Date: Wednesday 22 April 2026
Time: 7.00pm-9.30pm
Producer Event: Pedroni Aceto Balsamico di Modena DOP Supper
Pedroni Balsamic Vinegar from Modena
Cooked grape must, a natural fermentation, aged over time in small casks made of different woods, no added flavouring.
Its COLOUR is dark and glistening with a dense syrupy nature. Its SCENT complex and pungent, showing a clear well-balanced acidity.
The TASTE is a balance between sweet and sour, with a velvety touch, in perfect harmony with its own olfactory features.
We are delighted to welcome Giuseppe III, sixth generation Balsamic producer of Pedroni. His family have been producing this highly prized vinegar since 1862. Their history is a fascinating tale of hard work, dedication, a lottery win, two world wars and sheer determination. Pedroni is a celebrated and much decorated producer in the Modena region.
For this special event Guiseppe will be joining us for a supper celebrating aged Balsamico by Pedroni paired with dishes of Emilia-Romagna. A region famous for Parmigiano Reggiano, Prosciutto di Parma, Lambrusco and of course Balsamic vinegar from Modena.
Alessandro, our head chef, and Guiseppe have devised a menu inspired by the Balsamic, Pedroni’s Osteria di Rubbiara, Modena and Emilia-Romagna.
Supper will begin with a glass of Pedroni’s Lambrusco secco. A traditional and complex sparkling red wine, it is the most delicious aperitivo.
Menù
Gnocco fritto e Prosciutto di Parma
Seasonal Spring Tart; Torta agli Asparagi
Tortelloni Ricotta ed Erbette
Balsamic Roasted Guinea fowl, Flourish vegetables & Rosemary Roast Potatoes
Three ages of Parmigiano Reggiano, Aged Balsamic
Panna Cotta di Aceto Balsamico & New Season Strawberries
Menu price is per person and includes an aperitif. Guests may be seated on communal tables.
Kindly note a discretionary 12.5% service charge will be added to the final bill on the night which goes to the staff.
