Italian Producer Casa Rinaldi

Casa Rinaldi is born from the passion for the Traditional Balsamic Vinegar of Modena and takes its name from the building of 1888 housing in his attic the old vinegar factory of the Rinaldi family, a place where time seems to stand still, here in several batteries and forty antique and valuable barrels slowly takes life the precious black gold of Modena is known throughout the world. Today Casa Rinaldi is a modern company that counts three locations in Italy, one in Florence (Tuscany) specializing in the bottling of extra virgin olive oil, and five abroad with a total turnover of 52 million euro.

The venue – The headquarters remains in the Modenese countryside, in the heart of the Food Valley Emiliana only a few meters from the ancient building of Casa Rinaldi. In an avant-garde structure designed by architects Marco and Stefano Fontana develops the main plant with open plan offices, a large showroom and an antiseismic logistics that can count on a warehouse of over 7,000 square meters to 15 meters high with more than 1,500 solar panels, as well as a segment of the art cold storage rooms can store food in both refrigeration regime and frost.

The products – Casa Rinaldi has taken up the challenge of bringing the world the Traditional Balsamic Vinegar of Modena, a product that has always been disinclined to be traded in large numbers, but for tradition jealously kept in private selections and donated to at most loved ones, friends or personalities. The selection of Casa Rinaldi is expanding soon to the best Italian food excellences: extra virgin olive oil, cans, from pestos to fruit jams, from sauces to pasta to the vegetables in oil or vinegar, not to forget the wide range dedicated to organic; typical regional products linked to the Italian tradition and the authentic flavor too often far from large commercial circuits.

Casa Rinaldi is the home of the tradition. Everything is born of love for the taste and Italian design in a territory like Emilia that combines art for the slow food with the culture of fast cars such as Ferrari, Maserati or Lamborghini. After you have created in the postwar period in one of the most important of the Modenese business groups in 1979 Rinaldi family decided to combine its entrepreneurial experience with a passion for Balsamic Vinegar of Modena IGP and good food: thus Casa Rinaldi.

The vinegar – Heart and soul of Casa Rinaldi is the family vinegar: a prestigious and rich battery that counts forty barrels of fine wood, some dating back to the sixteenth and the seventeenth century, which is still produced the traditional balsamic. The vinegar is a place rich in history where time stops to let the tradition. Difficult to define the Traditional Balsamic Vinegar of Modena, it’s not just a condiment, but a unique blend, dense and unique taste that combines the savory to sweet vinegar of cooked must. The real Balsamic Vinegar of Modena is produced in the area of the ancient Este dominions, obtained from cooked grape must be matured by slow acidification derived from natural fermentation through a long aging process in barrels made of different woods without any addition of aromatic substances. Dark brown in color, full and bright, a good Balsamic Vinegar of Modena is distinguished by its correct and smooth syrupy only by its penetrating flavor that combines the acidity to dessert. Savory with velvety shades is offered generously to the dense and well-balanced palate. To achieve this, the cooked must stand motionless inside barrels in humid environments and at ambient temperature, with the air of the nearby mountains of the Apennines. The barrels, which with their wooden centenary contribute to forming the taste, remain closed only by a cloth stopped by a stone taken from the bed of the nearby river Secchia. Stones which over the years even arrive at a hole, pierced by the gases emitted by the Balsamic resting in barrel. A magical transformation and full of charm that gives us one of the most precious foods of Italian gastronomic culture.

 

 

SaveSave

SaveSave

SaveSave