Balsamic Vinegar of Modena and the new “Riserva” category
A new development in the Balsamic Vinegar sector this year is definitely the introduction of the new ‘Riserva’ category of Balsamic Vinegar of Modena PGI dedicated to products aged for at least 5 years. This new designation identifies a selection of the highest quality, which will allow producers to differentiate their products even more on the market, always representing Italian excellence and the long tradition of this gem of the territory. This innovation has been introduced in the production regulations for Balsamic Vinegar of Modena PGI, and came into force after the publication of the decree of 22 January 2025 in the Official Gazette. As already announced, this new category represents a historic step in the world of Balsamic Vinegar, because it introduces the concept of ‘qualitative verticalisation’ based on the ageing period of the product to the I.G.P. range. In fact, thanks to the possibility of tasting different vintages, experts and enthusiasts of this excellent product will have the opportunity to appreciate the nuances and organoleptic differences that can be appreciated thanks to the long ageing times. An important introduction to the world of Balsamic Vinegar Among other changes, a general revision of the specifications has been made, aimed at simplifying the reading of the rules, improving management and increasing product traceability. In addition, new principles related to labelling have been introduced, with the aim of enhancing the value of the name ‘Modena’. This emphasises more effectively the origin and tradition of this Italian excellence, also protecting consumers against the use of expressions that can be ambiguous and risk undermining the guarantee and transparency. These changes are the result of in-depth work, carried out in collaboration with institutions and expert operators in the sector. The changes that have been made have been designed with the aim of strengthening the protection of the I.G.P. and improving the perception of one of the products that symbolise Italian gastronomic excellence, so that every drop respects the highest quality standards and continues to tell the story of a territory that is unique in the world. In fact, the changes to the specifications are a step forward in guaranteeing the quality and protecting the product itself, an icon of the region’s tradition. The final objective is, therefore, to protect consumers and strengthen the position of Balsamic Vinegar on international markets, a product that has a turnover of over one billion euros and an export share that exceeds 90%. The importance of the origins of Balsamic Vinegar, at the root of its quality As already mentioned, this is a major innovation in this field, as it gives the product added value and guarantees consumers the high quality for which this iconic product has always been known over the years. The greater prominence of the name Modena binds it even more closely to the territory from which it comes, giving importance to its origins. Its origins are ancient and can even be traced back to the ancient Romans. The latter were the first to cook grape must to preserve it and then use it as a drink to flavour and sweeten dishes. Continuing with tradition, a mention of this iconic product was found in 1046, when vinegar was mentioned as being so good that it was given as a gift to Emperor Henry III, as told in the ‘Vita Mathildis’ of 1115 by the Benedictine monk Donizone. In the 1556 volume ‘La grassa’, the various types of vinegar and their different uses are listed and a variety is mentioned that seems to correspond to what we know today. However, a key moment came in 1747 when the adjective ‘Balsamico’ was used for the first time in the cellar records of the Dukes of Este. From that moment on, the popularity of this product continued to grow and in the 19th century Balsamic Vinegar of Modena began to be appreciated and recognised internationally: in fact, it became a protagonist of the most important exhibitions of the time. A tradition handed down from generation to generation Given the age-old tradition, the preparation of Balsamic vinegar follows precise steps that are handed down from generation to generation in the family vinegar cellars. The unmistakable flavour of this iconic product is therefore created thanks to a long process characterised by love and passion, two key ingredients that distinguish Modena’s Black Gold. The discovery of this preparation intrigues many people, both in our country and abroad: for this reason, we at Acetaia Marchi organise guided tours of the vinegar factory in several languages, including English, French, Polish and Spanish, to satisfy admirers from all over the world. Our guided tour of the vinegar factory is the perfect solution if you’re wondering what to do in Modena in an afternoon: the visit, which starts with a relaxing stroll through our vineyard, continues inside the rooms where the real preparation of our artisan products takes place, which you can then taste thanks to an exclusive tasting. Guided by our expert vinegar makers, you can discover all the nuances of flavour that characterise our Balsamic Vinegar, and find the variant that best suits your palate. The best Balsamic vinegar can be found in our Shop After the visit to our vinegar factory, the tour ends in our Shop, the ideal place to buy some of our specialities to enjoy at home. Among the various products on offer, you’ll find Aceto Balsamico di Modena I.G.P., Traditional Balsamic Vinegar of Modena D. O.P. and various gift boxes for special occasions. If you don’t happen to be in our area, don’t worry: our products are also available on our e-commerce site, so you can have a piece of our region delivered directly to your home. Finally, if you are a fan of this extraordinary product and would like to celebrate it at your wedding, christening or communion, we also make the best food and wine favours in the whole of Emilia-Romagna, which are totally customisable and tailored to your needs. Here at Acetaia Marchi we know
