balsamic vinegar jams

Our balsamic vinegar sauces, compotes and jams

Acetaia Marchi was founded on a great passion for balsamic vinegar. We produce many different products while respecting traditions and always ensuring the high quality of the raw materials. Our company is not limited to the production of balsamic vinegar: we offer different balsamic condiments and also many sauces prepared with the addition of this extraordinary condiment, compotes and jams made with balsamic vinegar.

Our fine sauces, jams and compotes

Today we are going to talk a little bit about our products, focusing on sauces, jams and compotes. To give you an idea of the main characteristics of the various types of food we offer, we will present three of our products. Read on to find out more about our organic sweet and sour blueberry sauce with organic Balsamic Vinegar from Modena and our Extra Black Sour Cherry Jam. Next, we will also show you the peculiarities of Acetaia Marchi's Organic Amarena cherry compote.

The organic sweet and sour sauce with blueberries and organic Balsamic Vinegar of Modena

To produce this sauce we use only local raw materials, we choose genuine fruits and follow the peasant tradition. We use a slow and gentle cooking process to preserve the flavours. We use no preservatives and do not add sugar, thickeners or pectin.

Our sauces are all like this. They are made with a high fruit content and the addition of our Organic Balsamic Vinegar of Modena I.G.P. This combination allows us to create a delicious contrast that tastes like tradition.

Our organic sweet and sour sauce of blueberries and Organic Balsamic Vinegar of Modena I.G.P. is excellent with cheeses such as Parmesan and mature pecorino. It is also very much appreciated with ricotta cheese. It is very tasty on polenta croutons and can enhance the flavour of game.

salsa-agrodolce-biologica-di-mirtilli-aceto-balsamico-di-modena-i-g-p-biologico

In addition to blueberry sauce, we also offer apricot, pear, strawberry, sour cherry and fig jam, all of which are obviously enhanced by the addition of our Organic Balsamic Vinegar of Modena.

Extra Sour Cherries Jam

Visciole jam is also a product made exclusively with fruit and natural sugars (those already contained in the fruit), without the addition of thickeners, preservatives, colouring agents or pectin. This jam is ideal for enhancing the flavour of baked meats and also as an accompaniment to mature cheeses.

Brush Organic Black Cherry Compote

Our Organic Burnt Black Cherry Compote is one of the most appreciated products by our customers. It is made with genuine fruits from Modena and its province, using the slow cooking methods typical of rural traditions.

Once picked, the fruit is cooked in open boilers over direct heat. In practice, we reproduce the artisanal recipe, resulting in an authentic product with no preservatives, colourings, pectin or added sugar.

Our Amarena cherry compote is recommended for a wholesome breakfast and is distinguished by its special flavour due to the high concentration of fruit.

Balsamic vinegar sauces, compotes and jams: all to be savoured!

Our products are made using only natural raw materials, without the use of additives and following simple recipes and artisan procedures that respect tradition. These are the special features of all our Balsamic vinegar sauces, compotes and jams. How about bringing our products to the table? We are waiting for you!


Exquisite packaging of Traditional Balsamic Vinegar of Modena P.D.O.

The difference between Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI.

Exquisite packaging of Traditional Balsamic Vinegar of Modena P.D.O.If we talk about balsamic vinegar, it is only natural that we are talking about a city: Modena. Modena is the capital of the Este family, where we find the word 'balsamic' for the first time in 1747. The wording was used to distinguish that particular category of product from others already present in the cellars of the Palazzo Ducale in Modena.

By the end of the 19th century, balsamic vinegar was already a renowned and esteemed product throughout Italy, not only for its quality and taste. Today, it is the star of numerous trade fairs all over the world and collects important awards year after year.

Traditional Balsamic Vinegar of Modena P.D.O. and Balsamic Vinegar of Modena P.G.I.

D.O.P. Traditional Balsamic Vinegar of Modena and P.G.I. Balsamic Vinegar are products backed by certifications that guarantee their quality and authenticity. However, they must be known by their distinct characteristics. In fact, there is more than one substantial difference between these two products.

The first is the result of a process that involves numerous phases and processes. It starts with cooking the grape must, at a minimum temperature of eighty degrees, and then moves on to fermentation. The Traditional Balsamic Vinegar of Modena P.D.O. is left to age for a minimum of 12 years, which becomes 25 years if the label "Extra Old" is required. During this period, the vinegar is decanted into fine wooden barrels that give rise to unfailing and unmistakable organoleptic characteristics.

If, on the other hand, we speak of Balsamic Vinegar of Modena I.G.P. we are referring to a typical product of our territory prepared with a mixture of cooked grape must and wine vinegar. The ageing and refinement process is considerably reduced compared to that of the traditional D.O.P. In fact, the minimum period of time required by the relative regulations is 60 days and the maximum is 2 years.

Bottiglia di Aceto balsamico di Modena IGP Sigillo PlatinoWhat do these differences mean?

Both products comply with the strict specifications that govern their production and end result. For example, the grapes used must be harvested exclusively in the hills of Modena and its province, and also in the province of Reggio Emilia for Balsamic Vinegar of Modena I.G.P. The vines used are Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and other DOC vines from the province of Modena. The colour is also strictly controlled to ensure that it is the right shade of intense brown.

