Balsamic vinegar ages in barrels.

Balsamic Vinegar of Modena

A Partnership Exploring Balance with Global Flavors

An Exceptional Italian Ingredient

Balsamic-Schermata-Logo-300x300.pngThe Institute of Culinary Education has the privilege of partnering with the Consortium Balsamic Vinegar of Modena (Aceto Balsamico di Modena IGP), an authentic, exclusive product from Italy that our chefs are incorporating into research and recipe development. We're excited to explore the possibilities of flavor balance while creating beautiful, inspiring content showcasing inventive dishes and applications with the ingredient.

Protected Geographical Indication logoCooks can trust that they’re using high-quality balsamic vinegar when they see the PGI seal protected by this consortium of 50 companies, and our chefs are eagerly innovating with the iconic product. Bitter sweet with a distinct aroma, Balsamic Vinegar of Modena is regulated for authentic origin, production and quality control to ensure the balanced composition that it's become known for.

How Balsamic Vinegar of Modena is Made and Used

The secret starts with Lambrusco, Trebbiano, Sangiovese, Albana, Ancellotta, Fortana and Montuni grapes from Northern Italy’s Modena and Reggio Emilia regions.

  • The grape musts are concentrated, cooked and/or fermented.
  • At least 10% wine vinegar and 10-year-old aged vinegar are added.
  • One of three acetification methods are applied.
  • Select woods are used for maturation lasting 60 days or more.
  • The balsamic vinegar is aged for at least three years in barrels, casks or wooden vessels.
  • The product is packaged and labeled according to the European Union standards.
Balsamic vinegar is made in Italy's Modena and Reggio Emilia regions.

Geography

Modena and Reggio Emilia cultivate myriad grapes with a signature concentration of sugars and acidity. Proximity to the Adriatic Sea informs the semi-continental climate and moderate rainfall that contribute to legendary grape-growing conditions. Balsamic Vinegar of Modena is a long-standing symbol of the area’s culinary traditions and celebrations, while historic vinegar plants and modern factories draw visitors from around the world.

Balsamic Vinegar of Modena can be used as a condiment or in starters, mains, desserts and cocktails.

Versatility

Balsamic Vinegar of Modena can be used as a condiment or in starters, mains, desserts and cocktails. It’s lighter when young and gets fuller bodied with age, has a bold brown color while clear, and exudes a woody aroma with trademark acidity.

Balsamic Vinegar of Modena

Scallop crudo with Balsamic Vinegar of ModenaBalsamic vinegar gelato is beautifully plated.Balsamic is incorporated into bonbons.Balsamic vinegar bottle among pasta ingredients.Balsamic aging barrel with a spout.Salt baked celery root with balsamic poached figs and balsamic meringue.Balsamic vinegar od Modena used in an orange smoothie.Balsamic vinegar used in mozzarella finger foods.Balsamic vinegar atop risotto.
Scallop crudo with Balsamic Vinegar of Modena
Balsamic vinegar gelato is beautifully plated.
Balsamic is incorporated into bonbons.
Balsamic vinegar bottle among pasta ingredients.
Balsamic aging barrel with a spout.
Salt baked celery root with balsamic poached figs and balsamic meringue.
Balsamic vinegar od Modena used in an orange smoothie.
Balsamic vinegar used in mozzarella finger foods.
Balsamic vinegar atop risotto.

The “Consorzio Tutela Aceto Balsamico di Modena IGP” has launched the campaign "Balsamic Vinegar of Modena, the Original” co-financed by the the EU, to promote the added value of the product, in terms of authenticity, safety, traceability, and labelling guaranteed by the European trademark protection and to enhance the competitiveness of Union agrifood products in the United States. originalbalsamicvinegar.eu

Recipe Development with Balsamic Vinegar of Modena

Videos with Balsamic Vinegar of Modena