Balsamic Vinegar of Modena IGP or Traditional DOP? Tips for cooking

17 January 2024
|In Balsamic Vinegar of Modena P.G.I, Traditional Balsamic Vinegar of Modena P.D.O.
|By Redazione Acetaia Marchi

When it comes to choosing between Balsamic Vinegar of Modena PGI (Protected Geographical Indication) and Traditional Balsamic Vinegar of Modena PDO (Protected Designation of Origin), the options can seem abundant and complex. In this guide we are going to see what the main differences between the two are and offer some tips for use in the kitchen.

Balsamic Vinegar of Modena IGP: a versatile ally

Balsamic Vinegar of Modena IGP is a versatile choice as well as ideal for everyday use in the kitchen. Made primarily from cooked grape must and wine vinegar, and aged in wooden barrels, the PGI is known for its balance of acidity and sweetness. Its production follows certain procedures that ensure remarkable and appreciable quality from a taste point of view and beyond.

How to use it in cooking

Being versatile and suitable for everyday use, you can use this seasoning to elevate the flavors of many dishes. Below is a list from which to take inspiration:

 

  • Mixed salads and grilled vegetables – Balsamic Vinegar of Modena IGP is a perfect accompaniment to mixed salads and grilled vegetables. Its balanced flavor adds a delicious sweet and sour note to any dish.
    • Cheeses -It proves perfect on aged cheeses such as parmesan or pecorino. It allows you to create more colorful cutting boards and offer guests a sophisticated and special combination of flavors.
    • Marinades for meat – IGP makes an excellent base for meat marinades. Its mild acidity and complementary sweetness impart flavor without overpowering the taste of the meat.
    • Primi piatti – Particularly in risotti, IGP balsamic presents itself as an outstanding ingredient.

    Traditional Balsamic Vinegar of Modena DOP: elegance and tradition

    The Traditional Balsamic Vinegar of Modena DOP is also the result of artisanal and traditional production. Sourced from cooked must and aged in fine wooden barrels (for many years longer than the other type of balsamic), this vinegar is characterized by greater density and a more full-bodied and complex flavor than Balsamic Vinegar of Modena IGP. Its production is strictly regulated, guaranteeing consumers a high-quality product.

    How to use it in cooking

    Given its characteristics, Traditional DOP proves perfect for more refined dishes and even gourmet dishes. It is excellent on grilled meat and fish and even on carpaccio. Its aromatic complexity adds flavor to the dish and offers a unique organoleptic experience. This balsamic is also suitable for pairing with fruit (especially on strawberries) and with ice cream. It is also ideal with fine cheeses such as gorgonzola and taleggio cheese.

     

    Some practical tips for using Aceto Balsamico di Modena IGP and Aceto Balsamico Tradizionale di Modena DOP

    Whatever the dish to be enhanced, it is important to consider that both vinegars have intense flavors. So it is advisable to use them in moderation: you can start with a few drops and add more gradually according to your tastes. Doing so will not risk overpowering the other flavors, but will only enhance them. It should also be remembered that everyone has their own culinary preferences. Therefore, it is a good idea to experiment with different combinations until you find the ideal pairings for your palate.

    Finally, do not forget to invest in high-quality vinegars made by producers who follow traditional techniques passed down from generation to generation. The quality of the ingredients will be reflected in the end result, and thus in the taste and texture of the dish. You can find Traditional Balsamic Vinegar of Modena IGP and Traditional Balsamic Vinegar of Modena DOP directly in our Bottega, located a short distance from the center of Modena. We look forward to welcoming you