When tradizionale literally means hedonistic.

Italo Pedroni's great-great-grandfather opened Osteria di Rubbiara restaurant in Nonantola (outside of Modena) in 1862. Following in his footsteps, Italo, his wife Franca, and their son Giuseppe continue to run this well respected restaurant, as well as an acetaia, where the family makes some of Modena's best balsamic vinegars. Using traditional techniques, Italo and Giuseppe carefully age their award-winning balsamics in wooden barrels. The Consorzio Produttori di Aceto Balsamico Tradizionale di Modena (the governing body that oversees the production of and sets the quality standards by which all traditional balsamics are measured) holds its balsamic tastings at Italo's restaurant. The Consorzio's selection of Italo's restaurant is not only a compliment to the family's terrific food but a testament to the family's fanaticism about balsamic vinegar making.

Pedroni's Affinato and Extra Vecchio balsamics, barrel aged for 20 and 30 years respectively, are thick, complex and viscous. What is unique about Italo Pedroni's balsamic-making style is that he boils the grape must down to less than half of its original volume to concentrate the flavors of the grape, resulting in a sweeter and more intense balsamic.

This balsamico tradizionale makes a luxurious accompaniment to vegetables, meat, ice cream, strawberries, or savored as an after-dinner digestive.