Balsamic Vinegar

As dense as honey, as dark as chocolate, with a range of unique and refined aromas. We are talking about Traditional Balsamic Vinegar, a special product in the world, which only two provinces of Emilia-Romagna can boast: Modena and Reggio Emilia. This gem of our local food and wine is the result of a long and complex work, still closely linked to tradition. The process begins with the reduction of pressed Trebbiano and Lambrusco grapes and gives birth to a thick syrup, called mosto cotto; then, it is left to age for a minimum of 12 years in barrels of different woods such as chestnut, cherry, oak, mulberry, ash and juniper. The result is balsamic vinegar, a dark-brown liquid whose flavour balances the natural sweet and sour elements of cooked grape juice with hints given by the wood barrels. The common ground between the Traditional Balsamic Vinegar of Modena PDO and that of Reggio Emilia is certainly the fermentation process (which takes at least 12 years) and the ingredient from which they are obtained, the cooked grape must. However, they differ for the different organoleptic characteristics (which change according to the territory), for the cooking time of the must, for the choice of the barrels and for the degree of acidity. The origins of balsamic vinegar date back to the era of the Roman Empire, even though the term ‘balsamic’ was introduced only in 1747; perhaps, the name derives from the therapeutic use of the product, employed for its refreshing and softening effect. The producers of vinegar of Modena spread in the XIX century and after the Second World War they began to sell the condiment all over the world under the name of Balsamic Vinegar.

Traditional Balsamic Vinegar PDO can be used to dress or create delicious dishes. First of all, this dressing matches perfectly with red meat. Try it raw on veal roast, pork and mixed grill. It will be a guaranteed success! Fish is also a perfect complement for our dressing. It is ideal on sea bream, salmon, sea bass and swordfish. It is perfect even on crudité (especially on prawns and shrimps). Also, have you ever tried it with Parmigiano Reggiano? Pour a few drops of Traditional Balsamic Vinegar on a 30-months Parmesan: it is unique combination, definitively tasty. Then, what is better than a good seasonal salad topped with some drops of traditional PDO balsamic vinegar? Balsamic vinegar is excellent on all vegetables, especially if grilled.

To finish your lunch or dinner in the best way, pour our aged dressing on ice cream, dark chocolate flakes and strawberries. This mix of flavours will surprise you! Finally, Traditional Balsamic Vinegar can also be enjoyed in purity, while meditating or as a digestive. ParmaShop offers different types of Traditional Balsamic Vinegar in elegant bottles, perfect also as gift ideas or to bring to a dinner. For further information on our culinary delicacies, contact our Customer Service by phone or e-mail.