Balsamic Vinegar is a condiment capable of giving “that extra touch” to any dish, whether sweet or savory. It is a product crafted with mastery, using ancient techniques passed down from generation to generation. However, it is important to consider that not all products have the same characteristics; on the contrary. Balsamic Vinegar from Modena, which boasts the IGP designation, for example, has aromatic notes perceivable both in taste and smell, making it differ from other types of vinegar on the market.
The characteristics of Organic Balsamic Vinegar from Modena IGP
The Organic Balsamic Vinegar from Modena IGP is a condiment obtained from cooked grape must, combined with wine vinegar, in varying percentages. The designation “organic” indicates that its production has been done without chemical elements. This means that the grapes used also come from organic farming in the area (particularly Trebbiano, Lambruschi, Berzemino, and Spergola), cultivated without pesticides.
The result of the processing, carried out with the natural fermentation of the must and completed with aging in wooden barrels, is a vinegar with a particularly smooth flavor. The IGP designation, on the other hand, specifies that the product has been made in the provinces of Modena and Reggio Emilia, according to a precise specification, which requires aging for at least 60 days.
The benefits of Organic Balsamic Vinegar from Modena IGP
Balsamic Vinegar produced according to organic methods has higher prices compared to classic vinegar, due to the higher production costs. Therefore, one might wonder why to choose this type of vinegar. The reasons are various: organic production is also sustainable, environmentally friendly, and thus beneficial for the health of those who consume it.
To cultivate the grapes destined to become organic vinegar, in fact, the soil is nourished with natural substances that respect its balance, such as plant fertilizers and natural compost. Any animals are also respected, as pesticides are not used that could disperse into the environment and harm the surrounding species. To eliminate pests, mechanical or non-toxic methods are employed. The organic vinegar obtained through such methods is characterized by a bright color, a velvety flavor, a fruity aroma, and an acidity of 6%. For this reason, it is perfect for enhancing everything from the simplest foods to more structured dishes.
Pairing Organic Balsamic Vinegar from Modena IGP
As already mentioned, this type of vinegar lends itself to multiple pairings. In fact, its flavor is fresh, fruity, and light. Because of these characteristics, it can be used raw to enhance various types of salads and pinzimoni, as an alternative to traditional vinegar.
It pairs perfectly with appetizers and aperitifs of grilled vegetables and aged cheeses, especially those with a spicy aftertaste. It can also be used on marinated fish or meat. Pairings with desserts or fruit may seem daring, but panna cotta with a vinegar topping or a plate of strawberries dressed with brown sugar and a splash of vinegar become a truly interesting end to a meal, leaving the palate clean and refreshed even after a rather rich meal.
