Sofia Malagoli
Sofia Malagoli


Acetaia Malagoli Daniele



Sofia Malagoli, after graduating from high school, starts to study Civil Engineering at University of Bologna as her father wishes.

Yet, after her first year of University, Sofia has the idea to turn Daniele’s hobby (her father) for DOP Traditional Balsamic Vinegar of Modena into a business.


Sofia spent the first six years of life in her mother’s family hotel.

There, she used to spend lots time with many people who had different backgrounds and nationality. Even if her dad wants her to be a civil engineer like him, she doesn’t feel that job into her heart. For this reason parallel to the study at Uni she starts her own business.


Welcoming people and sharing time with them is a feeling too rooted in her blood to put it aside and spend her life closed in a office working on projects and bureaucracy. She can’t think to be all day focused on numbers and math formulas, without any contact with international people and a different environment.


Thanks to her entrepreneurial spirit and the support of her mum, she starts to promote the Acetaia and her family's DOP Traditional Balsamic Vinegar of Modena not only among family and friends.

Sofia starts planning events at the Acetaia, welcoming local and international tourists and building a solid network and now, many experiences that authentically make tourists live as locals visiting some of the greatest companies of the area!


Now Acetaia Malagoli Daniele clientele is 90% not-European.


Sofia's latest creations are represented by Sofia Luxury Chocolates and Lucilla Anti-Aging Facial Cream, new ways to enjoy and discover the old tradition represented by Sofia's beloved DOP Traditional Balsamic Vinegar of Modena.


Furthermore from the beginning Sofia tries to build up a strong network with local companies. She is convinced that to be successful you have to be part of a team and the stronger it is, the more it will accomplish! (Read more about her news).


Last but not least, Sofia Malagoli is the editorial coordinator of “Il Balsamico, L’Oro Nero di Modena”, a prestigious book on Balsamic Vinegar of Modena (PDO & PGI).


Thanks to the patronage of the Consorzio Tutela Aceto Balsamico Tradizionale di Modena DOP, Consorzio Tutela Aceto Balsamico di Modena IGP, the Consorteria di Spilamberto, the Municipality of Modena and the Emilia Romagna Region, the book is an authoritative spokesperson for the products that have made Modena famous throughout the world exposing, with objective linearity, the il own characteristics and differences.


Several international chefs have also offered a recipe with Balsamic Vinegar, enriching the work with value and credibility, unquestionably confirmed by the preface kindly edited and composed by Massimo Bottura.