An Ode to Balsamic Vinegar of Modena, PGI

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Balsamic Vinegar of Modena
Every drop of Balsamic Vinegar of Modena features the flavor, passion, and history of its land of origin. Dating back to Roman times, Balsamic Vinegar of Modena is an ambassador for Italian food & wine excellence in the world. Today, it is exported to more than 100 countries.
 
Balsamic Vinegar of Modena is produced exclusively in the Italian provinces of Modena and Reggio Emilia, in the Emilia-Romagna region. Historical records indicate that the art of vinegar production in Modena dates back as early as 1046, but it wasn’t until 1747 the term “balsamic” was used in text.
 
Today the European Union protects Balsamic Vinegar of Modena as a Protected Geographical Indication (PGI), to promote its unique characteristics, linked to the geographical origin as well as traditional know-how.

The prized condiment and ingredient is made by blending cooked and/or concentrated grape must, wine vinegar, and vinegar that has been aged for a minimum of 10 years. The mixture is then matured for a minimum period of 60 days in wood barrels. After the 60-day period, it can be further aged. If it is aged for 3 years or more, it is defined as “Aged.”
 
Cooking with Balsamic Vinegar of Modena
Balsamic Vinegar of Modena, PGI is versatile in its use with a balanced flavor and a delicate fragrance. There are two varieties of Balsamic Vinegar of Modena, PGI:
 
  1. Balsamic Vinegar of Modena, PGI is aged for 60 days to 3 years
  2. Aged Balsamic Vinegar of Modena, PGI is aged for a minimum of 3 years
Balsamic Vinegar of Modena (ABM) is produced in a wide range of blends that differ in sensory and analytical characteristics. Under the same name we find products that have different flavors, perfumes and densities: from the most tangy and decisive to the sweet and soft, from light and fluid to rich and velvety.
 
We're using Balsamic Vinegar of Modena, PGI to make Balsamic Vinegar of Modena Mostarda. This classic Italian condiment is made by cooking fresh & dried fruit, mustard, and balsamic into a syrupy consistency. We recommend adding a fresh & tangy variety of Balsamic Vinegar of Modena to cook the fruit, and using a more velvety, thick and sweet, even aged product to make any finishing touches.
GET THE RECIPE
 
"BALSAMIC VINEGAR OF MODENA, THE ORIGINAL - Protected Geographical Indication from Europe is the name of the campaign the Consorzio Tutela Aceto Balsamico di Modena IGP presented to the EU in 2016 to promote the added value of the product, in terms of authenticity, safety, traceability, and labelling guaranteed by the European trademark protection in the United States. 
 
The ongoing campaign aims to raise purchasing awareness to ensure consumers purchase authentic Balsamic Vinegar of Modena over counterfeit products. When shopping for Balsamic Vinegar of Modena, look for the PGI logo, pictured right, as a seal of authenticity.