PDO and PGI Balsamic Vinegar of Modena. How to use them in your recipes.
Balsamic Vinegar of Modena is an extremely versatile dressing, perfect to season both first and second courses, but also fruit and even pastries. It can be used while cooking or added as you serve any dish. Its versatility earned it a place of honor on the table of the most demanding gourmets. However, to fully appreciate its potential, it is necessary to know the organoleptic properties that characterize both kinds of Balsamic Vinegar: PDO and PGI.
PDO Balsamic Vinegar of Modena: dense, dark, shiny.
The PDO Balsamic Vinegar of Modena is easily recognizable due to its dark brown color, enhanced by deep black nuances and iridescent reflections.
It gives out a wide range of complex aromas reminiscent of the wooden barrels used for aging. Its fragrance is intense and enveloping, inviting you to patiently experience and discover its most hidden scents. The taste is unique: an inimitable mix of sweet and sour flavors that fills the palate with its velvety embrace.
Delizia Estense PDO Balsamic Vinegar of Modena is a precious specialty, made with nothing but genuine cooked grape must. The aging process spans beyond 25 years, within chestnut and oak barrels, providing strong character, high density and an incredibly rich flavor that’ll make every dish special.
Appetizers, main courses, desserts… Delizia Estense PDO Balsamic Vinegar of Modena will be the perfect addition to the most refined recipes.
PGI Balsamic Vinegar of Modena: brown, delicate, bright.
PGI Balsamic Vinegar of Modena sets itself apart with its clear, bright shade and delicate scent. Even a few drops will release a fresh and balanced mix of complex flavors. The pleasant acidic notes of the cooked must is followed by an almost imperceptible woody note; just enough to bring character to any dish.
Delizia Estense IGP Balsamic Vinegar of Modena finds its inspiration in the tradition of the Este Court, where the so-called “Half Balsamic” was widely used. The blend of traditional balsamic vinegar and wine vinegar gives it a sweet and sour yet balanced flavor, and a slightly acetic scent.
PDO and PGI Balsamic Vinegar of Modena. What are the best combinations?
The delicate sweet and sour taste of Balsamic Vinegar of Modena is a perfect match for red meat – especially grilled meat – as well as fish and even raw seafood, such as oysters, prawns and shrimps. It’s perfect for salads, seasonal vegetables, and any side dish with a sour note. If you love intense flavors, add a few drops of Balsamic Vinegar to the finest cheese, like Parmigiano Reggiano aged 60 months.
As a dessert, if you want to end your meal on a high note, you should try adding the velvety touch of Balsamic Vinegar to strawberries, wild berries, summer fruit salads, and exotic fruit. Those with a sweet tooth will fall in love with the refined touch of Balsamic Vinegar on top of cakes and spoon desserts, like mousse, panna cotta, cream and chocolate puffs.
Browse through our Acetaia Recipes and be inspired by a vast choice of intriguing ideas for your cuisine. Find the perfect one for you and discover new dishes with PDO and PGI Balsamic Vinegar of Modena. Our videos will guide you, step by step, supporting you in the process of preparing your new favorite dishes.