balsamic vinegar of modena igp

The characteristics of Organic Balsamic Vinegar of Modena PGI

It is a prized Italian product and now together we will discover its history, production and uses in the kitchen of the famous Modenese balsamic vinegar.

For the uninitiated, it is characterised by its dark/brownish colour, good density, and pleasantly sour and well-balanced taste, with hints that change depending on the type of wood in which the vinegar is aged.

The history of Balsamic Vinegar

The name of balsamic vinegar is inextricably linked to its territory, which has been inhabited since ancient times: as early as the 3rd century BC. The ancient inhabitants of the Modena area had to find ways to contribute to the production of wine, and came up with the idea of boiling the must to avoid fermentation and vinification.

In the mid-18th century, the term balsamic appeared for the first time in the records of the cantina degli Estensi. The adjective was clearly linked to the product's special curative properties, used against plague sores or to combat migraines. Over the course of the centuries, balsamic vinegar has been increasingly appreciated in the national and international food and wine scene, until it was awarded PDO recognition by the European Community in 2000.

Balsamic vinegar PGI: characteristics and production

In 2009, Modena Balsamic Vinegar was awarded the PGI (Protected Geographical Indication) designation by the European authorities. It is a food and wine product of great excellence, appreciated throughout the world, whose production is strictly protected by specifications jealously guarded by the Consortium of Balsamic Vinegar of Modena. Here are all the steps involved in its production:

  • Pressing of the grapes from the vineyards of the provinces of Modena and Reggio Emilia (Albana, Lambrusco, Sangiovese and Trebbiano), followed by the production of must and its partial fermentation, cooking or concentration.
  • To give the vinegar its organoleptic characteristics, a dose of vinegar at least 10 years old and one dose of wine vinegar (at least 10% of the total product) is added to the must.
  • Aging in wooden barrels for a period of at least 60 days, at the end of which the product is examined to see if it really has all the necessary characteristics to be defined as a Balsamic Vinegar of Modena PGI..

organic balsamic vinegar of modena igp platinum

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 like to enhance and flavour every dish with an excellent, high-quality Balsamic Vinegar of Modena Organic I.G.P..

From the union of the best Must and Wine Vinegar, obtained exclusively from grapes grown on the family's land using the Organic method, comes a special Organic Balsamic Vinegar of Modena I.G.P. characterised by a very high density. This product is designed purely for an increasingly large and demanding organic clientele.

Let's see what its ingredients are:

  • Cooked grape must, wine vinegar. It is a 100% organic product. It contains no preservatives, dyes, thickeners, antioxidants, sweeteners or added sulphites.
  • Acidity: > 6%.
  • Density: approx. 1.34

modena igp balsamic vinegar and the territory - barrels

The deep link between Balsamic Vinegar of Modena PGI and the territory of Modena and Reggio Emilia

According to tradition and in compliance with current regulations, the production area of Balsamic Vinegar of Modena PGI falls within the provinces of Modena and Reggio Emilia. In this area there is a strong presence of grapes characterised by the right concentration of sugar and acidity.

History and territory

On the plains of Emilia Romagna lie Modena and Reggio Emilia and along this landscape path that follows the Po River and crosses the basins of the Secchia and Panaro rivers. This is also the area corresponding to the ancient Estense Duchy: a land rich in history and with a great culinary tradition. It is precisely the ancient knowledge of the farmers and their innate love of good living and eating well, together with the pedoclimatic characteristics of the area, that have given rise to a typical and exclusive product such as Balsamic Vinegar of Modena PGI.

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 cold, with average temperatures of around 2°C, and summers are hot and humid, even over 35°C. 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 Modena and Reggio Emilia areas are also characterised by a fair amount of rainfall (around 750 mm per year) and by fog, which is present above all in late autumn and winter.

modena igp balsamic vinegar and the territory - the grapes

Balsamic Vinegar of Modena PGI

It is a unique product in the world. Its existence is closely linked to the unique knowledge, traditions and skills of the local population. Because of its uniqueness, Aceto Balsamico di Modena IGP is considered a symbol of the culture and history of Modena. This was confirmed in the Official Journal of the European Union (L 175/10 of 4 July 2009).