The deep bond between Balsamic Vinegar of Modena PGI and the territory of Modena and Reggio Emilia
According to tradition and in full compliance with current regulations, the production area par excellence of Aceto Balsamico di Modena I.G.P. is in the provinces of Modena and Reggio Emilia. In these areas, there is a high concentration of grapes with the right level of sugar and acidity, ideal for preparing a product of the highest quality and excellence. It’s no coincidence that Balsamic Vinegar of Modena PGI is closely linked to its place of origin, which offers all the best conditions for the cultivation of raw ingredients with a perfect composition. If you’re curious to discover all the elements that link this product to this particular geographical area, then read on! History and territory, two key elements Modena and Reggio Emilia are located in the plains of Emilia-Romagna and, along this scenic route, the river Po follows and crosses the Secchia and Panaro basins. This is also the area corresponding to the ancient Duchy of Este: a land rich in history and with a great culinary tradition. It is precisely the ancient knowledge of the farmers and their innate love for the good life and good food, together with the pedoclimatic characteristics of the territory, that have allowed the creation of a typical and exclusive product such as Balsamic Vinegar of Modena PGI. As mentioned previously, the climatic conditions are optimal. The climate that characterises Modena and Reggio Emilia is semi-continental, mitigated by the influence of the nearby Adriatic Sea. Winters are typically harsh, with average temperatures hovering around 2°C, while summers are hot and humid, even exceeding 35°C; on the other hand, springs and autumns are decidedly mild. These conditions favour the development of the native acetic flora, which has a predominant influence on the maturation and ageing process of Balsamic Vinegar of Modena. The areas of Modena and Reggio Emilia are also characterised by a fair amount of rainfall (about 750 mm per year) and fog, especially in late autumn and winter. The characteristics of Balsamic Vinegar of Modena PGI. When we talk about Balsamic Vinegar of Modena PGI we are referring to a product that is unique in the world. Its existence is closely linked to the unique knowledge, traditions and skills of the local population: for this reason, Balsamic Vinegar of Modena PGI is considered, due to its uniqueness, a symbol of Modena’s culture and history, as ratified by the Official Journal of the European Union (L 175/10 of 4.7.2009). An emblem of gastronomic quality in the territory of the two Emilian cities, Aceto Balsamico di Modena I.G.P</a. is an integral part of the local culinary tradition. As well as being versatile and an intriguing ingredient in countless regional recipes, it is also the undisputed star of festivals and events dedicated to it, as well as being used throughout the country. As already mentioned, Modena’s ‘black gold’ has several special characteristics, both in terms of appearance and taste: in terms of colour, it should be an intense brown, but clear and bright. It should have a delicate, persistent aroma with woody notes and a pleasant acidity. In terms of flavour, it should be sweet and balanced, with a minimum density of 1.06 g/l. In short, many elements come together to create a product that is unique in its kind. The tradition of Modena’s Black Gold Natural, artisan preparation takes a lot longer than industrial procedures, but it allows us to bring the typical products of our land to the table, in the most excellent way from every point of view. Balsamic Vinegar of Modena PGI and Organic Balsamic Vinegar of Modena PGI Organic are free from thickeners, colourings, preservatives, antioxidants, sweeteners and added sulphites. Both are the result of a skilful blend of the best musts (extracted from native Modenese grapes grown in the family vineyards and rigorously selected), and wine vinegar. This mixture is then subjected to a refining and/or ageing process in old oak barrels. This period requires a lot of time and patience, as the minimum time limit is about 60 days. When the ageing period exceeds three years, the word ‘aged’ can also be added to the finished product. Balsamic Vinegar of Modena PGI and Organic Balsamic Vinegar of Modena PGI are a tasty food and wine product with a dark brown colour, characterised by excellent density and quality. Guided tours of the vinegar cellars to discover the secrets of PGI Balsamic Vinegar. This preparation process, closely linked to the vinegar cellars where it is made, is the result of a long tradition handed down from generation to generation: to fully appreciate this product, a symbol of Italian excellence, a guided tour of a vinegar cellar is recommended. We at Acetaia Marchi are one of the best vinegar producers in the area and, if you are passing through and wondering what to do in Modena, the answer is a guided tour to see first-hand the places where Modena’s Black Gold is produced. Our guided tours, available in different languages for Balsamic lovers from all over the world, start with a relaxing walk through the vineyards, to see the care taken in the cultivation of this variety and understand where it all actually begins. Afterwards, we move inside the facility to discover the entire production process. The pressing of the grapes, the cooking of the must and the ageing in barrels made of fine woods are just some of the steps that will be explained to you, to fully understand how Balsamic Vinegar of Modena PGI is prepared. Tasting Balsamic Vinegar of Modena PGI and the Acetaia Marchi Shop Our tour then continues with a tasting of our products, a special moment that allows everyone to personally savour the goodness of the ingredients used. But that’s not all: if you want to take a piece of our fabulous territory home with you, you must also stop at our Shop, a place where our passionate vinegar makers will be able to recommend the best products, suitable for even the most refined
Balsamic Vinegar symbol of Made in Italy: a national pride
