Meloria Conserve Alimentari dal 1903

Meloria Food Preserves since 1903 is a brand of Conserve Alimentari I Maletti srl, a Modenese family company that preserves a precious heritage of over a century-old production of Balsamic Vinegar of Modena. A tradition that has been passed down from generation to generation, culminating with the family's latest step in establishing the company in 1984 and acquiring barrels and casks with already aged product from the private vinegar cellars of ancient Modenese families, located at the current site of the vinegar factory in Casinalbo di Formigine. The purchased product has been combined with the product that until then was the exclusive heritage of the Maletti family, thus enhancing and ensuring the necessary productive continuity for current commercial demands.

Meloria: Vinegars for Passion and Tradition

The Meloria brand is named after the grandmother of the current custodian of the family tradition: a tribute to the one who, in 1903, the year the family vinegar factory was founded, worked to load the first casks of wooden barrels for what would become the family's first production of balsamic vinegar. These casks are joined by others today: the vinegar factory indeed possesses barrels dating back to the mid-1800s, the early 1900s, and the most recent ones, nonetheless prior to 1980.

The production processes of Balsamic Vinegar of Modena follow ancient traditions that the "I Maletti" vinegar factory strictly adheres to, respecting the seasons of nature. The only ingredient is cooked must, derived from classic Trebbiano grapes, predominantly produced in the hilly area of the Northern Emilia Apennines and cooked in large boilers over direct fire, without the addition of other substances. The cooked must, then decanted into glass demijohns and filtered to eliminate any impurities, is used for the necessary transfers and topping up, and generally is combined with the already acidic product so that it can anticipate its acidification for the subsequent stages.
The slow acidification, maturation, and gradual aging occur in barrels made of various fine woods (oak, mulberry, juniper, chestnut, and cherry) with different capacities according to the times and methods dictated by Modenese tradition.

The characteristics of Meloria products, in terms of aroma, density, and color, embody all the merits that only true Balsamic Vinegar of Modena can boast.

Balsamic Vinegar of Modena: The Condiment with a Millennial History

The ancient Romans used to cook grape must: the so-called sapum was used in cooking as a sweetener or condiment. The connection between the production of this particular vinegar ties back to Modena as early as the 11th century, eventually becoming a true symbol of the entire territory over time.
Thus, the history of Balsamic Vinegar of Modena has very deep roots. Its uses in cooking have been numerous, but the main pairing in Emilia (and beyond) was to use it to dress bitter chicory. Today it is used to enhance all types of dishes and can even be used to make vegetables more appealing to children: balsamic vinegar is, in fact, sweet and sour like cola and thick like a cream gelato. After all, it is a simple condiment whose sweet and sour aspect, combined with its density, enhances flavor. In a completely natural way.