The book

“Il Balsamico, the black gold of Modena" is a prestigious book published by Artioli 1899 on Balsamic Vinegar of Modena (PDO & PGI) for which Sofia Malagoli worked in the role of Editorial Coordinator. Thanks to the patronage of the Consorzio Tutela Aceto Balsamico Tradizionale di Modena DOP, the Consorzio Tutela Aceto Balsamico di Modena IGP, the Consorteria di Spilamberto, the Municipality of Modena and the Emilia Romagna Region, the book acts as an authoritative spokesperson for the products that have made Modena famous throughout the world exposing, with objective linearity, their own characteristics. Several international chefs 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.


The idea

From an idea of Enrico Ricci Artioli, who is a Modenese publisher, this publication on Balsamic Vinegar (DOP & IGP) of Modena comes to life.

Thanks to his friendship with Sofia Malagoli and her involvement in the balsamic world, Enrico entrusts the work to Sofia. She welcomed it with an extreme sense of responsibility, making every effort to create an authoritative and institutional book on the two products called “Traditional Balsamic Vinegar of Modena DOP" and "Balsamic Vinegar of Modena PGI".

 

Sofia Malagoli has decided to involve all the competent institutions in order to create an authoritative book capable of narrating the Balsamic Vinegar of Modena (PDO & PGI). Thanks to her relationships with many producers, photographic campaigns have been carried out in various vinegar factories in the area, but none - to maintain the institutionality of the work - are referred to.

 

Sofia, in agreement with the publishing house, has also decided to involve Massimo Bottura by asking him to take care of the preface of the book. The result, thanks to the extraordinary willingness shown by him, his wife Lara and all their team, is an emotional poetry about the Emilian territory and its excellent products. Massimo Bottura’s preface ripresenta a true confirmation of the authoritativeness of this book.

 

At the end, to explain how to use the product, Sofia Malagoli involved several Italian and international chefs. She asked them to make a traditional recipe of their own territory with Balsamic Vinegar (DOP & IGP).

 

The final result is a book where the nature and characteristics of the two products are truly understood. A wide-ranging book that wishes to invite more and more guests to get to know Modena and its excellence.