Taste Growers
Our vinegar factory

Our story comes from this place. Our product was born here, developed by a combination of organic compounds and the talent of its cultivators, faithful to a deep-rooted tradition strictly linked to its soil and its ploughmen who trod on it and in which everything originates from. Our soil supports our actions, our machinery and our barrels. Here there are places populated by millions of acetic acid bacteria, they are all invisible here. They have been at work for years, night and day.

Our story starts here between the banks of a plain land dense with steam in both winter and summer. Vineyards worked with wit. Processes of maceration, cooking, filtering, fining, just like marriages and spells. The need and habit of calculating time and represent it. Rhythmic batteries like watches, effective biomechanical devices at work. All is based on alchemy, imperfect but effective technology.

It only happens here. This liquid shows the nature of its landscape. It exchanges information, it adapts to new containers, it drips, it stains, it paints. It is one of the many fluids of earth, generated by its transformations. And we control it by balancing its density and qualities. We cultivate its taste because it’s all about its taste.


 Acetaia Bellei is delighted to invite you and visit us at Booth 3024-3026-3028-3030 at FANCY FOOD SHOW, which will be held in New York in June 23-25, 2019.

We look forward to welcoming you.

About us

Despite its strong business expansion, the management company still maintains its family-like business character. Mr Bellei, an expert on grapes and all its derivatives, has transmitted its experience and philosophy in respect of quality and authenticity of genuine products to all those who follow the production, ensuring a consistent product quality and a strictly controlled purchase system of all raw materials.

Poached Saithe with Jerusalem artichokes, marjoram and vinegar aroma fondant

With a potato peeler peel the artichokes, cut into pieces and cook in lightly salted boiling water until cooked (it is a tuber and its texture is similar to the potato’s).

A precious gift for any special event

Balsamic Vinegar of Modena Bellei Gold Aged
Concentrated Balsamic Vinegar of Modena Glaze
Baby Onions in Balsamic Vinegar of Modena

Balsamic Vinegar of Modena Bellei Silver
Balsamic Vinegar of Modena Glaze
Baby Onions in Balsamic Vinegar of Modena

Chef Gordon Ramsay introduces various types of vinegars

Chef Gordon Ramsay introduces various types of vinegars and explains their uses and while talking about Balsamic Vinegar, our Bellei labels and bottles are introduced.


Production of: Balsamic Vinegar of Modena PGI - Traditional Balsamic Vinegar of Modena - Dried tomatoes and onions with balsamic vinegar of Modena - Strawberries and Balsamic Figs Compote.


Essence of rosemary, beetroot juice and balsamic vinegar risotto

Toast the rice in a pan with a little oil, blend with the wine and cover with vegetable broth. After a few minutes, add the beetroot juice and cook evenly.