Best vinegar cellars in Modena: why visit one and what you can learn during your visit
In the heart of the Emilia-Romagna region in Italy, amidst the hilly landscapes and sun-kissed vineyards, lies a gastronomic treasure: the acetaie. These are the sumptuous abodes of balsamic vinegar, a product as beloved as it is enigmatic, capable of transforming even the simplest of dishes into an extraordinary taste experience. But why visit a vinegar cellar? What can you learn from such an experience and how can you choose one of the best vinegar cellars in Modena? The goodness of Balsamic Vinegar of Modena Traditional Balsamic Vinegar of Modena PDO is one of Italy’s culinary gems. Prepared with care and patience, it is the result of an ageing process that can last even decades, and is the fruit of a careful selection of musts made from the finest grapes, carefully cultivated in the vineyards of the province of Modena. Among these varieties are Lambrusco, Trebbiano, Sauvignon, Ancellotta, Sgavetta, Berzemino and Occhio di Gatta. The Production of Traditional Balsamic Vinegar PDO After selecting the best musts, the cooking process begins in the best vinegar cellars in Modena over direct heat at a temperature of 84°. Cooking lasts 12-14 hours and is carried out using open jar containers. This phase is crucial to allow the traditional balsamic to develop its characteristic flavour. Ageing This is followed by ageing/refining, which takes place in barrels made of oak, chestnut, cherry, juniper and other aromatic essences, carefully selected to guarantee maximum quality and the best organoleptic nuances. The barrels are stored in uninsulated attics so that the temperature fluctuations that are fundamental to the Balsamic Vinegar production process can occur. The different decanting The barrels of the best vinegar cellars in Modena are organised in batteries, arranged in order of size, and the traditional balsamic is progressively decanted from one barrel to another, each characterised by a different capacity and a different wood. These decantings allow the Traditional Balsamic Vinegar to concentrate until it reaches the organoleptic standards set by the specifications. Once the necessary years of refinement and ageing have been reached, the products are carefully evaluated by a commission of tasters. The production of Balsamic Vinegar of Modena PGI Balsamic Vinegar of Modena PGI is also a culinary icon of our territory, obtained from a skilful combination of cooked grape must and wine vinegar. Compared to its counterpart PDO, the ageing and refinement process is considerably shorter. In fact, according to the specifications, the minimum period required is only 60 days. The best vinegar producers in Modena offer genuine, quality balsamic. The journey through the history and tradition of the best acetaie in Modena A visit to an acetaia offers precisely the opportunity to immerse oneself in these fascinating production processes and to discover the secrets guarded from generation to generation by each family of balsamic producers. The history and fragrance of the grapes Every vinegar cellar in Modena is a sort of living testimony to the local history and tradition of balsamic vinegar. It starts with a walk through the vineyards, where you discover important details and anecdotes. Step by step, you listen to tales that speak of ancient origins. In fact, already in the Middle Eastern civilisations of the 3rd millennium B.C. and, above all, during the period of the ancient Romans, some traces of the production and use of a kind of balsamic can be found. The owners of the best acetaie in Modena explain that it was thanks to the Romans that the cooking of grape must, typical of the balsamic vinegar production process, was born. In the beginning, however, this must was not used as a condiment: it became such later, and we find traces of this use in the first book of Virgil’s Georgics. A leap back in time, to the court of the Este family, to the present day The ancestor of balsamic vinegar has undergone many changes over time, but the first real and concrete evidence of such a condiment in the Modena area dates back to the Este family’s move from Ferrara to Modena. During the walk you candiscover these and many other details, right up to the most modern history: the birth of the Protection Consortium, PDO and PGI recognition and today’s production of balsamic vinegar in Modena’s best vinegar cellars. The art of tasting As we have seen, during the visit guests have the opportunity to learn about the history of Balsamic Vinegar and the role it has played in the culture and cuisine of Emilia-Romagna. From ancient production methods to modern techniques, every step of the process is explored and explained