The practice of cooking grape must date back to ancient Rome, and it was from the 11th century that the production of this very particular vinegar was associated with the city of Modena. After cooking or concentration, the grape must be blended with wine vinegar and 10 years old aged vinegar and ripen in wooden barrels, allowing their flavor to adapt harmoniously to those of modern cuisine and heterogeneous gastronomic cultures.
What makes Aceto Balsamico di Modena IGP so special?
Balsamic Vinegar of Modena IGP has a delicate and persistent aroma, with an agreeable and harmonic sourness. It has a deep brown color, and its smell is lightly acetic, persistent, and with possible woody hints.
The product is concentrated through pressing and cooking and is transformed with the traditional method of slow acidification, with the use of selected bacterial colonies, in wooden recipients.
The perfect balance achieved by its sourness and sweetness makes Aceto Balsamico di Modena IGP extremely versatile. It is the perfect condiment for various products and dishes, such as cheese, pasta, meat, and fruits. Balsamic Vinegar of Modena can harmonize and balance the specific characteristics of each ingredient of a dish.
Some examples of sometimes unusual and always tasty combinations with balsamic vinegar of Modena IGP:
- carrot juice
- seasoned cheeses
- pistachio ice cream
- fruit salads
- cooked sweet potatoes
- grilled vegetables