Balsamic Vinegar of Modena PGI “Desiderio” obtained from the IGP (Protected Geographical Indication) line, is the result of a skilful blend of cooked musts and wine vinegar, all aged in oak barrels to give it those flavours that only arise from local craft processing. It is a sweet-and-sour condiment with an intense brown colour, a persistent aroma and pronounced acidity. It is well suited for use as an alternative to wine vinegar, on fresh or cooked vegetables, for marinating meat or fish, but also for searing fine meats over a flame. Definitely worth trying it, because sometimes the palate reveals quite novel pleasures! Balsamic Vinegar of Modena PGI: made according to PGI regulations from cooked must and wine vinegar, the percentages of which may not be stated on the label. On the front label, in addition to the logo, only the definition “Balsamic Vinegar of Modena PGI” must be indicated and nothing else that might tempt the retailer to make exploitative interpretations. Balsamic Vinegar of Modena PGI may be sold in glass containers with a capacity of 250 ml or more.
Recipes from the Blogs
Salmon steak with balsamic vinegar of Modena | Recipe and ingredients by Italian Foodbloggers […] balsamic vinegar . A side of mashed potatoes and the dish is ready. Ingredients: fresh salmon, balsamic vinegar of Modena Barrique from Acetaia Valeri, extra-virgin olive oil Dante, natural balsamic “crema” from Acetaia Valeri […]
