The Borgo and the Balsamic Dwellings on ciaotutti.nl
The Borgo of Balsamic and The Mansions of the Borgo recounted on CiaoTutti.nl With great pleasure we share with you the beautiful article that CiaoTutti.nl, one of the ...
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The Balsamico Borgo on Viani.de
Balsamic's Borgo featured on Viani.de We are pleased to present the special issue dedicated to the products of Balsamic's Borgo published on Viani.de, one of the ...
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Chef dbrown Delicious Italy presents Balsamic Borgo
Even the prestigious online magazine Delicious Italy, an international point of reference for Italian gastronomy enthusiasts, tells the story and uniqueness of our Aceto ...
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Gusto' magazine presents: Emilian black gold
In the September special issue of Gusto magazine dedicated to regional specialities, edited by Alessia Cotroneo, the magazine talks about 'Emilia's black gold': this is what vinegar is called ...
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Terra Mia - Italian Cuisine
The website lacucinaitaliana.it with the special 'Terra mia' of the month of October, talks about us and our Balsamic Borgo! Here is an excerpt from the article: ...
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ilgolosario.co.uk talks about us: 'Vinegar and the colours of time'
The online magazine 'ilgolosario.it' talks about us with the article 'Vinegar and the colours of time' by Fabio Molinari. Vinegar and the colours of ...
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Balsamic's Borgo on Global Citizen
In its Summer 2017 edition, Global Citizen magazine dedicates its 'Family Business' section to the black nectar of Balsamic Borgo. Here is a brief ...
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"Emilia Romantica" also the Netherlands speaks of Us!
'Emilia Romantica' is the title that a Dutch magazine specialising in food and wine tourism in Italy, in search of unexplored places, gave to its article and ...
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Balsamic Borgo among Italian excellences selected by Saveur
Every year, over 300 of Italy's best food producers gather in Florence for a fair dedicated to Italy's gastronomic excellence. Among the ...
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Vogue Uomo magazine presents the UNICI consortium
Unici: Italian excellence that works as a system In the world of Italian food and wine, there is often talk of the need to 'work as a system', i.e. to create synergies between the excellences of ...
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