with passion by the master vinegar makers. The visit to the vinegar cellar also offers the opportunity to participate in guided tastings, where you can sample different varieties of traditional balsamic vinegar. These varieties may vary in terms of ageing and, consequently, in flavour and consistency. Tasting is not only a time to delight the palate, but also to learn to recognise the nuances of taste and aroma that characterise this precious condiment. From fruity notes to woody nuances, each drop of balsamic vinegar tells a unique story, and each variety may be more or less suitable for certain recipes. The owners of the best vinegar cellars in Modena also offer suggestions for using each variety in the kitchen for tasting. Meeting the master vinegar makers One of the most valuable benefits of a visit to a vinegar cellar is an encounter with the master vinegar makers. These expert craftsmen are the guardians of tradition and the most appropriate production methods, and are always happy to share their knowledge with their guests. They can answer questions and explain production in detail. Through their stories and experiences, you can gain a deeper understanding of the art and science behind the production of traditional balsamic vinegar. Thanks to them, you can get a deeper insight into the Black Gold produced in the best vinegar cellars in Modena, as well as learn how to appreciate its most diverse and intense
A rejuvenating experience, from walking among the vines to visiting the vinegar cellar
Immersed in the daily hustle and bustle, we often forget the healing power that can come from connecting with nature and traditions. With these assumptions in mind, today we invite you to join us on a unique journey and enjoy a rejuvenating experience that goes beyond a simple walk among the vines and will end with A visit to the vinegar cellar. We will discover a world of aromas, flavors and stories intertwined among the green hills of vineyards and ancient vinegar cellars. We will tell you about an experience that can not only satisfy the senses but also regenerate body and soul. The walk through the vineyards of the province of Modena The experience begins with an immersion in the tranquil landscape of a vineyard. According to a study conducted by Harvard Medical School, walking in nature not only reduces stress, but can also improve concentration and mood. Of course, however, our main purpose is not only to make you relax, but to tell you how balsamic vinegar is created. Precisely for this reason, before moving on to a visit to the vinegar cellar, we take our guests to our own vineyards. It is in these lands that the raw material from which we make balsamic is born, and it is here that we will begin to tell you how we work, not forgetting anecdotes and important pieces of history. The next step: from grapes to a visit to the vinegar cellar From the vineyard, we will move to the our vinegar cellar. It is a place where tradition reigns, where the art of turning grapes into cooked must and then into balsamic vinegar has been handed down for generations and generations. Balsamic vinegar is not only a condiment, but also a concentration of health benefits: it contains antioxidants and compounds that can help improve digestion. We will tell you about the craftsmanship, show you the steps of production and our fine barrels, and also tell you about all the organoleptic and nutritional characteristics of our balsamic. The ritual of tasting Every self-respecting visit to a vinegar cellar ends with a ritual as old as it is modern: the tasting of balsamic vinegar. We do this during production, to ensure that ours are always vinegars of quality. You will be able to taste Traditional Balsamic Vinegar of Modena DOP and Balsamic Vinegar of Modena IGP to discover with your sense of taste what characteristics make these products true Italian excellences. Thanks to the degustation you can learn about all the organoleptic nuances of Modena’s Black Gold. A visit to the vinegar cellar that becomes a rejuvenating experience! In conclusion, we can say one thing: this experience will prove to be not just an escape from routine, but a rejuvenating organoleptic journey. The scent of grapes, that of cooked must and ready-made balsamic and the heady flavors of this condiment will be joined by a mix of history, science and tradition. We at Acetaia Marchi are ready to guide you through a journey that goes beyond just sightseeing in the area. A visit to acetaia is a unique, engaging and rejuvenating experience. In a fast-paced world, taking the time to rediscover the wonderful traditions of the Modena area is definitely a very good idea! You can find more details and book avisit to our acetaia by clicking QUI.
