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
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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
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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
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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.
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..
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
A guided tour to discover balsamic vinegar
When we talk about true Balsamic Vinegar, the D.O.P. and I.G.P. one, the connection with the city and the entire province of Modena is instinctive and immediate. Here, in fact, are wonderful vineyards that produce grapes characterised by the right concentration of sugars and acidity. These grapes prove to be a raw material of absolute excellence for the production of Balsamic Vinegar.
If you would like to treat yourself to a stage of wine and food tourism or a visit that is an inimitable sensory experience in terms of taste and content, then we recommend that you book a visit to our vinegar cellar. You will be won over by what you see, hear and taste!
A visit that will tell you a fascinating story
The origins of Balsamic Vinegar of Modena go back as far as the ancient Romans. The Romans cooked grape must to make a tasty condiment for dishes that would keep for a long time. In those days, balsamic vinegar was not yet what we know today, but it was a much-appreciated product, considered a valuable sweetener and also a valuable medicine.
It took until the 11th century to find a documented link between Balsamic Vinegar and Modena. From that period onwards, the testimonies have multiplied to the point of being intertwined with the history of important noble families known in our territory in the past. There are some who loved and encouraged the production of this condiment!
Since the mid-nineteenth century, this food and wine product has been the undisputed star of many tables... In more recent history, balsamic vinegar has been awarded the well-deserved and prestigious D.O.P. and I.G.P. recognitions, as well as many awards in Italy and around the world. During a guided tour of our acetaia we will tell you the most important parts of this history and also of our history!
Between taste, tradition and culture
During a visit to the acetaia, it is possible to get to know and admire the entire production chain. You will observe the vineyards and then enter the places where, with the skilful mastery handed down from generation to generation, everything takes place. The pressing of the precious grapes, the cooking of the must and its transfer to barrels made of aromatic precious woods. It is in these barrels that ageing takes place.
You will have the opportunity to understand and appreciate the value of Traditional Balsamic Vinegar of Modena P.D.O. and of Traditional Balsamic Vinegar of Modena I.G.P. You will be able to get to know the work, patience, perseverance, dedication and determination from which they are born and which explain the characteristics that have made them famous and inimitable.
We look forward to seeing you in our vinegar cellar!
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As you will have understood, a visit to our vinegar cellar will give you the opportunity to get to know - in all respects - the Black Gold of Modena. You can taste it in a simple way and, if you wish, you can discover the taste of a whole series of delicious preparations in which balsamic is the protagonist. There are so many local delicacies that are enriched with Balsamic Vinegar!
What we are proposing is a veritable gastronomic journey: you will be able to rediscover the flavours of tradition... It will be up to you to decide whether you prefer the fragrance and consistency of Balsamic Vinegar of Modena P.D.O. or whether you like the classic or organic version of P.G.I. We are waiting for you!
Caprese meatballs with balsamic vinegar
Do you need a quick and easy dish to delight your guests? Are you looking for a tasty summer starter that will surprise every guest? Are you looking for a special recipe for a last minute aperitif? Whatever the case may be, we suggest the Caprese meatballs with balsamic vinegar. This dish, which is particularly suitable for the summer, combines all the typical flavours of summer with an extra touch of deliciousness.
A tricolour recipe with a Mediterranean flavour
The triad that most represents our country is undoubtedly the one that comes from the union of mozzarella, tomato and basil. These three excellences of our territory combine perfectly with each other and can be defined as the tricolour of Mediterranean cuisine.
The tomato is the emblem of southern Italy: with its bright colour it evokes warmth, tradition and conviviality. It is versatile and can be used in combination with many different foods. Mozzarella is a sweet, milky treasure chest that captivates with its flavour and texture. And finally, there's basil, which brightens up and adds character to countless dishes, including our meatballs from Capri with balsamic vinegar. The balsamic vinegar is the very ingredient that will give that extra touch of deliciousness to this must-try recipe.
Let's get to the heart of this recipe made to impress... with simplicity!
We advise you to buy excellent raw materials, as they will give the dish an added taste and authenticity. Here are the proportions for ten Caprese meatballs with balsamic vinegar.
- 10 cherry tomatoes,
- 10 leaves of fresh basil,
- 10 mozzarella cherries,
- 150 g breadcrumbs,
- 150 g 00 flour,
- 150 ml of Balsamic Vinegar of Modena I.G.P.,
- 3 whole eggs,
- Salt and pepper to taste
Preparation of Caprese meatballs with balsamic vinegar
Start by cutting the cherry tomatoes in half vertically. Remove the pulp using a carpet knife or a teaspoon. Once the pulp is removed, place a mozzarella and a basil leaf inside the tomato and make sure the ends of the tomatoes fit together. Now place the flour, beaten whole eggs to which salt and pepper have been added, and the breadcrumbs in three different bowls.
Take the caprese morsels and dip them first in the flour and then in the eggs, making sure to let the excess drip off before "dipping" them in the breadcrumbs. Once this is done, plunge them into a pan of boiling oil. Remove the caprese balls as soon as the breadcrumbs are golden brown. The browning is a sign not to be underestimated: it will confirm that the mozzarella has become soft and stringy! Leave the Caprese meatballs to cool and in the meantime prepare the balsamic vinegar reduction. Simply take a narrow, high-sided pan, pour in the specified amount of balsamic vinegar and cook over a low heat for 3 or 4 minutes.
It's time to serve your Caprese meatballs!
You can serve the Caprese meatballs on a nice serving plate and put the balsamic vinegar reduction in some bowls. In this way, each diner can dip the meatballs to their liking. So, is your mouth watering already?
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.
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!
