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Breaking Balsamic: a Breaking Bad Parody
03/10/2014

breaking-balsamic

From Breaking Bad to… Breaking Balsamic.

 Breaking Balsamic is a parody of American television series Breaking Bad. Created by Turner Barr, the film was shot at Villa Bianca and talks about Traditional Balsamic Vinegar of Modena, the real one. Let’s take a step back. Fall 2013, the harvest is almost over, the visits at the Acetaia continue. Turner Barr, an American blogger who goes around the world in 80 jobs, comes to visit our acetaia. He works with us for a day: we harvest, we cook the must and we talk. He tells us his story and we narrate the story of our family, of our product: the passion for six generations. We show him the peculiarities of Traditional Balsamic Vinegar of Modena DOP, which has nothing to do with the other vinegars, and something clicks.

“Their devotion to the purity of traditional balsamic and the stark contrast between traditional balsamic that comes from the Emilia-Romagna region and the regular, over-the-counter street shit, reminded me of one of my favorite TV shows: Breaking Bad.” – Turner Barr

Turner proposes to shoot a parody of the show at Villa Bianca, about ABTM. At the time none of us had ever seen the series, however, we respond with enthusiasm to his proposal. A week later we receive a storyboard and a few days later the shooting started. What’s the plot? We do not want to ruin the surprise. Enjoy the show!

I luoghi e i protagonisti del video.

Breaking Balsamic: the places and the characters.

Behind the scenes of “Breaking Balsamic”

Al lavoro, al bar.

It all starts with a coffee.

A San Damaso e a Modena, in campagna e in città.

In the countryside (San Damaso) and in the city (Modena).

A ognuno il suo casco.

To each his own helmet.

Turner and Emilio. Real or fake?

Turner and Emilio. Real or fake?

Le riprese della fuga lungo il viale di pioppi cipressini.

The shooting of the escape along the avenue of poplars.

Abbiamo pigiato uva a tutte le ore.

We pressed grapes at all hours.

Macchine…

Machines…

Emiliano, Turner, Emilio, Irene, Aurora e Claudio.

Emiliano, Turner, Emilio, Irene, Aurora and Claudio.

THANKS to: Nicholas Montemaggi (Blogville) for introducing as to Turner; to the genius and madness of Turner Barr who has involved us in this adventure, Emiliano Bechi Gabrielli who has done filming of incredible beauty in painful light conditions (rain, gray, dark), Moritz Vogel who edited the video, Alberto Lepri (El Grippo) a great actor for a day with a gorgeous Vespa and the two actresses who have lent their faces even though they do not appear in the video (Irene and Francesca). We invite you to visit Turner’s blog “Around the world in 80 jobs” and read his version of the facts.

press:
Matador Network – How Breaking Bad analogies can land you a travel filmmaking gig di Turner Barr; Modena Today – Breaking Balsamic, i segreti dell’aceto balsamico diventano parodia by Francesco Folloni; The Local (Italy’s news in english) – Breaking Balsamic: See US writer’s potent parody by Sophie Inge; Digital JournalBreaking Bad parody: Breaking Balsamic (Video) by Anne Sewell; Liberty Voice – Breaking Bad: Travel Blogger Made Parody Video ‘Breaking Balsamic’ by Anne Sewell.

Making Traditional Balsamic Vinegar of Modena
29/09/2014

Turner e la famiglia Biancardi

Turner and Biancardi family

Making Traditional Balsamic Vinegar of Modena is “one of my favourite jobs of all time this past year” word of Turner. Who is he? A young American blogger who travels the world doing different jobs then told through video, photographs and words in his blog “Around the world in 80 job”. In his article “Traditional Balsamic Vinegar Making Modena in Italy: the Balsamic Cook” he describes the day spent at Acetaia Villa Bianca. After spending a day’s work with him, we woke up wondering: “to work while having fun or to have fun while working?”. We invite you to visit his blog and see the video … more news soon!

Making traditional balsamic vinegar at Villa Bianca.

Making traditional balsamic vinegar at Villa Bianca.

Foto: Turner Barr

Foto: Turner Barr

 

ABTM at Expo Gate, MILAN
18/06/2014

Presentation of Traditional Balsamic Vinegar of Modena and our company at Expo Gate (Milano) with Claudio, Irene, Emilio and Aurora. The event is part of “FOODAMI Culinary culture for conscious consumers” a series of meetings with producers, farmers and experts in the agri-food sector with food and gastronomy as its focal points. We did a workshop with children and this is the result:

Foodami
14/06/2014

“a tsunami of food, food you love and food in Milan”

“a tsunami of food, food you love and food in Milan”

FOODAMI Culinary culture for conscious consumers” a review, created specifically for Expo Gate by Andrea Vigna, cook and blogger, proposes a series of meetings with producers, farmers and experts in the agri-food sector with food and gastronomy as its focal points. Tuesday, June 17th at 6pm we tell the strange story of Traditional Balsamic Vinegar of Modena. See you in Milan, at the Expo Gate in front of Castello Sforzesco!

