Meloria Conserve Alimentari dal 1903

Meloria Conserve Alimentari has been a brand of Conserve Alimentari I Maletti srl since 1903, a Modena-based family business that preserves a precious centuries-old legacy of the production of &' Traditional Balsamic Vinegar of Modena. A tradition that has been handed down from generation to generation and that culminates with &' the family's last step with the creation of &' company in 1984 and with &' acquisition of barrels and batteries with already aged product coming from the private vinegar mills of ancient Modena families and located in the current headquarters of the vinegar factory, in Casinalbo di Formigine. The product purchased was combined with the product that until then was the exclusive heritage of the Maletti family, thus improving and ensuring the production continuity necessary for current commercial requirements

.

Meloria: vinegars for passion and tradition

The Meloria brand takes the name of the grandmother of &' the current repository of family tradition: a dedication to those who in 1903, the year of birth of &' the family vinegar factory, worked to charge the first batteries of wooden barrels for what would later become the first production of family balsamic vinegar. These batteries are added to the others, today: l&' acetaia, in fact, has barrels dating back to the mid-1800s, to the early 1900s and the most recent ones, however, before 1980.

The production processes of Traditional Balsamic Vinegar of Modena follow ancient traditions to which the “I Maletti” vinegar factory adheres strictly, respecting the seasons of nature. The only ingredient is cooked must, coming from classic Trebbiano grapes, produced mainly in the hilly area of the North-Emilian Apennines and cooked in large boilers over direct heat, without the addition of other substances. The cooked must then, decanted in glass demijamas and filtered to eliminate any impurities, is used for the necessary decantings and recoveries, and is generally combined with the already acetic product so that it can anticipate its acetification for subsequent steps.
The slow acetification, maturation and progressive slow aging take place in barrels of various precious woods (oak, mulberry, juniper, chestnut and cherry) with different capacities according to the times and methods dictated by the Modena tradition.

The characteristics of Meloria products, in terms of scent, density and color, embody all the advantages that only real Traditional Balsamic Vinegar of Modena

can boast.

Modena Blasamic Vinegar: the condiment with a thousand-year

history

The ancient Romans used to cook grape must: the so-called sapum was used in cooking as a sweetener or condiment. The link between the production of this particular vinegar is linked to Modena starting in the eleventh century and then becoming over time a real symbol of &' the entire territory.
The history of &' Blasamic Vinegar of Modena, therefore, has very deep roots. Its uses have been many in the kitchen, but the main combination in Emilia (and not only) was to use it to season bitter radicchi. #39 Today it is used to enhance all types of dishes and can also be used to make children appreciate vegetables: l&' balsamic vinegar is, in fact, sweet and sour like Coca-Cola and thick like cream ice cream. At the end of the day, it is a simple condiment whose bittersweet side, combined with density, enhances the taste. In a completely natural way.