What started as a family restaurant in 1973 on the square Castelvetro in Modena Italy, eventually gave way in the 1980s to La Vecchia Despensa and dedicated themselves 100% to the art and science of producing true Balsamic Vinegar. La Vecchia is the true passion of Mario and Clementina, a passion now passed on to Roberta and Marino.

To this day, La Vecchia Dispensa as a small artisanal balsamic-making house. They take care of all the characteristics of their  product, right down to the tiniest detail. Sometimes this may seem superfluous or even obsessive but for them every piece is unique and deserves all their attention, starting with the selection of raw materials right through to the packaging of the finished product.

Learn more about the Solera balsamic making process: CLICK HERE