|
“DANO” AND THE ACETAIA DODI
A tradition that starts with the grandfather's name
All it takes is a warm handshake and a few minutes in the company of Ricordano Dodi, Dano to his friends, to be overwhelmed by a desire to learn everything there is to know about the fascinating world of balsamic vinegar.
|
|
His enthusiasm is so contagious and his personality so open and friendly, that anyone can feel his honest love for his work and the respect of family traditions that lies in the background. It is easy to imagine how he spends his days, lovingly tending his casks and taking a personal interest in the activities of his “acetaia” (vinegar factory). He personally watches over the balsamic vinegar, and cares for it like a child, decanting it, tasting it, correcting it, and constantly testing different procedures and flavors.
|
|
No other product is as needful as balsamic vinegar of the love, care and sensitivity of its producer, in order to obtain a satisfying end product.
|
|
The history of the Dodi family goes back a long way and has always unfolded in step with the finest and most noble ancient Italian culinary traditions. For example, the Dodis were originally master dairymen, engaged in the production of Parmigiano Reggiano cheese, one of the most famous and prized delights of the noble Italian cuisine, known and loved all over the world.
|
 |