balsamico untilted

A transformation of a food ingredient into a geometric space.

An aesthetic tale on the production process of the traditional balsamic vinegar from Modena. A creation of a three-dimensional structure. Chestnut, cherry, ash, acacia, oak, steel, wax, glass and porcelain. A collaboration between several excellencies coming from the very same land. An expression of an endless time within a spatial complexity. An infinite search towards a collective coherence. A superposition of a roman centuriazione, an estense roof and a renaissance court. A contemporary quest.

Massimo Bottura.

Over the past ten years Chef-Patron Massimo Bottura has become a leading figure among a new generation of Italian chefs. His work both as an innovator and restaurateur confirm him as one of the world’s most creative culinary forces. His two restaurants, the 3 Michelin star Osteria Francescana and offshoot brasserie Franceschetta58, are both situated in Modena, in the culinary-rich Italian region of Emilia-Romagna. Since Bottura opened Osteria Francescana in 1995, the restaurant has been no stranger to critical acclaim. It was awarded its first Michelin star in 2002, a second four years later and finally it reached the height of critical acclaim with 3 Michelin stars awarded in 2011. The restaurant has engaged in a profound exploration of territory and tradition over the years, the expression of which can be found in the absolute concentration of flavours guided by conceptual premise.

Consorteria of Aceto Balsamico Tradizionale di Modena.

The Consorteria of Aceto Balsamico Tradizionale di Modena aims to promote, organize and support, in every possible way, events and initiatives aimed towards the protection and the enhancement of Traditional Balsamic Vinegar, besides the dissemination of its classical knowledge.
It carries training courses on “Balsamico”, it develops organoleptic studies addressed to understand the precious product and annually holds the local championship of “Palio di San Giovanni” reserved only to the official samples of “Balsamico” strictly produced in the territories of the ancient Este domains . It has a thousand members and its headquarters is based in via Roncati 28, Spilamberto, in the province of Modena.




balsamico untitled

project on

Aceto Balsamico Tradizionale di Modena

developed by

Carlo Maria Morsiani and Matthijs la Roi

in collaborations with

Iablu Multipli s.r.l. Via Enrico Mattei, 40, 41043 Casinalbo MO
Osteria Francescana Via Stella, 22, 41121 Modena MO
Consorteria ABTM Via F. Roncati, 28, 41057 Spilamberto MO

to be installed at

49 palio di S.Giovanni, Spilamberto, MO during 27/28 of June 2015
EXPO Milano, Feeding the planet, Energy for life, MI during 03/10 of August 2015
15 Festival Filosofia Modena, MO during 18/20 of September 2015



personal balsamic vinegar from Modena, of Massimo Bottura
kept in the official consorteria ABTM of Spilamberto, MO
offered to support the realization of the project
and the territory where it stands

one thousand euro for each bottle

opening day for acquisition on the 26 of May 2015
closing date for acquisition on the 26 of June 2015


+39 340 867 9759