Balsamic vinegar production: discovering the vinegar cellar
Balsamic vinegar is one of Italy’s gastronomic treasures and represents a culinary tradition rich in history and passion. It is produced in special places called “acetaie,” where the vinegar is carefully produced and aged. In this article we will explore the art behind the production of balsamic vinegar and we will find out what makes vinegar factories so unique. The Origin of Modena’s Black Gold Traditional Balsamic Vinegar of Modena DOP and Balsamic Vinegar of Modena IGP are products originating in Emilia-Romagna. Their story has its roots In antiquity (OF DOP ONLY) and has become a distinctive tradition especially in the Modena area. Also called Black Gold, to highlight its prestige and a characteristic of its appearance (it has a very dark color), this condiment is now appreciated in every part of Italy and also in many other places in the rest of the world. The production of balsamic vinegar is regulated by various procedures and directions, and characterized by methods handed down from generation to generation. The main ingredient is grape must, known as cooked must, which is aged in wooden barrels. The Vinegar Works: a place that encompasses passion and tradition, fundamental to the production of balsamic vinegar Acetaie are the places where Traditional Balsamic Vinegar of Modena DOP is produced and refined and/or aged. These facilities are often run by families who have guarded the tradition of this precious condiment for generations. A visit to a vinegar factory is a unique experience that offers a window into the history and culture associated with this precious condiment. Inside a vinegar cellar it is possible to admire the various stages of production of Traditional Balsamic Vinegar of Modena DOP. This long and complex process begins with the grape harvest which must be ripe, of high quality and local varieties (from the Modena area) such as Lambrusco o Ancellotta. Next, the grapes are crushed and the resulting must is simmered for hours. This process reduces the must to a very thick syrup known precisely as cooked must. The latter is fermented in wooden barrels… This is the starting point for the “birth” of balsamic vinegar. The immature vinegar is slowly transferred to a series of smaller and smaller wooden barrels. Each barrel can be made from a different wood, such as cherry, oak, mulberry or chestnut, and imparts unique aromas and flavors to the dressing. Traditional Balsamic Vinegar of Modena DOP must age for at least 12 years. During this time, the vinegar thickens and develops its characteristic sweet-and-sour flavor. Tasting in the vinegar cellar Inside a aceteria you can not only see how the production of balsamic vinegar takes place: you can also taste this delicious condiment. You will be able to taste the difference between Balsamic Vinegar of Modena IGP, with its sweet and sour taste, and between Traditional Balsamic Vinegar of Modena DOP Affinato ( at least 12 years) and Extra old ( at least 25 years). Boasts a rich, complex and velvety flavor. Balsamic vinegar production in our vinegar factory Se desiderate visitare un’acetaia, potete venire nella nostra. All’interno dell’Acetaia Marchi you will see with your own eyes how the production of balsamic vinegar. You will discover that this product is more than just a condiment: it is a culinary tradition passed down from generation to generation, as well as a gastronomic treasure to be enjoyed and appreciated.
5 reasons to visit an acetaia in Modena
Traditional Balsamic Vinegar of Modena PDO is a culinary treasure that has ancient roots and a unique flavour. Every acetaia in Modena tells a story and a tradition, and offers visitors the opportunity to immerse themselves in the art of producing this precious elixir. Visiting these places ensures a unique experience for lovers of food, Italian culture and more. Ready for a journey into the world of balsamic vinegar? Let’s take a look at the five main reasons for visiting an acetaia. Reason No. 1 – The discovery of a magnificent tradition Modena, a city in the heart of Emilia-Romagna, is world famous for its vinegar cellars and the production of Traditional Balsamic Vinegar. Inside these places you can discover the secrets of a precious culinary art, handed down from generation to generation. During a guided tour in a vinegar cellar in Modena, you can learn about the different stages of the production processproduction of balsamic vinegar, which is carried out through the fermentation and ageing of cooked grape must. Reason No. 2 – The barrels that make the difference in every vinegar cellar in Modena When visiting vinegar cellars, one can also admire the wooden barrels. They play their part in giving balsamic vinegar its unique and complex flavour… and the most fascinating thing is that some of them can even be hundreds of years old! Some of these barrels have therefore been passed from generation to generation and have become silent witnesses to the long history of this delicacy. Reason No. 3 – Tasting the different varieties During a visit to a vinegar cellar in Modena, it is possible to taste different varieties of balsamic vinegar, discovering all the nuances of taste and aroma that characterise it. The tasting can help you understand which type you prefer for your culinary preparations. Motive no. 4 – Contact with nature A visit to an acetaia in Modena is an experience that allows you to immerse yourself in Italian culture and culinary traditions, discovering a unique product. It also allows you to immerse yourself in nature, walking among the vines that give life to the balsamic vinegar production process. Reason No. 5 – The History The history of Traditional Balsamic Vinegar of Modena PDO has its roots in the ancient agricultural tradition of the region. The experience in the vinegar cellar allows not only to discover all the secrets and curiosities of this age-old process, but also to learn about its history and even the anecdotes of the families that have carried on the tradition. The experience of a guided tour of a vinegar cellar in Modena As you can see, there is no shortage of reasons to visit vinegar cellars, and the ones we have seen are just a few! A guided tour through an acetaia is an engaging and fascinating experience for lovers of Italian food and culture, but also for the merely curious and even for children. Would you like to have the opportunity to discover the secrets of the production process, to admire the ancient wooden barrels and to learn the details of the fermentation and ageing phases, as well as the history of balsamic? If you answered yes, we invite you to our acetaia in Modena. You can find more information about our guided tours directly QUI.
