Balsamic Vinegar of Modena PDO Aged 25 Years 100ml

Traditional Balsamic Vinegar oltre 25 anniAs dense as honey, as dark as chocolate, with a range of unique and refined aromas. We are talking about traditional balsamic vinegar, a unique brand in the world, which can boast only two provinces: Modena and Reggio Emilia. This pearl of our local food and wine is the result of a long and complex work, still closely linked to tradition. The process begins with the reduction of pressed Trebbiano and Lambrusco grapes and produces a thick syrup, called ‘mosto cotto’, subsequently aged for a minimum of 12 years in barrels made of different woods such as chestnut, cherry, oak, mulberry, ash and juniper. The result, balsamic vinegar, is shiny and has a deep brown colour; his flavour balances the natural sweet and sour elements of cooked grape juice with hints of barrel wood. What unites the traditional balsamic vinegar of Modena PDO with that of Reggio Emilia is certainly the fermentation process, at least 12 years long and the ingredient from which they are obtained, the cooked grape must. Instead, they differ from each other for the different organoleptic characteristics (which change according to the territory), for the timing linked to the cooking of the must, for the choice of the barrels and for the degree of acidity. The origins of balsamic vinegar date back at the time of the Roman Empire, even though the term ‘balsamic’ was used for the first time in 1747; most likely, the name derives from the therapeutic use of the product, thanks to its refreshing and softening effect. The producers of Modena vinegar proliferated in the 1800s and after the Second World War they started commercializing the condiment all over the world under the name of Balsamic Vinegar. In the kitchen you can use traditional PDO balsamic vinegar to season or create delicious dishes. First of all, this dressing goes perfectly with red meat. Try it raw on veal roast, pork and mixed grill after cooking. Success is guaranteed! Fish is also a perfect companion for our dressing. It is ideal for sea bream, salmon, sea bass and swordfish. It is perfect even on raw vegetables (especially on prawns and prawns). And have you ever tried Parmigiano Reggiano? Pour a few drops of traditional balsamic vinegar aged on a 30-month aged Parmesan: a decidedly tasty and unique combination. And what’s better than a nice seasonal salad topped with a drizzle of traditional PDO balsamic vinegar? Balsamic vinegar is excellent on all vegetables, but even more on grilled ones. To best conclude your lunch or dinner, pour our aged dressing on ice cream, dark chocolate flakes and strawberries. This mix of flavours will amaze you! Finally, traditional balsamic vinegar can also be enjoyed in purity, in meditation or as a digestive.