The history of Le Vecchia began four generations ago, during a time in Modena when it was a tradition for fathers to pass down treasured wooden casks of vinegar to their daughters. Since these Batteria (sets of Balsamic Vinegar barrels) were closely tied to the women of the time, these women could be considered the “mothers” of Balsamic vinegar. Mario and Clementina opened a small restaurant in Piazza della Dama in 1973, cooking with Balsamic from their family’s batteria. Their restaurant immediately became a local favorite, with patrons begging to take home some of the restaurant’s special Balsamic vinegar, leading to them selling small bottles of Balsamic Vinegar. To meet demand, they opened up a small shop called the Dispensa (pantry house) inside the family estate where they kept and sold Balsamic Vinegar. In the 80’s, Roberta and Marino leading the family business, Dispensa became a hotspot for lovers of the precious “black gold.” As of the 90’s, Le Vecchia began expanding, sharing their product all over the globe, becoming the first Acetaia that decided to sell publicly. The most recent key event for Le Vecchia was when the company decided to shift focus to the production of organic Balsamic Vinegar, hoping to help support healthier lifestyles for as many people as possible. Le Vecchia is always working to improve and innovate, with new products being developed every year.