Balsamic Vinegar of Modena is more than just a condiment: it is a true symbol of Italian gastronomic culture around the world. Loved and appreciated even abroad, over time this unique product has come to embody the values of Made in Italy, representing a perfect blend of tradition, craftsmanship and innovation. The history of Oro Nero di Modena (Black Gold of Modena) is very old and is intertwined with that of its land of origin, Emilia-Romagna, which has made Balsamic Vinegar a sign of quality and a distinctive element of its culinary excellence. Let’s discover in this article why this extraordinary condiment is anything but ordinary! The history of an icon linked to the territory What makes Balsamic Vinegar a national pride is, as mentioned above, its close link with the territory where it is produced, i.e. Emilia-Romagna, and the people who make it. In fact, every drop contains the passion and knowledge handed down from generation to generation by master vinegar makers, who have transformed the ancient family practice into an internationally recognised and protected art. The history of the Black Gold of Modena dates back to the times of the ancient Romans, who knew the art of processing must to turn it into an excellent sweet and sour condiment. However, it was during the Middle Ages and the Renaissance that the art of Balsamic vinegar-making found its greatest expression in Emilia-Romagna. In particular, in Modena and Reggio Emilia, noble and farming families began to increasingly perfect the production techniques handed down from father to son. Over time, this knowledge has given rise to a unique product, whose secret lies not only in the top-quality ingredients, but also in the care and passion that go into the production process. Balsamic vinegar as a symbol of Italian creativity The prestige of this condiment lies not only in its inimitable taste, but also in its very nature, an indisputable symbol of Italian sustainability and creativity. In fact, the production process perfectly combines respect for the environment, attention to detail and the ability to innovate without ever losing sight of tradition. The production of Balsamic Vinegar is a meticulous process, starting with the cooked must, made from the best and selected grapes, followed by slow fermentation and ageing in precious wooden barrels. The latter can be made of different types of wood, such as oak, cherry, chestnut or juniper and mulberry, which contribute to a unique and aromatic mix of flavours. Italian creativity has also led to the creation of different variants of this product: one example is the Balsamic Vinegar of Modena I.G.P. Biological, which sees a special focus on quality and a deep respect for the environment, with production processes aimed at reducing environmental impact, which enhance sustainable practices. All this makes Balsamic Vinegar a culinary excellence but also a product that is able to innovate and adapt, always remaining in tune with the needs of modern consumers. All the flavour of Italy in a drop of Balsamic Vinegar Whoever tastes Balsamic Vinegar discovers not only a product, but a real piece of Italy, a land that is expressed through the flavour of this condiment. Its spread across the world’s best tables and restaurants is a testimony to its success and the global impact this product has achieved. The fame it has gained is proof of the fact that Balsamic Vinegar, while keeping its typically Italian essence intact, has managed to adapt to different culinary cultures around the world. Precisely for this reason, Oro Nero di Modena cannot be considered ‘just’ a condiment, but a true ambassador of Made in Italy, a national pride capable of conquering the palates of numerous countries. An exceptional cultural and gastronomic heritage Balsamic Vinegar is more than just a gastronomic product, it is a true cultural heritage that tells a story rich in tradition, innovation and passion. Vinegar cellars are often run by families who, from generation to generation, hand down the secrets of its preparation, constituting an ancient knowledge that absolutely must be preserved and enhanced. There are numerous initiatives to celebrate Modena’s Oro Nero (Black Gold): events, fairs, tastings and visits to vinegar cellars are perfect occasions to promote this product, letting Italian and foreign visitors discover the fascination of the art of preparing this gem that is closely linked to its territory of origin. A guided tour of Acetaia Marchito discover the production of Balsamico To discover the slow process of making Balsamic vinegar and see first-hand all the tradition that goes into this preparation, we recommend visiting Acetaia Marchi with our guided tours. This is definitely a must-do in Modena, as it will give you a unique and unforgettable experience within the culture and tradition of this territory. Our tours, available in many languages for enthusiasts from all over the world, start with a relaxing walk through the vineyard, and then continue inside the vinegar cellar to discover all the steps of the production process. The crushing of our grapes, the cooking of the must and the ageing in barrels made from precious woods are just some of the moments in the complex preparation of Balsamic Vinegar, which will be explained to you in its entirety by our trained master vinegar makers. The final tasting will allow you to experience on your palate the exceptional nature of the ingredients we use, which are fundamental in giving our product a unique and inimitable flavour. Buy Balsamic at our Bottega If you are eager to take home some of our products, let our master vinegar makers advise you on which Balsamic is best suited to your needs at our our Bottega. Here you will be guided by our experts through the wide selection of available offerings, and all the characteristics of each product will be explained to you. Our seasonings are also available on our e-commerce, should it not be possible for you to physically visit us in Modena. Among the various available proposals we offer, there are also elegantgift
The characteristics of Organic Balsamic Vinegar of Modena PGI