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On this occasion you can try a perfect combination: ABTM and ice cream. Monaka, a scoop of italian homemade ice cream between two Japanese waffles with drops of Traditional Balsamic Vinegar of Modena of Antica Acetaia Villa Bianca. From 10am to 8pm, Expogate, “food truck” of Monaka in Piazza Castello.

the 4 seasons
13/05/2014

Primavera, estate, autunno e inverno!

Spring, Summer, Autumn and Winter @ Acetaia Villa Bianca!

Spring, Summer, Autumn and Winter: Visits are welcome throughout the year. In September and October you’ll enjoy the colours and scents, whereas in April, May and June the mild climate will foster walks into the park and outdoor games for children. We organize visits for the whole family: while adults visit the Acetaia Villa Bianca and taste the product, kids can take part in workshop in the acetaia and in the garden. For more information contact us!

ABTM Graphic Stamp Tool presentation
22/04/2014

ABTM Graphic Stamp Tool, a tool  to stamp foods using our Traditional Balsamic Vinegar of Modena! A stamp that leaves colour, flavour and scent. Designed by Marti Guixé.

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The presentation of ABTM Graphic Stamp Tool, designed by Martí Guixé for Antica Acetaia Villa Bianca at Istituto Cervantes.

Martí Guixé, Aurora Biancardi, Antto Melasniemi foto © designboom

Martí Guixé, Aurora Biancardi, Antto Melasniemi foto © designboom

 

illustrations at Acetaia Villa Bianca
31/03/2014

The students draw in the acetaia

The students draw in the acetaia.

Steven Guarnaccia (illustrator, author and teacher) and five students from Parsons, The New School for Design of New York after the visited Villa Bianca and drew their feelings… in the Acetaia!. The result? Smells, sounds, tastes, sights and caresses translated into images which will cross the boundaries of the “land of the traditional balsamic vinegar”! We are proud to cherish the memories of the vinegar visual impressions of Stephanie, Anna, Sylvia, Danielle and Vincy. A special thanks to Steven Guarnaccia for his precious gift: his illustrations will soon be exhibited in our “acetaia” and they will accompany the Traditional Balsamic Vinegar of Modena in the future!

The arrival of the group

The arrival of the group

Irene and the students in the acetaia

Irene and the students in the acetaia

Stephanie, Danielle, Vincy, Anna, Sylvia and Steven Guarnaccia

Stephanie, Danielle, Vincy, Anna, Sylvia and Steven Guarnaccia

“I will cherish this memories and think of you whenever I see/smell/think of Italy” Sylvia

 

Cheeeeeese!

Cheeeeeese!

 

 

ABTM Graphic Stamp Tool designed by Martí Guixé
26/03/2014

ABTM Graphic Stamp Tool. Marti Guixé per Antica Acetaia Villa Bianca. Foto: Inga Knölke

ABTM Graphic Stamp Tool. Marti Guixé for Antica Acetaia Villa Bianca. Foto: Inga Knölke

The Exhibition “Guixe ³: Event, Experiment, Essay” will take place during the Salone del Mobile di Milano 2014 (2014 Furniture Exhibition in Milan). Marti Guixe is more than a designer, he is a contemporary life reader; he looks at the present time and interprets it by designing objects, “handy works of art.” He surprised  and impressed us with his idea to create a tool apt to stamp foods – and not paper – using our Traditional Balsamic Vinegar of Modena (ABTM) instead of ink. A special ink made of two ingredients: the cooked grape must and the ageing time, recognized in its traditional typicality as PDO (Protected Designation of Origin). You need just a few drops of ABTM to transform a simple taste into a delicacy. Traditional Balsamic Vinegar of Modena seals its flavors and scents with this new exhibition. A stamp that leaves colour, flavour and scent.

Guixe ³: Event, Experiment, Essay
Instituto Cervantes, Via Dante, 12, Milan
Event: An event a day of new types of products.
Experiment: exhibition of experimental objects in collaboration with Antto Melasniemi
Essay: Exhibition of furniture, lamps and accessories.
Event # 2: Thursday, 10/04 at 18:00. Presentation of Antica Acetaia Villa Bianca.

Martí Guixé (Navás, Barcelona , 1964). With excellent training as an interior designer and industrial designer with work experience that led him to work as a designer for brands like Camper, Cosmic, Authentics or Alessi. Guixe revolutionizes the design working with living material, it can be transformed and deformed due to hybridization of fields such as anthropology, humor, gastronomy, typography, the humanities, the sciences, engineering and the drawing. His proposals, halfway between the design and the visual arts, have been shown in solo exhibitions such as those presented in the dining room Vinçon Barcelona and Lleida Gose (2001 ), but also as a collective “ Workspheres “ at the MOMA in New York (2001), “ Sonic process “ of the MACBA in Barcelona (2002), where he presented the installation “ Date Square”, a reading room, listening and documentation on creating electronic music of the last ten years.” – via Instituto Cervantes

G_S_T-ABTM-villabianca-guixe_animazione

 “G_S_T is a tool that allows you to introduce elaborated graphics into the dish composition using the Aceto Balsamico Tradizionale di Modena as a medium. Thus the ABTM no longer has the role of an ingredient, but the one of an icon with taste and personality.” Martí Guixé, 2014