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Balsamic Vinegar of Modena IGP

Tre bottiglie di Aceto balsamico Modena IGP - Enjoy Food & Wine
Written by EFW Staff

Balsamic Vinegar of Modena IGP, characteristics and history

Balsamic Vinegar of Modena is a seasoning that achieved, the 3rd July 2009, the IGP recognition (Indicazione geografica protetta – in English Protected Geographical Indication).

L’ aceto balsamico di Modena IGP – Disciplinare di Produzione

According to the Code of Conduct of the production of the Balsamic Vinegar of Modena have to take place in the provinces of Modena and Reggio Emilia and the IGP recognition has the following characteristics:

– Clearness: clear and bright;
– Smell: characteristic, strong and delicate, pleasantly acetic, with woody notes;
– Taste: sweet and sour, balanced, pleasant and characteristic;
– Density at 20°C: not below 1,06 for the refined product;
– Effective alcohol by volume: no more than 1,5%;
– Minimum dried net essence: 30 gr/l;
– Minimum total sourness: 6%;
– Total sulphur dioxide: maximum 100 mg/l;
– Ashes: minimum 110 x1000
– Reducing sugars: minimum 110 g/l.

As the Code of Conduct says, the Balsamic Vinegar of Modena is “a product obtained from the grape musts, with a particular and traditional technique. The musts come from the following varieties: Lambrusco, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana, Montuni, semi-fermented and/or cooked and/or concentrated, anyway adding a part of old vinegar aged for at least 10 years and 10% of vinegar obtained through the acetic fermentation of pure wine. These steps will give to the product its organoleptic typical characteristics.

Balsamic Vinegar of Modena IGP: dishes

Balsamic Vinegar of Modena IGP is an excellent seasoning to enrich and decorate numerous dishes, from the started to the dessert, as it is pretty versatile and creative.

Risotto all'aceto balsamico e parmigiano - Enjoy Food Wine

First courses: balsamic vinegar risotto, asparagus and balsamic vinegar asparagus.

Second courses: balsamic vinegar omelette, grape and balsamic vinegar veal liver, balsamic Carpaccio of smoked salmon.

Dessert: strawberries with balsamic vinegar, vanilla ice cream with balsamic vinegar.

The Balsamic vinegar of Modena IGP has been presented with a tour all over Italy that lasted the whole month of December 2014. It has been held during events and important places both for the food and the made in Italy such as Cinema, Motors and Sport.

During these days, the Balsamic Vinegar of Modena IGP has been the main character, thanks to tastings, aperitifs and lunches.

 
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Imagine’s source:

www.acetaiamasina.it
www.blueskitchen.it

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EFW Staff