The Lands of Balsamic Vinegar: Modena and its countryside
Balsamic Vinegar is a unique product with a history stretching back thousands of years. Used since ancient times as a medicine, today it is considered a gastronomic treasure. Its production requires passion, time and patience, and only a few producers still follow traditional production techniques. With this in mind, today we talk about the terres of Balsamic Vinegar: Modena and the Modena countryside. Where Balsamic Vinegar is made… Modena, a city located in the heart of Emilia Romagna, is world famous for the production of Balsamic Vinegar. This precious condiment is a symbol of the region’s culinary culture and tradition and represents a true excellence of Made in Italy. This intensely flavoured and aromatic condiment originates in the territory of Modena and its surroundings. Balsamic vinegar, in fact, is obtained from a long fermentation process of grapes harvested in these lands. Its production is regulated by precise standards that guarantee its quality and authenticity, which are followed by all the different companies that have a vinegar cellar where they produce the balsamic. Modena and the surrounding countryside are the land of Balsamic Vinegar not only because of their origins, but also because of the climate and the consistency of the soil in these areas. These elements create the ideal conditions for making an excellent balsamic with an unmistakable flavour. The Modena Consortium, the one that regulates the production of PDO Balsamic Vinegar, requires producers to use only traditional grapes grown in the area. The characteristics of the land of Balsamic Vinegar In addition to the factors just listed, we can say that Modena and the Modenese countryside are the perfect homelands for balsamic vinegar for another reason too. In fact, the city and all the towns in the province are known for their speciality food and wine and offer excellent dishes such as tortellini, gnocco fritto, borlenghi, erbazzone and crescentine. Among the most popular products are also many local cheeses and cured meats. Come and discover the beauty of the land of Balsamic Vinegar and the production of this condiment In conclusion, Balsamic Vinegar represents a gastronomic and cultural heritage not to be underestimated. You can discover the secrets of its production, which is regulated by precise specifications, by visiting the Lands of Balsamic Vinegar. In this respect, we suggest you stroll through the countryside to admire the immense vineyards, but also book a guided tour in our Acetaia. You can choose from several tour options and listen to the history of balsamic vinegar, some anecdotes, a description of our traditions… You can ask questions and resolve any doubts, getting to know this fantastic food in depth. Here you can see first-hand how the Oro Nero di Modena is produced and touch the barrels in which the balsamic is aged. You can also buy and taste a good balsamic directly in our Bottega. In short, come to us as soon as possible and you will realise that a visit to the Balsamic Vinegar Estates may prove to be an even more impressive experience than expected. It will be an experience that will pleasantly enrich your palate and take your knowledge of Italian culture to the next level! We look forward to seeing you in Acetaia!