An emblem of the gastronomic quality of the territory of the two Emilian cities, the Balsamic Vinegar of Modena PGI is an integral part of the local culinary tradition. As well as being a versatile and intriguing ingredient in countless regional recipes, it is also the star of dedicated festivals and events, as well as being used all over the country.


Natural, artisanal preparation takes a long time compared to industrial procedures, but it allows the typical products of our land to reach the table in the most excellent way from every point of view. Organic Balsamic Vinegar of Modena I.G.P. and Balsamic Vinegar of Modena I.G.P. is free of thickeners, colourings, preservatives, antioxidants, sweeteners and added sulphites. It is the result of a skilful blend of thebest Mosti extracted from the indigenous Modena grapes grown in the family's vineyards, rigorously selected, and wine vinegar. This blend undergoes a process of refinement and/or ageing in ancient oak casks. The Balsamic Vinegar of Modena I.G.P. and the Biotic Balsamic Vinegar of Modena I.G.P. are a tasty, dark brown food and wine product with excellent density and quality.


The tasty crispy bacon with Balsamic Vinegar of Modena

If you want to prepare a tasty dinner to impress your friends or family, you've come to the right place. In fact, what we are proposing today is a preparation that is sure to leave all your guests speechless. This is the recipe for crispy bacon with balsamic vinegar from Modena.

This second course or starter is very tasty and delicious. The procedure is very simple and will allow you to prepare a dish suitable for the whole family... The crispy bacon will win everyone over and receive many compliments!

The main ingredients

To prepare this tasty recipe for crispy bacon with balsamic vinegar from Modena, you will need not only bacon and balsamic vinegar, but also red peppers. The red peppers make the dish more colourful and even more delicious and nutritious. Balsamic vinegar, however, gives the dish its unmistakable flavour. Balsamic vinegar is always the ingredient that enhances, envelops and makes every flavour even more excellent!

Ingredients for 4 people

  • 500 g bacon,
  • 3 red peppers,
  • extra virgin olive oil,
  • 2 teaspoons of Balsamic Vinegar of Modena I.G.P.,
  • 1 or 2 litres of water,
  • A sprig of rosemary,
  • A clove of garlic,
  • A bay leaf,
  • Salt and pepper to taste


The preparation of crispy pancetta with Balsamic Vinegar of Modena

First take the bacon with the rind, then prepare the barbecue and brush the cooking grid. In this case, we recommend preferring indirect cooking : a method in which the food is placed away from the flame and the barbecue is covered with the appropriate lid.

To implement this cooking technique, light the fire only on the sides of the barbecue. Then prepare a pan with the garlic, rosemary, bay leaf and half a liter of water and place it on it. Spread the bacon on the top of the grill and lower the heat. After closing the lid, let the bacon cook for about a couple of hours.

The peppers, on the other hand, must be cooked directly: you can put them whole on the grill and check them often until the end of cooking. At this point you can compose the course of crispy pancetta with Balsamic Vinegar of Modena . To do this, you will have to cut the bacon into small pieces and turn it a little in the pan to make it crunchy. Then you can cut the peppers into pieces (slightly larger than the cubes of bacon), and then season them with oil, pepper and salt. Assort the dish with the two preparations and pour a little Balsamic Vinegar to enhance the taste.

At the table with crispy pancetta with balsamic vinegar of Modena

As you have noticed, with few ingredients and with little effort you will conquer the whole table and surely there will be someone who will want to steal the recipe! This dish will be a pleasant surprise for your guests: each course of crispy bacon with Balsamic Vinegar of Modena will offer an unforgettable taste. Try it with one of our products: you can find them here. Do not hesitate to contact us for advice on choosing the right balsamic vinegar!