Modena is located in the heart of Italy’s granary, the central Emilia-Romagna region. On the wide, flat fields between Parma and Bologna, some of Italy’s culinary traditions are produced: Balsamic vinegar from Modena.
Our Aceto Balsamico di Modena is nothing like conventional vinegar. It is neither bitter nor sour, but has a sweet taste of grape must. Discover our wide range of balsamic products and combine them with your favourite dishes!
Italian Aceto Balsamico from Modena and Reggio Emilia
Aceto Balsamico di Modena is a reduction of unfermented grape juice, called grape must. This is boiled down and aged in a series of barrels made of different woods, without the addition of other spices or flavorings. It has a fine balance of sweet and sour. This vinegar is produced only in Modena or Reggio Emilia and has a Protected Designation of Origin (DOP or IGP) of the European Union. It is the highest quality vinegar you can buy: A traditional Aceto Balsamico di Modena with the golden seal label can cost several hundred francs for 100 ml!
The most common Aceto Balsamico found in most grocery stores is Balsamic Vinegar of Modena (IGP), often referred to as Aceto Balsamico di Modena. Look for the letters IGP on the label, which stand for "protected geographical indication."
The Aceto Balsamico di Modena IGP is produced according to strict regulations. The IGP guarantees that all balsamic vinegars from Modena are produced exclusively in the Modena region. The exact proportions of all ingredients used in commercial balsamic vinegar - grape must, wine vinegar and caramel - are also specified by law.
Modena IGP Aceto Balsamico is much less expensive than Aceto Balsamico Tradizionale, so it's the best choice if you need a balsamic for everyday use: it's perfect for cooking and dressings, but it can also be the main ingredient or finishing touch in your recipe.
Why is Modena the home of aceto balsamico?
At this point, you might be asking yourself: why is Modena the home of balsamic vinegar? Balsamic vinegars and cooked musts were used thousands of years ago in Asia and Africa. The tradition was exported to Greece and then to Rome, where it was used to preserve and flavor food.
In the Middle Ages the vinegar was widely used, but it was during the Renaissance that the triumph of balsamic vinegar began in Modena, becoming an ingredient of the most refined dishes and always present on the tables of the nobility. Aceto Balsamico from Modena was not only produced for the table, but was also used as a medicine and presented as a gift to the most important guests.
Recognize a quality Aceto Balsamico di Modena
The first advice is to read the label carefully. If it has too many ingredients, you are not buying a good product. Industrial balsamic vinegar can be rich in chemical additives, artificial colors, gum arabic and sulfites. Additives are not prohibited by law, but they are an indication of an inferior industrial product.
The second thing you can check on the label is the amount of grape must used. The larger the quantity, the higher the quality of the product. IGP Balsamic Vinegar of Modena contains at least 50% grape must, which makes it a top quality product. Another aspect besides the IGP or DOP seal, is the appearance of the product: if a cheap product is thick and black, it contains additives.
The balsamic varieties in the Di Bennardo online store
Balsamico Bio Bianco
Our Balsamico Bio Bianco is made from organic white grape must concentrate, mixed with organic white wine vinegar and aged in steel tanks . It has a typical clear color that does not alter the color of the food. It gives a fruity and slightly acid aroma (excellent instead of traditional wine vinegar). It is particularly recommended with salads, fish and seafood. It is also ideal for appetizers, raw and cooked vegetables, sauces and cocktails. All ingredients are 100% organic and certified accordingly.
Balsamico Bio Mela
The Balsamico Bio Mela is of intense, fruity flavor obtained from fresh, whole apples from northern Italy. This balsamic vinegar condimento is the result of a refined combination of organic apple cider vinegar, organic apple juice concentrate and organic grape must cooked according to a traditional recipe. The amount of cooked apple juice added to the balsamic determines the density, sweetness and quality of the vinegar.
This balsamic vinegar can be used to add a fruity flavor to a wide variety of dishes. It is sweeter and fruitier than other balsamic vinegars. Create unusual combinations, for example, on fruit and ice cream. Or use it to enhance the most classic dishes such as risottos and meats. It goes perfectly with warm meats, fish, cheeses and cooked vegetables. This Aceto Balsamico Bio Mela is the fruity way to enhance a variety of dishes.
Aceto Balsamico di Modena IGP Bio
Our Aceto Balsamico di Modena IGP Bio is an original Italian Aceto Balsamico, produced according to centuries-old tradition and in the strictly defined region of Modena. Aromatic, fruity must from selected, sun-ripened Italian grapes is refined with the finest wine vinegar. The high percentage of grape must gives Aceto Balsamico di Modena IGP its creamy texture and sweet, mild aroma. The balsamic vinegar is aged in wooden barrels for 60 days to give it a wonderful bouquet of wood and fruit notes and its elegant dark color.
Aceto Balsamico di Modena IGP Bio tastes delicious with salad, fresh fruit and adds the finishing touch to antipasti. It has delicious aromas of dried apricot and tamarind and a very nice balanced sweet-acid game. The taste is completed by its slightly smoky and spicy notes, which clearly distinguishes it from conventional balsamic.
Aceto Balsamico Invecchiato IGP Bio
Our Aceto Balsamico Invecchiato IGP Bio stands out for its dark brown color and velvety, syrupy consistency. The exquisite taste with its complex aromas, is produced by the stored different oak barrels from longer family production.
This Aceto Balsamico moves over years from one wooden barrel to the next, according to traditional Modena. It captivates with aromas of chestnut, cherry and a delicate smokiness. It melts on the tongue and also leaves hints of tangerine and black cherries. An Aceto Balsamico of the very elegant variety for the finest cheeses, desserts, sauces as well as dark meat. Just a few drops are enough to turn any dish into a feast.
The Aceto Balsamico Trio in a high-quality gift box