Balsamic Vinegar of Modena IGP “Botte grande” obtained from the PGI (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. A sweet-and-sour condiment with an intense brown colour and a delicately persistent aroma, slightly acetic and complete with woody aftertaste. It is well suited for use on fresh or cooked vegetables, for marinating meat or fish but also for soups or vegetable-based main courses. Definitely worth trying, because sometimes the palate reveals quite novel pleasures! Balsamic Vinegar of Modena PGI: made according to PGI (Protected Geographical Indication) regulations from cooked must and wine vinegar, the percentages of which may not be stated on labels. Only “Balsamic Vinegar of Modena PGI” must be indicated on the main label, in addition to the logo, and nothing else that might tempt the retailer to make exploitative interpretations.
Recipes from the Blogs
- Sweet and sour onions … and Acetaia Valeri, my new collaboration […] to make these onions, I used Acetaia Valeri “Botte Grande” balsamic vinegar, suitable for salads, raw and cooked vegetables, meat and vegetables, […].
- Friggitelli with balsamic vinegar, quick recipe […] part of the many vitamins they contain. The “young” balsamic vinegar (Aceto Balsamico di Modena Botte Grande) that I used makes the slightly bitter taste of this vegetable “softer” but […]
- Risotto with pumpkin and Acetaia Valeri Balsamic Vinegar […] Good afternoon! Today I’m leaving you a simple recipe for a delicious pumpkin risotto enriched with excellent balsamic vinegar (Balsamic Vinegar of Modena IGP “Botte Grande”).
- Panzanella, a classic | Smell that fragrance […] Balsamic “Botte Grande” vinegar from Acetaia Valeri […]
