How can one be indifferent
towards this drop of dark, shiny, dense, clear, unmistakable liquid that penetrates the senses with its unique flavor?
“Once upon a time…” ... the story of BALSAMIC VINEGAR OF MODENA could start just like a classic fairy tale. The story begins with vinegar. Modena’s Balsamic vinegar has a long history, from centuries past to the present day. The basis of this delicate culinary nectar, wine vinegar, was already well known back when the city state of the Hellenic period was at its height, and was highly valued later during the Imperial Roman Empire, over 20 centuries ago! Many different musts with various degrees of sugar substances were used back then, from caroenum to defrutum, to sopa or sapa. Vinegar has always been used to enhance the flavor of meat, fish, vegetables and (why not…) even sweet clingstone peaches. In fact, Apicio included vinegar in the 500 recipes found is his famous culinary work, “D e re coquinaria”. Years passed with their ups and downs. Then, in 1046, when Henry III of Franconia traveled to Rome to be crowned emperor, he stopped in Piacenza to give many precious gifts to the marquis Bonifacio, the father of the newborn Matilde (!). He received in return “… the famous vinegar prepared in the shining fortress of Canossa.” This may have been the precursor to balsamic vinegar of Modena, which was first recognized in 1832 by Count Gallesio?
It is well known that balsamic vinegar was first created as “a medical balm and pain-killer” applied to the skin. It was absolutely inedible and only the king, emperor and clergy were allowed to use it. This changed in the Renaissance period with the use of sweet-sour flavoring in aristocratic kitchens. The tables of the nobles displayed luxury and power not only with valuable china, but also with the splendor of rare foods coming from far away lands. In this manner, balsamic vinegar began being valued as a dressing for some special dishes. Not until 1747 did the personal significance of balsamic vinegar change, when “… it helps and is good for bowels if taken in small doses” was added to its healing properties.
Is easy to fall in love
with this natural work of art, science and tradition that was almost lost with the mists of time, which accompanies us on our search for unique exquisite tastes.
Wouldn’t this be the right time to delve into the knowledge surrounding this “vinegar not vinegar,” the rare elixir with very precious qualities that intensifies and enriches many dishes, from the most complex and refined to the simplest and insignificant? The must obtained from specially selected grapes, which are usually grown locally, such as the Trebbiano Modenese grape, added to other white and black grapes, must be boiled down to at least half of its original volume to create a concentrate of all the substances needed to obtain the future condiment. This is the only ingredient used, combined with the passing of time, to create our BALSAMIC VINEGAR OF MODENA.
  The quality of the vinegar increases due to the slow acidification process in which it is fermented and concentrated through aging in fine wooden casks of various sizes and types. A very important aspect of this process is that everything needs to be done without adding any artificial flavors!   Each type of wood used for the casks gives the vinegar a particular taste. Chestnut wood, for example, contains a good amount of tannin, which gives the vingear its characteristic bright brown color. Cherry wood, on the other hand, is very sweet and gives the vinegar its special flavor. Mulberry wood provides the consistency of the vinegar faster by concentrating it. Juniper wood, with many pleasant resinous characteristics, gives the vinegar its rare flavor, while the oak for the smaller casks provides a special aroma, making the vinegar unique and exclusive.
Its special aroma
and unique sweet and sour taste is balanced perfectly. They work together to improve the taste of recipes and complement the different flavors, while also stimulating the senses to encourage the human mind towards new and captivating sensations.
PARMA PROSCIUTTO AND CABBAGE MOUSSE WITH BALSAMIC VINEGAR OF MODENA Four servings Ingredients: 400 gr. cabbage; 30 gr. butter; 200 gr. sliced Parma prosciutto; 2 ladles of meat broth; 1 bay leaf; 1 sage leaf; chopped parsley/ extra-virgin olive oil/salt/pepper to taste; balsamic vinegar of Modena. Preparation and cooking time: 60 minutes Cut the cabbage into small pieces and cook briefly in salted water. Heat the butter, olive oil, bay leaf, sage leaf and cooked cabbage in a pan. Then, add two ladles of meat broth and cook for about 30 minutes. Put the mixture in a food processor and blend until it reaches the consistency of a soft and delicate cream. Arrange 3 to 4 slices of prosciutto in a flower shape on each plate and place the sauce in the center. Sprinkle the chopped parsley on top and dribble the vinegar over the sauce and prosciutto.
