No one knows how long the acetaie (vinegar cellar) has been an everyday part of life in Modena, but documents show it goes back at least 1000 years. Many of these properties were handed down through families, and the resulting vinegar was prized for its medicinal and therapeutic qualities as well as its complex taste.
Traditionally, the cellars weren’t underground, but in the attic. There the temperatures would swing between the seasons, giving the vinegar a range of flavours as it evaporated and rested.
Building on his father’s success, Clemente realised they needed a space to continue their preparation and preservation of the local produce. Demand continued to grow, so in 1971 they opened a small factory in Borgo San.
Dalmazzo where they began work on an even wider range of local products. Everything from creams and sauces to antipasti and seasonings. All, of course, with the all-important porcini and truffles remaining centre stage.
Today, the business remains in the Inaudi family, run by Clemente and his two sons Emiliano and Davide.