LA TRADIZIONALE Limited Edition
Don’t rush. This simple, yet fundamental rule emerges from the letters that the lawyer, expert agronomist and oenologist Francesco Aggazzotti wrote to his friend Pio Fabriani in 1862. In these elegant, autographed lines, Aggazzotti dictates the requirements to create what would become one of the most renowned products of the Emilian gastronomic tradition: the “Aceto Balsamico Tradizionale” of Modena. Time is the most essential ingredient of its detailed recipe, being fundamental for the slow boiling of the must as well as for the subsequent processes of fermentation and ageing.
To this tradition of excellence typical of our territory, and to the celebration of attention to detail and care it embodies – values very close to our idea of writing – we dedicate our LA TRADIZIONALE Limited Edition.
A questa tradizione di eccellenza tipica delle nostre terre, e all’esaltazione dell’attenzione ai dettagli e della cura che essa incarna, valori molto vicini all’idea di scrittura che indirizza la nostra visione, dedichiamo la nostra nuova edizione limitata LA TRADIZIONALE.
Modest in size, however magnificent in terms of its artistic and culinary heritage, Modena is the first Emilian city that welcomes you as soon as you leave Bologna. Modenese tables have always hosted the richest and most renowned dishes of the Emilian cuisine: from the fresh, homemade pasta, to the tortellini in broth and the famous Parmigiano Reggiano DOP cheese. Among these products, a special role is played by the “Aceto Balsamico Tradizionale”: this ancient condiment is already mentioned in the eighteenth-century documents of the House of Este, rulers of Ferrara, Modena and Reggio. Since then, it has been produced only in these lands and has been able to dialogue with all the other traditional and new dishes that reside here, accompanying them and completing their flavours.
Behind this precious condiment lies a tradition made of skilful and precise practices transmitted within the Modenese families and brought to life in their homes’attics, true domestic vinegar factories. Still today, the “Aceto Balsamico Tradizionale” is produced by using only the white grapes cultivated in the area. Their must is first boiled at a low temperature, slowly changingits colour from yellow to dark brown. Fermentation then takes place inside sets of barrels made from different woods – among which the oak – selected for their flavours and qualities, exactlyas it happens for the greatest wines. Over the years, the must evaporates and it is brought back to the right level through a procedure called “rincalzo” where the liquid is poured from the larger barrel, that collects the must from the latest harvest, to the smallest one. It is from the latter that, after an ageing period of at least 12 years that can get to 25 for the “extra old” vinegar, only a small, precious quantity is taken for consumption, preserving in this way the continuity of aromas and fragrances for the future samples.
A single drop of this famous “black gold” is able to release an intense and harmonious flavour. This is because a single dropcontains, within it, the trace of each harvest, the memory of the embrace of different woods, preserving a skilful process, built over the centuries, where every human gesture is both fundamental and meaningful. We have chosen a drop to embellish the features of our new pen La TRADIZIONALE because it is writing that allows us to keep track of knowledge and practices such as these, to secure them and pass them on. Just as the drop of vinegar preserves the memory of each passage from one barrel to the other, writing is the tool that, par excellence, preserves our thoughts, and witnesses the passage from one idea to the other, in this way conveying creativity and imagination.
Massimo Bottura, the Chef patron of the three-star Michelin restaurant Osteria Francescana, has over the years brought the Emilian cuisine to its highest level of excellence, paying homage to it and revolutionizing it at the same time. Massimo signs this collection with us dedicating a few words to the bond that, for him, ties cooking and writing, looking at the latter as a vehicle to initiate the creative process and to make it communicable and real:
“Every dish comes into the world through an idea. If you welcome the unexpected, everything becomes an inspiration: a colour, a melody, a piece of art, a journey, a memory, an experience or the intertwining of two cultures. It is important to know how tocapture a flash of light in the dark. Before arriving on the table, every dish was simply a thought. Writing is the tool through which an idea becomes real, starting the creative process. Every dish that enters the menu was once only a sketch, a sentence, or just a word. Writing makes an idea concrete and makes the invisible visible before it becomes a gastronomic experience”.
We have therefore decided to dedicate SCRIBO’s latest creation, the Limited Edition LA TRADIZIONALE, to the “Aceto Balsamico Tradizionale” of Modena, an icon of our territory, an expression of excellence of the culinary art of which Massimo Bottura, with his Osteria Francescana, is the best known and most representative exponent.
THE LIMITED EDITION
“LA TRADIZIONALE” is an authentic Made in Italy jewel: it is entirely made by hand from oak wood, which has been skilfully crafted from the barrels where the “Aceto Balsamico Tradizionale” of Modena aged for years. The different wood grains and colours on the 12 facets testify the uniqueness of every single piece, enriched by delicate and finely engraved Silver 925‰details, among which the cap ring, with the pantograph engraving “LA TRADIZIONALE”, and the clip, with its “drop of vinegar”.
“LA TRADIZIONALE” is made of only 104 limited and numbered pieces. The first four numerations represent ourhomage to Chef Massimo Bottura. In addition to the three “Michelin Stars” that Osteria Francescana boasts since 2012, there is a fourth star, the Michelin Green Star, an award given to chefs who promote a cuisine based on sustainability and low environmental impact.
The Limited Edition LA TRADIZIONALE is available with all SCRIBO nibs and is stored in a wooden case containing both a 90 ml bottle of ink and a precious bottle of Gold Capsule extra-old “Aceto Balsamico Tradizionale” of Modena.
Our piston fountain pen and the “Aceto Balsamico Tradizionale” of Modena together, for an authentic expression of Made in Italy.
THE DONATION PROJECT
To celebrate this Emilian story of culture, food and community, SCRIBO is pleased to support the mission of Food for Soul, theorganization founded by Massimo Bottura, by donating 5% of net revenues for each fountain pen sold of the LA TRADIZIONALE Limited Edition. Your purchase will support their global movement to empower individual and communication action to reduce food waste and improve social well-being for those most vulnerable with the vision of a sustainable inclusive future for all.
- About FOOD FOR SOUL
Food for Soul is a cultural nonprofit advocating for socially responsible actions that improve the health of our planet and well-being of people. Since the opening of Refettorio Ambrosiano, Milan in 2015, founders Chef Massimo Bottura and Lara Gilmore have been mobilizing and empowering local communities to reduce food loss and waste and support social inclusion. Launched in 2016, the mission of Food for Soul aims to change behaviors in how we value, respect and nurture our food system and work collaboratively to foster health, sustainability and equity outcomes across our global community. Through advocacy, sharing of knowledge and the co-development of Refettorio projects around the world, Food for Soul is proving the role of culture to strengthen resilience and enable social change. The network has opened 13 Refettorio projects across 9 countries, providing over 2.1 million meals, diverting 900 tons of food from landfill, and advanced social opportunities and economic benefits for over 850,000 vulnerable people and families facing livelihood barriers.
- About OSTERIA FRANCESCANA
Osteria Francescana opened in 1995 in via Stella, in the historic center of Modena. The cuisine of Massimo Bottura, chef patron of the restaurant, is based on the concept of evolving tradition: he looks at tradition from 10km away, filtering it through a contemporary thought to bring the best of the past into the future. In 2002, Osteria Francescana received its first Michelin Star, followed by the second in 2006 and the third in 2011. Among the numerous awards, Osteria Francescana reaches the first place in The World’s 50 Best Restaurants in the 2016 and a second time in 2018. The restaurant is still at the top of the rankings of the most important Italian and international gastronomic guides. In 2020, Osteria Francescana was awarded with the new Michelin Green Star for its commitment against food waste and in favor of a more sustainable food system.