Visits to vinegar cellars in Modena: here’s what you can find out about balsamic vinegar
The visits to vinegar cellars in Modena are an exceptional opportunity for those who want to learn more about the production of Traditional Balsamic Vinegar of Modena PDO and beyond. This typical product of Emilia-Romagna is now appreciated all over the world for its intense flavour and unmistakable aroma. Thanks to visits to the vinegar cellar, you can discover the production methods and much more. A simple visit? No! A real experience! Vinegar cellar tours in Modena have become increasingly popular in recent years, thanks to the growing focus on quality food products and regional food and wine traditions. During these guided tours, visitors can get an up-close look at the production process of Traditional Balsamic Vinegar of Modena PDO, which requires patient waiting, the best grapes and fine wooden barrels. Visitors can observe the ancient containers in which the vinegar is stored and listen to detailed explanations from the expert producers, stories and even a few legends. Moreover, it must be said that a visit to the Acetaia is always an opportunity to taste Balsamic Vinegar and local gastronomic products. In other words, visits to a vinegar cellar in Modena are a unique opportunity, as well as a true experience in which one can discover the origins and tradition that has accompanied balsamic vinegar over time until it became a true symbol of Italian cuisine around the world. Acetaia tours in Modena: the proposals of Acetaia Marchi We at Acetaia Marchi open the doors of our vinegar cellar to show it to those who love balsamic vinegar and want to discover its history and production methods. We offer two types of visit: the typical and the personalised one. The typical one begins with a walk through the vineyard, and then continues in the vinegar cellar to discover the entire production process. We take visitors on a tour of Balsamic Vinegar, illustrating the different stages of production: from crushing our grapes to cooking the must, from ageing in barrels to bottling. Afterwards, there will be tastings that will prove to be unique organoleptic experiences. The customised visit boasts the same features but is planned considering specific requests and needs. Both types of vinegar tours in Modena end in our Balsamic Shop. This is our shop where we offer a sale of Balsamic Vinegar retail service. We also offer balsamic vinegar dressings and other carefully selected local products for our customers and visitors to the vinegar cellar. During visits, our guests have the opportunity to recharge their electric cars. Booking acetaia visits in Modena at Acetaia Marchi To visit our vinegar cellar, you can make a reservation and ask for more information by contacting us at info@acetaiamarchi.com or on +39 059 4822139 and +39 328 2283193 Monday to Friday. Guided tours always take place from Monday to Friday at 11 a.m. and 2.15 p.m., or on Saturday mornings at 10 a.m. (booking required at least one day in advance). You can find more details about our vinegar cellar directly by going to the dedicated page. Alternatively, you can click here to find out more about the visits to the acetaia in Modena organised at our premises. We look forward to seeing you there!
Balsamic Vinegar for sale in Modena: our shop
Are you looking for a shop that deals in the sale of Balsamic Vinegar in Modena? If you answered yes, know that you can always count on the Acetaia Marchi shop. We are at your disposal to offer you quality products, obviously of our own production, capable of enhancing your recipes and also perfect for making a great gift. What we offer our customers Food quality is a priority for many consumers and it is also a priority for us. This is precisely why we decided to open a shop specialising in the sale of Balsamic Vinegar in Modena. In our store you will find a wide selection of products made according to tradition and following those artisanal methods that have always been a guarantee of goodness, simplicity and authenticity. In our shop there is, of course, Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI, both strictly produced in our own vinegar cellar. We also offer gourmet foods such as sauces, jams and condiments made from balsamic vinegar and many other carefully selected, high quality ingredients. Not only the sale of Balsamic Vinegar in Modena… This is what we have always wanted to do: offer unique organoleptic experiences. With this in mind, we decided to offer small tastings in our shop. This way you can taste our products before you buy them. You will be able to appreciate the sweet and sour flavour of our balsamic condiments and jams, imagine how your favourite dishes will taste with our sauces, and anticipate how good your next salads will taste! All the products you will try come directly from our Acetaia, located just a few steps away from our Balsamic Vinegar shop in Modena. A wide choice to satisfy the palate Now that you know where to buy Balsamic Vinegar of Modena and many other products based on this excellent Italian product, all you have to do is get behind the wheel and visit us. You will find a wide variety of quality and delicious products that will add value to your dishes. The wide choice of options is our way of doing the best for all our customers. We want to take care of the sale of Balsamic Vinegar in Modena in a comprehensive manner and to be able to satisfy every palate, even the most sophisticated… Some products are even popular with children! Whatever your choice, you can always count on good value for money. Do you want to know more about our Balsamic Vinegar shop in Modena? If you want to know more about our shop, the best thing to do is to visit us in Strada Fossa Monda Nord at number 126 (corner of Strada Casette, 3). In our shop you will be welcomed by people ready to answer all your questions, talk to you about our production and our Acetaia. They will also be able to give you valuable advice on how to choose the products most suitable for certain menus and most useful for enhancing your favourite dishes. In addition to visiting our Sale of Balsamic Vinegar in Modena, you can also visit our Acetaia… it is in this charming place that you can discover (almost) all of our secrets!
