How to store Balsamic Vinegar of Modena? Instructions for keeping it unaltered over time

The Traditional Balsamic Vinegar of Modena is a typical high quality product characterised by a unique bouquet and an unmistakable strong, shiny brown colour. This vinegar, an all-Italian excellence, can be used to make many dishes unique in both flavour and colour, and for this reason it is now an important element on every table. After careful production, consisting of several stages and long periods of refinement or ageing of the vinegar, it must be correctly maintained over time so that it remains unaltered and always of excellent quality. Here are the main guidelines to follow.

Preserving Balsamic Vinegar of Modena

With regard to the conservation of Balsamic Vinegar, it is important to emphasise first of all that it is the Consortium of Protection itself with qualified tasters that guarantees the suitability and quality of each product. In this way, thanks to the long and appropriately certified ageing process, the Balsamic Vinegar of Modena does not run the risk of being subject to particular alterations during its storage period.

However, some simple indications should be borne in mind: store balsamic vinegar in a closed container in a cool and dark place, taking particular care never to leave the product in direct sunlight. It is good to keep bottles away from heat sources and to avoid excessive temperature changes. It is essential not to store vinegar in the refrigerator, but simply at room temperature.

A further tip concerns the correct maintenance of the aromas and fragrances typical of Balsamic Vinegar of Modena. To ensure that these remain intact over time, it is a good idea to keep the vinegar away from perfumes or other substances that are known to emit strong and distinctive odours.

These precise indications are provided by the very same Consortium for the Protection of Balsamic Vinegar of Modena, in cooperation with the Chamber of Commerce of Modena, to guarantee products of the highest quality that remain unchanged over time.

Tips for using Balsamic Vinegar of Modena

This excellent Italian product can be used in the cucine in so many ways as it goes perfectly with so many products and dishes. In particular, red meats, seasoned cheeses, seafood, salads, seasonal vegetables, strawberries, fruits of the forest and summer fruit salads are recommended as typical accompaniments. In other proles, Traditional Balsamic Vinegar of Modena can be easily paired with a variety of dishes, from first and second courses, through side dishes to fruit and desserts.

It only takes a few drops of this certified product to release really unique aromas and flavours that give every dish an extra touch. Balsamic Vinegar can sometimes be used already cooked or simply uncooked depending on the dish being created, thanks to its great versatility.

Precisely because of all its characteristics, it is recommended to always choose a certified and suitable product, such as a Traditional Balsamic Vinegar of Modena PDO, which is intense, has an unmistakable aroma and is skilfully structured, with a penetrating and complex fragrance, a typical brown colour with shades tending to black and particularly iridescent reflections.

In short, we are in the presence of a true Italian gastronomic excellence with careful, long and meticulous production, which with proper care can maintain its very high quality for a long time.

recipe for tacos and balsamic vinegar

Is it better to use a balsamic dressing or Balsamic Vinegar of Modena PGI? Cooking tips

Balsamic vinegar is increasingly finding its way onto our kitchen shelves. It is a delicious and versatile condiment, suitable for most of our savoury dishes and even some sweet recipes. It allows us to complement dishes of all kinds, from the simplest and freshest to the tastiest and most elaborate.

The sweet-and-sour flavour of Balsamic Vinegar goes very well with many foods: just a few drops are enough to satisfy even the most discerning palates! In addition to vinegar, however, balsamic condiments are also often used in cooking. There are differences between the two products which you should be aware of if you want to use them correctly on your table. Let's take a look at what differentiates these two products and how to use them in the kitchen.

The differences between Balsamic Vinegar of Modena igp and Balsamic Vinegar Condiment

It is not easy to notice the differences between vinegar and condiment. Yet the two products have some substantial differences. The most obvious one is certainly acidity. Balsamic Condiments are brown in colour like vinegar and have a very full-bodied consistency. In terms of taste, the sweet component tends to prevail over the sour component in balsamic seasonings. They are designed for those who like 'sweeter' and less vinegary flavours, with a lower acidity level of 5-4.5 %. Because of this low level of acidity, they could not by law be called 'Aceto Balsamico Tradizionale di Modena D.O.P.' or 'Aceto Balsamico di Modena IGP', which have an acidity of at least 6 %. Moreover, current legislation allows them 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 dressing?

Balsamic vinegar can be used as a condiment for practically any dish. Its sweet-and-sour flavour goes very well with many types of food, such as meat, tasty salads, risotto or fruit. Balsamic seasoning can also be used to season the same dishes. However, you 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.

Balsamic seasoning is the ideal ally for those who like to decorate dishes and add a touch of elegance and flavour to their preparations. In addition, due to its predominantly sweetish flavour, it is most often used for fruit salads, ice cream and desserts. So try it in sweet recipes and to refine your dishes - you won't be disappointed!

Balsamic vinegar and balsamic condiments: where to find them?

If you would like to try some authentic and tasty products, take a look at our suggestions. In our vinegar factory we produce Traditional Balsamic Vinegar of Modena D.O.P., Balsamic Vinegar of Modena I.G.P. , Condimenti Balsamici, fruit sauces, jams and compotes. We produce everything according to tradition and also offer interesting variations. These include the organic balsamic (Bronzo and Platino) and the Condimento Biologico Bianco. That said, we invite you to give us a try: we are sure that our products 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!