the past, we continue to produce balsamic vinegar following the same techniques handed down to us by our ancestors. The episode of lunch with Mandela is just one of the many stories evoking the importance of our work and the impact that our vinegar has had on an international level.
At Acetaia Leonardi we don’t just produce vinegar: we create an experience that has the power to unite people through cuisine and tradition; our commitment lives on also thanks to chefs like Christian Garcia, who through culinary inventiveness become important ambassadors of our Emilian excellence in the world.
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