Behind every Balsamic Vinegar tasting is a true sensory journey
Italy has to offer the world a plurality of products renowned for their characteristics. Take Modena vinegar, for example. More precisely, Aceto Balsamico di Modena DOP is a distinctive product, not easily substitutable with similar products, because it is made by combining passion, tradition and the mastery of producers who hand down their secrets from generation to generation. Precisely for this reason, taking a vinegar tasting could be a truly unique experience, capable of involving all the senses. How do you taste vinegar? The tasting of Balsamic Vinegar of Modena should be done preferably in the morning, as the palate, unlike at different times of the day, is ready to welcome new flavours and this allows you to fully grasp all the nuances of the vinegar. It should also be pointed out that it should never be drunk as one would with a liqueur for example, but should be swirled around in small sips on the palate as one does with wine. Before tasting it, however, it is necessary to observe it well, in order to check whether it is clear, bright, has a particularly intense colour and its density. In fact, the denser the vinegar is bodied, the greater its yield in more sophisticated recipes, e.g. on juicy meat. A more liquid product, on the other hand, is better suited to seasoning simple dishes such as salads. However, contrary to what one might think, density is not always synonymous with ageing: things do not necessarily go hand in hand, and a dense vinegar can also be younger than a more liquid one. Finally, an olfactory analysis is carried out to identify the different scents. Typically, a vinegar that is more syrupy will have grape flavours and aromas; a younger vinegar will have a cooked smell and an older one will allow the woody and fruity scents to be perceived. Guided tours of the vinegar cellar For vinegar tasting, it is possible to organise a guided tour of the vinegar cellar, which follows a route that starts in the vineyard and ends with a tasting of the black gold: Walk through the vineyards: you start the route by observing and touching the vines from which the vinegar is made, in this way you can immerse yourself in the entire vinegar production process. Visit to the rooms: The vinegar cellars have several rooms for the production of Traditional Balsamic Vinegar of Modena PDO (usually in the attic of the vinegar cellars) and Balsamic Vinegar of Modena PGI. In these rooms, walking among the various wooden barrels that store the precious condiment, it is possible to learn all the secrets of production. Tasting: At the end of the guided tour, we usually move on to tasting the product, following the producers’ advice, in order to savour it at its best. In addition, it is possible to learn the secrets of how best to combine it and make it the protagonist of a variety of dishes. Purchasing the product: After getting to know the product, it is possible to buy the different types of vinegars, selected by the producers and recommended according to the pairings one intends to prepare, directly from the vinegar cellar.