Despite these details in common, it is clear that the differences in terms of ingredients and ageing result in two products with different tastes and textures. Indeed, Traditional Balsamic Vinegar of Modena P.D.O. has a more intense and pronounced flavour and consistency than Traditional Balsamic Vinegar of Modena P.D.O. and the aroma of Traditional Balsamic Vinegar of Modena P.D.O. is also more pronounced than that of Traditional Balsamic Vinegar of Modena P.D.O..
The level and perception of acidity is also very different in the two products. This smell is more pronounced and present in Balsamic Vinegar of Modena PGI, where the minimum percentage must always be greater than 6%, while it is lower in Traditional Vinegar of Modena PDO, where it blends and attenuates better over a long period of ageing.

We can therefore say with certainty that there are differences between the two products. With this in mind, we invite you to taste our balsamic vinegar. Do you prefer the traditional P.D.O. or the P.G.I. balsamic? Let us know!


mozzarella and tomatoes dressed with balsamic vinegar from Modena I.G.P.

What are balsamic condiments?

mozzarella and tomatoes dressed with balsamic vinegar from Modena I.G.P.

Balsamic condiments are products made by mixing concentrated grape must with quality wine vinegar. Just as with classic balsamic vinegar, the product is matured in special wooden barrels. This allows the fermentation process of the vinegar to be completed and leads to the food acquiring the typical aroma and flavour of the balsamic dressing. Let's get to know the various balsamic dressings by mentioning their different characteristics.

The differences between condiments and balsamic vinegar

You may have wondered what the difference is between balsamic vinegar and balsamic condiments. This may be mainly because the ingredients and the production process are very similar to those used for the preparation of Balsamic Vinegar of Modena P.G.I. Traditional P.G.I. vinegar, on the other hand, is produced using only cooked must.

The condiments are distinguished by their density and consistency. Among other things, they are not governed by specifications like traditional D.O.P. and Balsamic I.G.P. and do not have to undergo specific ageing procedures. The choice of bottling is also reserved to the producer, who may use any type of container.

Balsamic vinegar can only be marketed after a certain period of ageing. For the traditional PDO, in particular, the use of additives is not permitted. Furthermore, the product must only be bottled in 100 ml glass bottles.

Some examples of balsamic condiments

Among the various products on the market, you will find different types of balsamic condiments. Our own, i.e. those of Acetaia Marchi, are characterised by variable acidity and density. They are made from cooked grape must and wine vinegar. They are all 100% natural products and contain no preservatives, dyes, thickeners, antioxidants, sweeteners or added sulphites.

 

Here are some of our balsamic seasoning products

  • "Il Delicato 6" is a dark brown balsamic seasoning that will win you over with its sweet and sour flavour. Very delicate and pleasant, it is recommended for daily use and ideal for seasoning various dishes.
  • "La Riserva 16" is another of our prestigious balsamic dressings. It is the result of the combination of a fine cooked must and an excellent wine vinegar. It is clear black in colour and has an intense flavour with fruity notes. It is perfect to enhance your risottos, but also prawns and fritters.
  • "Prezioso 9": the name says it all about this condiment made from the best grapes. The racking in acacia barrels gives the product a special creaminess and aroma. You can use this condiment to enrich many different dishes.
  • "Leggendario 26" is a product with an intense taste, matured for a long time in quality wooden barrels. It is a delight for the palate. It is one of the balsamic seasonings that you can enjoy with not too mature cheeses, on strawberries or even on a simple pudding.
  • The Organic white Condiment is a unique product made from a mixture of cooked grape must and wine vinegar. With its straw-yellow hue, it boasts appreciable density and a delicate taste. For the preparation of this condiment, only white Trebbiano grapes from the region, organically grown, are chosen.

We invite you to discover all our products: our balsamic condiments are all of high quality, genuine and prepared using traditional methods. They will win you over from the first taste!


Balsamic Vinegar of Modena - how to use it in cooking

Balsamic vinegar of Modena in cooking

Balsamic Vinegar of Modena - how to use it in cooking

 

Balsamic Vinegar of Modena is certainly one of the best known products of our culinary tradition, both nationally and internationally. Frequently used on the tables of our homes, it goes well with various dishes and is an excellent condiment. It is suitable for enhancing the flavours of first and second courses, meat and fish, fruit and vegetables. It is therefore a very versatile product that can easily be used in a variety of circumstances.

Balsamic Vinegar is considered a prestigious product, offering unique organoleptic experiences. This is why it is increasingly used by professional chefs and even by enthusiasts of fine cuisine.

Bringing a touch of Balsamic to the table

How do you use Balsamic Vinegar of Modena in cooking? As you will have understood, it is a perfect accompaniment to many dishes. In fact, it is a product that can harmonise and flavour dishes, enhancing the flavour of individual ingredients.

Usually, by choosing Balsamic Vinegar of Modena I.G.P., you can enhance the taste of cooked food. Delicately full-bodied and with an intense flavour, this condiment is suitable for preparing risottos, main courses of meat (especially red meat) and fish. It is also perfect for adding flavour to baked, boiled and grilled vegetables.