Balsamic Vinegar of Modena P.G.I. represents true Italian excellence, the fruit of centuries of tradition and passion. In its organic variant, this extraordinary condiment becomes a symbol of sustainability and authenticity, a product in which respect for the environment and the pursuit of the purest quality are combined to perfection. Prepared in the region of Emilia-Romagna, Erganic Balsamic Vinegar of Modena I.G.P. is made from ingredients selected in such a way as to guarantee a unique and genuine taste, but also an environmentally friendly production process. One of the most appreciated and loved Italian products in Italy and abroad, Balsamic Vinegar of Modena P.G.I. exists in numerous variations and encompasses a history, production and uses in the kitchen that are peculiar and of very ancient tradition, which we will discover together in this article dedicated to the famous Black Gold of Modena. If you are curious, read on! A product loved for its very high quality For the uninitiated, Balsamic Vinegar of Modena I.G.P. is characterised by a set of unique features that make it unmistakable and appreciated all over the world. In particular, its dark/brownish colour is brilliant and intense, and is the result of the long ageing process to which it is subjected. In addition, its good density and pleasantly sour and well-balanced taste are other elements that make it unique and inimitable, with flavour enriched by different scents that change depending on the type of wood in which the vinegar is aged. The History of Balsamic Vinegar Let us start at the beginning: the name of balsamic vinegar is inextricably linked to its territory, which has been inhabited since ancient times. In fact, as early as the 3rd century B.C., the ancient inhabitants of the Modena area had to ingenuity to find techniques that could contribute to wine production, and so they came up with the idea of boiling the must in order to avoid fermentation and vinification. In the mid-18th century, the term balsamic first appeared in the records of the cantina degli Estensi. The adjective was clearly linked to the special curative properties of the product, used against plague sores or to combat migraines. Over the centuries, balsamic vinegar has been increasingly appreciated in the national and international food and wine scene, until it was awarded D.O.P. recognition by the European Community in 2000. PGI Balsamic Vinegar of Modena: its characteristics and production In 2009, the Balsamic Vinegar of Modena was awarded the I.G.P.designation (an acronym that stands for ‘Protected Geographical Indication’) by the European authorities. It is a food and wine product of great excellence, truly appreciated all over the world, whose production is strictly protected by the specifications jealously guarded by the consortium Balsamic Vinegar of Modena. The steps in its production are numerous, and include: Crushing of the grapes exclusively from the Albana, Lambrusco, Sangiovese and Trebbiano vines, followed by the production of must and its partial fermentation, cooking or concentration. In order to give the vinegar its organoleptic characteristics, a dose of vinegar at least 10 years old and one of wine vinegar (equal to at least 10% of the total product) is added to the must. Maturation in wooden barrels for a period of at least 60 days, at the end of which the product is examined and it is verified whether it really possesses all the necessary characteristics to be defined as a Aceto BAalsamico di Modena I.G.P. As you can see, the preparation process is very long and complex, but it is a guarantee of the highest quality. Thanks to these steps, in fact, a rich and tasty product with a unique and inimitable flavour can be obtained. Erganic Balsamic Vinegar of Modena I.G.P. As mentioned above, there are numerous variants of this extraordinary product. In fact, the combination of the best musts and wine vinegar, obtained exclusively from grapes grown on the family’s organically farmed land, gives rise to a Organic Balsamic Vinegar of Modena I.G.P. that is special and characterised by a very high density. This product is designed purely for an increasingly large and demanding organic clientele. In particular, the Aceto Balsamico di Modena I.G.P. Biologico Platino boasts a very harmonious, smooth and acetic flavour and has a brilliant deep black colour. With its intense aroma and fresh fruity flavours, it is ideal for those who love to enhance and flavour every dish with an excellent and high-quality Balsamic Vinegar of Modena I.G.P. Biological. The elements that characterise Organic Balsamic Vinegar of Modena I.G.P. are numerous and we can effectively summarise them in: The ingredients used for its preparation are cooked grape must and wine vinegar. The product obtained is 100% Organic, and there are no preservatives, colouring agents, thickeners, antioxidants, sweeteners or added sulphites in it. An acidity of more than 6%. A density of about 1.34. Taste the Organic Balsamic Vinegar of Modena I.G.P. from Acetaia Marchi! If you are curious to taste this variety of Balsamic Vinegar of Modena, you can try it at Acetaia Marchi. If you are passing through the Modena area, come and visit us at our Bottega, where numerous varieties of the Black Gold of Modena are available, all characterised by a very high quality and a unique and inimitable taste. Here you will also find elegant gift packs of Balsamic Vinegar, ideal for a tasty gift for a special occasion. In addition, we at Acetaia Marchi make the best wine and food favours in the whole of Emilia-Romagna, perfect for those wishing to celebrate a baptism, wedding or communion without giving up a touch of extra taste. If it is not possible for you to physically visit our shop, don’t worry: you can also find everything you want in our our e-commerce, and take a piece of this extraordinary territory directly to your home, wherever you are. A guided tour of Acetaia Marchito experience the goodness of our Balsamic Vinegar If you are wondering what to do in Modena and would like to discover all the