Tradition encapsulated in a food and wine tasting of Modenese cuisine
Modena, despite being a municipality with less than 200,000 inhabitants, is known all over the world. Among other reasons, we should certainly mention the production of luxury sports cars, the artistic heritage, and the strong link with music through leading figures such as Luciano Pavarotti. However, there are also other factors that have made Modena so popular all over the world, and the main one is undoubtedly its cuisine. Who in fact does not know the Emilian cuisine? In Modena, this type of cuisine becomes a true art, so much so that a food and wine tasting of Modenese cuisine is an experience that alone is worth the trip. The delicacies of Modena and its surroundings This extraordinary municipality offers an absolutely unique park of attractions that is at its best when the visitor sits down to a meal. Indeed, it is to Emilian cuisine that we owe the birth of lasagna, a typical dish known throughout the world. Emilia is also the home of Parmigiano, prosciutto and the Balsamic Vinegar of Modena. We are talking about products that reach the absolute heights of notoriety for their exquisite taste and that have become true Italian myths. It is extraordinary to consider that all these culinary marvels come from such a small area. Modena in particular stands out for several dishes that, when you visit, you must try. Obviously, one must try the Tigelle, a true Modenese must, topped with squacquerone and mortadella or other typical cured meats. Some may prefer gnocco fritto, as an alternative. What about the lasagna? A true myth of Italian cuisine that absolutely must be tasted in Modena, in the land from which it originated. And the tortellini? This was the real dish of the festive season in the Modena area, and is an ever-popular alternative to lasagna. We could finish our lunch with IGP cotechino and wash it down with a good Lambrusco di Modena Doc. Amidst so many delicacies to attract visitors to Modena there is also another product that we find on millions of tables around the world: Balsamic Vinegar of Modena. The food and wine tasting Organising a food and wine tasting is undoubtedly the best way to get to know Modena, its history and the soul of its inhabitants. In the city you will find many producers and companies that offer tastings of various types that prove to be extraordinarily interesting in many respects, as well as exquisite! Visits to vinegar cellars, for example, allow you to come into contact with an extremely fascinating environment: that of the so-called ‘Black Gold of Modena‘. We are talking about Balsamic Vinegar, which it will be possible to get to know, through guided tours, in all its technical and historical nuances and, above all, at the end of the tour it will be possible to taste its most delicate aromas and flavours. A similar experience can be had with Lambrusco DOC, which stands out in the Italian wine scene for being a sparkling and lively red, very fruity, light and genuine. The gastronomic tastings in Modena are a true tradition, created to highlight the many high-quality local products, but which has become a way of living and appreciating the good things in life.
The true soul of every Modena vinegar house? Its Balsamic Condiments
The beautiful city of Modena is world famous for a very special product: Balsamic Vinegar. But where is Balsamic Vinegar produced? And what other special products are linked to Balsamic Vinegar? For example, the tasty balsamic condiments. With this article we will try to discover this world of taste. Balsamic Vinegar of Modena, what it is Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO are vinegars obtained in particular climatic and production conditions. To obtain an original product, grapes grown in the Modena area must be used, the musts must be cooked in a special way, and the traditional procedures of decanting from barrel to barrel must be respected. In fact, the product is aged in barrels, casks or vats made of precious wood. A production handed down from generation to generation. The original is produced between the provinces of Modena and Reggio Emilia, obtained from Sangiovese, Lambrusco, Trebbiano, Albana, Ancellotta, Fortana and Montuni grape musts, to which wine vinegar is added (10%) and a part of old vinegar, which must be at least 10 years old. Balsamic Vinegar how it is made Crushing the grapes produces a must that is cooked and matured through natural fermentation, with progressive concentration and ageing, not less than 12 years. It is marketed in two variants, the refined with 12 years of ageing or the extra-mature, which remains in the casks for at least 25 years. The process of acetifying the must can take place in various ways. The acetaia is the place, usually an attic, where the batteries for the production of Traditional Balsamic Vinegar of Modena PDO are located. A ‘battery’ is defined as a set of casks, of different capacities and placed according to scale, from the largest to the smallest. Finally, not everyone knows that real Balsamic Vinegar of Modena can only be bottled in a 100 ml bottle, designed by Giorgetto Giugiaro, the same for all producers. Balsamic condiments what they are There is not only Balsamic Vinegar. Another Modena delicacy are the balsamic condiments made by mixing concentrated grape must with a quality wine vinegar. This product too is matured in special wooden barrels. In this way, thanks to the fermentation of the vinegar, the food acquires the typical aroma and flavour of the balsamic condiment. The differences between condiments and Balsamic Vinegar Balsamic condiments do not have to comply with strict specifications such as D.O.P. and I.G.P. and therefore do not have to undergo specific ageing procedures. There are different types of balsamic condiments on the market, characterised by varying acidity and density. The best are 100% natural, containing no preservatives, colouring agents, thickeners, antioxidants, sweeteners or added sulphites. How to use balsamic condiments in cooking There are many recipes where balsamic condiments can be used to give a special flavour to one’s dishes. They can be combined with cooked and raw vegetables; for the preparation of meat dishes and to flavour buffalo mozzarella, combined with certain sauces and salads. They can also be put on some desserts.