By choosing a product with a more pronounced body, due to a longer ageing process, it can be used to finish salads, side dishes with raw vegetables and fresh fruit. Traditional Balsamic Vinegar of Modena P.D.O., which undergoes a prolonged ageing/refining process, is also suitable for garnishing desserts and cocktails. It can give them an extra touch of flavour.

Aceto Balsamico Tradizionale di Modena D.O.P. Affinato – Confezione ConsorzioNot only Italian cuisine

Balsamic Vinegar of Modena is perfect for balancing the different flavours of traditional Italian cuisine, but it is also an excellent resource for those who love to bring international cuisine to the table. The "nouvelle cuisine" goes well with the organoleptic properties of this Emilian food and wine product. Therefore, we can safely say that Balsamic is the perfect finishing touch for the most homemade and simple dishes, which are suitable for everyday cooking. It is also fantastic for more refined gourmet dishes, international and otherwise. In any event, it can help combine tradition and modernity, authenticity and delicacy.

The important thing is to choose the best Balsamic Vinegar of Modena.

To cook quality dishes you need quality ingredients. This is even more true when it comes to Balsamic Vinegar. You should always prefer products made from local grapes, left to age in fine wood barrels such as oak, cherry and ash. The best vines in the Modena area offer the possibility of producing a prestigious Mosto Cotto and an excellent Wine Vinegar. These ingredients, wisely mixed, allow to propose a dark brown Balsamic with an excellent density and a tasty level of acidity.

Don't hesitate to bring our Balsamic Vinegar of Modena I.G.P. and our Traditional Balsamic Vinegar of Modena D.O.P. to your table. You won't be disappointed!


Acetaia Marchi, production of Traditional Balsamic Vinegar of Modena P.D.O. - wooden box

Our production of Traditional Balsamic Vinegar of Modena P.D.O.

Acetaia Marchi, produzione Aceto Balsamico Tradizionale di Modena D.O.P - scatola in legno

 

Acetaia Marchi has been producing Traditional Balsamic Vinegar of Modena D.O.P for over a century. Our products are highly appreciated by even the greatest connoisseurs in the sector. Our production involves numerous stages, the use of high quality raw materials and casks made of precious wood. Let's get to know this product on a general level and then talk about our production in more detail.

A traditional and also D.O.P. product!

Traditional Balsamic Vinegar of Modena has been protected by the D.O.P. mark for more than 20 years, to be precise since 17 April 2000. This is the date on which the European regulation for the protection of this product was approved. D.O.P. Traditional Balsamic Vinegar of Modena is a product resulting from the cooking of grape must and subsequent ageing for at least 12 years or at least 25 years.

The D.O.P. mark is a guarantee

In order to obtain the D.O.P. mark, production must comply with a strict specification, which protects this delicacy from the imitations that have often appeared on the market. The cornerstones of this specification are the use of must from only selected grapes from the vines of the province of Modena. These include Lambrusco, Trebbiano, Sauvignon, Ancellotta, Sgavetta, Berzemino and Occhio di Gatta.

Once the musts have been selected, they are cooked over direct heat at a temperature of 84° for 12-14 hours in open-vessel containers. The crucial phase is refinement/ageing, which must take place in wooden barrels made of oak, chestnut, mulberry, acacia, rubinia, juniper, cherry and ash (chosen for their aromaticity), stored in attics that are preferably not insulated. Temperature variations are in fact fundamental to the success of the refinement/ageing process of Traditional Balsamic Vinegar of Modena P.D.O. During all these years, Traditional Balsamic Vinegar of Modena P.D.O. must rest in the vinegar cellar.
botti di rovere, castagno, ciliegio, ginepro per la produzione e l'invecchiamento dell'Aceto Balsamico Tradizionale di Modena D.O.P

Our production of Traditional Balsamic Vinegar of Modena P.D.O.

Inside the Marchi Vinegar Works, the barrels designed for maturing and resting Traditional Balsamic Vinegar of Modena P.D.O. are divided into batteries, ordered from the largest to the smallest. The Oro Nero is progressively decanted from the largest to the smallest. Each battery differs in capacity, but also in the type of wood (oak, chestnut, cherry, juniper, etc.) from which it is made. The progressive decanting allows the Traditional Balsamic Vinegar of Modena P.D.O. to concentrate, reaching the organoleptic standards of colour, density, fragrance and flavour laid down in the specifications.

Once the years of refinement and ageing have passed, the products are selected by a special commission of tasters, thus becoming our Traditional Balsamic Vinegar of Modena D.O.P. To our customers we offer a high quality product, prepared with only grapes from our territory. We follow the specifications step by step and pay attention to every single phase of production.

Discovering the delicious and intoxicating Oro Nero

In our family, we have been passing on the passion from generation to generation for years. We also pass on the tradition and the love for this special product typical of our region. Our production is aimed at private individuals and gourmets, but also at the companies and professionals of various sectors. With this in mind, we invite you to put our Traditional Balsamic Vinegar of Modena D.O.Pto the test. You can bring a refined tradition and a unique taste to the table.