Is it better to use a balsamic dressing or Balsamic Vinegar of Modena PGI? Advice in the kitchen
The Balsamic Vinegar is a typical product of the Emilia-Romagna region with numerous admirers in Italy but also in the rest of the world: for this reason, it is increasingly present on the shelves of our kitchens. This is because it is a delicious and versatile condiment, suitable for most of our savoury dishes, but also for some sweet recipes. It allows us to complete dishes of all kinds, from the simplest and freshest to the tastiest and most elaborate, always giving the result an extra edge. The characteristic sweet-and-sour flavour of Balsamic Vinegar goes very well with many foods: just a few drops are enough to satisfy even the finest palates! In addition to vinegar, however, balsamic condiments are also often used in cooking. The two products have differences that you should be aware of in order to use them correctly on your table. Let’s take a look in this article at what specifically differentiates these two products and how best to use them in the kitchen. Starting with: What is a Balsamic Dressing Before highlighting the substantial characteristics of these two popular products, it is best to define what a Balsamic Dressing is. While there are no doubts about Balsamic Vinegar, it is very useful to know that Balsamic Condiments are special products that do not have specific production regulations or Disciplinary rules and, for this reason, do not have to undergo specific ageing procedures. This means that they can be sold as early as the day after their production. The producer himself is, therefore, very free to express himself, bottling his own product and choosing the type of bottle to use. Balsamic Condiments are versatile and tasty products, which are obtained by combining concentrated grape must with wine vinegar, but depending on the quantity they may contain preservatives, colouring agents, thickeners, antioxidants, sweeteners or added sulphites. You just have to try them! The differences between Balsamic Vinegar of Modena PGI and Balsamic Vinegar Condiment After this brief explanation, it is now time to focus on the differences between vinegar and condiment. These are numerous, yet they are certainly not easy to notice, especially for those who are not experts in this field. Yet, the two products have some substantial differences: to begin with, the most obvious one is certainly acidity. Indeed, balsamic condiments are brown in colour like vinegar and their consistency is very full-bodied.. As far as taste is concerned, the sweet component tends to prevail over the sour component in balsamic condiments: therefore, they are more suitable products for all those who like ‘sweeter’ and less acetate-like flavours, with a lower acidity ranging from 5 to 4.5 %. Already because of this low level of acidity, they could not, by law, be called ‘Traditional Balsamic Vinegar of Modena P.D.O.’ or ‘Balsamic Vinegar of Modena P.G.I.’: in fact, the latter are characterised by an acidity of at least 6 %. Moreover, as already mentioned, current legislation on the subject allows Balsamic Condiments to be bottled in bottles of different capacities, such as 40, 50, 100 or 200 ml. When to use vinegar and when is it a good idea to use balsamic condiment instead? In general, as far as the use of the two products is concerned, it can be said that Balsamic Vinegar can be used as a condiment for practically any dish. Indeed, its sweet-and-sour flavour goes very well with many types of dishes such as meat, tasty salads, risottos or fruit. Balsamic condiment can be used to season the same dishes; however, one must always remember that its taste is somewhat sweeter and that the consistency is thicker.Therefore, it all depends on your taste and that of your diners. Furthermore, balsamic condiment is the ideal ally for those who like to decorate dishes and add an extra touch of elegance and flavour to their preparations. Indeed, thanks to its predominantly sweetish flavour, it is most used for fruit salads, ice cream and desserts. So, try it with sweet recipes and to refine your dishes: rest assured it will not disappoint! Balsamic Vinegar and Balsamic Dressings: Where to Find Them With these words we hope we have aroused in you the curiosity to try these typical products of the Emilia-Romagna region: if you want to taste authentic and tasty products, then you absolutely must take a look at our proposals in our Bottega or on our e-commerce. In our vinegar cellar, we produce the Traditional Balsamic Vinegar of Modena P.D.O., the Balsamic Vinegar of Modena P.G.I., the Condimenti Balsamici, salse, jam and fruit compote, all according to the ancient tradition of our land, but also offering several interesting variants. Among them, you will find the organic balsamic (such as, for example, the Bronzo and Platino versions) and the White Organic Balsamic. Furthermore, if you are eager to make a tasty gift, we offer several gift packs of Balsamic Vinegar to celebrate special occasions such as birthdays and anniversaries, or we also create customised food-and-wine favours, the best in the whole Emilia-Romagna region, suitable for christenings and weddings. Guided tour of a vinegar cellar with tasting: we are waiting for you! If you are wondering what to do in Modena and you are passionate about Balsamic Vinegar and Balsamic Condiments, then we are waiting for you for a guided tour in one of the best Acetaie in the city. Thanks to the tours organised by Acetaia Marchi (available in different languages such as English, French, Spanish and Polish), you will be able to see first-hand how our Balsamic Vinegar and Condiments are prepared and witness the high quality of our vinegar production. Our ourguided visits to the vinegar cellar are the perfect opportunity to enjoy an extraordinary experience through the flavours, fragrances and traditions that make our territory unique, discovering the secrets and ancient traditions behind the production of Balsamic Vinegar and Dressings. Moreover, at the end of the visit, you will be able to participate in an exclusive tasting of our products, so