RUBY RISOTTO WITH BALSAMIC VINEGAR OF MODENA Four servings Ingredients: 100 gr. butter; 1 small onion; 1 bay leaf; 1 spring of rosemary; 300 gr. carnaroli rice; 1 ladle of meat broth; 1/2 lt. dry red wine that is still and aged for a few years; salt/pepper to taste; 3 tablespoons balsamic vinegar of Modena Preparation and cooking time: 60 minutes Brown 50 gr. butter, the onion, bay leaf and rosemary in a pot. Add salt and pepper to taste. Then, add the rice and let is soften at high heat for about 2 minutes. Add the broth. When it boils, add the wine and let it evaporate. Right before the rice is cooked, add grated Parmesan cheese and the remaining butter and mix. Let rest for a few minutes. Add the balsamic vinegar of Modena right before you remove the rice from the stove and serve immediately.
ITALIAN BACON AND ARTICHOKE WHEELS WITH BALSAMIC VINEGAR OF MODENA
RICOTTA SQUARES WITH BALSAMIC VINEGAR OF MODENA
Four servings Ingredients: 300 gr. veal, cleaned and ready to cook; 100 gr. Italian bacon (pancetta); 100 gr. bread; 4 artichokes; 1 sprig of rosemary; 1 glass of milk; 2 egg whites; 1 clove of garlic; extra-virgin olive oil/ salt/pepper to taste; balsamic vinegar of Modena Preparation and cooking time: 60 minutes
Four servings Ingredients: 4 whole eggs; 150 gr. powdered sugar; 350 gr. fresh ricotta cheese; 70 gr. bitter cocoa powder; water; balsamic vinegar of Modena Preparation time: 30 minutes.
Mix the veal (or rabbit – prima c’era scritto vitello negli ingredienti e coniglio nella ricetta) with the rosemary, salt and pepper. Add 50 gr. of Italian bacon, the bread softened in milk, garlic and egg whites beaten to stiff peaks. Mix everything in a food processor to make a soft dough. Roll the dough into balls of about 3 cm and cook them in a pan of boiling oil, turning them often. Brown the remaining Italian bacon in a little bit of oil. Cook the artichokes cut in thin strips with garlic, parsley and oil. Arrange the artichokes on a serving plate and place the “wheels” on top. Cover with the Italian bacon, sprinkle with hot oil and cover with balsamic vinegar of Modena.
Beat the eggs with the sugar. Then, add the ricotta cheese and continue to beat until the mixture becomes a creamy sauce. Divide in half. Add the chocolate powder to one half and blend well, but do so delicately. Line a rectangular pan with baking paper and start filling it with the mixture made only with ricotta cheese. Then put the mixture with the cocoa powder on top. Cover and place in the freezer for about 10 to 12 hours. When ready to serve, take the container out of the freezer and cut the mixture into squares of about 1 to 1.5 cm. Prepare a syrup with sugar and water that is smooth and thick. Add 2 full tablespoons of balsamic vinegar of Modena and blend. Pour a bit on each square.
T he
balsamic vinegar “Gocce di Modena” is produced in the heart of the Parco dei Sassi area of Roccamalatina in the province of Modena. The rocky spires, on the right side of the Panaro river valley, are crowned with a beautiful hillside, from which one can see farms, fields, rows of grape vines and cherry trees, very old chestnut trees, small woods and valleys. Ancient medieval towns, sites for religious retreats, are the perfect locations for the aged wooden casks full of the precious nectar to rest. “Gocce di Modena” balsamic vinegar is a pure and genuine product, with no preservatives or chemical colors added. It develops into an exceptional product due to the passing of time and endless passion and love of Piero and Luca. They are constantly doing research and improving their balsamic vinegar of Modena, to provide a supreme product to its admirers.
