Acetaia Leonardi Brings Five Generations of Balsamic Vinegar Tradition to GULFOOD 2026
GULFOOD 2026 offered a powerful meeting point for brands with deep-rooted production traditions to tell their stories in the global market.
As HORECA TREND, we conducted an interview with Acetaia Leonardi Export Manager Alice Schenetti at GULFOOD 2026. The interview discussed the brand's five-generation tradition of balsamic vinegar production and its natural production approach.
Schenetti explained that the products are made entirely from their own grapes, contain no additives or colorings, and are aged for many years in wooden barrels. He emphasized that this process gives the products a characteristic aroma and quality.
Acetaia Leonardi, which currently operates in numerous markets including the US, Europe, China, Japan, and South Korea, is aiming for new distribution partnerships in Dubai and the United Arab Emirates with Gulfood 2026.
You can access the interview via this link: https://youtube.com/shorts/dGHoqlWru_M?si=TvwfTabj2F6Qo-7Q
Source: HORECA TREND
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