Fine Tastes of ModenaPaolo Rustichelli
The delicatessen Rustichelli & Piccinini was establish in 1967 by Paolo Rustichelli and his wife Enoè Piccinini who are well known not only in Modena, but also by tourists visiting the city where they can find traditional specialties of Modena as well as from other regions of Italy.
Also in 1967 Rustichelli acquired 10 to15 barrels "botte" from a maestro maker of Traditional Balsamic Vinegar of Modena and learned from him the art of making balsamic vinegar. This maestro, a very important but modest person in Modena, never wanted to be cited as Rusticelli's mentor and even today Paolo has kept this secret.
The "botte" that Rustichelli bought had already contained an excellent, aged vinegar and with patience and his passion, Paolo Rustichelli continued the process of making balsamic vinegar in the traditional way. Throughout the years his production increased to 80 barrels including all the best wood for making a fine balsamic vinegar such as oak, chestnut, juniper and cherry.
About 30 years ago the Consortium for Traditional Balsamic Vinegar of Modena was founded, helping local balsamic vinegar producers with selling their products. Also Rustichelli started to commercialize his balsamic vinegar achieving optimal results. For Paolo Rustichelli and his wife Enoè Piccinini every customer is considered important. Anyone wishing to taste their balsamic vinegar was worthy of their respect. Yet with all their modesty, Paolo and Enoè would never boast that among the clientele for their Traditional Balsamic Vinegar of Modena are famous names such as England's Charles and the late Diana and King Hussein of Jordan. Their Traditional Balsamic Vinegar of Modena was also in exhibition at the European Parliament among the prestigious products representing Italy.
Out of all the stories Paolo Rustichelli has told us, there are two which we would like to pass along. A young Canadian tourist came to Modena to buy a Ferrari and he happened to stop at Rustichelli's delicatessen where he tasted Paolo's Traditional Balsamic Vinegar of Modena. This tourist was so impressed with his vinegar that he stayed an extra day to visit Paolo's acetaia. At the end of the tour he proposed giving Rustichelli his Ferrari in exchange for the acetaia. Naturally Paolo resisted from accepting this interesting offer.
An Australian tourist tasted Rustichelli's Traditional Balsamic Vinegar of Modena and liked it so much that he wanted to take Paolo to Australia to setup an acetaia for him. Paolo asked, "What language do they speak in Australia?" The tourist replied, "English, naturally." With Paolo responding, "Sorry but Traditional Balsamic Vinegar of Modena is pigheaded and only understands Modena dialect!" With that said, the tourist returned home alone.
Several years ago a Milan journalist suggested to Traditions & Qualitè, a fraternity of the world's best chefs, to make an exception and hold their annual reunion in Italy instead of in France. The journalist asked Rustichelli to organize a lunch for 72 of the world's best chefs. With the help of his wife Enoè, Paolo prepared an outstanding menu offering all the specialties of Modena, using naturally his mature and extra old traditional balsamic vinegar as the principal ingredient for each of the dishes he presented. Needless to say this luncheon was a great success!
Rustichelli's prestigious Traditional Balsamic Vinegar of Modena has been often cited in important Italian food guides such as Il Golosario, Veronelli, BMW Guida d'Italia and the equally important magazines Class, Sale & Pepe, Dove and La Cucina Italiana.
follow us on: