What we produce in the
San Daniele Po plant
Wine vinegar
The Galletti wine vinegar is produced according to a well-established tradition . The result is a vinegar with delicate flavor, smooth taste, round and bright. It is also available in organic type
Apple winegar
The apple cider vinegar Galletti is made from the juice of fine Italian apples grown , harvested and pressed according to strict quality criteria. It is also available in organic type
Malt winegar
The malt vinegar is obtained by alcoholic fermentation of barley malt (as in beer) and subsequent bio-oxidation effected by acetic acid bacteria . It is also available in organic type
Malt extracts
Our malt extracts are 100% natural ingredients .
They are made with a process of aqueous extraction of malted barley, followed by filtration and vacuum evaporation of the solution until you get to a syrup containing 78-82 % of dry matter
Malted cereal flours
We have selected wheat and malted barley flours with high enzymatic activity obtained from calibrated, washed, germinated, dried and ground whole wheat/barley grains
Flavored vinegars
They are high quality vinegars obtained from particularly delicate wines and subsequently flavored through differentiated periods of infusion of aromatic plants
Rice winegar
The rice vinegar is obtained by alcoholic fermentation of selected rice flours ( as for the sake) and subsequent acetic fermentation. The product is then aged. The vinegar produced is soft, delicate and moderately acid. It is also available in organic type
Dressings
To meet the demands of an increasingly sophisticated and demanding consumer who loves full flavors, but at the same time soft, round and velvety , delicious toppings were created : Rè Limone, Modenacrem and Gold of Modena
Cereals Syrups
We produce a wide range of cereal syrups: concentrated, organic and conventional with different sugar profiles they can satisfy several technical and sweeteners features for the food industries
Natural acidifying for the dough
Years of experience in the bakery sector have led us to develop Malt-DoubleF: a 100% natural product obtained by double malt fermentation that can be used in bakery as a dough acidity regulator
Other
Magnificent pickled vegetables and sweet and sour produced only from fresh with original recipes rich in Mediterranean scents maintain the softness and flavor of the product of the season. Appetizing and tasty are ideal as an appetizer , side dish or ingredient for delicious dishes
What we produce in the
Modena plant
Balsamic vinegar of Modena P.G.I.
We use a lot of passion and simple rules:
- good wine vinegar aged
- cooked must of the typical area
- adequate time of maturation in wood
It is also available in organic type
Traditional balsamic vinegar of Modena P.D.O.
Traditional Balsamic Vinegar of Modena is obtained from the fermentation of the must of grapes grown in the province of Modena , cooked over direct heat in open vessels . The must is then subjected to fermentation in the typical " vinegar " . The aging lasts at least 12 years through racking in barrels of different sizes and wood . It is recognized as packaged by the manufacturer Consortium of Traditional Balsamic Vinegar of Modena and marked with a numbered security seal . In April of 2000 he obtained the protected designation of origin (PDO) by the European Council of Agricultural Ministers . Is sold with either a minimum aging of 12 years (referred to as "traditional balsamic vinegar of Modena"), and with an aging period of 25 years and over (called "Traditional Balsamic Vinegar of Modena Extra Vecchio")
English (United Kingdom) 
Italiano (it-IT) 
Français (France) 
Español (España) 
Deutsch (Deutschland)