Characteristics Aged several months in Durmast Oak barrels, it has an intense flavour and fresh pungent fragrance. A staple on the daily menu, excellent on fresh salads, cooked vegetables and drizzled over grilled meat and fish. Ingredients: Cooked grape must Wine vinegar Acidity: 6,00% Sugar: 420 gr/lt Density: 1,2000 20/20 Bottle 250 ml Packaging 6 pc. Without preservatives, colourant and thickener.
Jerry can 5 l
Characteristics Long aged in large and small oak barrels. Highly fragrant product due to the evolution of grape must as time slowly ticks away in vintage wooden barrels. Indicated on prosciutto and cheese rolls, fresh salad, grilled vegetables, barbequed steak and semi-firm cheese. Ingredients: Cooked grape must Wine vinegar Acidity: 6,00% Sugar: 620 gr/lt Density: 1,2600 20/20 Bottle 250 ml Packaging 6 pc. Without preservatives, colourant and thickener.
Characteristics This product’s excellence is maximum expression of our production. Only aged in small barrels made of several types of wood. High density product used as a condiment for all traditional dishes (vegetable, meat, fish), it has also revealed qualities that permit innovative combinations for each (fruit salads, ice cream, cheese). Ingredients: Cooked grape must Wine vinegar Acidity: 6,00% Sugar: 760 gr/lt Density: 1,3000 20/20 Bottle 250 ml Packaging 6 pc. Without preservatives, colourant and thickener.
Characteristics This product’s excellence is maximum expression of our production. Only aged in small barrels made of several types of wood. High density product used as a condiment for all traditional dishes (vegetable, meat, fish), it has also revealed qualities that permit innovative combinations for each (fruit salads, ice cream, cheese). Ingredients: Cooked grape must Wine vinegar Acidity: 6,00% Sugar: 760 gr/lt Density: 1,3000 20/20 Bottle 250 ml Without preservatives, colourant and thickener.
Condiments based on Balsamic Vinegar of Modena The extra-long aging has a profound effect on the rich fragrance, density and smooth taste of these condiments. Always and exclusively based on cooked grape must and an expert “BLEND� with aged Modena Balsamic Vinegar. These extremely versatile condiments. INGREDIENTS: Modena Balsamic Vinegar 85% - cooked grape must - natural extracts. Acidity: 4.5% - sugar: 800gr/lt - density: 1.3100 20/20
CHILLI PEPPER Exellent on all types of meat, fresh and cooked vegetables, fish, many types of stuffed pasta, on various cheeses of different textures, fruit salad, strawberries, ice cream and sweets in general. Used for a surprising pizza.
GARLIC AND ROSEMARY This highly versatile condiment can be used on all types of meat, grilled vegetables, french-fries, roasted potatoes, boiled meat and even on roasts, steamed vegetables and roulades.
ANCIENT TRADITION This condiment without aroma can be used on all types of meat, fresh and cooked vegetables, fish, many types of stuffed pasta, on various cheeses of different textures, fruit salad, strawberries, ice cream and sweets in general.
TRUFFLE Can be used on all types of meats, fresh and cooked vegetables, on various pasta dishes including stuffed pasta and on various types of cheese with different textures.
SICILIAN CITRUS We especially recommend this product on ice cream, semi-frozen custards, cooked cream, yogurt, ricotta cheese and any type of sweets in general. Try it on fresh sword fish and salmon sushi or on fine-ground beef tartar.
The Traditional Balsamic Vinegar of Modena Characteristics Ingredients: Cooked grape must
AGED 12 YEARS
Bottle 100 ml Without preservatives, colourant and thickener
AGED 25 YEARS