Traditional Balsamic Vinegar of Modena aged 12 years: definition “The real ‘natural’ balsamic vinegar is obtained from cooked grape must, matured by slow acetification and progressive concentration through very long ageing in series of vessels of different woods, without any addition of aromatic substances. Dark brown in colour and shiny, it manifests its density in a correct, flowing syrupiness. It has a characteristic and complex, penetrating aroma, with evident but pleasant and aromatic acidity. With a traditional and inimitable well-balanced sweet and sour flavour, it is generously full-bodied and savoury with velvety nuances in keeping with its olfactory characteristics.”
Use it on vegetables and fine meats or aged cheeses but, it is also worth trying on mozzarella or, better still, on vanilla ice cream, on ripe and tender fruit or simply on its own as a digestive at the end of a meal, just a teaspoonful! Never taste balsamic vinegar with a metal teaspoon – use a plastic or even better a ceramic one. On the label, in addition to the logo, only “Traditional Balsamic Vinegar of Modena PDO” may be written and nothing else. The package contains the “unique and guaranteed” Giugiaro Design ampoule complete with the “Modena-style tie”, the “drip” dispenser stopper and the practical manual and illustrated recipe book already translated into six languages.
Recipes from the Blogs
[…] a pinch of cheese and everything changes…if you are lucky enough to have a good Traditional Balsamic at home, you will never stop eating it […].
[…] Balsamic Vinegar of Modena PDO Traditional aged 12 years … a real gem!!! Ideal for “Vegetables, meat, fish […]”
[…] 400 g pumpkin (I Mantovana – weight when cleaned) 350 – 400 g potatoes 1 large or 2 medium onions (about 200 g – I used red) evo oil salt pepper to taste Traditional Balsamic Vinegar of Modena DOP 12 years old (I Acetaia Valeri) […] […
[…] Happy Monday … as you may have guessed, friggitelli are quite popular in my house, especially this year when they were in the garden. You can find other recipes about them here (Friggitelli sautéed) and here ( Friggitelli and courgette side dish). For a change a few days ago I tried this variation with onion and balsamic vinegar, honestly it was delicious, my husband loved it. It is cooked rather quickly and with few ingredients, which ensures that the friggitelli retain their special taste and most of the many vitamins they contain. The “young” balsamic vinegar (Aceto Balsamico di Modena “Botte Grande”) I used makes the slightly bitter taste of this vegetable “softer”, but I would be very curious to try this recipe with a more aged vinegar (I can recommend the Aceto Balsamico Tradizionale di Modena DOP aged 12 years) […].
[…] Traditional Balsamic Vinegar of Modena PDO 12 years […]