Balsamic vinegar with fruit: the best combinations
In Italian kitchens, there are many foods and ingredients that absolutely cannot be missing. Among these is certainly balsamic vinegar. As you are well aware, it is a very popular condiment both nationally and internationally. Italians are the ones who love it and have always known how to combine it with other foods to create dishes with a unique and inimitable flavour. Balsamic vinegar is an excellent ally for enhancing the taste of various types of meat and fish: it is perfect on roast meat, but also on sea bream and baked sea bass! In addition, it is a fabulous ingredient for various vegetable dishes and is one of the best salad dressings. But that’s not all: balsamic vinegar can also be combined with fruit and always produces surprising results… not to mention exceptional! In the following, we will look at the best combinations of balsamic vinegar with fruit for a mouth-watering snack or an incomparable-tasting dessert. Some recipes using balsamic vinegar and fruit Those who love balsamic vinegar should know that this condiment can give a better and more intense flavour to different types of fruit. In fact, it goes very well with sweet flavours: it is ideal, for example, with kiwi and melon. With these ingredients, you can create hors d’oeuvres or desserts that will leave your family and friends speechless. To create a unique dish, you only need simple ingredients: in addition to kiwi and melon, you will need some salad and, of course, balsamic vinegar. Cut the fruit into pieces, add it to the salad and dress with the balsamic vinegar. From the first taste, you will discover that this combination is truly unforgettable! If you are curious, another interesting recipe is baked melon with balsamic vinegar: a quick preparation that takes summer flavours and mixes them with the characteristic taste of balsamic vinegar. Fruits of the forest and more Another well-known combination is certainly that of berries and balsamic vinegar. You can simply pour a few drops of dressing over the fruit and enjoy the result. Alternatively, you can turn this special combination into a delicious garnish for cakes, ice cream and sorbets. Ideal for a healthy but tasty snack! Even with oranges and apples you can play with balsamic vinegar: in fact, by naturally accompanying these two fruits with a drizzle of balsamic vinegar, you can create a tasty fennel salad. This will allow you to create a side dish rich in vitamins and fibre, which can be eaten all year round for a tasty and light meal. Other combinations: all the flavour of balsamic vinegar with fruit! Another special combination is certainly that of pears and mixed nuts which, combined with various vegetables and a spoonful of balsamic vinegar, can help you bring a simple yet unique dish to the table. This is the perfect mix that creates a winter side dish appreciated by vegetarians and others. It is also possible to create a dessert that is quick in preparation and tasty in flavour by using pears, combining this tasty fruit with honey and balsamic vinegar and garnishing it with pistachios to make a mouth-watering recipe suitable for dinner parties. If, on the other hand, the intention is to have a simple dessert that does not require too much time-consuming preparation, simply get some strawberries, peaches or figs and combine the pieces of fruit with a few drops of balsamic vinegar. In this way, you will prepare a delicious fruit salad accompanied by the unmistakable taste of this dressing. After just a few minutes, you’re done! Finally, combining only strawberries with a few drops of balsamic vinegar is a move that always turns out to be a winner: if you are feeling more creative, you can also add a few mint leaves to the recipe to give your preparation an even cooler touch, ideal for fighting the summer heat. A quality touch to every dish As you can see, there is no shortage of combinations to enjoy, and you can always play with the flavours. The choice, in fact, is very wide and it all depends on your fruit preferences. The important thing is to always choose a quality balsamic vinegar that can enhance the flavour of the chosen fruit and create an unmistakable mix that is a joy to your palate. This will allow you to play it safe and offer your guests unique and unforgettable organoleptic experiences. To ensure a preparation with the best results, it is always best to rely on quality products, made from the best ingredients and by the hands of experienced vinegar makers. The balsamic vinegar and condiments from Acetaia Marchi are among the best in Modena, and are characterised by a very high quality and care in preparation that fully respects the long tradition that characterises this part of Italy. If you are curious to see first-hand how these extraordinary products are prepared, you can take part in a guided tour of a vinegar cellar in Modena: thanks to our expert master vinegar makers, you can discover all the secrets of how balsamic vinegar is made and also take part in an exclusive tasting session. The tours, which are available in different languages for connoisseurs from all over the world, will allow you to immerse yourself in the history and tradition of this priceless gem, and take home an unforgettable experience. What are you waiting for? Acetaia Marchiis waiting for you! If you are passing by and you would like to try our Balsamic Vinegar of Modena P.G.I., the Traditional Balsamic Vinegar of Modena P.D.O. or the Balsamic Dressings that we prepare with great passion, then you must come and visit us and drop by our Bottega: here our master vinegar makers will advise you on the products best suited to your palate, and you can enjoy a unique culinary experience. But that’s not all: at Acetaia Marchi we also prepare gift packages and food and wine favours to celebrate special occasions, always with a
Balsamic Vinegar of Modena IGP or Traditional DOP? Tips for cooking
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
Why choose an Organic Balsamic Vinegar of Modena PGI over the classic one?
Balsamic vinegar is a condiment that can give “that extra touch” to any dish, whether sweet or savoury. It is a masterfully crafted product, using ancient techniques that have been handed down from generation to generation. However, it is good to consider that not all products have the same characteristics. Modena Balsamic Vinegar that bears the PGI denomination, for example, has aromatic notes that are perceptible to both taste and smell, making it different from other types of vinegar on the market. The characteristics of Organic Balsamic Vinegar of Modena PGI The Balsamic Vinegar of Modena PGI Organic is a condiment made from cooked grape must combined with wine vinegar in varying percentages. The designation “organic” indicates that it is produced without chemicals. This means that even the grapes used come from organic farming in the area (in particular Trebbiano, Lambrusco, Berzemino and Spergola), grown without pesticides. The result of processing, carried out with the natural fermentation of the must and completed with ageing in wooden barrels, is a vinegar with a particularly smooth taste. The PGI indication, on the other hand, specifies that the product has been produced in the provinces of Modena and Reggio Emilia, according to precise specifications, which then requires ageing for at least 60 days. The advantages of Organic Balsamic Vinegar of Modena PGI Balsamic vinegar produced organically has higher prices than classic vinegar, due precisely to the higher production costs. Therefore, one might ask why go for this type of vinegar. There are several reasons for this: organic production is also sustainable, environmentally friendly and therefore good for the health of those who consume it. To cultivate grapes for organic vinegar, the soil is nourished with natural substances that respect its balance, such as plant fertilisers and natural compost. Any animals are also respected, as pesticides are not used, which could leak into the environment and harm the various species around them. To eliminate pests, on the other hand, mechanical or non-toxic methods are used. Finally, organic vinegar obtained by such methods is characterised by a brilliant colour, a velvety flavour, a fruity odour and an acidity level of 6%. Because of this, it is perfect for adding flavour from the simplest to the most structured foods. Pairing Organic Balsamic Vinegar of Modena PGI As already mentioned, this type of vinegar lends itself to many combinations. In fact, itsflavour is fresh, fruity and light. Precisely because of these characteristics, it can be used raw to add flavour to a variety of salads and pinzimoni, as an alternative to traditional vinegar. It also goes well with appetisers and aperitifs of grilled vegetables and mature cheeses, especially those with a spicy aftertaste. It can also be used, however, on marinated fish or meat. Pairings with desserts or fruit may seem daring, but cream cotta with vinegar topping or a slice of strawberries topped with brown sugar and a dash of vinegar make a very interesting end to a meal, and leave the mouth clean and refreshed even after a rather rich meal.
When can a Balsamic Vinegar of Modena PGI be defined as ‘Aged’?
