ACETAIA GIUSTI CHOOSES GOURMET IDENTITIES MILAN TO PRESENT THE NEW GASTRONOMIC OFFERS REFINED IN THE HISTORIC BARRELS OF GIUSTI BALSAMIC VINEGAR OF MODENA

Acetaia Giusti , the oldest vinegar factory in the world, founded in Modena in 1605, is among the protagonists of the Identità Milano 2023 event, the international congress of gastronomy which returns from 28 to 30 January . The Milanese event is an awaited appointment in which the company presents new projects and products that will be celebrated with dedicated moments during the three days. " We are honored to present on this stage the projects born from the collaboration and synergy with very high quality realities, which have been able to enhance the tradition of Giusti Balsamic Vinegar of Modena through innovative artisanal productions. - says the CEO Claudio Stefani Giusti - Il filo the leitmotif that links the projects that we will present is that of products aged in historical barrels of Acetaia Giusti with the idea of operating a fusion between raw materials from the very beginning, in order to give the final product a bouquet of aromas and flavors those found in the barrels which for years have contained Balsamic Vinegar ." This is the rich program of events proposed by Acetaia Giusti for Identità Golose Milano 2023 :

Saturday 28

12.00 - Let's discover Alchimia , the chocolate signed by the visionary chocolatier and pastry chef Gianluca Fusto . A product that comes from cocoa beans left to rest in a 30-litre barrel that has contained Traditional Balsamic Vinegar of Modena for over 100 years and then processed with the addition of Giusti "Banda Rossa" Balsamic Vinegar of Modena. An Alchemy born primarily between the people and the souls of two realities - Acetaia Giusti and FUSTO Milano Cioccolato - always dedicated to promoting Italian excellence. A project that also becomes Acetaia Giusti's proposal for the sweetest event of the year, Valentine's Day , on the occasion of which the Giusti Boutiques will offer the special limited edition for sale

Sunday 29

12.00 – Presentation of Parma ham from Prosciuttificio F.lli Galloni , aged for six months in a 220-litre barrique previously used to refine Giusti Balsamic Vinegar of Modena for over twenty years: an exceptional combination that offers new and surprising sensations taste

Monday 30

12.00 – Discovering the 'Acetaia 1605' sorbet made by the gourmet ice cream maker Stefano Guizzetti of Ciacco Lab starting from "acetic water", an infusion created under vacuum with water and wood from an ancient barrel of Traditional Balsamic Vinegar of Modena Giusti Ore 13.30 – At the Terre Moretti stand , chef Roberto Di Pinto proposes Risotto 100 , a refined first course that combines the excellence of Carnaroli rice from Riso Buono , Luigi Guffanti 100-month Parmigiano Reggiano and the special G iusti Riserva 100 , the most exclusive product of a collection that Acetaia Giusti produces in very limited quantities every year Acetaia Giusti will also be present with its special Vermouth , also created starting from an exclusive recipe and aged in 220 liter barriques, previously used for the aging of Balsamic Vinegar. Every day, at 4.00 pm , a signature cocktail created exclusively by 3 protagonists of the Milanese scene will be presented: on Saturday 28 , the protagonist will be Morris Maramaldi , renowned cockatil producer & consultant; Sunday 29 will be the turn of Samuel Barlassina , head bartender of Octavius bar; Chiara Domenichini, head bartender of The Spirit Milano, will be on stage on Monday 30th .