Puro – The fine condiment line from Acetaia Alico in Modena
Puro stands for uncompromising balsamic pleasure from the heart of Emilia-Romagna. Behind the brand is the renowned Acetaia Alico, located in Sorbara di Bomporto, just a few kilometers from Modena – the region that has been the center of Italian vinegar culture for centuries. Under the name Puro, Alico bundles its finest condiments and balsamic creams, characterized by purity, maturation in old wooden barrels, and a clear rejection of additives.
Family Craftsmanship with Over 100 Years of Experience
Alico S.r.l. was founded in 1985, but its true history began much earlier: over a century ago, the family installed the first barrel batteries in the attic of their home – as has been customary in Modena for generations. From this private passion, a family business has developed that consciously operates far from industrial mass production. From viticulture to fermentation and bottling, every production step remains in the hands of their own masters, complemented by a close partnership with a regional winegrower.
Purity in Name, Purity in Product
The name Puro – Italian for "pure" – is its mission. For the condiments in this line, only concentrated grape must, selected wine vinegar, and time itself are used – caramel coloring (E150) and artificial additives are consistently avoided. Slow maturation in oak barriques gives the condiments their typical smooth, viscous texture, warm color, and a deep, sweet-sour aroma profile ranging from ripe fruits and spicy wood notes to subtle elegance.
The Range: Versatile, Fine, Distinctive
The range of Puro condiments extends from classic Puro Rosso to elegant Puro Bianco and fruity variations with apple, citrus, or rosé. The line is complemented by gently creamy balsamic creams, which, thanks to their dense consistency, are ideal for decorating and refining dishes. Whether with salads, carpaccio, seafood, aged cheese, strawberries, or ice cream – Puro transforms simple dishes into gourmet moments and brings a piece of Modenese vinegar culture to every table.
