Who is it for
Artisanresistance.com is a project promoting eco sustainable products and offering the opportunity for professionals to order products made by artisan producers. By consulting its pages, you can access all the information about our producers, how we can help you with you order, and the consolidation and shipping of your orders.
Visit often our web pages and you will be constantly up-to-date on the new and seasonable product available.
Boutique en ligne
Cave à vin
For more information:
Copyright. All Rights reserved by Artisan Resistance
Made in Italy
Location : Concordia sulla secchia, Modena, Emilia-Romagna
Products : Aceto Balsamico Tradizionale di Modena DOP, Aceto Balsamico di Modena IGP, Vinegar of wine and Apple, Condiments, Mosti and Saba (Mosto cotto d’uva)
Value : Biodynamic / Organic
Website : www.guerzoni.com
WHO WE ARE
Acetaia Guerzoni produces Traditional Balsamic Vinegar of Modena DOP, Balsamic Vinegar of Modena IGP, Wine and Apple Vinegars, Condiments, Musts and Saba (Cooked Grape Must), from the Family Farm and the local area, from Organic and Biodynamics.
HISTORY AND CULTURE
The company was founded in 1970 by its founders Felice Guerzoni and Iride Bardeschi, who decided to focus, ahead of their time, on organic and biodynamic products; not as a marketing strategy but out of conviction and sensitivity towards eco-sustainability and consumer health. Today his son Lorenzo Guerzoni, CEO of "Acetaia Guerzoni", carries on this important cultural legacy with dedication and modernity.
MISSION AND VISION
Our mission is "natural goodness" Producing products faithful to tradition with the intention of transmitting to everyone the taste of the past and the spirit of our territory; Don't bend nature to our will but listen to it and let yourself be guided by it. We aspire to become the reference partner for all those who decide to share our values.
Our values are passion for the product and tradition, care for quality and constant attention to sustainability in every business process. We have expanded our offer with several condiments of our own creation, but what is it the tradition if not a successful innovation?