Traditional Balsamic Vinegar of Modena P.D.O. (Engl)
Consortium of Producers Antique "Acetaie". This is our video about the famous Traditional Balsamic Vinegar of Modena P.D.O.
Italy's Famed Elixir (Engl)
Consortium of Producers Antique "Acetaie". This is our video about the famous Traditional Balsamic Vinegar of Modena P.D.O.
Italy's Famed Elixir (Engl)
True balsamic vinegar wears the name Aceto Balsamico Tradizionale di Modena or di Reggio Emilia on the label. Tradizionale is the key word here. It must be aged for a minimum of twelve years in wooden casks and be approved by master tasters.
Artisan-Made is aged for 12 or 25 years and is more a liqueur and sauce than a vinegar. Syrupy and glossy sable in color, this is the only true balsamic vinegar.
Made from boiled-down grape must, Artisan balsamic can legally contain no wine vinegar and must be aged by passing the must through a series of progressively smaller wooden barrels which are located in airy attics. The barrels have large holes in their tops to encourage evaporation and concentration of flavors, as well as the enzyme reactions yielding the often incredibly complex liquid. Bottled by two consortiums only after approval in blind tastings, the key word to look for on the label is "Tradizionale", as in "Aceto Balsamico Tradizionale di Modena" and "Aceto Balsamico Tradizionale di Reggio in Emilia." With Modena’s vinegars, "Vecchio" indicates a 12-year-old vinegar; "Extra Vecchio" a 25-year-old. In Reggio, Tradizionale is in three levels of quality: red label, silver and gold.
Using: Tradizionale is a concentrated syrupy sauce, not a vinegar for salad dressings and marinades. Drizzle small amounts over finished dishes – simple pastas, risotti, roasted and grilled vegetables, meat, seafood, and flans. Sprinkle it over fruit and pour over vanilla ice cream and rich creamy desserts.
Artisan-Made is aged for 12 or 25 years and is more a liqueur and sauce than a vinegar. Syrupy and glossy sable in color, this is the only true balsamic vinegar.
Made from boiled-down grape must, Artisan balsamic can legally contain no wine vinegar and must be aged by passing the must through a series of progressively smaller wooden barrels which are located in airy attics. The barrels have large holes in their tops to encourage evaporation and concentration of flavors, as well as the enzyme reactions yielding the often incredibly complex liquid. Bottled by two consortiums only after approval in blind tastings, the key word to look for on the label is "Tradizionale", as in "Aceto Balsamico Tradizionale di Modena" and "Aceto Balsamico Tradizionale di Reggio in Emilia." With Modena’s vinegars, "Vecchio" indicates a 12-year-old vinegar; "Extra Vecchio" a 25-year-old. In Reggio, Tradizionale is in three levels of quality: red label, silver and gold.
Using: Tradizionale is a concentrated syrupy sauce, not a vinegar for salad dressings and marinades. Drizzle small amounts over finished dishes – simple pastas, risotti, roasted and grilled vegetables, meat, seafood, and flans. Sprinkle it over fruit and pour over vanilla ice cream and rich creamy desserts.
Commercial Balsamic Vinegar has no regulations governing its origins and production. Any statement of age on the bottle is not controlled by any regulations. A manufacturer can say anything on the label. At its best, commercial balsamic is a blend of young artisan-made balsamic or boiled grape must and good wine vinegar.
Using: For salads, marinades, simmering into sauces, and for drizzling over finished dishes.
This video (in Italian) explains more about this delicious "elixir"
A Trio of recipes with Balsamico (in English)
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