Fast cars and Balsamic vinegar are also what Modena is famous for and while I may not be a car fan, going through the Museums of Ferrari, Lamborghini and Maserati with a car enthusiast was an easy way to kick start my enthusiasm. How could I not ogle at the sleek lines, ooze over the timeless models and sneakily stroke the curves of their lustrous bodies.
Our first stop was still within the grounds of the Hombre parmesan cheese producer as Umberto Panini, the founder, had generously bought the historic collection of Maserati’s before they went to auction when the company changed ownership. As described on the website ‘The passion of a great man!‘ He was convinced these antique classics should remain forever in their home territory to be admired by visitors from far and wide. From racing cars to street cars for adults and even for kids!
And in the garage across from the collection we found a rather surprising sound system being made by iXOOST from recycled Formula 1 exhaust systems. A little out of our price range – € 5,000 – € 10,000! We understand very popular with Emirates sheikhs, as for an enthusiast there’s nothing like the sound of a vibrating engine!
Next stop was the Lamborghini museum which when we arrived was knock off time for the factory workers who streamed out, noticeably driving very modest vehicles. At the entrance I was already tempted by the model outside since it went so well with my jacket! We slipped inside to scrutinize more sleek bodies….
Together with an exhibition on Ayrton Senna Formula 1 driver, his victories and tragic crash.
And if you have come looking for the fast cars of Modena of course you can’t go past the famous Ferrari in all it’s glory and gleaming glossy red. The gem of Italian design that never dates and continues to enthral fans young and old.
The Ferrari Museum is a little out of the way (as are Lamborghini and the Maserati collection) but for enthusiasts a must, the ‘birthplace of a dream’ that continues to this day.
We tootled back towards Modena in my little red Ferrari… oops my little ‘Ferrari red’ Renault Clio! Time to savour the famous Balsamic vinegar at one of the oldest balsamic producers – Acetaia Malpighi since 1850. Balsamic vinegar has been produced since the Middle Ages and the wooden barrels passed down from generation to generation. Here Acetaia Malpighi proudly showed their ancient barrel built in the 1500’s, recoated with timber in 1750 and again in 1920 and still producing exquisite Balsamic vinegar.
To produce an authentic traditional Balsamic vinegar 5 important elements are required – the right Microclimate of Modena (cold/humid in the winter, hot/humid in the summer), Grape varieties of Trebbiano and Lambrusco, wooden barrels, adherence to the strict regulations imposed by the Consortium and a minimum age of 12 years.
The process is quite simple as the grapes are crushed, pressed, then slowly cooked over a fire for 24-48 hours to produce must (unfermented juice). After resting and undergoing fermentation, the must is then decanted and transferred through a battery of barrels of different sizes and wood types that are stored in an area that ensures natural thermal ranges and aeration. Our guide explained the process and showed us some of the old equipment that was used.
To give an idea of quantity, Acetaia Malpigi need 90kilos of grapes ageing over 25 years to produce 7 x 100ml bottles. Hence the high price for a traditional balsamic that is exquisite and worth every cent. (price range € 40 – € 400+ for the extra old)
They have also ventured into producing some interesting new vinegars – from figs, apples, mint and more which make for some great salad dressings and ice cream or fruit toppings. And I guarantee if you have never tried a real Traditional Balsamic vinegar aged 12 years or more, just a drop will have you hooked!