The ageing of Balsamic Vinegar is a process that enhances the great qualities of a balsamic vinegar and in order to obtain a certification for this process, certain standards must be met. Both the Aceto Balsamico di Modena IGP Invecchiato and the Aceto Balsamico Tradizionale DOP are therefore subject to quality standards that set a limit beyond which it is possible to speak of ‘aged vinegar’. The ageing of Balsamic Vinegar of Modena PGI The Aceto Balsamico di Modena IGP Invecchiato is a product that is prepared for quality ageing that still allows it to be widely used on the tables of Italians. For some aged vinegars, in fact, the ageing time easily reaches 12 years and even more. Obviously, this important ‘resting’ phase is necessarily reflected in the cost of the product. The Balsamic Vinegar of Modena PGI, in order to meet the needs of its customers, has succeeded in perfecting a faster ageing system that keeps prices affordable. To be included in the PGI certification, in fact, Balsamic vinegar from Modena needs to mature in wooden barrels for a period of at least sixty days. To move on to the next step, i.e. the ageing of the product with the Higher Quality Certificate, a much longer period will be required. For a Balsamic Vinegar of Modena PGI to be considered aged, it must in fact rest in barrels for at least 3 years. This is a much shorter time than that reserved for PDO certification, but without doubt the high quality is guaranteed. Balsamic Vinegar of Modena PGI Aged: The Right Choice There are many types of certification on the market for vinegar that is defined as aged. There is, for example, also the ‘extravecchio‘ certification for Traditional Balsamic Vinegar of Modena PDO, which stipulates an ageing period of as much as 25 years. For this type of product, however, the prices are very high and could hardly reach the tables of all Italians. Moreover, the flavour and organoleptic characteristics of this type of vinegar are rather ‘extreme’. The Balsamic Vinegar of Modena PGI is the right compromise between quality and convenience. Indeed, by reducing the ageing time, it is possible to offer customers an absolutely high-quality product at more than competitive prices. Invecchiato IGP also offers a more delicate taste, is less concentrated and in many recipes is more suitable than even much older vinegars. The must for this Balsamic Vinegar is obtained from selected vineyards: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fontana and Montuni. The appearance of Aceto Balsamico di Modena IGP Invecchiato is brown, intense and somewhat brilliant. It is not too dense, like those aged for a long time, and is easier to use. The flavour is absolutely delicate and also has some woody notes in the aroma, making it perfect for any dish: meat and fish, but also with raw and cooked vegetables. All in all, Balsamic Vinegar of Modena PGI Invecchiato proves to be a very versatile support in the kitchen, very well suited to every occasion with its typical balanced sweet and sour flavour and its highly appreciated aroma with pleasantly acetic notes.
What does single-ingredient balsamic vinegar mean?
Balsamic vinegar has always been one of Italy’s gastronomic gems, would you agree? Among its different varieties, we often hear of “single-wood balsamic vinegar.” Again, we are dealing with a unique product, a particular expression of craftsmanship and dedication to tradition. Let’s take a look at what it is and how such an extraordinary product is created. The aging process in wooden barrels: a crucial stage To understand what monolegno balsamic vinegar is, it is important to start precisely with the production of this product and, more specifically, with the aging process. Balsamic vinegar is renowned precisely for its aging process carried out inside fine wooden barrels. This stage is crucial for conferring to the condiment its complexity of flavors and its characteristic and engaging density for the palate. Typically, during aging, balsamic vinegar is transferred from one barrel to another, each made of different types of wood, such as oak, cherry, chestnut, and mulberry. The aging of single-wood balsamic vinegar Single-wood balsamic represents a variant of the age-old tradition that, as we mentioned, involves transferring from a barrel made from one type of wood to another made from a different wood. In this case, in fact, the vinegar ages exclusively in a single-wood cask. This practice, although different than usual, maintains a deep respect for the tradition and craftsmanship that characterize the production of balsamic vinegar. It is important to consider that this practice regards only and exclusively Balsamic Vinegar of Modena PGI and not Traditional PDO. What changes in product flavor The use of a single cask allows the balsamic to absorb the aromas and characteristics of the specific wood used in a more concentrated way. This can add unique nuances to the final flavor of the vinegar. Therefore, one should not see this practice as an improvement or a flaw compared to the result achieved by the traditional practice of moving from one barrel to another. It is an aging that simply proposes something different and unique. The aging of single-vinegar balsamic vinegar can affect the density and viscosity of the product itself. This process can create a thicker, fuller-bodied condiment that is ideal for enriching high-quality dishes. It should also be mentioned that each wood imparts specific flavor notes to the vinegar. For example, oak can impart more robust flavors, while cherry can add fruity tones. Thus, the choice of wood becomes an essential part of the process of creating balsamic, which enables the creation of products with different flavor nuances. How to enhance single-wood balsamic vinegar To fully appreciate the nuances of single-wood Balsamic Vinegar of Modena PGI, it is advisable to taste pure balsamic vinegar, that is, without other seasonings. This allows the nuances of the wood used to be brought to the palate more immediately. Single-ingredient balsamic vinegar can become a culinary signature in fine dishes: we recommend trying it on aged cheeses, fresh strawberries or ice cream to enhance the flavors. It can also be used as a key ingredient in sauces, marinades or reductions for meats and to give a distinctive touch to many dishes. Exploring this variant is a sensory journey that allows you to appreciate the craftsmanship of the artisans behind this extraordinary condiment… Then if you would like to find out firsthand how balsamic is made, feel free to book a visit to our Acetaia.