Balsamic Vinegar of Modena IGP, characteristics and history
Balsamic Vinegar of Modena is a seasoning that achieved the IGP recognition on 3rd July 2009 (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, it has 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 that 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 starters to the dessert, as it is pretty versatile and creative.
First courses: balsamic vinegar risotto, raviolo with asparagus and balsamic vinegar.
Second courses: balsamic vinegar omelette, veal liver with grape and balsamic vinegar, Carpaccio of smoked salmon and balsamic vinegar.
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 food and made in Italy such as cinema, motors and sport events.
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
