Traditional Balsamic Vinegar of Modena

Taste of Europe

Of ancient origins dating back to the times of the Romans, the Traditional Balsamic Vinegar of Modena has successfully adapted to the changes in modern cuisine and heterogeneous gastronomic cultures, while maintaining its link with the history and culture of the area that gave birth to it. Produced in the provinces of Modena and Reggio Emilia, where the climatic conditions favour the development of native acetic flora, and exported to 120 countries, this product is now one of the symbols of Italian gastronomic excellence in the world.

Fermented grape musts – made exclusively from grapes of the Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni varieties – and, in minimum percentage, wine vinegar and vinegar at least 10 years old: this is how the Traditional Balsamic Vinegar of Modena is obtained. Its production includes several phases: acetification, refinement in precious wooden casks and an analytical and organoleptic examination, steps to be taken before the product is certified as Traditional Balsamic Vinegar of Modena. Afterwards, the ageing process begins; if it lasts for more than three years, the finished product may be classified as “aged”.

Traditional Balsamic Vinegar of Modena is distinguished by its clear and brilliant appearance, its intense brown colour and a delicate, long-lasting fragrance, with possible woody notes. Its taste is unmistakable, sweet-and-sour and balanced, known above all for its ability to harmonize and balance the characteristics of the individual ingredients in the dish, enhancing every recipe.

In fact, traditional Balsamic Vinegar of Modena combines with the flavours of tradition and the latest trends in the kitchen, in a perfect blend of past and innovation. What is more, it can be easily combined with simple and daily dishes as well as with the most refined creations, proving to be a precious ally for simple cooking enthusiasts but also for star chefs.

This product is appreciated above all when combined with cheeses, especially hard cheeses such as Parmigiano Reggiano DOP, but it is also able to give the best of itself with fish, pasta and meat. Finally, Traditional Balsamic Vinegar of Modena – particularly when “aged” – is also perfect with fruit and cakes. A touch of excellence and goodness in every course.