Aceto Balsamico from Acetomodena from Modena - Italy

Aceto Balsamico di Modena – Production and Use

Aceto Balsamico has been made from boiled grape must since ancient times. Only Trebbiano and Lambrusco grapes from the Reggio Emilia region are used for production. The grape must is boiled down, fermented and aged for years in various wooden barrels. The balsamic vinegar is repeatedly decanted to develop its characteristic thickness and sweet and sour taste.

A good balsamic vinegar is characterized by high-quality grapes, a long maturation period and the right ratio of must and wine vinegar. The older the balsamic vinegar, the softer and rounder the taste. A real Aceto Balsamico Traditionale (matured for at least 10 years) is particularly thick and intense.

Balsamic vinegar is a healthy, natural product that aids digestion. A teaspoon after a meal can help with feelings of fullness. In the kitchen, it is suitable for salad dressings, for refining sauces, meat or fish dishes. It also unfolds its full aroma with parmesan, strawberries or vanilla ice cream.

A few drops of high-quality balsamic vinegar will enhance any dish.