Aceto Balsamico Tradizionale di Modena Dop

traditional balsamic vinegar of Modena

The traditional balsamic vinegar of Modena is a unique reality in the world of food-dressing. As opposed to vinegars obtained from alcoholic liquid, balsamic vinegar is obtained from boiled must of white, sweet grapes typical of this area. The gastronomic traditions of Modena enriches quite often its dishes with the delicious taste of this dressing, the origins of which date back to the Roman Era, who used concentrated boiled must to flavour their food.

Consumption

Balsamic vinegar is versatile, and must be used wisely to avoid wasting it: it’s all about finding the right equilibrium between the quantity used and the result you want to obtain. It is recommended to taste the vinegar by putting a drop on a tablespoon before adding it to food, to perceive its roundness or its intense acidity. The traditional balsamic vinegar of Modena can be served on fresh or boiled vegetables, on boiled meat, or added to sauces or to meat and fish-based dishes; it is delicious on Parmigiano Reggiano, on fruit (ideal with strawberries) and with ice-cream.

Conservation

Due to its prolonged maturation phase in acid and the intrinsic characteristics which derive from this, the product is not subject to alterations whilst being preserved. The Aceto Balsamico tradizionale di Modena should be preserved in glass bottles and attention must be only paid in keeping it closed and far from other substances which give off strong smells.

Production

The Aceto Balsamico tradizionale di Modena is produced from typical grapes the must of which, once it is cooked on a burning fire in an open dish, is then placed in barrels made from prized wood where the products acetifies directly. Following various decantation in barrels of different smaller sizes, and following many years of maturation, the vinegar obtains its characteristic features. At this point the word of the experts becomes fundamental, who decide if the miraculous equilibrium has been reached.

by NATURALMENTE ITALIANO