If you ask about the ingredients going into traditional PDO balsamic vinegar from Modena, you will most likely be told grapes, time and ancient knowledge, the kind that is often handed down, together with passion, from one generation to the next. Nothing is left to chance in the production of the balsamic vinegar, in a precise order of steps, as is the case with the barrels containing this precious elixir: from the largest to the smallest, for the perfect amount of time. Oak, chestnut, mulberry, cherry, juniper: each wood confers unique characteristics upon the balsamic vinegar, contributing towards its transformation into the gastronomic delicacy that is both renowned and revered, worldwide.
According to the length of ageing, which is never less than 12 years, there are two qualities to choose from when looking for the perfect match, for you and your table.
Traditional PDO Aged Balsamic Vinegar from Modena
Delicate yet decisive, rich, yet well-balanced and capable of transforming any dish. This is Traditional PDO Aged Balsamic Vinegar from Modena. Younger than the "extravecchio" (extra aged) variety, it makes a wonderful accompaniment to roasts and boiled meats. It is also worth remembering the superlative nature of its pairing with Parmigiano Reggiano. Try it with fruit - strawberries in particular, or enjoy transforming all kinds of salads, including rice-based ones. Reach out beyond serving suggestions, continue to experiment and discover new pairings you will fall in love with.
Traditional PDO Extravecchio Balsamic Vinegar from Modena
In the past, the birth of a daughter was celebrated by starting the production of traditional balsamic vinegar with a new set of barrels. The fruit of those barrels, 25 years later, then became the young woman's dowry. Times have changed; however, the tradition lives on and in many villages in the Modena area, the birth of a girl is still celebrated with the birth of a Traditional PDO "Extravecchio" Balsamic Vinegar from Modena. A traditional balsamic vinegar must reach the grand old age of 25 before earning "extravecchio" status. It is well worth the wait: characterised by a rich, persistent and intense bouquet, it does not limit itself to accompanying your dishes and exalting flavours, it is also a delicious digestif to be savoured after dinner, for a well-earned moment of relaxation at the end of a long day.
