Friday found the Shier Five cruising in a Lancia "Delta" to Maranello and Modena. Maranello was the hometown of Enzo Ferrari and is still the current site of his factory, dynasty and legend. Al is currently working on a project for a Ferrari theme ride in Dubai, so we had to help him do research and connect with his Italian business contact. It was a must do. Although we never saw his associate, we did get VIP treatment with access into the exclusive RM/ Sotheby's Auction Preview of antique, rare and private collections of Ferraris, titled "Leggenda e Passione." We were hob-nobbing with the Whose Who, of whom I do not have clue. What I did know was I "fidn't dit," when the auction catalogue was available for only a measly price of 70 euro. The reserved bids on the cars ranged from 65,000 Euros for a '69 365 GT Ferrari to 5.5 million Euros for the mint '62 250 GT California Ferrari. Two bid estimates had no stated price other than "available upon request." One of those cars was a rare '57 250 Testa Rossa..... The benevolent auction item, a Ferrari donation, was the last F430 off the 2008 line. All funds were going to help the L'Aquila earthquake victims. If these prices are too steep to bid on, there was a set of postcards and media material starting at 5,ooo E.
We were privileged to be right at the test track to watch owners of new Ferraris drive their works of art on the circuit. You could see their smiles through the fence.
From there it was a recommended must do lunch @ Ristorante Montana, where the Ferrari drivers and management hang out. There is no menu. Your options are what Mama Rosalee decides that day. It was the best pasta in Italy yet and it all came at the same time! The decor was Ferrari racing paraphernalia, including helmets, spare parts and lots of signatures.
Fully Ferrari'd, we headed to Modena, home of the balsamic vinegar. After walking through the historic center with its covered arcades and cobbled streets, we went to an "agriturismo," a functioning Acetaia (balsamic vinegar winery). Surprisingly, Modena within itself does not promote its world renowned product.
Davide gave us a tour of his Acetaia and four tastings. A true Modena Balsamic vinegar is made from only white Trebbiano and red Lambrusco grapes. No vinegar, colorings or sulphites added. Just traditional passion and grape must (crush). The entire process, a minimum 3 years up to 30 years, goes through a series of 5 barrels, each sucessively smaller. The older the barrel the better. Tasting the 12 yr and the 25 year old balsamic was a tanatalizing hint of a golden nectar made in heaven. It costs about the same too, understandably. The older mellowed balsamic is a very good digestive apertif. Thankfully, the Japanese asked for a high quality, moderately priced condiment. A 3 year old vinegar without additives that everyone can enjoy. So now we must....
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