A c e t a i a B u r a n a


H i s t o r y a n d e x p e r i e n c e w i t h c e r t i f i e d q u a l i t y

The “acetaia” works only with wooden barrels, offers to connoisseurs, customers and lovers of Good Food, different types of balsamic vinegar, this with regard to ageing , density and unique taste as unique is our Balsamic Vinegar of Modena.

Balsamic Vinegar

Traditional balsamic vinegar of Modena
D. O. P.

The traditional balsamic vinegar of Modena is obtained from only local grape must cooked over low heat in an open pot boiler, following its natural fermentation and subsequent acetification.


Il Soffio

Condiment with Balsamic Vinegar of Modena I.G.P
Available in 100ml glass bottle with sealing wax and tape, also available in a gift box with natural wooden box and Suitable to be stowed in the hand luggage.

Characteristics: high density, sweet and sour, velvety, fruity, aged for a long time in wooden barrels. Acidity 6%.

Olive oil BURANA

Extra virgin olive oil

To complete the range, Taggiasca olives (pitted/ in brine) and Pesto Genovese are available for
our customers.


A r t i c l e s

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T h e p r e s t i g i o u s A c e t a i a o f B u r a n a

Companies of Burana produces Balsamic Vinegar of Modena, in the renovated and prestigious acetaia in San Martino di Mugnano (Modena).

The production of balsamic vinegar is currently conducted by his nephew with the support of some collaborators.


O v e r a c e n t u r y o f h i s t o r y