ABTM Graphic Stamp Tool designed by Martí Guixé
26/03/2014
ABTM Graphic Stamp Tool. Marti Guixé for Antica Acetaia Villa Bianca. Foto: Inga Knölke
The Exhibition “Guixe ³: Event, Experiment, Essay” will take place during the Salone del Mobile di Milano 2014 (2014 Furniture Exhibition in Milan). Marti Guixe is more than a designer, he is a contemporary life reader; he looks at the present time and interprets it by designing objects, “handy works of art.” He surprised and impressed us with his idea to create a tool apt to stamp foods – and not paper – using our Traditional Balsamic Vinegar of Modena (ABTM) instead of ink. A special ink made of two ingredients: the cooked grape must and the ageing time, recognized in its traditional typicality as PDO (Protected Designation of Origin). You need just a few drops of ABTM to transform a simple taste into a delicacy. Traditional Balsamic Vinegar of Modena seals its flavors and scents with this new exhibition. A stamp that leaves colour, flavour and scent.
Guixe ³: Event, Experiment, Essay
Instituto Cervantes, Via Dante, 12, Milan
Event: An event a day of new types of products.
Experiment: exhibition of experimental objects in collaboration with Antto Melasniemi
Essay: Exhibition of furniture, lamps and accessories.
Event # 2: Thursday, 10/04 at 18:00. Presentation of Antica Acetaia Villa Bianca.
“Martí Guixé (Navás, Barcelona , 1964). With excellent training as an interior designer and industrial designer with work experience that led him to work as a designer for brands like Camper, Cosmic, Authentics or Alessi. Guixe revolutionizes the design working with living material, it can be transformed and deformed due to hybridization of fields such as anthropology, humor, gastronomy, typography, the humanities, the sciences, engineering and the drawing. His proposals, halfway between the design and the visual arts, have been shown in solo exhibitions such as those presented in the dining room Vinçon Barcelona and Lleida Gose (2001 ), but also as a collective “ Workspheres “ at the MOMA in New York (2001), “ Sonic process “ of the MACBA in Barcelona (2002), where he presented the installation “ Date Square”, a reading room, listening and documentation on creating electronic music of the last ten years.” – via Instituto Cervantes
“G_S_T is a tool that allows you to introduce elaborated graphics into the dish composition using the Aceto Balsamico Tradizionale di Modena as a medium. Thus the ABTM no longer has the role of an ingredient, but the one of an icon with taste and personality.” Martí Guixé, 2014
Children explore the Acetaia
05/03/2014
CHILDREN’S WORKSHOPS
24/02/2014
Welcome 2014!
01/01/2014
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The purple runs and plunges head down into the deep indigo
while the pink slowly immerses itself in the gold
and everything starts all over again.
We wish you a wonderful 2014!
ABTM READY FOR YOUR PRESENTS
23/11/2013
Next Christmas we have a present for you! If you buy our Traditional Balsamic Vinegar of Modena on our online shop and you’ll receive it wrapped in an elegant golden paper, with a red satin bow and a greeting card and with an useful cap spout inside the box, not to waste a single drop!
Do you want to send it directly to the recipient’s address with a personalized note? No problem, the greeting card will be filled by us with the words you like. Hurry! The offer expires December 20th 2013!
we are waiting for answers
07/11/2013
Where is the transparency of government? How is it possible that a company producing protected designations of origin is not allowed to access the data on the functioning of the organs protecting the same name? It happens! Read and believe.
The PDO logo and the warranty sticker with the serial number for traceability.
All protected designation of origin products must submit to the checks (so many) stipulated by Community rules. In many cases, there are consortiums appointed to carry out the task of supervision of markets by the ministry (this has nothing to do with the controls on the production line). Regarding traditional Balsamic Vinegar of Modena (ABTM) the task was given to a consortium named “ Consortium for the protection of Traditional Balsamic Vinegar of Modena “, which in 2012 turned to all producers of ABTM , even to not associated companies, to ask for a contribution to the supervisory activities. As non – consortium members are not required to pay a consortium of protection to which they are not members the operating expenses, but just the ones related to the surveillance, after receiving the request for payment , we asked for an explanation.
Here’s what we asked:
– Number of companies that produce and sell ABTM
– Total number of packages ABTM sealed in 2012
– The criterion applied in the determination of the amount charged to individual producers
– Summary of the supervisory work in 2012
What response we have received? A non-response. As a matter of fact the consortium has not provided any explanation yet., Neither on its activities nor on theuse of funds. Moreover, we cannot know if this consortium has actually the share of representation necessary to achieve the task of supervision. Mystery. We asked the Ministry to disclose this mystery.
The Ministry of Agriculture, called on to intervene, replied without giving us any information. We asked again : where is the transparency of public administration? As we didn’t had any answer to our question, we rely on the network the correspondence among: Claudio Biancardi (abtm producer), the Consortium for the protection of ABTM and the Department of Agriculture while we are waiting for some answers you can follow us on twitter.
Moving souvenir photo
10/10/2013
Find the differences!
ANDREA VIGNA
17/05/2013
photo: Andrea Vigna
ARE YOU SURE YOU KNOW HOW TO COOK A FRIED EGG PROPERLY? ““Can we cook the white in a perfect way without ruining the creaminess of the yolk or we often serve a stew one and the other one raw?” Andrea Vigna explains how to prepare a fried egg on his blog Panbagnato and adds: “If it happens that you have a dash of balsamic vinegar available ….you’ll taste perfection!” We invite you to visit his blog and the “Infarinature” section.
ABC#4
16/05/2013
ABC # 4 COOKING THE MUST — The must boiled in an open vessel is the only ingredient of Traditional Balsamic Vinegar of Modena. The grape must, obtained from grapes at a right point of ripeness and with a high sugar content, is boiled in an open vessel for several hours (from 24 to 72 hours) in order to reach a concentration of about 50%. The volume is further reduced during aging evaporation: a small bottle of Traditional Balsamic Vinegar of Modena DOP “Extravecchio” contains the juice of 3 kilos of grapes.
ABC#3
13/05/2013
ABC # 3 HOW TO KEEP THE TRADITIONAL — Thanks to its prolonged aging process the Traditional Balsamic Vinegar of Modena DOP is not subjected to any risk of alteration. It’s a magical product: it never expires! The bottle, though open, stored in a cool dry place can last for an unlimited period of time.