(toSkanews) – Doors open in 48 Acetaie di Modena and province from 28 September to 4 October for the now traditional appointment with open acetas, the event now in its 24th edition and organized by “Le Terre del Balsamico”, which allows curious and passionate to touch the production reality of the “black gold”. A format, that of experiential tourism linked to food and wine and above all to the PDO and PGI products, increasingly loved by Italians.
Federico Desimoni, Director of the Balsamic Aceto Consortium of Modena PGI: “We are in Modena, with Acetaie open 2025 we celebrate not only the Balsamic Vinegar of Modena PGI and the traditional Balsamic Vinegar of Modena Dop, but the Modenese territory, combining these two excellence with a cultural excellence of our territory: the lyrical song, the Bel Festival. Art of products, art of producers and art of Modena culture ».
And in fact the numbers of PDO tourism are constantly growing. Nicola Bertinelli, president of the Parmigiano Reggiano Dop Consortium: «The tourism lever is the fundamental lever for the future of the geographical indications and also of Made in Italy. What is it that makes the product authentic Italian? Not only the Italian know -how but the fact that the raw material is Italian, that the places are Italy ».
The opening of the acetaie comes at the end of the “Balsamic Week”, during which cultural events have been organized widespread in the area to celebrate its excellence. Roberta Garibaldi, president of the Italian food and wine tourism association: “In recent years we have seen a great growth of interest in visits to producers by Italians and there is a great desire for diversification and to discover different productions compared to the always green and flourishing wine”.
Every year there are about 200 thousand tourists who visit acetas, of which about 80% foreigners. Sign of a great interest both towards the product and towards the territory. Roberta Garibaldi, president of the Italian food and wine tourism association: “In this context, balsamic vinegar can play an important role, we have a very high knowledge of the Italians. 82% and 65% of Italians are inclined to live this type of experience ».
A huge tourism development potential, given that 62% of Italian travelers say they are interested in making tourist experiences related to balsamic vinegar. Roberta Garibaldi, president of the Italian food and wine tourism association: “So this becomes a great opportunity for flywheel when a system is created among all the actors in the area in order to better enhance an extra potential for the tourism sector of the Modena area”.
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