The splendid city of Modena is famous worldwide for a very particular product: Balsamic Vinegar. But where is Balsamic Vinegar produced? And what other special products are linked to Balsamic Vinegar? For example, the delicious balsamic dressings. With this article, we will try to discover this world of flavor.
Balsamic Vinegar of Modena, what it is
Balsamic Vinegar of Modena IGP and Traditional Balsamic Vinegar of Modena DOP are vinegars obtained in particular climatic and production conditions. To obtain an original product, it is also necessary to use grapes grown in the Modena area, a specific cooking process of the musts, as well as to respect the traditional procedures of transferring from barrel to barrel. The product is aged, in fact, in barrels, casks, or vats made of precious wood. A production passed down from generation to generation. The original is produced between the provinces of Modena and Reggio Emilia, obtained from musts of Sangiovese, Lambrusco, Trebbiano, Albana, Ancellotta, Fortana, and Montuni grapes, to which wine vinegar (10%) and a portion of old vinegar, which must be at least 10 years old, is added.
How Balsamic Vinegar is made
From the pressing of the grapes, a must is obtained that is cooked and aged through natural fermentation, with progressive concentration and aging, not less than 12 years. It is marketed in two variants, the one aged for 12 years or the extravecchio, which remains in the barrels for a minimum of 25 years. The process of acetification of the must can occur in various ways. The acetaia is the place, usually an attic, where the batteries for the production of Traditional Balsamic Vinegar of Modena DOP are located. The term “battery” refers to the set of barrels, of different capacities and arranged in a scale, from the largest to the smallest. Finally, not everyone knows that true Balsamic Vinegar of Modena can be bottled only in a 100 ml bottle, designed by Giorgetto Giugiaro, the same for all producers.
What are balsamic dressings
There is more than just Balsamic Vinegar. Another delight from Modena is balsamic dressings obtained by mixing concentrated grape must with quality wine vinegar. This product is also aged in particular wooden barrels. In this way, thanks to the fermentation of the vinegar, the food acquires the typical aroma and flavor of balsamic dressing.
The differences between dressings and Balsamic Vinegar
Balsamic dressings, moreover, do not have to comply with the strict regulations like D.O.P. and I.G.P., so they do not have to undergo specific aging procedures. There are various types of balsamic dressings on the market, characterized by variable acidity and density. The best ones are 100% natural, containing no preservatives, colorings, thickeners, antioxidants, sweeteners, or added sulfites.
How to use balsamic dressings in cooking
There are many recipes that allow the use of balsamic dressings to give a special flavor to dishes. They can be paired with cooked and raw vegetables; for the preparation of meat dishes and to enhance buffalo mozzarella, combined with certain sauces and salads. They can also be drizzled over some desserts.
