This Balsamic Vinegar Can Take Over 25 Years to Produce — And It’s Worth It — Vendors

At Acetaia del Cristo in Italy, 2,000 barrels are dedicated to aging 120,000 liters of balsamic vinegar. It is one of the only producers that follows the traditional method of making balsamic vinegar by handling the entire process from harvesting grapes to processing the juices to barrel aging. For more food and restaurant news, sign up for our newsletters: Credits: Producer: Gabriella Lewis Field Producers/Directors: Anna Muckerman, Mohamed Ahmed Camera: Anna Muckerman, Mohamed Ahmed Editors: Anna Muckerman, Mohamed Ahmed Executive Producer: Stephen Pelletteri Supervising Producer, Operations: Stefania Orrù Supervising Producer, Development: Gabriella Lewis Audience Engagement: Frances Dumlao ---------------------------------------------------------------------------------------------------------- For more episodes of ’Vendors’, click here: Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now!