The fine Aceto Balsamico Tradizionale di Modena does not have much in common with the balsamic vinegar from the supermarket. It ages for decades and is only used drops to refine savoury and sweet dishes.

The history of the famous balsamic vinegar

It found its way from the medicine cabinet to the gourmet cuisine. The Romans used the boiled grape most as medicine and found out, that the fermented juice has a disinfecting effect. And soon, some gourmets recognized the culinary qualities of the brown elixir.

The city of Modena is famous for its excellent Balsamico since the 11th century. Many aristocrats held their own vinegar manufacture in their attic. Today, it belongs to one of the most important ingredients of the Italian cuisine. The Aceto Balsamico Tradizionale is secured with a EU label since 2000. In 2009, the “normal” balsamic vinegar, the Aceto Balsamico di Modena, followed.

Culinary delights with the aromatic Aceto Balsamico

The strict rules of production are monitored by a consortium to protect the Aceto Balsamico di Modena. It must be produced in the provinces Modena or Reggio Emilia and is made from the grape most of special grapes.

It is best suitable for salad sauces, marinades and gives Antipasti a special flavour. But also, meat and fish dishes can perfectly be refined with the famous vinegar.

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