Our culinary black gold
The Balsamic Vinegar of Modena is made of grape musts exclusively coming from some specific vines, partially fermented and/or cooked and/or concentrated.
Wine vinegar, in a minimum amount of 10%, and some 10-year-old aged vinegar are then added to the must: the addition of any other substance is strictly prohibited.
The refinement takes place in fine wooden barrels and lasts 60 days; subsequently, the product thus obtained is subjected to analytical and organoleptic examinations carried out by a group of expert technicians and tasters who certify the vinegar.
The Balsamic Vinegar is then poured into glass, wood, ceramic or terracotta containers bearing the “Aceto Balsamico di Modena IGP” indication.
It is an extremely versatile product: it is a refined seasoning used by both professional and amateur chefs all over the world, because it perfectly matches with the traditional flavours as well as with the dishes reflecting the latest trends; moreover it is used as a finishing to enhance simple dishes and refined creations.
Did you know that …
The balsamic vinegar can replace sour elements such as lemon, or added in small quantities in harmony with the other acid flavours? Have you ever thought that it can be used also to prepare the legendary Spritz? Tasting is believing!
The cooking of grape must dates back to the times of the ancient Romans: the so-called sapum was used both as a medicine and as a cooking ingredient, as well as a sweetener and seasoning.