A PDO (Protected Designation of Origin) traditional balsamic vinegar of Modena, produced according to the age-old methods of the master vinegar makers of the Este's Palace of Sassuolo, and a PGI (Protected Geographical Indication) balsamic vinegar of Modena inspired by the Este's tradition of “half-balsamic”, with a blend of traditional balsamic vinegar and wine vinegar, to enrich any dish with the taste of the Delizia Estense.
We draw on the ancient traditions of the Este Court through the tastes it was renowned for, offering consumers around the world the guarantee of a unique product that conveys all the authenticity of an age-old history.
“Ma dove lascio di Sassòl la gente che suoi de l’uve far nettare a Giove, là dove è il dì più bello e più lucente, là dove il ciel tutte le grazie piove?”
Alessandro Tassoni, La Secchia Rapita
A unique land.
In Montegibbio, in the foothills of Sassuolo, our vines thrive in terrain which is ideal for optimal ripening. Here, in our vinegar farmhouse, we let nature take its course, so the cooked must ages under our eager but patient and watchful gaze.
Do you want to make a tasty risotto with Balsamic Vynegar of Modena?
Here’s what you need:
320 gr. Carnaroli rice
1 lt. vegetable broth,
1 cup dry white wine
5 spoons of Tradizional Balsamic Vynegar of Modena DOP Capsula Bianca Delizia Estense
50 gr butter
100 gr. Parmesan cheese aged 36 months
Extravirgin olive oil
In a saucepan, saute the scallion thinly sliced with few tablespoons olive oil. Add the rice and toast it. Then, blend everything with the white wine. After a few minutes, add the boiling vegetable broth and cook over low heat. As soon as the rice is almost al dente, stir in butter and Parmesan cheese. Serve the rice with a dress of Balsamic Vynegar and some scale of Parmesan Cheese.