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.
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