A skilful blend of organic grape must and organic wine vinegar matured in wooden barrels, our balsamic vinegar of Modena PGI is unpasteurised, unfiltered and without any caramel colouring. Its smooth, naturally mellow profile blends beautifully with extra virgin olive oil in a salad dressing.
Balsamic Vinegar of Modena has been produced in Modena and Reggio Emilia since the XII century.
Blend with extra virgin olive oil in a salad dressing or drizzle directly over grilled or braised meats and vegetables.
Add a splash of balsamic vinegar to soups and sauces at the very end of cooking to bring the flavours together.
Use a little balsamic vinegar as part of the liquid in a braise to give the whole dish a deep, rich, slightly sweet flavour.
Throw a cup of balsamic vinegar in a small saucepan with some sugar, add a stick of cinnamon and let it reduce until syrupy. Chill before drizzling over a scoop of vanilla ice cream or strawberries.
Use balsamic vinegar with sliced shallots and a dollop of mustard to marinate steaks and other read meats, but tofu and large portabella mushrooms.
Brush balsamic vinegar of Modena over roasting chicken or duck breasts, shake some over grilled tuna steaks, drizzle over tomato salads, stir a little into a roast vegetable pasta sauce or through a risotto or even give it a whirl in a dessert.
Store closed in a cool dark place, away from heat source and direct sunlight. Any cloudiness or sediment does not affect the quality of the vinegar. This is a sign of our natural production method.