The balsamic vinegar – although not yet known by this name – is one of the oldest products of Italy. The ancient Romans already used cooked grape must, not only as a condiment but also in medicine; and it is in Modena, already from the year 1000a.C., where it finds its area of choice for the characteristics of the territories and for the knowledge of that people.
Since then, the name of Balsamic Vinegar has remained forever linked to the city of Modena, until it has received the IGP recognition.
The Balsamic Vinegar of Modena is obtained from partially fermented or cooked and concentrated grape musts, from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapes.
Wine must and vinegar of at least 10 years old are added to the must. The product obtained is then refined for a minimum of 60 days and possibly aged for a period that can even exceed 3 years!
The Balsamic Vinegar of Modena has distinctive characteristics that make it unique compared to other types of wine vinegar. An intense brown colour, a sweet and sour taste and a delicate and slightly woody smell. A rigid protocol governs its production and guarantees a unique product of its kind.
Like all the excellent products of Italian tradition, Balsamic Vinegar of Modena as well goes with the traditional dishes, but it is even more suitable for experimenting with new and original dishes, from aperitifs to desserts.
Add it to your classic aperitif cocktail for an unusual bittersweet touch. Try it to flavour small fish or meat tartare, with the addition of raw sliced mushrooms, for an awesome appetizer. Or on a risotto with gorgonzola and caramelized pears for a breathtaking first course. And finally a ‘fiordilatte’ ice cream with fresh strawberries and the addition of balsamic vinegar of Modena.
Whatever you use it, its unmistakable aroma will accompany your every culinary experience.